This Homemade Apple Pie features a flaky, buttery crust that’s simply irresistible! Juicy apples, cinnamon, and sugar come together to create a warm and comforting treat for everyone.
Honestly, making this pie feels like magic! There’s something special about its smell in the kitchen—I always end up sneaking a slice while it cools. 🍏🥧
I love how easy this flaky crust is to make! A little mixing and rolling, and voilà, you’ve got the perfect base for your delicious apple filling. Enjoy warm with ice cream for extra delight!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your crust. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. My preference is King Arthur’s Measure for Measure; it works great without affecting the taste!
Unsalted Butter: For best flavor, I recommend using cold, high-quality butter. If you’re dairy-free, you can substitute with cold coconut oil or a plant-based butter alternative.
Apples: A mix of Granny Smith and Gala works wonders, balancing sweetness and tartness. Feel free to substitute with Honeycrisp or Braeburn for a different taste! Just avoid overly soft apples, as they won’t hold up during baking.
Cinnamon and Nutmeg: These spices bring warmth to the filling. For a twist, add a pinch of cardamom or ginger as well—perfect for fall flavors!
How Do You Get a Flaky Crust Every Time?
The secret to a good pie crust is keeping the ingredients cold. Cold butter creates a flakier texture as it melts and forms small pockets in the dough. Here are some tips:
- Use chilled tools: If possible, chill your mixing bowl and utensils beforehand.
- Work quickly: Once you mix in the butter, handle the dough as little as possible to prevent it from getting tough.
- Rest in the fridge: Allow the dough to chill for at least an hour. This firms it up and also helps with the flaky texture.
Roll it out gently, and don’t forget to flour your surface to prevent sticking! With these tips, you’ll have a crust that is crispy, tender, and absolutely delicious.
Homemade Apple Pie with Flaky Crust
Ingredients You’ll Need:
For the flaky crust:
- 2 1/2 cups (315g) all-purpose flour
- 1 cup (2 sticks or 226g) cold unsalted butter, cut into small cubes
- 1 tsp salt
- 1 tbsp granulated sugar
- 6 to 8 tbsp ice-cold water
For the apple filling:
- 6 to 7 medium apples (about 3 pounds), a mix of tart Granny Smith and sweet Gala or Fuji, peeled, cored, and thinly sliced
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp all-purpose flour (to thicken)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
How Much Time Will You Need?
This delightful pie takes about 30 minutes to prepare and 1 hour to bake. Don’t forget to chill the dough for at least 1 hour before rolling it out. After baking, let it cool for about 2 hours for the filling to set. Total time varies, but you’ll be rewarded with a delicious homemade apple pie!
Step-by-Step Instructions:
1. Make the crust dough:
In a large bowl, whisk together the flour, salt, and sugar. Then, add in the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until it looks like coarse crumbs with some pea-sized bits of butter remaining. Gradually add the ice-cold water, one tablespoon at a time, mixing gently just until the dough holds together when pinched. Avoid overworking the dough. Once combined, divide it into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
2. Prepare the apple filling:
In a large bowl, toss the sliced apples with lemon juice to prevent browning. Then, add the granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and vanilla extract. Mix everything thoroughly to combine and set the filling aside.
3. Roll out the dough:
Lightly flour your workspace and rolling pin. Roll out one disk into a 12-inch circle that’s about 1/8 inch thick. Carefully transfer it into a 9-inch pie dish, allowing any excess dough to hang over the edges. Roll out the second disk for the top crust into a similar size or cut into strips if you want to create a lattice design.
4. Assemble the pie:
Spoon the apple filling evenly into the crust-lined pie dish. If using a full top crust, place it over the apples and cut several slits for steam to escape. For a lattice crust, weave the dough strips over the filling. Trim any excess dough hanging over the edges, then crimp or flute the edges to seal everything nicely.
5. Brush and sprinkle:
Brush the top crust with the beaten egg wash to give it a glossy finish. If you’d like, sprinkle coarse sugar lightly on top for added sparkle and crunch.
6. Bake the pie:
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips while baking. Bake for 20 minutes before reducing the temperature to 350°F (175°C). Continue to bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil for the last part of baking.
7. Cool and serve:
Once baked, let the pie cool for at least 2 hours on a wire rack to allow the filling to set. You can serve it warm or at room temperature—don’t forget the vanilla ice cream or whipped cream for an extra treat!
Enjoy your perfectly flaky, homemade apple pie with a beautiful lattice crust that’s not only a feast for the eyes but a delight for the taste buds!
Can I Use Different Types of Apples for the Filling?
Absolutely! While a mix of Granny Smith and Gala offers a nice balance, feel free to experiment with other varieties like Honeycrisp, Braeburn, or Jonagold. Just ensure they’re firm and not overly soft for the best texture in your pie!
What Can I Substitute for the Butter in the Crust?
If you’re looking for a dairy-free option, cold coconut oil or a plant-based butter alternative work well. You can also use lard for a very flaky texture, although it may change the flavor slightly!
How to Prevent a Soggy Bottom Crust?
To avoid a soggy crust, you can pre-bake the crust for 10 minutes before adding the filling, or sprinkle a thin layer of flour or cornstarch on the bottom before filling. This will help absorb moisture from the apple filling during baking.
Can I Make This Pie Ahead of Time?
Definitely! You can prepare the crust and filling a day in advance. Assemble the pie but don’t bake it until you’re ready to serve. Just cover it with plastic wrap and keep it in the refrigerator until you’re ready to pop it in the oven!
