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Perfect Classic Apple Pie Recipe Easy Flaky Double Crust Tutorial

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A nostalgic and comforting classic apple pie with a flaky double crust and perfectly spiced apple filling. Easy to make with simple pantry ingredients and ideal for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cut into cubes
  • 4–6 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 6–7 medium Granny Smith apples, peeled, cored, and thinly sliced
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. In a large bowl, combine 2 ½ cups flour, salt, and sugar. Add the cold butter cubes and use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Mix apple cider vinegar with 4 tablespoons ice water. Gradually add the liquid to the flour mixture, stirring gently with a fork until the dough starts to come together. Add 1-2 more tablespoons of water if needed until dough holds without being sticky.
  3. Divide the dough into two equal discs, flatten slightly, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated. Let macerate for 15-20 minutes.
  5. On a floured surface, roll one dough disc into a 12-inch circle. Transfer it to a 9-inch pie dish, letting the edges hang over slightly.
  6. Pour the apple mixture into the crust, mounding slightly in the center. Dot evenly with 2 tablespoons butter pieces.
  7. Roll the second dough disc into a 12-inch circle. Place it over the apples, press edges to seal, trim excess dough, and crimp edges decoratively.
  8. Cut 4-5 small slits in the top crust to vent steam. Whisk the egg with water and brush over the top crust.
  9. Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for another 40-50 minutes until crust is deep golden and juices bubble.
  10. Cool the pie on a wire rack for at least 2 hours before slicing.

Notes

Keep butter cold to ensure flaky crust. Chill dough for at least 1 hour before rolling. Use parchment paper to ease dough transfer. Bake on a baking sheet to catch drips. Let pie cool completely before slicing to avoid runny filling. For gluten-free crust, substitute almond flour. For vegan version, use plant-based butter and almond milk with maple syrup for egg wash.

Nutrition

Keywords: apple pie, classic apple pie, flaky crust, double crust pie, easy apple pie, homemade pie, fall dessert, cinnamon apple pie

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