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Crust Apple Pie

Crust Apple Pie

Classic apple pie with a buttery, flaky double crust and sweet-spiced apple filling.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Course Dessert
Cuisine American, Baking
Servings 8 slices
Calories 400 kcal

Equipment

  • 9-inch Pie Dish
  • Rolling Pin
  • Mixing Bowls

Ingredients
  

Crust / Pastry

  • 2 ½ cups all-purpose flour flour plus extra for rolling
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup unsalted butter butter cold, cut into cubes
  • 6-8 Tbsp ice water ice water

Filling

  • 6 apples peeled, cored, thinly sliced (e.g. Granny Smith or mix)
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 1 Tbsp all-purpose flour for thickening filling
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 Tbsp lemon juice freshly squeezed
  • 1 Tbsp butter small pats to dot over apples

Egg Wash (optional)

  • 1 egg egg beaten, for brushing top crust
  • 1 Tbsp water or milk to thin egg wash

Instructions
 

  • Prepare crust: in a bowl, whisk flour, salt, sugar. Cut in cold butter until mixture resembles coarse crumbs.
  • Add ice water a tablespoon at a time, mixing gently, until dough just comes together. Divide into two disks, wrap and chill at least 1 hour.
  • Preheat oven to 425 °F (220 °C).
  • Roll out one disk of dough to fit a 9-inch pie dish, leave overhang. Fill with apple mixture (toss apples with sugars, flour, cinnamon, nutmeg and lemon juice).
  • Dot with small pats of butter over the apple filling.
  • Roll out second dough disk and place over top (as full crust or lattice). Trim and crimp edges to seal.
  • Brush top crust with egg wash (egg + water/milk) if using, and cut vents to allow steam to escape.
  • Bake at 425 °F for 15 minutes, then reduce heat to 350 °F (175 °C) and bake another 35–45 minutes until crust is golden and filling bubbles.
  • If edges brown too fast, cover them with foil or a pie shield mid-bake.
  • Allow pie to cool at least 1 hour (or more) before slicing to let filling set.

Notes

You can use a mix of apple varieties (tart + sweet) for depth of flavor. Chilling the dough and keeping ingredients cold helps maintain flakiness. Placing the pie on a baking sheet catches any drips. Leftover pie can be stored at room temp (if no dairy) or refrigerated for a few days.
Keyword apple pie, Classic, double crust