How to Make a Classic Apple Pie at Home

To make a classic apple pie, you’ll need the following ingredients:

For the Pie Crust (makes top and bottom):

For the Apple Filling:

For the Topping:

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You want small pea-sized chunks of butter throughout the dough.
Add Ice Water: Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough begins to come together. You may need 6-8 tablespoons of water depending on the humidity and flour used. The dough should be moist but not sticky.
Chill the Dough: Divide the dough in half and form each portion into a disc. Wrap both discs in plastic wrap and refrigerate for at least 1 hour. Chilling helps to firm up the butter and makes the dough easier to roll out.

Peel and Slice the Apples: While the dough is chilling, peel, core, and slice the apples. Try to use a variety of apples for a balanced flavor, such as tart Granny Smith apples mixed with sweeter Honeycrisp apples.
Mix the Filling Ingredients: In a large bowl, combine the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Stir to coat the apples evenly and let the mixture sit for 10-15 minutes to allow the flavors to meld together and the apples to release some juice.

Roll the First Disc: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough into a 9-inch pie dish. Press the dough gently into the dish, ensuring there are no air pockets. Trim any excess dough hanging over the edges.
Add the Filling: Pour the prepared apple filling into the crust, making sure the apples are evenly distributed. Dot the filling with small pieces of butter.
Roll the Second Disc: Roll out the second disc of dough into another 12-inch circle. Carefully place this second crust over the apple filling. Trim any excess dough and crimp the edges of the crust together with your fingers or a fork to seal the pie.
Cut Slits in the Top: Using a sharp knife, cut several small slits in the top crust to allow steam to escape while baking. Alternatively, you can make a lattice crust by cutting the dough into strips and weaving them together.

Preheat the Oven: Preheat your oven to 425°F (220°C).
Brush and Sprinkle: Brush the top of the pie with milk and sprinkle with a tablespoon of sugar for a golden, sweet crust.
Bake the Pie: Place the pie on a baking sheet to catch any drips and bake it in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Cool the Pie: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.

Serve: Slice the pie into wedges and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the perfect homemade apple pie!

Tips for Perfect Apple Pie

Use Cold Butter: Cold butter is key to a flaky crust. Make sure to cut the butter into the flour while it’s still very cold.
Chill the Dough: Always chill the dough for at least an hour before rolling it out. This will help ensure a flaky crust.
Use a Variety of Apples: Combining tart apples (like Granny Smith) with sweet apples (like Honeycrisp) creates a balanced flavor that is not too sweet or too tart.
Prevent a Soggy Bottom: If you want to prevent the bottom crust from becoming soggy, you can bake the pie for 15 minutes at 425°F (220°C) and then reduce the heat to 350°F (175°C) for the remaining baking time.