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Easy Apple Pie Recipe

This easy apple pie recipe is made with a mixture of sweet and tart apples giving it that classic apple pie flavor. Wrapped in an easy buttery, flaky pie crust that no one can resist!
Prep Time3 hrs
Cook Time1 hr
Total Time4 hrs
Course: Dessert, Pie
Cuisine: American
Keyword: apple, easy, pie
Servings: 8
Calories: 617kcal
Author: DSTR


Double Pie Crust

  • 1 cup unsalted butter cold
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 large egg
  • 5-6 tablespoons ice water

Apple Pie Filling

  • 4 lbs apples 8-9 large apples (see post for type of apples)
  • 2 tablespoons unsalted butter, cold divided
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg (fresh ground makes a difference, I promise)
  • 1/4 teaspoon mace
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons all-purpose flour


  • 1 large egg
  • 1 tablespoon water
  • turbinado sugar for sprinkling the top


Pie crust

  • In the bowl of a food processor pulse the flour and 1 teaspoon kosher salt until combined. About 3 or 4 pulses.
  • Add the cold butter pieces and pulse until the mixture looks like coarse meal. In a small bowl whisk the egg and 1 tablespoon of ice water. With the processor on, gradually add the egg mixture and up to 5 tablespoons of ice water. 1 tablespoon at a time and process until the dough begins to come together.
  • Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Divide the dough in half. Shape each piece into a ball then flatten each ball into a disk. Wrap each disk tightly in plastic wrap and refrigerate at least one hour or up to 2 days.


  • Peel and core the apples. Cut into 1/4 inch slices keeping them all the same size.
  • In a dutch oven or large deep skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the sliced apples, dark brown sugar, granulated sugar, cinnamon, nutmeg, mace, ground cloves, salt, and lemon juice. Cook stirring frequently for about 10-15 minutes until the apples have started to slightly soften.
  • Sprinkle 1 tablespoon of all-purpose flour over the top of the apple mixture and stir to combine. Simmer for another 4-5 minutes until the juices thicken. (You may need 1 more tablespoon of flour. This will depend on how much water released by the apples.)
  • Remove from the heat and let cool to room temperature. If you are planning to bake the pie the same day pour the apple mixture into a large bowl to help cool faster.

Assemble the Pie

  • Preheat the oven to 425 degrees F.
  • In a small bowl whisk together the egg and 1 tablespoon of water, set aside.
  • Remove the pie dough to the counter and let sit for 15 minutes. Unwrap one dough disk and place it on a lightly floured surface. Roll to 1/8 inch thickness, about a 12-inch circle. Gently fit the dough into a 9-inch deep-dish pie pan. Brush the bottom crust with the egg wash and place it in the refrigerator while preparing the top dough disk.
  • Repeat the rolling process with the remaining dough disk. Cut the dough into about 8 one-inch wide strips.
  • Remove the bottom crust from the fridge and pour the apple mixture in spreading it out to an even layer. Cut the remaining 1 tablespoon of cold butter into small cubes. Dot the cubes over the top of the filling evenly.
  • Arrange half of the dough strips vertically over the filling. Fold-down every other strip and place one strip horizontally across the top of the pie. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally across the pie. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the edges of the pie plate, and crimp the edges with a fork.
  • Freeze for 30 minutes or until the dough is nice and firm. Place on a baking sheet lined with foil, if desired. Brush the top crust with the egg wash and sprinkle with turbinado sugar.

Bake the Pie

  • Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 375 degrees F and continue to bake for another 40-45 minutes. Keep an eye on the pie and cover the crust with a pie shield or aluminum foil to prevent over-browning.
  • Remove the pie to a wire rack to cool at least 3 hours before slicing. If you cut it too soon the juices will just run, let it cool and set up.


Calories: 617kcal | Carbohydrates: 88g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 417mg | Potassium: 335mg | Fiber: 7g | Sugar: 43g | Vitamin A: 987IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg