This Classic Homemade Apple Pie with Buttery Crust is made from scratch using a flaky lemon-infused dough and juicy red apples coated in cinnamon, sugar, and nutmeg. Learn how to prepare the perfect pie base, fill it with tender apples, and bake a beautifully golden dessert that’s ideal for any season.
Easy Classic Homemade Apple Pie with Buttery Crust (Video)
Course: Recipes, Desserts10
servings35
minutes50
minutes320
kcal1
hour25
minutesThis Classic Homemade Apple Pie strikes the perfect balance between a soft, fragrant apple filling and a buttery, flaky crust. The dough is enriched with lemon-water for extra tenderness, while the apples are coated in a warm mixture of cinnamon, nutmeg, and sugars for deep flavor. Whether served warm, cold, or topped with ice cream, this pie is the ultimate comfort dessert.
Kitchen Tools Used
Large mixing bowl
Fork
Rolling pin
24 cm pie dish
Knife
Baking foil
Oven
Ingredients
- For the Pie Crust
2 ½ cups (≈300 g) all-purpose flour
1 tsp salt
1 tsp sugar
½ cup ice-cold water
2 tbsp lemon juice
1 ice cube
250 g cold butter, cut into small cubes
- For the Apple Filling
1 kg red apples
½ cup white sugar (≈100 g)
½ cup brown sugar (≈100 g)
2 tbsp flour
1 tbsp cinnamon
A pinch of nutmeg
Zest of ½ lemon
1 tbsp lemon juice
1 egg (for brushing)
Directions
- Preparation
Begin by making the dough. Combine the flour, salt, and sugar in a large bowl. Stir briefly to distribute the dry ingredients evenly. Mix the cold water with lemon juice and an ice cube, then set it aside to chill further. Add the cubed cold butter to the flour and begin pressing it gently with a fork, breaking it into small flour-coated flakes. Gradually add the cold lemon-water mixture, stirring until the flour absorbs the liquid. Knead lightly with your hands just until a dough ball forms. Avoid overworking the dough to maintain flakiness. Divide it into two equal parts, wrap each piece tightly in plastic wrap, and refrigerate for at least one hour, or overnight for best results. - Cooking
Preheat the oven to 200°C using upper and lower heat. Peel the apples, halve them, core them, and slice each half lengthwise into pieces about 1.5 cm thick. Place the slices into a mixing bowl and add both sugars, the flour, cinnamon, nutmeg, lemon zest, and lemon juice. Mix until all apple pieces are evenly coated with the sweet spiced mixture. Set aside to let the flavors absorb and the apples release a little moisture. - Finishing
Lightly grease a 24 cm pie dish. Roll one portion of the chilled dough into a circle about 28 cm wide and place it into the dish, letting the edges hang over the sides. Pour the apple filling into the crust, filling it to the top. Roll out the second dough piece to about 24 cm and place it over the apples. Fold the top crust into the bottom edges and seal them by gently pressing with your fingers. Cut several slits on top to allow steam to escape. Brush with beaten egg. Cover the outer crust with foil to prevent burning during the initial baking. - Serving
Bake for 20 minutes, then remove the foil and continue baking for another 30 minutes until the crust turns beautifully golden. Let the pie cool on a rack so it sets properly. Dust with powdered sugar before serving. Slice and enjoy the rich aroma of warm apples and spices, balanced by the buttery, flaky pastry.
Recipe Video
Notes
- ✅ DO
✅ Use ice-cold ingredients for the crust.
✅ Let the dough rest sufficiently.
✅ Make even apple slices for uniform baking.
✅ Cover crust edges early to avoid burning.
✅ Allow the pie to cool before slicing.
❌ DON’T
❌ Don’t over-knead the dough.
❌ Don’t skip the steam slits on the top crust.
❌ Don’t overload the filling with liquid.
❌ Don’t underbake — the crust should be golden.
❌ Don’t slice the pie while hot; it will collapse. - FAQ
1. Can I use green apples instead of red?
Yes. Green apples like Granny Smith give more tartness and hold shape well.
2. Can I reduce the sugar?
Absolutely — reduce both sugars by 20–30% without affecting texture.
3. Should I pre-bake the bottom crust?
Not necessary for this recipe; the flour in the filling prevents sogginess.
4. Can I freeze the dough?
Yes, up to three months if tightly wrapped.
5. Why did my pie crust crack?
Usually from lack of moisture or over-rolling. Add 1–2 tsp water if needed.
