Description
This classic apple pie recipe features a buttery double crust and a rich cinnamon-spiced apple filling coated in a sweet, buttery sauce. The lattice top crust bakes to a golden, flaky perfection, creating an iconic dessert perfect for holidays or any special occasion. The pie is baked in two stages to ensure a crisp crust and tender, bubbling filling.
Ingredients
Scale
Pie Crust
- 1 recipe for double pie crust (homemade or store-bought)
Filling
- 2 1/4 lbs Granny Smith apples (peeled, cored, thinly sliced, about 6-7 apples or 7 cups)
- 1 1/2 tsp ground cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
Egg Wash
- 1 large egg
- 1 Tbsp water
Instructions
- Prepare the pie crust: Make the double pie crust recipe according to your preferred instructions and chill it while you prepare the filling. This will help ensure the dough is firm and easy to handle.
- Preheat the oven: Set your oven temperature to 425ËšF (218ËšC) to get it ready for baking the pie.
- Make the sauce: In a medium saucepan set over medium heat, melt 8 Tbsp unsalted butter. Whisk in 3 Tbsp flour and let the mixture simmer for 1 minute while stirring constantly to cook out the raw flour flavor. Gradually whisk in 1/4 cup water and 1 cup granulated sugar, bringing the mixture to a boil. Reduce heat and simmer gently for 3 minutes, whisking frequently, then remove from heat.
- Prepare the apples: Peel, core, and thinly slice the Granny Smith apples until you have approximately 7 cups. Place the slices in a large bowl and sprinkle with 1 1/2 tsp cinnamon. Toss to evenly coat all the apple slices with cinnamon.
- Combine apples and sauce: Pour the hot sugar-butter sauce over the sliced apples and gently stir to ensure all slices are well coated with the luscious mixture.
- Roll out the bottom crust: Lightly flour your work surface and roll out one disk of dough into a 12-inch diameter circle. Carefully lift it using a rolling pin and transfer it to a 9-inch pie plate. Spoon the apple filling into the crust, mounding it slightly in the center but leaving the edges clear for sealing.
- Create the lattice top crust: Roll out the second crust to an 11-inch round. Using a pizza cutter, slice the dough into 10 evenly thick strips. Arrange the strips over the pie in a woven lattice pattern for a classic, decorative finish.
- Apply the egg wash: Beat together 1 egg and 1 Tbsp water. Brush this egg wash evenly over the lattice crust to help it brown beautifully and give a shiny appearance when baked.
- Bake the pie: Place the pie in the center of the preheated oven and bake at 425ËšF for 15 minutes. Then reduce the temperature to 350ËšF (177ËšC) and continue baking for 45 minutes or until the apples are tender, and the filling bubbles visibly through the lattice vents for at least 5 minutes.
- Cool before serving: Remove the pie from the oven and allow it to rest at room temperature for 1 hour. This resting period lets the filling set properly, making it easier to slice and enhancing the flavors.
Notes
- Use Granny Smith apples for the perfect balance of tartness and firm texture that holds well during baking.
- Chilling the pie crust before rolling helps prevent shrinking and tough crust.
- Ensure to brush egg wash evenly for an attractive golden crust.
- If the crust browns too quickly, cover the edges with foil to prevent burning.
- Allow the pie to cool thoroughly before slicing to prevent the filling from running.
