Here’s a classic, foolproof way to make Apple Pie—golden, flaky crust with warm cinnamon-spiced apples.
Ingredients
For the crust (makes top and bottom):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the filling:
- 6–7 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour (helps thicken)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
- 1 tsp vanilla extract
Optional topping:
- 1 egg (for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
1. Make the crust
- In a bowl, mix flour and salt
- Cut in cold butter until mixture resembles coarse crumbs
- Add ice water gradually until dough forms
- Divide into two discs, wrap in plastic, refrigerate 30–60 minutes
2. Prepare the filling
- Toss sliced apples with sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla
3. Assemble the pie
- Preheat oven to 220°C (425°F)
- Roll out one dough disc and line a 9-inch pie pan
- Pour apple mixture into the crust
- Roll out the second disc and place on top, seal edges, and cut slits for steam
- Optional: brush top with egg wash and sprinkle sugar
4. Bake
- Bake at 220°C (425°F) for 15 minutes
- Reduce heat to 175°C (350°F) and bake for 40–45 minutes
- Crust should be golden and filling bubbling
5. Cool
- Let pie cool at least 2 hours for filling to set
Tips
- Use a mix of sweet and tart apples for depth of flavor
- Chill crust before baking to prevent shrinking
- Cover edges with foil if they brown too fast
Serving Ideas
- With vanilla ice cream
- With whipped cream or caramel drizzle
Variations
- Dutch apple pie: Top with crumb topping instead of a second crust
- Caramel apple pie: Drizzle caramel over apples before baking
- Mini pies or hand pies: Perfect for individual servings