This Homemade Apple Pie features a buttery, flaky crust that is simply irresistible! Stuffed with sweet, cinnamon-spiced apples, it brings a warm, cozy feeling to any table.
Making the crust from scratch is worth every bite. It’s like giving your taste buds a hug! Plus, the scent of baking apples fills the house—who could resist that?
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your crust. You can use whole wheat flour for a nuttier flavor, but it may result in a denser texture.
Butter: Unsalted butter is best for controlling the saltiness, but if you only have salted butter, just reduce the added salt slightly.
Apples: A mix of Granny Smith and Honeycrisp works wonders for flavor. If you want a twist, try adding some pears for extra sweetness!
Sugars: If you’re cutting back on sugar, you can reduce the amount or use honey or maple syrup as a substitute. Just adjust the flour to balance out the moisture.
How Do You Ensure a Flaky Pie Crust?
Creating a flaky crust takes a bit of technique, but it’s totally manageable! The key is cold ingredients and not overworking the dough.
- Start with cold butter—this prevents it from melting into the flour and ensures flakes.
- Cut the butter into the flour until you see pea-sized lumps. This means the butter is well distributed.
- Add ice water gradually, mixing just until combined. Over-kneading leads to a tough crust.
- Chill the dough! This helps relax the gluten and keeps the crust tender while baking.
These small adjustments can elevate your pie crust, making it perfectly flaky and delicious. Happy baking! 🍏🥧
Homemade Apple Pie with Flaky Crust
Ingredients you’ll Need:
For the Flaky Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Apple Pie Filling:
- 6 to 7 medium apples (a mix of tart and sweet like Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour (to thicken filling)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- Coarse sugar for sprinkling (optional)
Time Needed:
This lovely apple pie takes about 1 hour to prepare, plus at least 1 hour for chilling the dough, and approximately 1 hour to bake. It’s a total time of about 3 hours, including cooling before serving, so plan accordingly and get ready to enjoy some delicious pie!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, starting with 1/4 cup, mixing gently until the dough just begins to come together. Add more water if needed, one tablespoon at a time. Be careful not to overmix. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Apple Filling:
In a large bowl, toss the sliced apples with both sugars, cinnamon, nutmeg, salt, flour, lemon juice, and vanilla extract. Mix well to coat evenly.
3. Roll Out the Dough:
On a lightly floured surface, roll out one disc of dough into a 12-inch circle, approximately 1/8 inch thick. Transfer it to a 9-inch pie pan, gently pressing it to fit. Trim excess dough hanging over the edges. Pour the apple filling into the pie crust, spreading it evenly.
4. Create the Lattice Top:
Roll out the second dough disc into a similar 12-inch circle. Cut into 1-inch wide strips using a sharp knife or pizza cutter. Lay half the strips over the pie filling horizontally, spaced evenly. Fold back every other strip halfway, then lay a strip vertically. Unfold the horizontal strips over the vertical one. Repeat, alternating folds, to create a woven lattice pattern. Trim excess dough from the lattice and seal the edges by folding under the bottom crust edge and crimping decoratively.
5. Finishing Touches:
Whisk together the egg and milk to make an egg wash. Brush the entire top crust with egg wash for a golden finish. Sprinkle coarse sugar over the top for added sparkle and crunch (optional).
6. Bake the Pie:
Preheat your oven to 425°F (220°C). Place the pie on the lowest rack of the oven to avoid burning the crust. Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C). Continue baking for 40-50 minutes or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
7. Cool and Serve:
Remove the pie from the oven and place it on a cooling rack. Let cool for at least 2 hours to allow the filling to set. Slice, serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Enjoy your beautifully golden, flaky homemade apple pie with a perfect balance of sweet spice and buttery crust!
Can I Use Pre-Made Pie Crust Instead?
Absolutely! If you’re short on time, pre-made pie crusts work well. Just follow the package instructions for rolling out and baking. However, for the best flavor and texture, making it from scratch is recommended!
What Apples Are Best for Apple Pie?
A mix of tart and sweet apples is ideal for apple pie. Granny Smith offers a tart flavor, while Honeycrisp gives sweetness. Other great options include Fuji, Braeburn, and Jonagold. Choose a variety to balance the taste!
How Do I Store Leftover Apple Pie?
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3-4 days. You can also freeze it for up to 3 months—just make sure to wrap it tightly to avoid freezer burn.
Can I Make the Pie Filling Ahead of Time?
Yes, you can prepare the apple filling in advance! Just toss the sliced apples with sugar, spices, and lemon juice, then store it in the fridge for up to 24 hours before filling your pie crust. This can save time on the day you plan to bake!