There is nothing quite like the aroma of cinnamon and warm butter wafting through the kitchen on a chilly afternoon. For many of us, a classic Apple Pie isn’t just a dessert; it’s a memory of family gatherings and holiday dinners. If you have been searching for that perfect balance of a shatteringly flaky crust and a gooey, spice-kissed apple filling, you are in the right place. This recipe is straightforward, reliable, and guaranteed to be the star of your next dinner party.
The Best Flaky Homemade Apple Pie
Recipe Overview
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Servings: 8 slices
- Calories: 410 kcal per slice
Ingredients You’ll Need
For the Flaky Crust:
- 2 ½ cups All-purpose flour
- 1 cup (2 sticks) Unsalted butter, chilled and cubed
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 6 to 8 tablespoons Ice water
For the Apple Filling:
- 6 to 7 Large apples (Granny Smith or Honeycrisp are best)
- ¾ cup Granulated sugar
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon Butter (to dot on top)
- 1 Egg (for egg wash)
Step-by-Step Instructions
- Prepare the Crust: In a large bowl, whisk the flour, salt, and sugar. Add the chilled butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks. Gradually add ice water, one tablespoon at a time, until the dough just holds together.
- Chill the Dough: Divide the dough into two disks, wrap them in plastic, and refrigerate for at least 1 hour. This is crucial for a flaky texture!
- Preheat and Prep: Preheat your oven to 400°F (200°C). Peel, core, and slice your apples into thin wedges.
- Make the Filling: In a large mixing bowl, toss the apple slices with lemon juice, sugar, flour, cinnamon, and nutmeg. Let them sit for 10 minutes to release their natural juices.
- Assemble the Pie: Roll out one dough disk on a floured surface and place it into a 9-inch pie plate. Fill it with the apple mixture. Roll out the second disk and place it over the apples. You can do a solid top with slits for steam or a fancy lattice design.
- The Finishing Touch: Trim the excess dough and crimp the edges to seal. Brush the top with a beaten egg and sprinkle a little sugar over it. Dot with small pieces of butter through the steam vents.
- Bake: Bake at 400°F for 20 minutes, then reduce the heat to 375°F and bake for another 30–35 minutes until the crust is golden brown and the filling is bubbling.
- Cool: Let the pie cool for at least 2 hours before slicing. This allows the filling to set properly.
👨🍳 Surendra’s Kitchen Secrets
- The Apple Mix: Don’t use just one type of apple. I recommend mixing Granny Smith (for tartness and structure) with Honeycrisp (for sweetness). This creates a much deeper flavor profile.
- Keep it Cold: The secret to a flaky crust is cold butter. If the butter melts before it hits the oven, you’ll get a tough crust instead of flaky layers.
- Avoid the “Soggy Bottom”: Sprinkle a teaspoon of flour or ground nuts on the bottom crust before adding the fruit. This acts as a barrier and keeps the crust crisp.
- The Foil Trick: If the edges of your pie are browning too fast, cover them with a ring of aluminum foil halfway through baking.
