Classic Homemade Apple Pie Recipe: Flaky Crust & Cinnamon Filling

Apple Pie Filling:

• 5-6 medium apples, peeled, cored, and sliced
• 1 Tbsp lemon juice
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tsp ground cinnamon
• ¼-½ tsp ground nutmeg, to taste
• ½ tsp salt
• 2 Tbsp (28 g) butter
• 2 Tbsp cornstarch
• 1 ½ cups (355 ml) water or apple juice* (see notes)

Perfect Pie Crust:

• 3 cups (360 g) all-purpose flour
• 1 tsp salt
• 1 cup (226 g) shortening (butter flavored preferred)
• 1 large egg
• 1 Tbsp white vinegar
• 5 Tbsp + ice-cold water

Extras:

• 1 egg, whisked (egg wash)
• 2 Tbsp granulated or coarse sugar
• 1 tsp cinnamon

Apple Pie Filling:

• Peel, core, and slice the apples. Toss them with lemon juice, brown and granulated sugar, cinnamon, nutmeg, and salt in a large bowl.
• Heat butter in a large skillet or saucepan over medium heat. Add the apples, cover, and cook for 3 minutes.
• Whisk the cornstarch into the water or apple juice until smooth, then add the slurry to the apples. Cook, stirring frequently, until the apples are fork-tender and the sauce has thickened, about 5 more minutes. Add more liquid if you prefer a looser sauce.
• Let the filling cool to at least room temperature before assembling the pie.

Perfect Pie Crust:

• Combine flour and salt in a large bowl. Cut in the shortening using a pastry blender, two forks, or a food processor until pea-sized pieces remain.
• Add the egg, vinegar, and 5 Tbsp ice-cold water. Mix until the dough comes together, adding water 1 Tbsp at a time if needed. Turn the dough onto a floured surface.
• Divide the dough, flatten into discs, wrap, and chill in the freezer for 15 minutes.
• Roll one disc at a time on a floured surface to about 1/8-inch thickness, then fit into a 9-inch pie dish and trim the excess.

Assembly:

• Fill the prepared pie shell with the cooled filling. Roll out the second dough disc for the top. Brush the bottom crust edge with beaten egg, place the top crust, trim, seal, and crimp the edges.
• If you used a full top crust, cut vents or add decorative cutouts. Brush the top with egg wash. Mix 1 tsp cinnamon with 2 Tbsp sugar and sprinkle over the crust.
• Bake at 350°F (175°C) for about 1 hour or until the center is bubbling and the crust is golden. If the crust browns too quickly, tent with foil and continue baking. Cool to room temperature before slicing.

*If using apple juice instead of water, use about half the sugar called for in the filling.

*For very soft apples, make a cornstarch slurry with ¼ cup of the liquid, simmer the apples in the remaining liquid until tender, then add the slurry and bring to a boil to thicken.

*For a raw/no-cook filling option, use a no-cook apple filling recipe.