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Easy Apple Pie Recipe

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4.3 from 62 reviews

This Easy Apple Pie Recipe features a classic double crust filled with a flavorful mix of crisp Granny Smith and sweet Honeycrisp apples, lightly spiced with cinnamon and nutmeg. The pie delivers a perfect balance of tartness and sweetness, with a buttery, flaky crust that's simple to make from scratch.

Ingredients

For the crust (makes a double crust):

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, very cold, cut into cubes
  • 6–8 tablespoons ice water

For the filling:

  • 6–7 cups apples, peeled, cored, and sliced (about 6 medium apples; a mix of Granny Smith + Honeycrisp works great)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cold butter, cut into small pieces
  • 1 egg, beaten with 1 tablespoon water (optional, for egg wash)
  • Optional: sprinkle of coarse sugar

Instructions

  1. Prepare the crust dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing to keep the crust flaky. Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and chill for at least one hour.
  2. Make the apple filling: In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, lemon juice, and lemon zest. Toss gently until all apples are coated evenly. Set aside to allow flavors to meld.
  3. Roll out the bottom crust: On a lightly floured surface, roll out one chilled dough disk into a 12-inch circle, about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently to fit and allowing excess dough to hang over the edges.
  4. Add the filling and butter: Spoon the apple filling evenly into the pie crust, distributing it nicely. Dot the filling with small pieces of cold butter for extra richness.
  5. Roll out and place the top crust: Roll out the second dough disk into a 12-inch circle. You can place it whole over the filling or cut it into strips to create a lattice pattern. Trim any excess dough and press the edges of the top and bottom crusts together to seal. Crimp the edges decoratively to finish.
  6. Apply egg wash and sugar (optional): Brush the top crust with the beaten egg wash for a glossy, golden finish. Sprinkle coarse sugar over the top for added texture and sweetness.
  7. Preheat the oven: Preheat your oven to 375°F (190°C).
  8. Bake the pie: Place the pie on the middle rack of the preheated oven. Bake for 50–60 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with aluminum foil halfway through baking.
  9. Cool before serving: Remove the pie from the oven and let it cool on a wire rack for at least two hours to allow the filling to set properly before slicing and serving.

Notes

  • For a firmer crust, ensure the butter and water are very cold.
  • Using a mix of tart and sweet apples balances flavor and texture well.
  • If you prefer a sweeter pie, adjust sugar according to taste.
  • To prevent a soggy bottom, you can briefly bake the bottom crust before adding filling (blind baking).
  • Leftovers can be stored covered at room temperature for 1-2 days or refrigerated for up to 4 days.
  • Reheat slices in a microwave or oven for best enjoyment.

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