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Apple Pie

The Perfect Easy Apple Pie Recipe

This easy apple pie recipe delivers a flaky all-butter crust and perfectly spiced apple filling every single time. No soggy bottom, no mushy apples. Just a classic homemade pie with tender fruit and golden, crispy pastry. Perfect for holidays, family dinners, or any time you crave comfort food.

  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings

Ingredients

Scale

For the Flaky All-Butter Pie Crust:

  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 6-8 tablespoons ice water

For the Juicy Apple Filling:

  • 4 large Granny Smith apples
  • 4 large Honeycrisp or Gala apples
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold butter, cut into small pieces

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon milk or water
  • 2 tablespoons coarse sugar (optional)

Instructions

Make the Pie Crust:

  1. Mix flour, sugar, and salt in a large bowl.
  2. Add cold butter cubes. Use a pastry cutter to work butter into flour until mixture looks like coarse crumbs with pea-sized chunks.
  3. Add ice water one tablespoon at a time. Mix gently until dough just comes together.
  4. Divide dough in half. Shape into flat disks. Wrap in plastic wrap.
  5. Chill for at least 1 hour.

Prepare the Apple Filling:

  1. Peel, core, and slice apples into ¼-inch slices.
  2. In a small bowl, whisk together sugar, flour, cinnamon, nutmeg, and salt.
  3. Toss apples with sugar mixture, lemon juice, and vanilla extract. Set aside.

Assemble the Pie:

  1. Preheat oven to 425°F. Place a baking sheet on the lower rack.
  2. Roll out one dough disk into a 12-inch circle. Transfer to a 9-inch pie dish.
  3. Beat egg with milk to make egg wash. Brush bottom crust with a thin layer.
  4. Add apple filling. Pack apples tightly and pile them high.
  5. Dot filling with small butter pieces.
  6. Roll out second dough disk. Place over apples. Trim excess, leaving ½-inch overhang.
  7. Fold edges under and crimp. Cut 4-5 steam vents in top crust.
  8. Brush top with egg wash. Sprinkle with coarse sugar.

Bake the Pie:

  1. Bake at 425°F for 20 minutes.
  2. Reduce temperature to 375°F. Bake 40-50 minutes more.
  3. Pie is done when crust is deep golden brown and filling bubbles vigorously.
  4. Cover edges with foil if they brown too fast.
  5. Cool on a wire rack for at least 3 hours before slicing.

Notes

Apple Selection: Use a mix of tart and sweet apples. Granny Smith + Honeycrisp or Gala works best. Avoid soft apples like Red Delicious or McIntosh.

Store-Bought Crust: You can use refrigerated all-butter pie crusts to save time. Let them warm up for 10-15 minutes before unrolling.

Make Ahead: Assemble the pie and freeze unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to baking time.

Storage: Store at room temperature for 2 days or refrigerate for up to 5 days. Reheat slices at 350°F for 10 minutes.

Prevent Soggy Crust: The egg wash barrier and high initial baking temperature are key. Don’t skip these steps.

  • Author: Soukaina
  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://spreadrecipes.com/apple-pie-recipe/