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Homemade Apple Pie

Homemade apple pie features a flaky, buttery crust filled with cinnamon-spiced Granny Smith apples. Bake it until the crust is golden and the filling bubbles through the vents, then cool before slicing.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 4 hours
Total Time 5 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 2.5 cup all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter 2 sticks, cold and cut into cubes
  • 6 tbsp ice water to 8 tablespoons
Prepare the filling
  • 3 lb Granny Smith apples about 7 medium, peeled, cored, and sliced 1/4 inch thick
  • 0.67 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter cut into small pieces
Make the egg wash
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter with a pastry blender until the mixture has pea-size pieces.
  3. Sprinkle in 6 tablespoons ice water and toss until the dough begins to come together.
  4. Add more water 1 tablespoon at a time, up to 2 tablespoons, until the dough holds together when squeezed.
  5. Divide the dough in half and shape each half into a disk.
  6. Wrap the disks and refrigerate for at least 1 hour.
Prepare the filling
  1. In a large bowl, toss the apples with the sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
Assemble and bake
  1. Heat the oven to 425°F and set a rack in the lower third of the oven.
  2. Roll one dough disk between sheets of parchment into a 12-inch round.
  3. Fit the dough into a 9-inch pie plate, leaving the overhang in place.
  4. Add the apple mixture to the crust and dot the filling with the butter.
  5. Roll the remaining dough disk between sheets of parchment into a 12-inch round and place it over the filling.
  6. Trim both crusts to about 1 inch beyond the rim, fold the edges under, and crimp to seal.
  7. Whisk the egg with the water and brush the top crust with the egg wash.
  8. Cut several vents in the top crust.
  9. Place the pie on a rimmed baking sheet and bake at 425°F for 20 minutes.
  10. Reduce the oven to 375°F and bake for 35 to 45 minutes, until the crust is golden and the filling bubbles through the vents.
  11. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For the flakiest crust, keep the butter cold and add only enough ice water for the dough to hold together when squeezed. Refrigerate covered leftovers for up to 4 days; the pie can be frozen. For a gluten-free option, use a measure-for-measure gluten-free flour blend in the crust.