This homemade apple pie with a flaky crust is a classic treat! Juicy apples mixed with warm spices are tucked into a buttery, crispy shell, making every bite delightful.
You know the best part? That flaky crust that crumbles just right—like it’s doing a happy dance! I love serving it warm with a scoop of ice cream. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is essential for the crust. If you’re gluten-free, you can use a 1:1 gluten-free flour blend. Just keep in mind, the texture may vary a bit.
Unsalted butter: Use cold, unsalted butter for the best flavor. You can replace it with vegetable shortening for a different texture, or a vegan butter if you’re dairy-free.
Apples: Granny Smith apples have a tart flavor while Honeycrisp adds sweetness. Feel free to mix in other apple varieties like Fuji or Braeburn for added depth!
Sugar: Both granulated and brown sugar give a nice sweetness to the filling. For lower sugar options, use coconut sugar or a sugar substitute, but adjust to taste.
Spices: Cinnamon is a must, but if you don’t have nutmeg or cloves, you can simply use extra cinnamon. A dash of vanilla extract can also enhance the flavor.
How Do You Make a Flaky Pie Crust?
Creating a flaky pie crust might seem tricky, but it’s all about handling the dough gently! Here’s how to get it just right:
- Use very cold butter and ice water—this helps create steam during baking for that flaky texture.
- When mixing the butter with the flour, stop when you have pea-sized pieces; overmixing can lead to a tough crust.
- Let the dough rest in the fridge—this relaxes the gluten, making it easier to roll out and preventing shrinkage during baking.
- Roll the dough evenly and not too thin (about 1/8 inch thick) to keep it sturdy yet tender.
Remember, practice makes perfect! With each pie, you’ll get more comfortable and confident in your crust-making skills.
Homemade Apple Pie with Flaky Crust
Ingredients You’ll Need:
For the flaky pie crust:
- 2 1/2 cups (315 g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (227 g) unsalted butter, cold and cut into small cubes
- 1/4 to 1/2 cup (60-120 ml) ice water
For the apple filling:
- 6 to 7 medium apples (about 3 pounds), peeled, cored, and thinly sliced (a mix of Granny Smith and Honeycrisp recommended)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/4 tsp salt
- 2 tbsp all-purpose flour or cornstarch (for thickening)
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
For topping:
- 1 egg, beaten with 1 tbsp water (egg wash)
- Coarse sugar for sprinkling
How Much Time Will You Need?
This homemade apple pie takes about 30 minutes of prep time and around 1 hour of baking time. Plus, you should let it cool for at least 2 hours before serving. So set aside around 4 hours total to enjoy this delicious treat, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Pie Crust:
Start off by mixing the flour, salt, and sugar in a large bowl. Next, add the cold butter cubes. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until it looks like coarse crumbs with some pea-sized pieces. Then, slowly add ice water, one tablespoon at a time, and mix gently until the dough starts to come together. Don’t overwork it! Split the dough into two equal parts, flatten them into disks, wrap them in plastic wrap, and chill in the fridge for at least 1 hour.
2. Make the Apple Filling:
While the dough chills, let’s make the filling! In a large bowl, toss the sliced apples with lemon juice. Then, add the granulated sugar, brown sugar, cinnamon, nutmeg, optional cloves, salt, and flour or cornstarch. Mix until everything is well coated. Let it sit while you roll out the dough.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Transfer it to a 9-inch pie dish; press it gently to fit, leaving about 1 inch of overhang. Pour the apple filling evenly into the crust and dot it with small pieces of butter. Now roll out the second dough into another 12-inch circle, cut into 1-inch wide strips, and weave them over the apple filling to create a lattice pattern. Trim the edges to match and fold over the ends, crimping to seal.
4. Bake the Pie:
Brush the lattice with the egg wash and sprinkle coarse sugar on top. To catch any drips, place the pie on a baking sheet. Bake for 20 minutes in the preheated oven, then lower the temperature to 350°F (175°C) and bake for another 35 to 45 minutes, until the crust is golden and the filling is bubbly. If the edges brown quickly, cover them with foil.
5. Cool and Serve:
When the pie is done, remove it from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Serve it warm or at room temperature with a scoop of vanilla ice cream or whipped cream for an extra treat!
Enjoy your delicious homemade apple pie with the flaky crust! Your family and friends will love it!
Can I Use Pre-made Pie Crust for This Recipe?
Absolutely! If you’re short on time, you can substitute store-bought pie crust for the homemade version. Just follow the package instructions for pre-baking, if necessary, before adding the filling.
What Type of Apples Are Best for Apple Pie?
A mix of tart and sweet apples works best! Granny Smith adds tartness, while Honeycrisp or Fuji provides sweetness. This combination ensures a balanced flavor. Feel free to experiment with other varieties, but avoid overly soft apples.
How Do I Store Leftover Apple Pie?
To store leftover pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3-4 days. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw in the fridge and reheat before serving.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the apple filling up to a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to bake, make sure to let it come to room temperature before assembling the pie.