Print

American Apple Pie

Classic American apple pie with golden flaky crust cooling on a wire rack
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic American apple pie features a perfectly flaky, buttery double crust filled with a warm, cinnamon-spiced apple filling. Ideal for holidays, gatherings, or a cozy night in.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 6–8 tablespoons ice water
  • 6–7 medium apples, a mix of Granny Smith and Honeycrisp
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon milk or cream
  • 1 tablespoon coarse sugar, for sprinkling

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces remaining.
  2. Sprinkle 6 tablespoons ice water over mixture and toss with a fork. Add more water one tablespoon at a time until dough just comes together. Divide into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. While dough chills, peel, core, and slice apples into 1/4-inch thick slices. Toss with sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated. Set aside.
  4. Preheat oven to 425 degrees F (220 degrees C). Roll one chilled dough disk into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish and trim edges with a 1/2-inch overhang.
  5. Pour apple filling into the crust and dot with small butter pieces. Roll out second dough disk into an 11-inch circle and place over the filling. Trim, fold, seal, and crimp edges. Cut 5-6 slits across the top crust.
  6. Brush top crust with egg wash and sprinkle with coarse sugar. Place on a rimmed baking sheet.
  7. Bake at 425 degrees F for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 35-45 minutes until crust is deep golden brown and filling is visibly bubbling through the slits. Cover edges with foil if browning too quickly.
  8. Transfer to a wire rack and cool for at least 3-4 hours before slicing. Serve warm or at room temperature.

Notes

  • Cold butter and ice water are non-negotiable for a flaky crust. Do not skip the 1-hour refrigeration step.
  • A mix of Granny Smith and Honeycrisp apples gives the best balance of tart and sweet in the filling.
  • If the filling seems very juicy before assembling, add an extra tablespoon of flour to the apple mixture.
  • The pie must cool for at least 3-4 hours before slicing or the filling will be runny.
  • To prevent a soggy bottom crust, pre-bake the bottom crust for 10 minutes before adding the filling.

Nutrition

Find it online: https://www.benefitiany.com/american-apple-pie/