Apple Pie: Classic Homemade, Flaky Crust (Print Version)

Classic Homemade Apple Pie Recipe brings back memories. Learn to bake a flaky crust and tender, spiced apple filling with my personal tips and kitchen stories.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust Essentials

01 - All-purpose flour
02 - Unsalted butter, very cold
03 - Ice water
04 - Salt

→ Apple Filling Stars

05 - Granny Smith apples, peeled, cored, and sliced
06 - Granulated sugar
07 - Cornstarch
08 - Lemon juice

→ Flavor & Spice Boosters

09 - Ground cinnamon
10 - Ground nutmeg

→ Finishing Touches

11 - Egg (for egg wash)
12 - Water (for egg wash)

# Instructions:

01 - Alright, first things first for this Classic Homemade Apple Pie Recipe: we're making that glorious crust. In a large bowl, whisk together your flour and a pinch of salt. Now, add your super cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces. This is where the magic starts! Slowly add ice water, a tablespoon at a time, mixing just until the dough comes together. Don't overmix, or your crust will be tough. I always seem to add just one too many tablespoons of water, so go easy!
02 - Divide the dough in half, flatten each into a disk, and wrap them tightly in plastic. Pop them in the fridge for at least 30 minutes, or even better, an hour. This chilling time is non-negotiable, trust me! It lets the gluten relax, making the dough easier to roll out, and keeps that butter nice and cold for flakiness. I once tried to rush this step, and the dough was a sticky, tearing nightmare. Learn from my mistakes, friend!
03 - While your dough chills, let's get those apples ready for your Classic Homemade Apple Pie Recipe. Peel, core, and slice your Granny Smith apples about 1/4-inch thick. In a big bowl, toss them with granulated sugar, cornstarch, cinnamon, nutmeg, and that little splash of lemon juice. Mix it all up until every apple slice is coated. The smell of this mixture is just divine – it's when you really start to feel that apple pie vibe coming alive in your kitchen!
04 - Once the dough is chilled, take one disk out and flour your work surface and rolling pin. Roll out the dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang. I always seem to roll it out a bit lopsided, but that's okay! Just gently nudge it into place. Don't worry about perfection; homemade is charmingly imperfect.
05 - Pour your apple filling into the pie crust, mounding it slightly in the center. Then, roll out the second disk of dough for the top crust. You can lay it over the apples, or if you're feeling fancy, cut it into strips for a lattice top. My lattice often looks a bit wonky, but it still tastes amazing! Trim the top crust, leaving an overhang, then crimp the edges of both crusts together. This seals in all that deliciousness. I sometimes forget to crimp properly, and then the juices bubble out, causing a messy but tasty situation!
06 - Brush the top crust with your egg wash and cut a few slits in the top (if not doing lattice) to vent steam. This is crucial! Pop your pie into a preheated 400°F (200°C) oven for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, loosely tent it with foil. The aroma filling your kitchen right now? That’s pure bliss, friend. Let it cool before slicing, if you can resist!

# Notes:

01 - Always use COLD butter for your crust; it's the secret to flakiness, I learned that the hard way.
02 - Don't skip chilling the dough, seriously, it makes rolling so much easier and prevents shrinkage.
03 - If your crust is browning too fast, just tent it with foil – a simple trick that saved many of my pies!
04 - Serving warm with a scoop of vanilla ice cream is truly unbeatable, trust me on this one!

# Tools You'll Need:

01 - Large mixing bowls
02 - Pastry blender (optional)
03 - Rolling pin
04 - 9-inch pie plate
05 - Measuring cups and spoons
06 - Whisk

# Nutrition Facts (Per Serving):

Calories: 400 kcal
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 4g

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