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The Best Apple Pie Recipe

This is the only apple pie recipe you need. Flaky crust, tender apple filling, and warm spices come together in a timeless dessert that never disappoints.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 8

Ingredients
  

For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup 2 sticks cold unsalted butter, cubed
  • 6 –8 tablespoons ice water

For the filling:

  • 6 cups peeled sliced apples (Granny Smith + Honeycrisp or Fuji)
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon cold unsalted butter diced (to dot filling)

For the top:

  • 1 egg beaten
  • 1 tablespoon coarse sugar optional

Instructions
 

  • Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until dough comes together.
  • Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Preheat oven to 400°F (200°C).
  • In a large bowl, toss apple slices with sugar, flour, lemon juice, cinnamon, nutmeg, and salt until well coated.
  • Roll out one disk of dough and line a 9-inch pie dish. Add apple filling and dot with diced butter.
  • Roll out the second disk and place over the filling. Trim and crimp the edges. Cut slits in the top crust.
  • Brush top with beaten egg and sprinkle with coarse sugar if using.
  • Bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake for another 35–40 minutes, until crust is golden and filling is bubbly.
  • Cool at room temperature for at least 2 hours before slicing.

Notes

  • Use a mix of tart and sweet apples for best flavor.
  • Keep butter and water cold to ensure a flaky crust.
  • Don’t skip cooling time—it helps the filling set.
  • Use a pie shield or foil to cover edges if they brown too fast.