Print

Classic Homemade Apple Pie

A close-up of a freshly baked apple pie with a slice removed, showcasing the flaky crust and apple filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A reliable recipe for a classic apple pie with a flaky crust and tender apples, perfect for any occasion.

Ingredients

Scale
  • 1 recipe for double pie crust
  • 6 medium apples (about 3 pounds), such as Honeycrisp, Gala, or Fuji
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  1. Prepare your double pie crust according to your favorite recipe. Chill while you prepare the filling.
  2. Preheat your oven to 425°F (220°C).
  3. Peel, core, and slice the apples about 1/4-inch thick.
  4. In a large bowl, toss the apple slices with 3/4 cup sugar, flour, cinnamon, nutmeg, and salt until evenly coated.
  5. Line a 9-inch pie plate with one half of the chilled pie dough. Trim the edges, leaving about a 1/2-inch overhang.
  6. Pour the apple filling into the pie crust. Dot the top of the filling with the small pieces of butter.
  7. Place the second half of the pie dough over the filling. You can create a solid top crust, cut vents, or make a lattice top. Trim the edges, leaving a 1-inch overhang.
  8. Crimp the edges of the top and bottom crusts together to seal.
  9. Brush the top crust with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
  10. Bake for 15 minutes at 425°F (220°C).
  11. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
  12. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For a crispier bottom crust, you can bake the pie on a preheated baking sheet.
  • Using a mix of apple varieties can add complexity to the flavor.
  • If you prefer a less sweet pie, you can reduce the sugar slightly.
  • This pie can be made ahead and stored at room temperature for up to 2 days, or refrigerated for longer.

Nutrition

Find it online: https://blissbatter.com/apple-pie-flaky-crust/