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Homemade Apple Pie Recipe

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This homemade apple pie recipe features a flaky, buttery crust with a perfectly spiced, tender apple filling made from a mix of sweet and tart apples. Chilled dough ensures easy handling, while cooking the filling on the stovetop creates a luscious, thick texture. Finished with a golden, sugar-sprinkled top crust, this classic American dessert satisfies cravings for a comforting and timeless treat.

Ingredients

Pie Dough

  • 2 cups all-purpose flour (fluffed and spooned)
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 9 tablespoons unsalted butter (cold, cut into ½-inch cubes)
  • 5 tablespoons cold water (or as needed)

Apple Filling

  • 3 pounds apples (a mix of sweet and tart varieties such as Honeycrisp, Braeburn, Macoun, Cortland, or Pink Lady)
  • ¾ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for the slurry)
  • 2 tablespoons unsalted butter (cubed)

Topping and Finishing

  • Heavy cream (for brushing)
  • Turbinado sugar (or sanding sugar, for sprinkling)

Instructions

  1. Make the dough: Whisk together the flour, salt, and sugar. Cut in the cold butter using a bench scraper, pastry blender, or two knives with an up-and-down chopping motion until pea-sized pieces form. If using a stand mixer or food processor, pulse leaving slightly larger pieces and watch closely.
  2. Add water: Remove ice from the cold water. Add the ice water one tablespoon at a time, tossing gently, until the dough is shaggy with some loose flour. Turn out and press together with the heel of your hand just until it forms a cohesive dough.
  3. Chill dough: Divide the dough into two pieces: two-thirds for bottom crust and one-third for top crust. Press each into a disk, wrap in plastic, and refrigerate for at least 2 hours or overnight.
  4. Prepare apples: Peel, core, and slice apples to consistent ¼-inch thickness. Toss with sugars and cinnamon. Let sit 30 minutes to macerate.
  5. Cook filling: Transfer apples and juices to a large saucepan or Dutch oven. Cook over medium heat until apples are crisp-tender. Whisk cornstarch and water to make slurry, stir into filling, boil 1 minute until filling thickens and turns opaque. Stir in cubed butter.
  6. Chill filling: Spread filling onto a parchment-lined baking sheet and refrigerate until completely cold.
  7. Roll dough: If chilled overnight, let dough rest at room temperature briefly to avoid cracking. On a floured surface, roll larger dough disk to ¼ inch thick and about 2 inches wider than pie dish. Roll smaller disk wide enough to cover filling with 1 inch overhang. Place both on parchment-lined baking sheet and refrigerate 30 minutes.
  8. Preheat oven: Heat oven to 425°F conventional (400°F convection).
  9. Assemble pie: Line pie dish with larger crust, letting excess hang over edges. Add cooled filling, mounding slightly in center. Lay top crust over filling and trim excess beyond 1 inch with kitchen shears.
  10. Form edges: Gather top and bottom crusts together, roll edge inward and under to create a single thick rim on the dish’s lip. Crimp decoratively. Cut steam vents in top crust away from edges.
  11. Add finishing touches: Place pie on a baking sheet. Brush top crust with heavy cream and sprinkle turbinado or sanding sugar. Work quickly to keep dough cool.
  12. Bake pie: Bake for 15 minutes, then rotate pie and reduce oven temperature to 350°F. Continue baking 45 to 60 minutes until filling bubbles in center, apples are tender when poked with paring knife, and crust is deep golden brown. Tent edges with foil strips if they darken too fast.
  13. Cool and serve: Allow pie to cool completely before slicing so filling sets properly.

Notes

  • Using a mix of sweet and tart apples balances flavor and texture for the filling.
  • Chilling the dough thoroughly helps prevent cracking and ensures a flaky crust.
  • If edges brown too quickly, tent with foil to prevent burning while the filling finishes baking.
  • Letting the pie cool completely allows the filling to thicken and set for clean slices.
  • Brush crust with heavy cream for a beautiful golden finish and sprinkle sugar for added texture and sweetness.

Find it online: https://cookedbysarah.com/homemade-apple-pie-recipe/