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–+ servings

Sweet American Apple Pie

A classic sweet American apple pie with a flaky, buttery double crust and a cinnamon-nutmeg apple filling. Made with a mix of tart Granny Smith and sweet Honeycrisp for the perfect balance.
Amanda
Prep Time 30 minutes
Cook Time 1 hour
Cool time 2 hours
Total Time 3 hours 30 minutes
Serving Size 8 slices

Equipment

  • 9-inch pie dish
  • Rolling Pin
  • Large mixing bowl
  • medium mixing bowl
  • Baking sheet
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Plastic wrap
  • Pastry brush (optional)

Ingredients

  • 2 1/2 cups all-purpose flour for crust, plus more for rolling
  • 1 tablespoon granulated sugar for crust
  • 1 teaspoon salt for crust
  • 1 cup unsalted butter cold, cubed (for crust)
  • 7 tablespoons ice water 6–8 tbsp, as needed (for crust)
  • 6 1/2 cups apples peeled and thinly sliced; mix Granny Smith + Honeycrisp (about 6–7 medium apples)
  • 3/4 cup granulated sugar for filling
  • 1/4 cup brown sugar packed (for filling)
  • 2 tablespoons all-purpose flour for thickening
  • 2 tablespoons cornstarch for thickening
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt for filling
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter cut into small pieces (for dotting)
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • 1 tablespoon water for egg wash
  • 2 tablespoons turbinado sugar for sprinkling

Instructions

  • Make the crust: In a medium bowl, whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter (or fork) until the mixture looks like coarse crumbs with some pea-sized pieces.
  • Drizzle in 6 tablespoons ice water and stir. Add 1–2 tablespoons more as needed just until the dough holds together when pressed (do not overwork).
  • Divide dough into 2 discs, wrap tightly in plastic wrap, and chill for at least 30 minutes.
  • Prep: Preheat oven to 375°F (190°C). Place a baking sheet on a lower rack (or line a sheet pan) to catch drips.
  • Roll the bottom crust: On a lightly floured surface, roll 1 dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, letting the excess hang over the edges. Chill while you make the filling.
  • Make filling: In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Let sit 5–10 minutes to get juicy.
  • Spoon apples (and any juices) into the crust, mounding slightly in the center. Dot with the 2 tablespoons butter.
  • Top crust: Roll the second dough disc into a 12-inch circle. Lay over the filling (or cut strips for a lattice). Trim to about 1-inch overhang, fold under, and crimp to seal.
  • Cut 4–6 vents in the top crust. Brush with egg wash and sprinkle with turbinado sugar.
  • Bake: Bake 50–60 minutes, until the crust is deep golden and the filling is bubbling. If edges brown too fast, cover the rim with foil for the last 15–20 minutes.
  • Cool: Cool on a rack for at least 2 hours before slicing so the filling sets (cool longer for the cleanest slices).

Notes

Best apples: Use a mix of tart and sweet apples (Granny Smith + Honeycrisp, Gala, or Fuji) for the best flavor and texture.
Prevent soggy bottom: Optionally brush the bottom crust with egg white before filling.
Storage: Cover and keep at room temperature 1–2 days, or refrigerate up to 5 days. Rewarm slices in a 325°F (165°C) oven for 10–15 minutes.
Freezing: Freeze unbaked pie well-wrapped up to 3 months and bake from frozen, adding 20–25 minutes.

Nutrition

Calories: 415kcal | Protein: 4g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 380mg