Description
This classic apple pie recipe features a flaky double crust filled with tender, cinnamon-spiced Granny Smith apples in a sweet, buttery sauce. Perfect for holiday gatherings or any cozy occasion, the lattice crust gives it a beautiful homemade touch. 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 or 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
Egg Wash
- 1 egg
- 1 Tbsp water
Instructions
- Prepare the pie crust: Make the double pie crust recipe according to directions and chill it while you prepare the filling.
- Make the filling sauce: In a medium saucepan over medium heat, melt 8 Tbsp unsalted butter. Whisk in 3 Tbsp all-purpose flour and simmer for 1 minute, whisking constantly. Add 1/4 cup water and 1 cup granulated sugar, bring to a boil, then reduce heat and simmer for 3 minutes, whisking frequently. Remove from heat.
- Prepare the apples: Peel, core, and thinly slice 7 cups of Granny Smith apples. Place them in a large bowl, sprinkle 1 1/2 tsp cinnamon over the top, and toss to combine. Pour the hot butter-sugar sauce over the apples and stir to coat evenly.
- Roll out the bottom crust: Lightly flour your work surface and roll the chilled bottom pie crust to a 12-inch diameter circle. Carefully wrap it around your rolling pin and transfer it to a 9-inch pie plate. Press the crust gently into the plate without stretching.
- Add the filling: Spoon the apple mixture into the pie crust, mounding slightly in the center. Be careful to keep filling away from the edges to ensure proper sealing of the crust.
- Prepare the lattice top crust: Roll out the second crust to an 11-inch round. Using a pizza cutter, cut into 10 evenly thick strips. Arrange the strips in a woven lattice pattern over the apple filling.
- Apply the egg wash: Beat together 1 egg and 1 Tbsp water. Brush this mixture over the lattice crust to achieve a golden brown finish.
- Bake the pie: Preheat your oven to 425°F (218°C). Bake the pie in the center of the oven for 15 minutes. Then reduce the temperature to 350°F (177°C) and continue baking for an additional 45 minutes, or until the apples are soft and the filling is bubbling through the lattice vents for at least 5 minutes.
- Cool before serving: Remove the pie from the oven and let it rest at room temperature for 1 hour. This allows the filling to set properly before slicing and serving.
Notes
- This classic apple pie is a must-make for Thanksgiving and other special occasions.
- The flaky homemade double crust pairs perfectly with the tender, cinnamon-spiced apple filling.
- Serving warm with vanilla ice cream creates an unforgettable dessert experience.
- Be careful to keep the filling off the edges of the crust to ensure a good seal and prevent leakage during baking.
- Feel free to adjust the cinnamon amount to your personal taste.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 98 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 51 mg
