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The Best Homemade Apple Pie Recipe From Scratch

The Best Homemade Apple Pie Recipe From Scratch

A classic American apple pie made with a tender all-butter double crust and a cinnamon-spiced filling of firm sweet-tart apples. The pie bakes at two temperatures for a golden crust and bubbling, properly thickened filling.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 2 1/2 cups (300 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Table salt
  • 1 cup (226 g) Unsalted butter, very cold and cubed
  • 6-8 tablespoons Ice water
For the Apple Filling
  • 8 about 3 pounds (1.35 kg) before peeling Medium baking apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup (100 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
For Finishing
  • 1 Large egg
  • 1 tablespoon Water or milk
  • 1 teaspoon, optional Coarse sugar

Method
 

Step-by-Step
  1. Mix the flour, sugar, and salt. Cut in the very cold cubed butter until the mixture has pea-sized pieces and a few larger flakes.
  2. Add ice water one tablespoon at a time, mixing only until the dough holds together. Divide it into two disks, wrap each disk, and refrigerate for at least 1 hour.
  3. Peel, core, and slice the apples about 1/4 inch thick. Toss them with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and optional vanilla.
  4. Roll out one chilled pastry disk and fit it into a 9-inch pie plate, leaving a slight overhang. Add the apple mixture, arranging it slightly higher in the center, then dot with butter.
  5. Roll out the second disk and place it over the apples, or cut it into strips for a lattice. Trim and crimp the edges, then cut several vents if using a solid top crust.
  6. Beat the egg with the water or milk and brush it over the crust. Sprinkle with coarse sugar if desired.
  7. Bake at 425°F (220°C) for 15–20 minutes. Reduce the oven to 375°F (190°C) and bake for another 40–50 minutes, until deeply golden and visibly bubbling.
  8. Cool on a rack for at least 2 hours before slicing so the juices can thicken.

Notes

Use a mixture of firm sweet-tart apples for the best texture. If the crust browns too quickly, loosely cover the edges with foil. The pie may be chilled for a few hours or overnight before baking once assembled.