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Apple Pie

Easy Apple Pie

This easy apple pie recipe features a flaky crust and warm cinnamon apples, perfect for beginners and great for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.5 cups 2½ cups all-purpose flour
  • 1 teaspoon 1 teaspoon salt
  • 1 tablespoon 1 tablespoon granulated sugar
  • 1 cup 1 cup unsalted butter, cold and cubed Ensure it is cold for a flaky crust.
  • 0.25 to 0.5 cup ¼ to ½ cup ice-cold water Add gradually until dough holds together.
For the apple filling
  • 6-7 large 6–7 large apples (about 3 pounds), peeled, cored, and sliced
  • 0.75 cup ¾ cup granulated sugar
  • 2 tablespoons 2 tablespoons all-purpose flour
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 0.25 teaspoon ¼ teaspoon ground nutmeg
  • 0.25 teaspoon ¼ teaspoon ground allspice
  • 0.125 teaspoon ⅛ teaspoon salt
  • 2 tablespoons 2 tablespoons unsalted butter (small pieces) Dot on top of the apple filling.
For topping
  • 1 egg 1 egg + 1 tablespoon water (egg wash) For brushing the pie.
  • 1-2 tablespoons 1–2 tablespoons coarse sugar (optional) For added sweetness on top.

Method
 

Make the crust + chill
  1. In a bowl, mix flour, salt, and sugar. Cut in cold butter until you see pea-sized bits. Add ice water slowly until the dough just comes together.
  2. Divide into 2 discs, wrap, and chill at least 1 hour.
Make the filling + assemble
  1. Peel and slice apples. Toss with lemon juice.
  2. Mix sugar, flour, cinnamon, nutmeg, allspice, and salt, then toss with apples.
  3. Preheat oven to 425°F (220°C). Roll out 1 crust and place in a 9-inch pie dish. Fill with apples and dot with butter.
Top + bake + cool
  1. Roll out the second crust (or lattice), place on top, seal edges, and cut vents.
  2. Brush with egg wash and sprinkle coarse sugar if using.
  3. Bake for 20 minutes at 425°F, then lower to 375°F (190°C) and bake for 35–40 minutes more until golden and bubbly.
  4. Cool at least 2 hours before slicing.

Notes

Serve warm or at room temperature with vanilla ice cream or a drizzle of caramel sauce. Store covered at room temperature for up to 2 days and refrigerate after that for up to 4–5 days. Reheat slices in the oven at 350°F (175°C) for 10 minutes for the best crust texture.