Midwestern Estate Apple Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A double-crust pie featuring tart Granny Smith and sweet Honeycrisp apples, spiced with cinnamon and nutmeg, evoking the comfort of classic family kitchens sold at estate auctions. This american-inspired desserts ready in about 135 minutes layers all-purpose flour, cold and cubed unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup, cold and cubed unsalted butter
• 1/2 cup ice water
• 3 cups, peeled, cored, and sliced 1/4-inch thick Granny Smith apples
• 3 cups, peeled, cored, and sliced 1/4-inch thick Honeycrisp apples
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/4 cup, cut into small pieces unsalted butter
• 1, beaten egg
• 1 tablespoon coarse sugar

Instructions

1. Step 1: In a food processor, pulse 2 1/2 cups all-purpose flour and 1/2 teaspoon salt until combined, then add 1 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add 1/2 cup ice water, one tablespoon at a time, pulsing until the dough holds together when pinched. Divide into two discs, wrap in plastic, and refrigerate for 60 minutes.
2. Step 2: Preheat oven to 375°F. In a large bowl, toss 3 cups sliced Granny Smith apples, 3 cups sliced Honeycrisp apples, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice until evenly coated. Let sit for 15 minutes to release juices.
3. Step 3: Roll one disc of chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently to fit. Pour the apple mixture into the crust, dot with 1/4 cup cold butter pieces, then roll the second disc and place over the filling. Trim edges, crimp with a fork, cut 4 slits in the top, and brush with 1 beaten egg. Sprinkle with 1 tablespoon coarse sugar.
4. Step 4: Bake for 50-60 minutes, until the crust is golden brown and the filling is bubbling through the slits. Let cool for at least 120 minutes before serving.