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5 from 1 vote

Classic Apple Pie

Prep Time1 hr 30 mins
Cook Time50 mins


Double Pie Crust:

  • 2 1/2 cups 312.5g all-purpose flour
  • 1 tablespoon 15g white granulated sugar
  • 1 1/2 teaspoon 7g fine-grain sea salt
  • 2 sticks 226g cold unsalted butter (straight from the fridge)
  • 3/4 cups very cold water divided

Apple Pie Filling:

  • Juice from 1 lemon
  • 2 small honey crisp apples halved and cored (you could also use ALL honey crisp or pink lady)
  • 1 Granny Smith apple halved and cored
  • 3 tablespoons all-purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon turbinado sugar for topping (optional)


To Make the Pie Crust:

  • In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Add a 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. I like to knead it a few times in the bowl so it comes together a bit.
  • Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Slice the dough into two, forming two discs. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

To Make the Apple Pie Filling:

  • You're welcome to peel your apples. This is optional. Sometimes I do and sometimes I don't. You choose! Core and slice your apples into 1/4-inch pieces. OR, you can use a mandolin and slice them very thinly. Squeeze in the lemon juice, being sure to catch any seeds.
  • Add the flour, brown sugar, cinnamon and salt; toss until the apples are evenly coated.

To Assemble the Apple Pie:

  • Remove the first disc of dough from the refrigerator and allow to come to room temperature for 5 to 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Trim the dough around the pie tin, leaving about a 1-inch overhang. Recombine the scraps and set them aside. We’ll use them for the lattice. Transfer the pie shell to the refrigerator while you roll out the second disc.
  • Remove the second disc from the fridge and repeat the rolling process. Using a knife, cut the dough into 1 to 2 inch strips, depending on how thick you want the lattice to be. I usually cut as many 1 1/2-inch strips as I can. Reroll the scraps you have set aside, too, you’ll need all of the pie dough. (If at any time your pie dough becomes too soft, transfer to a cutting board and put in the fridge to chill so it’s easier to work with.)
  • I work slowly when making a pie so often times I'll need to transfer these pie dough strips to a cutting board and stick them in the freezer to firm up a bit. The freezer is your friend!
  • Fill your pie shell with the apple filling. If you cut the apples in 1/4-inch slices, you can pour them into the pie crust. If you've used your mandolin, then you can layer them in a circular pattern. You'll notice in the picture above that there was a gap in the center - fill that gap with the few odds and end pieces of apple you saved.
  • Lay out 5 to 7 strips of pie dough on top of the filling, leaving about 1/2-inch of space in between them. Lay the remainder of your strips running perpendicular. This will give you a good idea of how it will go. Next, fold back every strip. Start one at the top, running horizontally. and weave it under and over, rotating, each strip running vertically. Repeat this process until you’ve worked your way through every strip. If my directions are confusing, go to Youtube. The videos on there are super easy to follow. Much easier than written instructions!
  • Trim the edges of the strips, being sure to leave about 1-inch overhand. Going all the way around, tuck the edges under. To make a pronounced crimp, like you see pictured, set your thumb on the outside edge of the crust. With your opposite pointer and thumb fingers, create a v, and push the two together. Repeat this process all the way around the pie crust.
  • Transfer to the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
  • Brush the entire pie, liberally, with egg wash and sprinkle with turbinado sugar. Transfer the pie to a baking sheet and place in the oven to for 25 to 30 minutes, until the edges are just lightly brown. Turn the heat down to 325 degrees F and bake for another 30-40 minutes, until the edges and are golden brown.
  • Be sure to check on it intermittently, if at any time the pie crust begins to turn too dark, use foil to cover those areas to stop browning. Allow to stand for at least an hour so it can firm up before slicing--it'll still be slightly warm. Serve with whipped cream and/or ice cream.


*You can make your pie dough ahead of time and freeze it for up to 1 year.
*You can assemble this entire pie and stick it in the freezer to chill and then bake it off the next day. It'll work very well.
*This pie is good for up to 3 days held at room temperature.


Serving: 8g