Apple pie

Here’s a classic, homemade apple pie recipe—flaky crust, tender spiced apples, and perfect for any occasion.

For the crust (makes 2 crusts):

For the filling:

6–8 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and sliced
¾ cup sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp unsalted butter, cut into small pieces

For topping:

Make the crust:
- In a large bowl, mix flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time, mixing until dough comes together.
- Divide dough in half, shape into disks, wrap in plastic, and refrigerate at least 1 hour.
Prepare the filling:
- In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Set aside.
Assemble the pie:
- Preheat oven to 425°F (220°C).
- Roll out one dough disk on a floured surface to fit a 9-inch pie pan. Transfer to the pan.
- Pour apple filling into the crust and dot with butter pieces.
- Roll out the second dough disk and place on top. Trim excess dough, then crimp edges to seal. Cut a few slits in the top crust to vent steam.
Bake the pie:
- Brush the top with beaten egg and sprinkle with sugar if desired.
- Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 40–45 minutes more, until crust is golden and filling is bubbly.
Cool and serve:
- Let the pie cool at least 2 hours before slicing so the filling sets. Serve plain or with vanilla ice cream.

Juicier filling: Mix apples with a tablespoon of cornstarch to thicken excess juice.
Flaky crust: Keep butter cold and don’t overwork the dough.
Make ahead: Pie can be assembled and frozen before baking—just add 10–15 minutes to baking time.

I can also give a quick, one-crust apple pie recipe if you want a simpler version that’s faster to make. Do you want that version?

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