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The BEST Apple Pie Recipe

The BEST Apple Pie Recipe

A flaky all-butter crust filled with cinnamon-spiced Granny Smith apples and a rich, saucy filling — this is the classic homemade apple pie that earns a permanent spot in your recipe rotation.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8

Ingredients
  

For the Pie Crust (2 disks):

  • 2½ cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 6-8 tbsp ice water

For the Apple Filling:

  • 6-7 medium Granny Smith apples peeled, cored, sliced ¼-inch thick
  • 1 tsp cinnamon
  • ¼ tsp nutmeg optional
  • ¾ cup sugar adjust to taste
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ¼ cup water

For the Egg Wash:

  • 1 large egg
  • 1 tbsp water

Instructions
 

  • Prepare your pie crust dough and refrigerate for at least 1 hour before assembling. Preheat oven to 425°F with a rack in the center.
  • Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute. Whisk in water and sugar, simmer for 3 minutes, then remove from heat immediately.
  • Peel, core, and slice apples into ¼-inch slices. Sprinkle with cinnamon, toss to coat, then stir in the warm filling sauce until all slices are well coated.
  • Roll the first dough disk into a 12-inch circle and transfer to a 9-inch deep-dish pie pan. Add the apple filling, mounding slightly in the center, keeping filling away from the edges.
  • Roll the second dough disk into an 11-inch circle and cut into 10 strips with a pizza cutter. Weave strips into a lattice pattern over the filling. Crimp edges firmly to seal, then brush the entire top with egg wash.
  • Bake at 425°F for 15 minutes, then reduce to 350°F and bake an additional 45 minutes, until thick juices bubble through the lattice for at least 5 minutes. Tent edges with foil if browning too fast.
  • Remove from oven and cool on a wire rack for at least 1 hour before slicing.

Notes

 
  • Don't overcook the filling sauce — 3 minutes is all it needs.
  • Keep your dough cold at all times for the flakiest crust.
  • Let the pie rest a full hour before slicing so the filling sets properly.
  • Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 4 months.
  • Reheat at 350°F for 15–20 minutes to revive the crust before serving.
 

Nutrition Facts

 
  • Calories: 379.61 kcal
  • Fat: 17.67 g
  • Saturated Fat: 9.14 g
  • Cholesterol: 50.56 mg
  • Sodium: 98.27 mg
  • Potassium: 164.71 mg
  • Carbohydrates: 55.44 g
  • Fiber: 3.87 g
  • Sugar: 38.25 g
  • Protein: 2.75 g
  • Vitamin A: 448.45 IU
  • Vitamin C: 5.87 mg
  • Calcium: 21.89 mg
  • Iron: 0.96 mg