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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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