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Classic Apple Pie with Buttery Crust: 8 Easy Baking Hacks

This recipe offers a classic apple pie featuring a rich, buttery crust and incorporates eight easy baking hacks to ensure a perfect pie every time, from fruit preparation to a golden-brown finish.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • pie dish
  • large bowl
  • rolling pin
  • whisk
  • measuring cups
  • measuring spoons
  • knife

Ingredients
  

For the Crust

  • 2 ½ cups All-purpose flour
  • 1 cup Unsalted butter 2 sticks, cold and cubed
  • ½ cup Ice water
  • 1 teaspoon Salt
  • 1 tablespoon Sugar

For the Filling

  • 6-8 medium Apples e.g., Granny Smith, Honeycrisp, peeled, cored, and sliced
  • ½ cup Granulated sugar
  • ¼ cup Brown sugar
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • 1 tablespoon Lemon juice
  • 2 tablespoons Unsalted butter cut into small pieces

Egg wash

  • 1 Egg yolk
  • 1 tablespoon Milk

Instructions
 

Prepare the Pie Dough

  • Combine flour, salt, and sugar in a large bowl, then cut in cold butter until pea-sized crumbs form. Gradually add ice water to form a dough, divide it into two disks, wrap, and chill for at least 30 minutes.

Prepare the Apple Filling

  • In a large bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.

Assemble the Pie

  • Roll out one dough disk and place it into a 9-inch pie dish, then pour in the apple filling and dot with butter pieces.

Add Top Crust or Crumb Topping

  • Roll out the second dough disk and place it over the filling, crimping the edges to seal, or create a lattice top; alternatively, prepare and sprinkle a crumb topping over the apples.

Egg Wash and Vent

  • Brush the top crust with an egg wash (egg yolk mixed with milk) and cut several slits to vent steam.

Bake the Pie

  • Bake at 425°F (220°C) for 15 minutes, then reduce to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden and filling is bubbly.

Cool

  • Let the pie cool completely on a wire rack before slicing and serving to allow the filling to set.

Notes

For best results, use a mix of tart and sweet apples. Chilling the pie dough is crucial for a flaky crust.