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Classic Apple Pie: Flaky Crust and Traditional Spiced Filling

A close-up of a thick slice of Classic apple pie showing tender, spiced apple filling and a golden, flaky top crust.
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Bake a truly traditional apple pie with a perfectly flaky crust made from scratch and a filling spiced just right for a comforting, nostalgic dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 medium baking apples (like Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour (for filling)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  4. Prepare the filling: In a separate large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and 2 tablespoons of flour until the apples are evenly coated.
  5. Preheat your oven to 425 degrees Fahrenheit.
  6. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  7. Pour the apple filling into the bottom crust, mounding the apples slightly in the center.
  8. Roll out the second disk of dough for the top crust. Place it over the apples. Trim the top crust overhang to match the bottom. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  9. Brush the top crust lightly with the egg wash.
  10. Bake for 15 minutes at 425 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  11. Cool the best homemade apple pie on a wire rack for at least 2 hours before slicing and serving.

Notes

  • For the flakiest pie crust from scratch, keep all your ingredients, especially the butter and water, very cold before mixing.
  • If you prefer a lattice top, cut the top dough into strips and weave them over the filling before sealing the edges.
  • Use a mix of tart and sweet apples for the best flavor balance in your traditional spiced apple filling.

Nutrition

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