🍎✨ Perfect Homemade Apple Pie (Flaky Crust + Cinnamon-Glazed Apples!)

This classic apple pie features a butter-laminated crust and sweet-tart apple filling with a secret ingredient for the perfect set. Unlike soggy versions, ours stays crisp-bottomed thanks to a pre-baking trick, while the filling bursts with cinnamon, nutmeg, and a splash of bourbon for depth. Ideal for holidays, potlucks, or cozy Sundays.

Why This Recipe Stands Out:
✔️ Foolproof crust with vodka for tenderness
✔️ No weepy filling – stays sliceable but juicy
✔️ Make-ahead friendly – assemble frozen, bake anytime
✔️ Customizable – use honeycrisp, granny smith, or a mix

🛒 Ingredients

For the Crust (Double 9”):

• 2½ cups (300g) all-purpose flour
• 1 tsp salt
• 1 tbsp (15g) granulated sugar
• 1 cup (225g) unsalted butter, frozen & cubed
• ¼ cup (60ml) ice water
• 2 tbsp (30ml) vodka (or sub water)

For the Filling:

• 6 cups (900g) peeled & sliced apples (1/4” thick)
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 2 tbsp (15g) tapioca starch (or cornstarch)
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp (15ml) lemon juice
• 1 tbsp (15ml) bourbon (optional)
• 2 tbsp (30g) unsalted butter, diced

For Finishing:

• 1 egg yolk + 1 tbsp water (egg wash)
• Coarse sugar for sprinkling

👩‍🍳 Step-by-Step Instructions

1️⃣ Make Crust (20 mins + chill)

1. Mix dry: Pulse flour, salt, sugar in food processor.
2. Cut butter: Add frozen butter; pulse until pea-sized crumbs form.
3. Hydrate: Drizzle water/vodka; pulse just until dough clumps.
4. Chill: Divide into discs, wrap, refrigerate 1 hour.

2️⃣ Prep Filling (15 mins)

1. Toss apples with sugars, tapioca, spices, lemon juice, and bourbon.
2. Macerate: Let sit 30 mins, then drain excess liquid.

3️⃣ Assemble (20 mins)

1. Roll bottom crust: 12” circle, fit into pie plate, trim edges.
2. Pre-bake: Line with parchment, fill with pie weights, bake at 375°F for 15 mins.
3. Fill: Add apple mixture, dot with butter.
4. Lattice top: Weave strips, seal edges, brush with egg wash, sprinkle sugar.

4️⃣ Bake (55 mins)

1. Initial bake: 425°F for 20 mins (until bubbly).
2. Reduce heat: 375°F for 35 mins (until golden).
3. Cool: 2+ hours before slicing (or filling runs).

Health Notes:
• No trans fats (unlike store-bought)
• Vitamin C from fresh apples

🌟 Pro Tips

✅ Apple varieties: Use 2 sweet (Honeycrisp) + 2 tart (Granny Smith)
✅ Crust hack: Grate frozen butter for even distribution
✅ Storage: Room temp 2 days, fridge 5 days, freeze 3 months