Quick Recipe Version (TL;DR)
Quick Ingredients
- All-butter double crust: 2 1/2 cups (315 g) all-purpose flour, 1 tbsp granulated sugar, 1 tsp fine salt, 1 cup (226 g) cold unsalted butter (cubed), 6–8 tbsp (90–120 ml) ice water
- Filling: 3 lb (1.36 kg) apples (1 1/2 lb Granny Smith + 1 1/2 lb Honeycrisp), 3/4 cup (150 g) packed light brown sugar, 3 tbsp (24 g) cornstarch, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp fine salt, 1 tsp lemon zest, 1 tbsp (15 ml) lemon juice, 1 tsp vanilla extract
- To finish: 1 tbsp (14 g) unsalted butter (to dot), 1 large egg + 1 tbsp (15 ml) milk (egg wash), 1 tbsp (12 g) coarse sugar (turbinado)
Do This
- 1. Make pie dough, form into two discs, and chill 1 hour.
- 2. Peel, core, and slice apples; toss with sugar, spices, lemon, cornstarch, salt, and vanilla.
- 3. Roll bottom crust, fit into a 9-inch pie plate, and chill 10 minutes.
- 4. Fill with apples, dot with butter; roll top crust and weave a lattice.
- 5. Brush with egg wash, sprinkle coarse sugar, and chill 15 minutes while oven heats.
- 6. Bake at 425°F (220°C) for 20 minutes, then 375°F (190°C) for 35–45 minutes until deeply golden and bubbling.
- 7. Cool at least 3 hours before slicing for clean pieces.
Why You’ll Love This Recipe
- Best-of-both-worlds apples: Granny Smith brings tartness and structure; Honeycrisp adds sweetness and juicy crunch.
- Not soupy, not dry: A measured amount of cornstarch thickens the juices into a glossy, sliceable filling.
- Real-deal crust: All-butter dough bakes up flaky and rich, with a crackly sugar-topped lattice.
- Classic flavor: Cinnamon, nutmeg, brown sugar, and lemon zest make the apples taste extra “apple-y.”
Grocery List
- Produce: 1 1/2 lb Granny Smith apples, 1 1/2 lb Honeycrisp apples, 1 lemon
- Dairy: Unsalted butter (240 g total), 1 large egg, milk
- Pantry: All-purpose flour, granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, fine salt, vanilla extract, coarse sugar (turbinado)
Full Ingredients
All-Butter Pie Dough (Double Crust)
- 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
- 6–8 tbsp (90–120 ml) ice water (add gradually)
Apple Filling
- 3 lb (1.36 kg) apples total: 1 1/2 lb (680 g) Granny Smith + 1 1/2 lb (680 g) Honeycrisp
- 3/4 cup (150 g) packed light brown sugar
- 3 tbsp (24 g) cornstarch
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 1 tsp finely grated lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp vanilla extract
Assembly & Finish
- 1 tbsp (14 g) unsalted butter, cut into small pieces (to dot over filling)
- 1 large egg
- 1 tbsp (15 ml) milk
- 1 tbsp (12 g) coarse sugar (turbinado or sanding sugar)
- Optional but helpful: 1 sheet parchment paper (for easy cleanup on the baking sheet)
Step-by-Step Instructions
Step 1: Make the all-butter pie dough
In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and toss to coat them in flour.
Use a pastry cutter (or your fingertips) to work the butter into the flour until you have a mix of pea-size pieces and a few flatter shards. Those bigger butter pieces help create flaky layers.
Drizzle in 6 tbsp (90 ml) ice water and stir with a fork. Squeeze a small handful; if it holds together, you’re good. If it’s still dry and crumbly, add more ice water 1 tbsp (15 ml) at a time, up to 8 tbsp (120 ml) total.
Turn the dough onto a clean counter and gently press it into one cohesive mass (don’t knead). Divide into two equal pieces, form into 1-inch-thick discs, and wrap tightly.
Step 2: Chill the dough (this makes rolling easier)
Refrigerate the dough discs for 1 hour (or up to 2 days). This firms the butter so the crust bakes up flaky instead of greasy.
If the dough has been chilling longer than 1 hour and feels rock-hard, let it sit at room temperature for 10–15 minutes before rolling so it doesn’t crack.
Step 3: Prep the apples and mix the filling
Peel, core, and slice the apples into 1/4-inch (6 mm) thick slices. Aim for even slices so they cook at the same pace.
In a very large bowl, combine the apple slices, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon zest, lemon juice, and vanilla. Toss thoroughly until the apples are evenly coated.
Let the mixture stand for 15 minutes. This draws out some juices so the sugar dissolves and the spices distribute well. Give it one more thorough toss before filling the pie.
Step 4: Roll the bottom crust and line the pie plate
On a lightly floured surface, roll one dough disc into a 12-inch circle (about 1/8-inch thick). If the dough sticks, dust with a little flour and rotate it as you roll.
Transfer the dough to a 9-inch pie plate (about 1 1/2 to 2 inches deep). Ease it into the corners without stretching. Trim the overhang to about 1 inch past the rim.
Place the lined pie plate in the refrigerator for 10 minutes while you roll the top crust. Chilling helps the bottom crust hold its shape.
Step 5: Roll the top crust and build a lattice
Roll the second dough disc into another 12-inch circle. Cut into 10 to 12 strips, each about 3/4-inch wide.
Take the chilled bottom crust out of the fridge. Pile the apple filling into the crust, packing it in firmly and mounding slightly in the center (apples shrink as they bake). Pour any remaining spiced juices from the bowl evenly over the apples.
Dot the top of the apples with the 1 tbsp butter.
Weave the lattice: lay half the strips parallel across the pie, fold back every other strip, place a perpendicular strip, then unfold. Repeat to create a woven pattern.
Trim excess lattice overhang to about 1 inch, then fold the bottom crust up and over the strip ends. Crimp the edge firmly to seal.
Step 6: Egg wash, sugar, and chill briefly
In a small bowl, whisk together the egg and milk. Brush a thin, even layer over the lattice and crimped edge (avoid puddles in the gaps).
Sprinkle evenly with 1 tbsp coarse sugar for a crackly, golden finish.
Chill the assembled pie in the refrigerator for 15 minutes while you preheat the oven. This helps the butter stay cold going into the oven, which improves flakiness.
Step 7: Bake until golden and bubbling
Place a rack in the lower third of the oven. Preheat to 425°F (220°C).
Set the pie on a parchment-lined rimmed baking sheet (this catches drips). Bake at 425°F (220°C) for 20 minutes.
Without opening the oven for long, reduce the temperature to 375°F (190°C) and continue baking for 35–45 minutes, until the crust is deeply golden and you see thick bubbles breaking through the lattice.
If the edges brown too quickly, cover the rim with foil for the last 15–25 minutes.
For extra certainty, check doneness with an instant-read thermometer inserted into the center: aim for 195–200°F (90–93°C).
Step 8: Cool completely for clean slices
Set the pie on a cooling rack and cool for at least 3 hours before slicing. The filling thickens as it cools; cutting too early can make it runny.
Serve as-is, or warm slices briefly and pair with vanilla ice cream or lightly sweetened whipped cream.
Pro Tips
- Keep everything cold: Cold butter is the key to flaky layers. If the dough softens while you roll, slide it onto a sheet pan and chill for 10 minutes.
- Slice apples evenly: Aim for 1/4-inch slices so the filling bakes tender without turning to mush.
- Look for bubbling: A golden crust is great, but bubbling juices are the real sign the cornstarch has activated and thickened the filling.
- Prevent a soggy bottom: Bake on a preheated sheet pan and use the lower third rack to help the bottom crust brown.
- Don’t skimp on cooling: Three hours sounds long, but it’s the difference between neat slices and a runny puddle.
Variations
- Salted caramel apple pie: Drizzle 1/4 cup (60 ml) thick caramel sauce over the apples before adding the lattice; finish with a pinch of flaky salt after baking.
- Apple-pear twist: Replace 1 lb (450 g) of the apples with ripe but firm pears (same slice thickness). Keep cornstarch the same.
- Extra-spiced: Add 1/4 tsp ground cloves or 1/2 tsp ground ginger for a warmer spice profile.
Storage & Make-Ahead
Room temperature: Cover and keep at room temperature for up to 1 day (best texture for the crust).
Refrigerator: Cover and refrigerate for up to 4 days. Rewarm slices at 325°F (165°C) for 10–15 minutes to re-crisp the crust.
Freezer (baked pie): Cool completely, wrap tightly in plastic wrap and then foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F (175°C) for 20–30 minutes until warmed through.
Make-ahead dough: Dough discs can be refrigerated up to 2 days or frozen up to 3 months (thaw overnight in the fridge).
Nutrition (per serving)
Approximate, based on 8 servings: 420 calories; 20 g fat; 58 g carbohydrates; 4 g fiber; 26 g sugar; 5 g protein; 320 mg sodium.
