Freshly Baked Homemade Pie

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 deep-dish 9-inch pie, 10 servings
Prep Time: 1 hour 45 minutes, including chilling
Cook Time: 1 hour 5 minutes
Total Time: 5 hours 50 minutes, including cooling

Quick Ingredients

Crust: 2 1/2 cups all-purpose flour, 1 teaspoon sugar, 1 teaspoon fine sea salt, 1 cup cold unsalted butter, 1/2 cup ice water, 1 teaspoon apple cider vinegar
Filling: 3 pounds apples, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon fine sea salt, 2 tablespoons unsalted butter
Finish: 1 large egg, 1 tablespoon milk, 1 tablespoon coarse sugar

Do This

1. Make the dough with flour, salt, sugar, cold butter, ice water, and vinegar; divide into 2 disks and chill for 1 hour.
2. Toss sliced apples with sugars, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt; let sit for 20 minutes.
3. Roll one dough disk into a 12-inch round and fit it into a 9-inch pie dish.
4. Add the apple filling, dot with 2 tablespoons butter, then top with the second rolled crust.
5. Crimp edges, cut vents, brush with egg wash, and sprinkle with coarse sugar.
6. Bake at 425°F for 20 minutes, then at 375°F for 40 to 45 minutes, until bubbling and deeply golden.
7. Cool for at least 3 hours before slicing so the filling sets cleanly.

Why You’ll Love This Recipe

Classic bakery aroma: Warm apples, cinnamon, butter, and flaky pastry make the whole kitchen smell like a cozy pie shop.
Flaky all-butter crust: Cold butter creates tender layers and a rich, golden crust with crisp edges.
Perfectly sliceable filling: A balanced mix of apples, flour, sugar, and cooling time gives you juicy slices that hold together.
Beginner-friendly details: The steps are clear, practical, and designed for home cooks making pie from scratch.

Grocery List

Produce: 3 pounds firm baking apples, 1 lemon
Dairy: 1 1/4 cups unsalted butter, 1 large egg, 1 tablespoon milk
Pantry: All-purpose flour, granulated sugar, light brown sugar, coarse sugar, fine sea salt, apple cider vinegar, vanilla extract, ground cinnamon, ground nutmeg

Full Ingredients

All-Butter Double Pie Crust

2 1/2 cups all-purpose flour, spooned and leveled, plus more for rolling
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 cup ice water, plus 1 to 2 tablespoons more only if needed
1 teaspoon apple cider vinegar

Fresh Apple Filling

3 pounds firm baking apples, such as Granny Smith, Honeycrisp, Braeburn, or a mix, peeled, cored, and sliced 1/4 inch thick
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
2 tablespoons unsalted butter, cut into small pieces

Egg Wash and Finish

1 large egg
1 tablespoon milk
1 tablespoon coarse sugar, such as turbinado or sanding sugar

Step-by-Step Instructions

Step 1: Make the pie dough

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon granulated sugar, and 1 teaspoon fine sea salt. Add the cold cubed butter. Using a pastry cutter, your fingertips, or two forks, work the butter into the flour until the mixture has both pea-sized butter pieces and some smaller crumbly bits. Those larger pieces of butter are what help make the crust flaky.

Stir 1 teaspoon apple cider vinegar into 1/2 cup ice water. Drizzle about 6 tablespoons of the cold liquid over the flour mixture and gently toss with a fork. Add more ice water, 1 tablespoon at a time, just until the dough holds together when squeezed. You may not need every drop. The dough should look a little shaggy, not wet or sticky.

Step 2: Chill the dough

Turn the dough out onto a lightly floured surface and divide it into 2 equal portions. Gently press each portion into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap or reusable wrap and refrigerate for exactly 1 hour. This rest hydrates the flour, firms the butter, and makes the dough much easier to roll without shrinking.

Step 3: Prepare the apple filling

While the dough chills, peel, core, and slice 3 pounds of apples into 1/4-inch-thick slices. Place the apples in a large bowl. Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt.

Toss thoroughly until every apple slice is lightly coated. Let the mixture stand at room temperature for 20 minutes. This short rest draws out a little juice from the apples and helps the sugar and spices cling evenly to the fruit.

Step 4: Roll the bottom crust

Preheat the oven to 425°F. Place a rimmed baking sheet on the lower-middle oven rack while the oven heats. The hot baking sheet helps the bottom crust bake more evenly and catches any bubbling juices.

On a lightly floured surface, roll one chilled dough disk into a 12-inch round, turning the dough a quarter turn every few rolls so it does not stick. Lightly flour the surface as needed, but avoid adding too much flour. Fit the dough into a 9-inch deep-dish pie plate, gently easing it into the corners without stretching it. Leave the overhang in place for now.

Step 5: Fill the pie

Give the apple filling one more toss, then spoon it into the prepared bottom crust. Mound the apples slightly higher in the center because they will soften and settle as they bake. Scrape any syrupy juices from the bowl over the apples, then dot the top of the filling with 2 tablespoons of small butter pieces.

Step 6: Add the top crust and crimp

Roll the second dough disk into another 12-inch round. Lay it over the apple filling. Trim the dough so the top and bottom crusts have about a 1-inch overhang. Tuck the top crust edge under the bottom crust edge, then crimp all around with your fingers or press with a fork to seal. Cut 5 to 6 small vents in the top crust with a sharp knife so steam can escape.

In a small bowl, beat 1 large egg with 1 tablespoon milk until smooth. Brush the top crust lightly with the egg wash, then sprinkle evenly with 1 tablespoon coarse sugar. The egg wash gives the pie a glossy golden finish, while the sugar adds a delicate crunch.

Step 7: Bake until golden and bubbling

Place the pie on the preheated rimmed baking sheet. Bake at 425°F for 20 minutes. Without opening the oven for long, reduce the temperature to 375°F and continue baking for 40 to 45 minutes, until the crust is deeply golden brown and the filling is bubbling visibly through the vents.

If the edges brown too quickly, cover only the outer crust with a pie shield or strips of foil after the first 25 to 30 minutes of baking. The pie is ready when the juices look thick and glossy rather than thin and watery.

Step 8: Cool before slicing

Transfer the baked pie to a wire rack and let it cool for at least 3 hours before slicing. This is important: the filling needs time to thicken and settle. If you cut the pie while it is very hot, the juices may run. Serve slightly warm or at room temperature, on its own or with vanilla ice cream, whipped cream, or a small drizzle of heavy cream.

Pro Tips

Keep everything cold: Cold butter and chilled dough are the keys to flaky pastry. If the dough gets soft while rolling, pause and refrigerate it for 10 to 15 minutes.
Use a mix of apples: A combination of tart Granny Smith and sweet Honeycrisp or Braeburn gives the filling a more interesting flavor and texture.
Do not skip the vent cuts: Steam needs a way out so the top crust stays crisp and the filling thickens properly.
Look for bubbling juices: A golden crust is not the only sign of doneness. The filling should bubble through the vents to ensure the flour has activated and thickened the juices.
Cool patiently: Three hours of cooling gives you neat, bakery-style slices with a juicy but set filling.

Variations

Apple cranberry pie: Replace 1 cup of the sliced apples with 1 cup fresh or frozen cranberries and increase the granulated sugar by 2 tablespoons.
Salted caramel apple pie: Drizzle 1/3 cup thick salted caramel sauce over the apples before adding the top crust. Reduce the granulated sugar in the filling to 1/2 cup.
Brown butter apple pie: Brown the 2 tablespoons of filling butter in a small pan, cool for 5 minutes, then drizzle it over the apple filling for a nutty, bakery-style flavor.

Storage & Make-Ahead

Store the cooled pie loosely covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. To rewarm, place slices on a baking sheet in a 325°F oven for 10 to 12 minutes, or warm the whole pie at 325°F for 20 to 25 minutes. For make-ahead prep, the pie dough can be made and refrigerated for up to 3 days or frozen for up to 2 months. The fully assembled unbaked pie can be frozen tightly wrapped for up to 2 months; bake from frozen at 425°F for 25 minutes, then reduce to 375°F and bake for 50 to 60 minutes, covering the edges as needed.

Nutrition (per serving)