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–+ servings

Easy Apple Pie

This is hands down the best and easiest apple pie recipe, designed for perfect results every time! It features a tender, flaky homemade pie crust filled with juicy, cinnamon-spiced apple slices.
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Prep Time 1 hour
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the Flaky Pie Crust (makes 2 crusts)

  • 2 ½ cups All-Purpose Flour
  • 1 tsp Salt
  • 1 cup Cold Unsalted Butter
  • ½ cup Ice Water

For the Apple Filling

  • 7 Large Granny Smith Apples
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar
  • 2 tbsp All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • ⅛ tsp Ground Nutmeg
  • 1 tbsp Lemon Juice Plus half of the lemon zest.
  • 1 Large Egg
  • 2 tbsp Sanding Sugar Optional.

Instructions
 

  • If making from scratch, combine flour and salt in a large bowl. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Divide the dough in half, form into two discs, wrap in plastic, and refrigerate for at least one hour. This chilling period is crucial for a flaky crust.
  • Position an oven rack in the lower third of the oven and place a baking sheet on it to preheat. Preheat the oven to 400°F (204°C). The hot baking sheet will help cook the bottom crust quickly, preventing a soggy bottom.
  • In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest. Toss everything together until the apple slices are evenly coated. Let this mixture sit for about 15-20 minutes while you roll out the crust. This allows the apples to start releasing their juices.
  • Remove one disc of pie dough from the refrigerator. On a lightly floured surface, roll it out into a 12-inch circle. Carefully transfer the dough to a 9-inch deep-dish pie plate, pressing it gently into the bottom and up the sides without stretching it. Trim any excess dough, leaving a ½-inch overhang.
  • Using a slotted spoon, transfer the apple filling into the pie crust, leaving most of the accumulated juices behind in the bowl (this is another key step to prevent a soggy crust). Mound the apples slightly higher in the center.
  • Roll out the second disc of dough. Gently place it over the filling. Trim the top crust, leaving a 1-inch overhang. Fold the top crust edge under the bottom crust edge and press firmly to seal. Crimp the edges using your fingers or a fork for a decorative finish.
  • Use a sharp knife to cut 4-5 slits in the top crust to allow steam to escape during baking. Brush the entire top crust evenly with the beaten egg wash and sprinkle generously with sanding sugar, if using.
  • Place the pie on the preheated baking sheet. Bake at 400°F (204°C) for 25 minutes. Then, reduce the oven temperature to 375°F (190°C). Continue to bake for another 30-35 minutes, or until the crust is a deep golden brown and you can see the filling bubbling thickly through the vents. If the edges start to brown too quickly, cover them with a pie shield or strips of aluminum foil.
  • This is the most important step for a perfect slice! Once baked, remove the pie from the oven and let it cool on a wire rack for at least 3-4 hours. This allows the filling to set properly. Slicing into a warm pie will result in a runny filling.
Tried this recipe?Let us know how it was!