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Homemade Apple Pie

Homemade apple pie has a flaky, buttery crust and a cinnamon-spiced apple filling that bubbles through the vents as it bakes. Chill the dough before assembling, then cool the pie so the filling can set for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 4 hours
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter 2 sticks, cold, cut into small cubes
  • 7 tbsp ice water
For the filling
  • 3 lb apples firm, such as Granny Smith and Honeycrisp, peeled, cored, and sliced 1/4 inch thick
  • 0.67 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.13 tsp ground nutmeg
  • 1 tbsp lemon juice
For the egg wash
  • 1 egg large

Equipment

  • 1 rimmed baking sheet
  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the flour and salt in a large bowl.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the largest pieces are about pea-size.
  3. Sprinkle the ice water over the mixture and toss with a fork until it holds together when pressed.
  4. Divide the dough in half and shape each half into a disk.
  5. Wrap the disks and refrigerate for at least 1 hour.
Prepare the filling
  1. Toss the apples with the sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a large bowl until evenly coated.
Assemble and bake
  1. Heat the oven to 425°F with a rack in the lower third.
  2. Set a rimmed baking sheet on the rack to catch any drips.
  3. On a lightly floured surface, roll one dough disk into a 12-inch round.
  4. Fit the dough into a 9-inch pie plate.
  5. Add the apple filling, mounding it slightly in the center.
  6. Roll the second disk into an 11-inch round and place it over the filling.
  7. Trim both crusts to about 1 inch beyond the rim, fold the edges under, and crimp to seal.
  8. Cut several vents in the top crust.
  9. Beat the egg and brush it over the top crust.
  10. Place the pie on the baking sheet and bake for 20 minutes at 425°F.
  11. Reduce the oven to 375°F and bake for 40 to 50 minutes more, covering the crust edges with foil if they brown too quickly; the crust should be deeply golden and the filling should bubble through the vents.
  12. Cool the pie on a wire rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool completely so the filling has time to set. Store covered in the refrigerator for up to 4 days; freeze yes, for up to 3 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend in the crust.