Classic Apple Pie Recipe

A flaky and timeless classic apple pie recipe featuring a delicious mix of tart and sweet apples, with a buttery crust and a glossy filling.

Scale

Cook Mode Prevent your screen from going dark

Make the dough: Combine all-purpose flour, salt, and sugar in a bowl. Cut in cold unsalted butter until pea-sized pieces remain. Add ice water gradually and mix until dough holds together. Wrap and chill for at least 1 hour.
Prepare the apples: Peel, core, and slice apples, then toss with lemon juice. Combine sugars, cornstarch, cinnamon, and nutmeg in a bowl. Add apples and mix, letting sit for 10 minutes.
Roll and assemble the bottom crust: Roll one dough disk to a 12-inch circle and fit into a pie dish. Chill for 15 minutes.
Fill and top the pie: Add apple filling to the chilled crust, dot with butter. Roll the second dough disk, place over the filling, trim the edges, and crimp to seal. Cut vents.
Bake the pie: Place on a baking sheet and bake at 220°C (425°F) for 20 minutes, then reduce to 190°C (375°F) and bake for 30–35 minutes until golden.
Rest and serve: Cool pie on a rack for at least 2 hours before serving. Optionally serve with ice cream or whipped cream.

Make-ahead: Dough can be prepared and refrigerated for up to 3 days or frozen for 1 month. Reheat leftovers in a 175°C (350°F) oven.