Easy Homemade Apple Pie Recipe With Flaky Crust From Scratch
This apple pie recipe uses a real butter crust and a spiced apple filling — no boxed crust, no shortcuts. It holds its shape when sliced, tastes better than most bakery versions, and is straightforward enough for a first-timer. If you want something worth making on a weekend, this is it.
Quick Recipe Facts
Ingredients
Pie Crust (top and bottom)
- 2 and 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6 to 8 tablespoons ice water
Apple Filling
- 6 to 7 medium apples (Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Optional
- 1 tablespoon coarse sugar for topping
Equipment
- 9-inch pie dish (glass or ceramic works best)
- Rolling pin
- Pastry cutter or fork
- Large mixing bowl
- Peeler and sharp knife, or apple slicer
- Plastic wrap
- Baking sheet
- Pastry brush
- Wire cooling rack
How to Make
- Make the dough and chill it.
- Peel, slice, and season the apples.
- Roll out the bottom crust and line the pie dish.
- Add the filling, top with crust, seal, and cut vents.
- Bake until golden and the filling is bubbling.
Instructions
- Make the dough. Mix flour, salt, and sugar in a large bowl. Add cold cubed butter. Cut it into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
- Add ice water. Add water one tablespoon at a time, mixing gently after each. Stop when the dough just holds together. Do not overwork it.
- Chill the dough. Divide into two equal discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
- Make the filling. Peel, core, and slice apples to 1/4-inch thickness. Toss with both sugars, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla. Set aside.
- Preheat the oven to 425°F (220°C).
- Roll the bottom crust. On a floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Press into the bottom and sides. Trim, leaving about 1 inch of overhang.
- Fill the pie. Add the apple mixture, mounding it slightly in the center. Optionally, dot with a few small pieces of cold butter.
- Add the top crust. Roll the second disc to a 12-inch circle. Lay it over the filling. Trim, fold the edges under, and crimp to seal.
- Vent and wash. Cut 4 to 6 slits in the top. Brush with egg wash. Sprinkle coarse sugar if using.
- Bake. Set the pie on a baking sheet. Bake at 425°F for 20 minutes. Lower the heat to 375°F (190°C) and bake another 35 to 40 minutes, until the crust is deep golden and the juices are visibly bubbling.
- Cool completely. Rest on a wire rack for at least 2 to 3 hours before slicing. The filling needs time to set — skip this and it will be runny.
Expert Tips
- Keep butter cold the entire time. Even slightly warm butter will affect the crust's texture.
- Mix apple varieties. Granny Smith holds its shape well; Honeycrisp adds natural sweetness.
- After assembling, chill the pie for 15 minutes before it goes into the oven.
- Always bake on a sheet pan — the filling will bubble over.
- If the crust edges are browning too fast, cover them with foil after the first 20 minutes.
- The cooling time is not optional. Two to three hours is the minimum for clean slices.
Common Mistakes to Avoid
- Using butter that is not cold enough — the crust will not flake properly.
- Adding too much water to the dough — it becomes dense and tough.
- Skipping the thickener in the filling — the juices will not set.
- Slicing the pie while it is still warm — the filling will pool.
- Over-mixing the dough — stop as soon as it just comes together.
- Not accounting for excess juice from very ripe apples — add an extra tablespoon of flour if your apples are on the softer side.
Variations
- Gluten-free: Use a 1:1 gluten-free flour blend in the crust and filling.
- Vegan: Swap butter for cold vegan butter sticks; use plant-based milk in place of egg wash.
- Crumble top: Replace the top crust with a brown sugar and oat crumble.
- Caramel apple: Add 3 tablespoons of caramel sauce over the filling before closing the pie.
- Spice swap: Try cardamom in place of allspice for a different angle.
- Less sugar: If your apples are naturally sweet, cut the granulated sugar down to 1/2 cup.
What to Serve
- Vanilla ice cream
- Freshly whipped cream
- Salted caramel sauce
- Sharp cheddar cheese (a classic pairing worth trying if you have not)
- Hot coffee or spiced chai
Storage and Reheating Tips
- Room temperature: Cover loosely, keeps well for up to 2 days.
- Refrigerator: Covered, up to 5 days. The crust softens a bit over time.
- Freezer (baked): Wrap in plastic, then foil. Freeze up to 3 months. Thaw overnight in the fridge.
- Freezer (unbaked): Assemble and freeze solid on a sheet pan, then wrap. Bake from frozen with 15 to 20 extra minutes added.
- Reheating: A 350°F oven for 10 to 15 minutes brings the crust back. The microwave works for a slice in a pinch, but the crust will soften.
FAQs
Granny Smith is the most reliable — it holds its shape and is not overly sweet. Mixing in Honeycrisp or Braeburn adds a little more depth.
Yes. Refrigerate the dough up to 2 days, or freeze it up to 3 months. Thaw in the fridge overnight before rolling.
Usually the filling needed more thickener, or the pie was cut before it had time to cool and set. Both matter.
Yes. The texture will be different, but it works if you are short on time.
Even egg wash coverage and a sprinkle of coarse sugar. Do not skip the wash.
Yes, and it actually slices better the next day. Bake it, cool completely, cover, and leave at room temperature overnight.
Recipe Notes
- This makes one standard 9-inch pie. For a deep-dish pan, increase the filling by about 1.5x.
- If your apples are very juicy, add an extra tablespoon of flour to the filling.
- This crust is all butter — no shortening. It has good flavor and flakes well as long as the butter stays cold.
- Slice apples evenly so they cook at the same rate. Uneven cuts mean some turn mushy while others stay firm.
- Lemon juice keeps the apples from browning while you prep and balances the sweetness.
Nutrition
Calories: 380
Carbohydrate: 52g
Protein: 4g
Sodium: 210mg
Final Thoughts
Cold butter, even apple slices, and enough cooling time — those three things make the biggest difference here.
This apple pie recipe is not complicated. It just asks for a little attention at the right moments.
Make it once and you will have the process down for good.
❤ Tried this recipe? Let us know how it was!