Apple Pie Recipe

This classic apple pie recipe delights with a flaky, buttery crust and succulent Granny Smith apple filling accented by cinnamon, nutmeg, and a touch of lemon. A time-honored dessert perfect for holidays, Thanksgiving, or a casual weekend treat, its irresistible combination of tart apples and sweetness promises pure comfort in every bite.

I’ve been perfecting my apple pie recipe for years and I gotta say, this one is a real crowd pleaser. I use 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar to start the crust mixed with 1 cup cold unsalted butter that I cube before cutting in.

Adding 4 to 8 tablespoons of ice water gets it just right for that flaky, buttery texture we all love. For the filling, I always go with 6 cups of thinly sliced Granny Smith apples combined with 3/4 cup granulated sugar, a bit of all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg, plus a pinch of salt and 1 tablespoon lemon juice.

I even mix in 2 tablespoons diced butter for extra richness. This pie not only tastes amazing but gives you some nutritional benefits of apples like fiber and vitamins, making it a satisfying treat during Thanksgiving or any weekend dessert adventure.

Why I Like this Recipe

1. I really love how simple it is to put together this recipe, even when I’m not feeling super motivated in the kitchen.
2. I love that the flaky, buttery crust is made totally from scratch and gives a homemade vibe thats just perfect for a cozy dessert.
3. I enjoy how the apple filling is sweet and spiced just right with cinnamon and nutmeg; it reminds me of fun family gatherings.
4. I like that this pie works for any occasion whether it’s a holiday or just a random weekend treat, it always makes me feel like a baking pro.

Ingredients

• All-purpose flour gives essential structure with carbohydrates, binding ingredients for a perfect, tender crust.
• Cold unsalted butter adds rich flavor and creates a delightfully flaky crust texture.
• Granny Smith apples add tart flavor, fiber and natural sweetness, balancing the spices.
• Granulated sugar sweetens the filling, giving a perfect juicy balance without overpowering.
• Cinnamon adds warm spice notes that really make the apple mix pop.
• Lemon juice boosts tanginess and brightness while helping prevent the apples from browning.
• Salt intensifies and balances all flavors, though used sparingly it’s essential for the taste.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold unsalted butter, cubed
• 4 to 8 tablespoons ice water (as needed)
• 6 cups thinly sliced Granny Smith apples
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, diced

How to Make this

1. In a large bowl, stir together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Cut in 1 cup cold unsalted butter (cubed) with a pastry blender or your fingers until the mixture looks coarse with pea-sized bits.

2. Slowly add 4 to 8 tablespoons ice water one tablespoon at a time until a dough starts to form. Divide the dough into two disks, wrap in plastic, and chill them in the refrigerator for at least 30 minutes.

3. Preheat your oven to 425°F.

4. In a separate large bowl, combine 6 cups thinly sliced Granny Smith apples, 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt, and 1 tablespoon lemon juice. Mix until the apples are well coated.

5. On a lightly floured surface, roll out one disk of dough into a large circle and lay it into a 9-inch pie dish so that the dough covers the base and sides evenly.

6. Pour the apple mixture into the crust and evenly dot it with 2 tablespoons diced unsalted butter.

7. Roll out the second dough disk on the floured surface and place it over the apple filling. Trim any extra dough from the edges, then press the two dough layers together to seal, crimping the edges as desired.

8. Cut a few small slits in the top crust to let out steam while baking.

9. Bake the pie in the preheated oven for 20 minutes. Then reduce the oven temperature to 375°F and bake for another 30 to 40 minutes, or until the crust is golden and the filling is bubbly.

10. Let the pie cool for a couple of hours before serving so the filling sets properly. Enjoy your homemade apple pie!

Equipment Needed

1. Two large mixing bowls (one for the dough and one for the apple filling)
2. Measuring cups and measuring spoons
3. A pastry blender (or you can use your fingers)
4. Plastic wrap for covering the dough
5. A refrigerator to chill the dough
6. A rolling pin for rolling out the dough
7. A 9-inch pie dish
8. A knife for slicing apples, dicing butter, and cutting slits in the dough
9. An oven to bake the pie

FAQ

Apple Pie Recipe Substitutions and Variations

• If you don’t have all-purpose flour, try using whole wheat pastry flour or a gluten free blend, which can work pretty well in a pinch.
• You can swap out cold unsalted butter for chilled margarine or even solid coconut oil if you need a dairy alternative.
• If Granny Smith apples aren’t available, other tart apples like Braeburn or Cortland would be great substitutes.
• Instead of lemon juice, a bit of lime juice or a small splash of white wine vinegar will do the trick.

Pro Tips

1. Make sure your butter and water are super cold before you start mixin’ the dough. If the butter warms up, it can ruin that lovely flaky texture you are after.

2. Add the ice water one spoonful at a time. Too much water too quick can overwork the dough and then it won’t turn out light and flaky like you want.

3. The dough needs to chill properly. Even though the recipe says thirty minutes, i sometimes let it chill for an hour to help it set better and prevent shrinkage when baking.

4. If you wanna give your apple filling a little extra pizzazz, try adding a tiny pinch more cinnamon or even a little bit of allspice. Just dont go overboard cuz you might lose that fresh apple flavor.