Classic Apple Pie with Buttery Crust Recipe

Introduction

This classic apple pie features a buttery, flaky crust and a sweet, spiced filling made with a blend of Granny Smith and Honeycrisp apples. Perfect for any season, it’s a comforting dessert that’s sure to impress family and friends.

Ingredients

• 6 cups mixed apples (Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp lemon juice
• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold and cubed)
• 1/4 tsp salt
• 5-7 tbsp ice water
• 1 egg (for egg wash)

Instructions

1. Step 1: Peel and slice the apples, then toss them in a bowl with the sugar, cinnamon, and lemon juice. Set aside to let the flavors combine.
2. Step 2: In a large bowl, mix the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture becomes crumbly.
3. Step 3: Gradually add ice water, one tablespoon at a time, stirring until the dough begins to come together. Form the dough into a ball, then divide it into two portions. Wrap in plastic and chill for at least one hour.
4. Step 4: On a floured surface, roll out each portion of dough to about 1/8-inch thickness. Place one rolled dough round into a pie dish.
5. Step 5: Fill the crust with the prepared apple mixture, then cover with the second dough round. Trim excess dough, crimp the edges to seal, and cut a few slits on top to allow steam to escape.
6. Step 6: Preheat your oven to 425°F (220°C). Beat the egg and brush it over the top crust for a golden finish. Bake the pie for about 45 minutes, or until the crust turns golden brown.
7. Step 7: Allow the pie to cool slightly before slicing. Serve warm with vanilla ice cream or whipped cream if desired.

Tips & Variations

• Use a mix of tart and sweet apples for a balanced flavor and varied texture.
• For extra flakiness, keep your butter cold and handle the dough as little as possible.
• Try adding a tablespoon of brown sugar or a pinch of nutmeg to the filling for a deeper spice profile.
• If you prefer a lattice top, cut the second dough round into strips and weave them over the filling.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to two days, or refrigerate for up to five days. To reheat, warm individual slices in a 350°F (175°C) oven for 10-15 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this pie?

Frozen apples can release excess moisture and make the crust soggy. It’s best to use fresh apples, but if you use frozen, thaw and drain them well before preparing the filling.

How do I prevent the crust from becoming soggy?

Using cold butter and chilling the dough helps create a flaky crust. Also, tossing the apples with lemon juice and sugar reduces moisture. Baking at a high temperature initially helps set the crust quickly and prevents sogginess.

Classic Apple Pie with Buttery Crust Recipe

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★★★★★

4.9 from 69 reviews

• Author: Naomi
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This Classic Apple Pie with Buttery Crust is a timeless dessert featuring a flaky, buttery pastry filled with a cinnamon-spiced mixture of Granny Smith and Honeycrisp apples. Baked to golden perfection, it’s perfect for cozy gatherings and special occasions, served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

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Ingredients

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Apple Filling

• 6 cups mixed apples (Granny Smith and Honeycrisp), peeled and sliced
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp lemon juice

Pie Crust

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold and cubed)
• 1/4 tsp salt
• 5–7 tbsp ice water

Additional

• 1 egg (for egg wash)

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Instructions

1. Prepare the apples: Peel and slice the apples, then toss them with sugar, cinnamon, and lemon juice in a large mixing bowl to combine evenly.
2. Make the crust: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together. Shape into a ball, wrap in plastic, and chill in the refrigerator for at least one hour.
3. Roll out the dough: Remove the dough from the refrigerator and divide it into two portions. On a floured surface, roll each portion into a circle approximately 1/8-inch thick, large enough to fit your pie dish.
4. Assemble the pie: Place one dough circle into a pie dish, pressing gently to fit. Fill evenly with the apple mixture, then cover with the second dough circle. Crimp the edges to seal and cut slits into the top to allow steam to escape during baking.
5. Brush and bake: Preheat your oven to 425°F (220°C). Brush the top crust with a beaten egg to achieve a golden, glossy finish. Bake the pie for about 45 minutes, or until the crust is golden brown and the filling is bubbly.
6. Cool and serve: Let the pie cool slightly on a wire rack before slicing. Serve warm, optionally with vanilla ice cream or whipped cream for an extra indulgent treat.

Notes

• For best results, use a mix of tart and sweet apples to balance flavor and texture.
• Keep the butter and water cold to ensure a flaky crust.
• Chilling the dough before rolling helps prevent shrinking during baking.
• Cover edges with foil if they brown too quickly during baking.
• The pie can be stored covered at room temperature for up to two days or refrigerated for up to four days.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple pie, classic apple pie, homemade pie, fruit pie, dessert recipe, baking, flaky pie crust, cinnamon apple filling