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Nona’s Traditional Flaky Apple Pie

Close-up of a thick slice of traditional apple pie featuring a lattice crust sprinkled with sugar and rich apple filling.
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This recipe delivers the gold standard for a classic American apple pie, featuring a buttery, flaky crust made from scratch and a perfectly spiced, thick apple filling. Master the lattice top for a beautiful presentation.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus 1 tablespoon for brushing
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 2 large Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour (for filling)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together the 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 1/4 cup flour, cinnamon, nutmeg, cloves, and lemon juice. Toss gently until the apples are evenly coated. Set aside while you roll out the bottom crust.
  3. Assemble the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Place the filling into the crust. Dot the top of the filling with the 2 tablespoons of butter pieces.
  4. Create the Lattice Top: Roll out the second disk of dough. Cut the dough into even strips, about 3/4-inch wide. Weave the strips over the filling to create a lattice top. Trim the strips and crimp the edges of the top and bottom crusts together to seal.
  5. Bake: Preheat your oven to 425 degrees Fahrenheit. Brush the lattice top with the egg wash and sprinkle lightly with extra granulated sugar for aesthetics. Place the pie on a baking sheet (to catch drips). Bake for 15 minutes at 425 degrees F. Reduce the oven temperature to 375 degrees F and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with aluminum foil.
  6. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.

Notes

  • Use a mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples for the best flavor balance.
  • For the flakiest crust, keep all ingredients, especially the butter and water, extremely cold.
  • If your filling seems thin after cooling, you can gently press down on the top crust slightly after the first 20 minutes of baking to help release steam.

Nutrition

Find it online: https://onedishuniverse.com/traditional-apple-pie-recipe/