Flaky Apple Pie

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Golden, buttery, and filled with layers of sweet spiced apples, this Flaky Apple Pie is the ultimate comfort dessert. Its crisp, golden crust gives way to tender slices of apple soaked in a cinnamon-sugar glaze, offering a warm, nostalgic flavor in every bite. Whether it’s served at a holiday table or just a cozy weekend at home, this pie is guaranteed to bring smiles.

The secret lies in the perfect balance—tart apples like Granny Smith mingle with sweeter varieties like Honeycrisp, all wrapped in a homemade flaky crust that’s both tender and crisp. It’s the kind of pie that perfumes the kitchen as it bakes, making it almost impossible to wait until it cools.

Why You’ll Love This Flaky Apple Pie

• Layers of juicy, tender apples spiced with cinnamon and nutmeg
• A crisp, buttery crust that shatters with every forkful
• Simple, pantry-friendly ingredients
• Perfect for holidays, gatherings, or just a comforting dessert
• Can be served warm or cold with ice cream or whipped cream

Preparation Phase & Tools to Use

To make this flaky apple pie a success, a few key tools are essential:

• Pastry Cutter or Food Processor: Helps achieve that ideal crumbly dough texture without overmixing.
• Rolling Pin: Vital for evenly rolling out your pie crust to the right thickness.
• 9-inch Pie Dish: A deep-dish ceramic or glass pie dish provides even heat and supports a tall apple filling.
• Apple Peeler/Corer/Slicer: Saves time and ensures consistent apple slices.
• Mixing Bowls: For tossing the apple filling and mixing the dough.
• Pastry Brush: For applying an egg wash for that beautiful golden finish.

Each tool contributes to both the preparation quality and the overall texture of your pie.

Preparation Tips

Chill everything—your butter, your flour, even your mixing bowl if you can. Cold ingredients lead to a flakier crust. When slicing apples, keep them uniform so they bake evenly and layer neatly. Don’t overfill the crust; tightly packed apples are great, but an overflowing pie can lead to a soggy mess. Always vent the top crust or use a lattice to allow steam to escape. Finally, let the pie cool for a few hours after baking to allow the juices to set—it’s worth the wait.

Ingredients for this Flaky Apple Pie

• 2 1/2 cups all-purpose flour (plus extra for dusting)
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6 to 8 tablespoons ice water
• 1/2 teaspoon salt
• 6–7 cups peeled, cored, and thinly sliced apples (mix of Granny Smith and Honeycrisp recommended)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tablespoons all-purpose flour (for apple filling)
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter (to dot the filling)
• 1 egg (beaten, for egg wash)
• 1 tablespoon milk or cream (for egg wash)
• Optional: coarse sugar for sprinkling the crust

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Step 1: Make the Pie Dough

In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in two, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

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Step 2: Prepare the Apple Filling

In another large bowl, toss the sliced apples with lemon juice, both sugars, flour, cinnamon, nutmeg, and a pinch of salt. Mix until apples are well coated and set aside to marinate for at least 20 minutes.

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Step 3: Roll Out the Crust

On a floured surface, roll out one dough disc into a 12-inch circle. Fit it into a 9-inch pie dish, trimming the edges. Roll out the second disc for the top crust—either as a full cover or cut into strips for a lattice design.

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Step 4: Assemble the Pie

Pour the apple filling into the prepared crust, mounding slightly in the center. Dot the top of the apples with small bits of butter. Place the top crust over the filling, trim excess dough, and crimp the edges to seal. Cut slits into the top if using a solid crust. Brush the crust with the egg wash and sprinkle with coarse sugar if desired.

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Step 5: Bake

Preheat the oven to 400°F (200°C). Bake the pie on the lower rack for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 35 to 40 minutes, or until the crust is golden brown and juices are bubbling. If the edges brown too quickly, cover them with foil.

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Step 6: Cool Before Serving

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set, making slicing easier. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Using a mix of tart and sweet apples enhances the flavor complexity of the pie, giving it depth and balance. Blind baking the crust is not required for this pie since the juicy filling bakes thoroughly in the oven, but placing the pie on a lower oven rack helps the bottom crust bake evenly. Letting the dough rest and chill is crucial for achieving a tender, flaky texture—don’t skip it.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time for dough: This results in a chewy or greasy crust.
• Overmixing the pie dough: It can cause toughness instead of flakiness.
• Uneven apple slices: These can lead to some pieces being undercooked while others turn mushy.
• Forgetting to vent the top crust: This traps steam and can make the crust soggy.
• Cutting the pie too early: The filling won’t be set and will spill out.

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Storage Instructions

Once fully cooled, the pie can be stored at room temperature, covered loosely with foil or plastic wrap, for up to 2 days. For longer storage, refrigerate it for up to 5 days. To reheat, place slices in the oven at 300°F (150°C) for 10–15 minutes. The pie can also be frozen (baked or unbaked) for up to 3 months. If baking from frozen, add 20–25 minutes to the usual bake time.

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Estimated Nutrition

Serving Size: 1 slice (1/8 of pie)

• Calories: 390
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 170mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 3g

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Frequently Asked Questions

How do I make my pie crust extra flaky?

Use cold butter, avoid overmixing the dough, and chill it thoroughly before rolling and baking.

What are the best apples for apple pie?

A mix of Granny Smith and Honeycrisp offers both tartness and sweetness, with a firm texture that holds up to baking.

Can I use store-bought crust?

Yes, but homemade crust provides better texture and flavor. If using store-bought, choose a high-quality, all-butter option.

Why is my pie crust soggy on the bottom?

Make sure to bake the pie on the lower rack and avoid overloading the filling with juice. You can also preheat a baking sheet to help crisp the bottom crust.

Can I prepare the pie ahead of time?

Yes. Assemble and refrigerate it unbaked for up to 24 hours, or freeze for longer storage. Bake directly from chilled or frozen.

Should I peel the apples?

Yes, peeling helps ensure a smoother texture and prevents tough bits in the filling.

How do I prevent the edges from burning?

Cover the pie’s edges with foil or a pie shield halfway through baking if they start to brown too quickly.

Can I use other fruits in this pie?

You can mix in pears or berries, but adjust sugar and thickening agents accordingly, as different fruits release different amounts of juice.

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Conclusion

A slice of Flaky Apple Pie is more than just dessert—it’s tradition, comfort, and celebration all in one. With a crisp crust, layers of spiced apples, and a recipe that’s stood the test of time, this pie is sure to become a favorite in your kitchen. Whether you serve it warm with ice cream or enjoy a chilled slice the next day, this pie delivers every time. So grab your rolling pin, prep those apples, and bake something unforgettable.

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