This homemade apple pie features a flaky crust that’s buttery and golden. It’s packed with sweet, cinnamon-spiced apples that bring a smile with every slice!
I love how the smell of this pie fills the kitchen, making it feel like a cozy hug. Plus, who can resist a warm slice with a scoop of ice cream? Pure happiness! 🍏🥧
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. If you want a gluten-free option, try using a 1-to-1 gluten-free flour blend. Just make sure it has xanthan gum for the right texture.
Butter: Unsalted butter is ideal for this recipe. However, you can also use shortening or a mix of both for an even flakier crust. I personally prefer the flavor of butter, but shortening can give extra tenderness.
Apples: A mix of sweet and tart apples is best, like Granny Smith and Fuji. If you can’t find these, Honeycrisp or Braeburn are great alternatives. Just avoid apples that are too soft, as they won’t hold their shape.
Brown Sugar: For a deeper flavor, I like using dark brown sugar, but light brown sugar works as well. You can substitute coconut sugar for a different twist, but it may alter the color a little.
Cinnamon: It’s a must in apple pie! If you want to spice things up, consider adding a touch of cardamom or ginger for a unique flavor.
How Do I Make Sure My Pie Crust is Flaky?
The key to a flaky crust is keeping everything cold! Here are some tips:
- Use cold butter straight from the fridge. Some even suggest freezing it for about 15 minutes before cutting it into the flour.
- Chill the dough after mixing. This relaxes the gluten and helps maintain flakiness.
- Don’t overwork the dough. Mix until combined, and you’ll ensure pockets of butter remain, which creates those flaky layers.
- When rolling out the dough, handle it lightly and keep your surface lightly floured to prevent sticking.
Following these steps will help you achieve that perfect flaky crust everyone loves!
Homemade Apple Pie with Flaky Crust
Ingredients
For the Flaky Pie Crust (makes 2 crusts):
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup (226g) unsalted butter, cold and cut into small cubes
- 6 to 8 tbsp ice water
For the Apple Pie Filling:
- 6 to 7 medium apples (about 3 pounds), peeled, cored, and sliced (use a mix of tart and sweet apples such as Granny Smith and Fuji)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice (optional)
- 1 tsp lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 3 tbsp all-purpose flour or cornstarch (for thickening)
For Assembling:
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar or granulated sugar (for sprinkling)
How Much Time Will You Need?
This homemade apple pie recipe needs about 30 minutes of prep time and 1 hour of baking time, plus at least 2 hours to cool. It’s a little time-consuming, but well worth it for that delicious homemade taste!
Step-by-Step Instructions:
1. Make the Pie Crust:
In a large bowl, whisk together the flour, salt, and sugar until well combined. Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough almost comes together. Be careful not to overwork it! Then, divide the dough in half and form each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
2. Prepare the Apple Filling:
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice (if using), lemon juice, and flour or cornstarch. Toss everything gently to coat the apples evenly, and let it sit for about 10-15 minutes to let the flavors meld.
3. Assemble the Pie:
Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer the rolled dough to a 9-inch glass pie plate, easing it into place without stretching it. Pour the apple filling into the crust and scatter the small pieces of butter on top. Roll out the second dough disc to a 12-inch circle and place it over the filling. Trim off any excess dough, leaving about 1 inch of overhang. Fold the overhang under the bottom crust edge and crimp to seal. Cut slits in the top crust to allow steam to escape, or create a lattice top for a beautiful finish.
4. Bake the Pie:
Brush the top crust with the beaten egg to give it a lovely golden sheen, then sprinkle coarse or granulated sugar evenly over the top. Place the pie on the middle rack of the oven and bake for 20 minutes at 425°F (220°C). Then, reduce the temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and you see bubbles in the filling. If the edges brown too quickly, cover them with foil or a pie shield to prevent burning.
5. Cool and Serve:
Once done, carefully remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set. Once cooled, serve your delicious apple pie warm or at room temperature. It pairs wonderfully with vanilla ice cream or whipped cream. Enjoy!
Enjoy your classic homemade apple pie with a wonderfully flaky, buttery crust and tender, cinnamon-spiced apple filling!
Can I Use Shortening Instead of Butter for the Crust?
Absolutely! Using shortening will create an even flakier crust since it has a higher fat content. For the best results, you can combine half shortening and half butter to enjoy the flavor of butter while still achieving that flaky texture.
How Do I Prevent the Bottom Crust from Getting Soggy?
To avoid a soggy bottom crust, you can blind bake the crust for about 10 minutes at 425°F (220°C) before adding the apple filling. Additionally, sprinkling a thin layer of flour or cornstarch on the bottom of the crust can help absorb excess moisture from the filling.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie in advance! If making the pie ahead, you can refrigerate it unbaked for up to a day. Alternatively, bake the pie and cool it completely before covering it with plastic wrap and storing it in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) before serving.
What Other Fruits Can I Use for the Filling?
You can definitely mix up the filling! Besides apples, consider adding pears, peaches, or berries to your filling. Keep in mind that different fruits will have varying moisture content, so you may need to adjust the amount of sugar or thickener used.
