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Classic Double-Crust Apple Pie

Close-up of a slice of apple pie showing the thick, gooey filling and flaky crust, illustrating perfect pie batter ratios.
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Follow these steps to make a traditional apple pie with a flaky crust and a perfectly set, sweet-tart filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus 1 tablespoon for brushing
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 2 tablespoons of flour, cinnamon, nutmeg, and lemon juice. Toss gently until the apples are evenly coated. This flour acts as the primary thickener.
  4. Assemble the Pie: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully place it into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  5. Pour the apple filling into the bottom crust, mounding it slightly in the center.
  6. Roll out the second dough disk for the top crust. Place it over the filling. Trim the top crust, leaving a 1-inch overhang. Crimp the top and bottom edges together to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust lightly with the beaten egg mixed with 1 tablespoon of water. Sprinkle lightly with extra sugar, if desired.
  8. Bake: Place the pie on a baking sheet. Bake at 425 degrees Fahrenheit for 15 minutes. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbling thickly through the vents.
  9. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing. This cooling time allows the filling thickeners to fully set the consistency.

Notes

  • For a flakier crust, keep all ingredients, especially the butter and water, very cold.
  • If your filling seems too runny after cooling, you can increase the flour or use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added to the apples before baking next time.
  • To prevent the edges from burning, cover the crimped edges with aluminum foil halfway through the baking time.

Nutrition

Find it online: https://flavorvista.com/classic-apple-pie-batter-ratios/