Our favorite homemade apple pie recipe for over 10 years! It's simple and delicious, and requires zero chill time for the dough. This American favorite uses basic ingredients like flour, sugar and cold butter for a quick and flaky crust!
My older sister never liked apple pie until she ate this one.
My family already asked if I would make them this apple pie after we pick our apples together this weekend.
One of my biggest tips for you when making this pie has to do with transferring the rolled out pie dough. Once you have it rolled out to your 12-inch disc, use your rolling pin to easily transfer it to the pie plate. You do this by loosely wrapping the dough around the rolling pin and then carefully lift it over to the plate and re-roll it out into the plate. Make sure your keeping your dough well floured in the process. Here is a helpful video from Epicurious demonstrating how to roll out the crust, transfer it to the plate and then crimp the edges.
A few items that might help you with this recipe:
Pie plate (I have 9- and 10-inch plates that both work with this recipe.)
Pastry mat (Not a necessity, but very helpful to have for rolling and measuring dough. I use mine for all my dough recipes.)
Rolling pin (Guessing you might already have one.)
Homemade Apple Pie
Ingredients
For the crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter cut into small cubes
- 6 tablespoons very cold water
For the pie filling:
- 6 medium to large apples (Honeycrisp, Braeburn, Granny Smith, Jonagold or variety) peeled and sliced
- splash of lemon juice
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- raw sugar optional
Instructions
For the crust:
- In a large bowl or stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Drop in the butter cubes a few at a time while fluffing with a fork to coat with the flour mixture. Once all the butter is added, mix on low speed until the texture resembles coarse cornmeal and the butter pieces are no larger than small peas. Add the cold water and continue to mix on low speed just until a dough is formed. Do not overmix.
(Alternatively, you can pulse everything in a food processor instead, or mix in a bowl using a pastry cutter. I like using my stand mixer for convenience.) - Transfer the dough to a lightly floured surface. Divide in half and set one half aside. Pat dough into a ball and lightly flatten into a disc with 4 to 6 gentle taps of the rolling pin. Lift and flip the dough and give it a quarter turn. Lightly flour the bottom and top of the dough and rolling pin as needed while rolling to a 12-inch round. Carefully transfer to the bottom of a 9- or 10-inch pie plate.
- Roll out the other half of dough in the same way, then complete the steps for pie filling below before transferring top crust to the plate.
For the pie filling:
- Preheat oven to 375°F. Adjust rack to lower third position.
- In a large mixing bowl, toss together the apple slices and lemon juice. Mix in the sugar, flour, cinnamon, and nutmeg until evenly coated. Transfer to the pastry-lined pie plate.
- Transfer the second half of the dough over top of the apples. Press edges to seal. Use a sharp knife to cut slits into top of crust for venting the air. (See instructions below for a lattice style crust.)
- In a small bowl, mix the egg white and 1 tablespoon water. Brush onto the pie crust (you will not use all of the egg wash). If desired, sprinkle with raw or regular sugar.
- Place pie on a baking sheet and bake for 50-60 minutes, until filling is bubbly and crust is golden brown. Allow to rest on the counter for 1-2 hours before slicing.
Notes
Nutrition
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