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Classic Homemade 4th of July Apple Pie Easy All-Butter Crust Recipe

4th of July apple pie - featured image
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A classic homemade apple pie featuring a flaky all-butter crust and a sweet-tart cinnamon-spiced apple filling, perfect for 4th of July celebrations and cozy summer nights.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (225g) unsalted butter, cold and cut into small cubes
  • 4–6 tbsp ice water
  • 6–7 medium apples (about 3 lbs / 1.4 kg), mix of Granny Smith and Honeycrisp
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 tbsp all-purpose flour
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten with 1 tbsp water (for egg wash, optional)
  • Coarse sugar, for sprinkling (optional)

Instructions

  1. Prepare the crust: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Add cold, cubed butter and cut into flour mixture until coarse crumbs with pea-sized pieces form (3-5 minutes). Keep butter cold.
  2. Add ice water: Sprinkle 4 tbsp ice water over mixture and gently toss. Add more water 1 tbsp at a time until dough just comes together. Form dough into two discs, wrap in plastic, and refrigerate at least 1 hour.
  3. Prepare filling: Peel, core, and slice apples into ¼-inch slices. In a large bowl, combine apples with ¾ cup granulated sugar, ¼ cup brown sugar, 2 tbsp flour, 1 ½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla extract, and 1 tbsp lemon juice. Toss to coat and set aside for 15 minutes.
  4. Roll out bottom crust: On floured surface, roll one dough disc into 12-inch circle about ⅛-inch thick. Transfer to 9-inch pie dish, easing into edges without stretching. Trim excess dough leaving 1-inch overhang.
  5. Add filling: Spoon apple mixture into crust, piling slightly higher in center. Dot with 1 tbsp unsalted butter pieces.
  6. Roll out top crust: Roll second dough disc into 12-inch circle. Place whole over filling or cut into strips for lattice. Cut slits for steam vents if whole. Trim and fold edges under bottom crust overhang, then crimp to seal.
  7. Apply egg wash: Brush top crust with beaten egg wash and sprinkle with coarse sugar for sparkle and crunch.
  8. Bake pie: Preheat oven to 425°F. Bake pie on middle rack for 15 minutes. Reduce temperature to 350°F and bake 40-50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  9. Cool pie: Remove from oven and cool on rack at least 2 hours before slicing to let filling thicken and flavors meld.

Notes

Keep butter and dough cold for flaky crust. Do not overwork dough to avoid toughness. Use a mix of tart and sweet apples for balanced flavor. Toss apples with flour to prevent soggy crust. Rest pie at least 2 hours before slicing. Cover edges with foil if browning too quickly. Egg wash adds color and sparkle.

Nutrition

Keywords: apple pie, 4th of July, all-butter crust, homemade pie, cinnamon apple pie, summer dessert, classic apple pie

Find it online: https://lenatable.com/classic-homemade-4th-of-july-apple-pie-easy-all-butter-crust-recipe/