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Delicious & Easy Homemade Apple Pie Recipe

Delicious & Easy Homemade Apple Pie Recipe

A classic 9-inch apple pie with flaky all-butter pastry, tender apples, cinnamon, nutmeg, and a golden egg-washed crust. This recipe makes about 8 servings and is ideal for holidays, Sunday dinners, or cozy weekends at home.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Double Crust
  • 2 1/2 cups (315 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Fine salt
  • 1 cup (226 g) Cold unsalted butter, cut into small cubes
  • 6-8 tablespoons Ice water
Apple Filling
  • 6-8 about 3 pounds (1.4 kg) Medium apples, peeled, cored, and sliced
  • 2/3 cup (135 g) Granulated sugar
  • 1/4 cup (30 g) All-purpose flour
  • 1 tablespoon Lemon juice
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
  • 1 teaspoon, optional Vanilla extract
  • 2 tablespoons Unsalted butter, cut into small pieces
Finishing
  • 1 large Large egg
  • 1 tablespoon Water or milk
  • 1 tablespoon, optional Coarse sugar

Method
 

Step-by-Step
  1. Whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture contains pea-sized pieces and a few larger flakes.
  2. Add 6 tablespoons of ice water gradually, tossing gently until the dough begins to hold together. Add the remaining water only if needed, then divide the dough into two disks, wrap, and refrigerate for at least 30 minutes.
  3. Toss the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and optional vanilla. Set the filling aside while you roll the pastry.
  4. Roll one chilled dough disk into a round large enough to fit a 9-inch pie plate. Transfer it to the plate, gently pressing it into the bottom and sides without stretching.
  5. Add the apple mixture to the pastry and dot the top with the 2 tablespoons of butter. Roll out the second dough disk and place it over the apples.
  6. Trim the pastry, crimp the edges, and cut several vents in the top crust. Beat the egg with the water or milk, brush it over the crust, and sprinkle with coarse sugar if desired.
  7. Bake at 425°F (220°C) for 15 minutes. Reduce the oven to 375°F (190°C) and continue baking for 35–45 minutes, until the crust is deeply golden and the filling is bubbling.
  8. Cool the pie on a rack for at least 2 hours before slicing. This resting time allows the hot juices to thicken and helps the wedges stay together.

Notes

Use a combination of tart and sweet apples for the best flavor and texture. Keep the butter, water, and dough cold, and refrigerate the assembled pie for 10–15 minutes before baking if the pastry softens. If the crust edges brown too quickly, cover them with foil or a pie shield. Store covered at room temperature for up to 2 days or refrigerate for longer storage.