Description
This classic apple pie recipe features a flaky double pie crust filled with tender, cinnamon-spiced Granny Smith apples in a luscious buttery-sugar sauce. Perfect for any occasion, this pie delivers a delightful balance of tart and sweet flavors with a beautifully woven lattice crust topping. Serve warm with vanilla ice cream for an unforgettable dessert experience.
Ingredients
Scale
Pie Crust
- 1 recipe for double pie crust
Filling
- 2 1/4 lbs Granny Smith Apples (peeled, cored, about 6-7 apples / 7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
Topping
- 1 egg (+ 1 Tbsp water, for egg wash)
Instructions
- Prepare Pie Crust: Make the double pie crust recipe following your favorite instructions and chill it as directed while preparing the filling to ensure a flaky result.
- Make Sauce: In a medium saucepan over medium heat, melt 8 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour and simmer for 1 minute while whisking constantly to cook out the raw flour taste.
- Add Liquids and Sugar: Gradually whisk in 1/4 cup water and 1 cup granulated sugar. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes while whisking frequently. Remove from heat once slightly thickened.
- Prepare Apples: Peel, core, and thinly slice about 7 cups of Granny Smith apples. Place them in a large bowl, sprinkle with 1 1/2 teaspoons of cinnamon, and toss to evenly coat the apple slices.
- Combine Apples and Sauce: Pour the prepared buttery sugar sauce over the apples and stir gently to coat all slices thoroughly.
- Roll and Place Bottom Crust: Lightly flour your work surface and roll out the bottom pie crust into a 12-inch diameter circle. Carefully transfer it by wrapping around your rolling pin and place it in a 9-inch pie plate, pressing gently to fit.
- Fill Pie: Add the apple mixture into the crust, mounding slightly in the center. Be careful to keep the filling off the crust edges to avoid sealing issues.
- Create Lattice Top: Roll out the second pie crust into an 11-inch round and cut into 10 even strips using a pizza cutter. Weave the strips over the filling in a lattice pattern following a video tutorial or your preferred lattice technique.
- Apply Egg Wash: Beat together 1 egg with 1 tablespoon of water. Brush this mixture evenly over the lattice crust to achieve a glossy, golden finish.
- Bake Pie: Place the pie in the center of a preheated oven at 425°F and bake for 15 minutes. Then reduce the oven temperature to 350°F and bake for an additional 45 minutes or until the apples are tender and the filling is bubbling through the vents for at least 5 minutes.
- Cool: Remove the pie from the oven and let it rest at room temperature for 1 hour before slicing and serving to allow the filling to set properly.
Notes
- Everyone should experience this classic apple pie recipe, especially for Thanksgiving gatherings.
- The flaky double crust and easy-to-make apple filling combine for a surprisingly simple yet delicious dessert.
- Serve warm with a scoop of vanilla ice cream for a comforting treat.
- Ensure the filling is not on the crust edges to prevent leakage and difficulty sealing the pie.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38.25 g
- Sodium: 98 mg
- Fat: 17.67 g
- Saturated Fat: 9.14 g
- Unsaturated Fat: 7.87 g
- Trans Fat: 0 g
- Carbohydrates: 55.44 g
- Fiber: 3.87 g
- Protein: 2.75 g
- Cholesterol: 51 mg
