Description
This classic apple pie recipe features a flaky double crust and a sweet cinnamon-spiced apple filling that is sure to become a favorite dessert for any occasion. Made with Granny Smith apples and a luscious buttery sauce, this pie is baked to golden perfection with a beautiful lattice crust on top. Serve warm with vanilla ice cream for an unforgettable treat.
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 pie crust: Make the double pie crust recipe according to instructions and chill it while preparing the filling to ensure it is firm and easy to handle.
- Make the sauce: In a medium saucepan, melt 8 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and simmer for 1 minute while whisking constantly to form a roux. Gradually whisk in 1/4 cup water and 1 cup sugar, then bring the mixture to a boil. Reduce heat and simmer for 3 minutes, whisking frequently until thickened. Remove from heat.
- Prepare apples: Peel, core, and thinly slice the apples to make about 7 cups. Place them in a large bowl and sprinkle with 1 1/2 teaspoons cinnamon. Toss to coat the apples evenly.
- Combine apples and sauce: Pour the hot sugar-butter sauce over the cinnamon-coated apples. Stir gently to coat all apple slices with the sauce thoroughly.
- Roll out bottom crust: Lightly flour your work surface and roll out the bottom pie crust into a 12-inch diameter circle. Carefully wrap it around your rolling pin and transfer it to a 9-inch pie plate. Press it gently into the plate without stretching it.
- Add apple filling: Spoon the apple mixture into the pie crust, mounding slightly in the center. Avoid getting filling on the crust edges to ensure a good seal with the top crust.
- Prepare lattice crust: Roll out the second crust into an 11-inch round. Cut it into 10 even strips using a pizza cutter. Arrange the strips over the apple filling in a woven lattice pattern as demonstrated in the video tutorial provided with the recipe.
- Apply egg wash: Beat together 1 egg and 1 tablespoon water. Brush this egg wash over the lattice crust to promote browning and a shiny finish.
- Bake the pie: Place the pie in the center of the preheated oven at 425°F. Bake for 15 minutes, then reduce the oven temperature to 350°F. Continue baking for an additional 45 minutes or until the apples are tender and the filling bubbles through the lattice vents for at least 5 minutes.
- Rest and serve: Remove the pie from the oven and let it rest at room temperature for 1 hour before serving. This allows the filling to set properly for clean slices.
Notes
- This classic apple pie is perfect for Thanksgiving or any special occasion and is sure to impress with its flaky crust and flavorful filling.
- Serve warm with a scoop of vanilla ice cream for an extra special dessert experience.
- Make sure not to overfill the pie and keep the filling off the crust edges to ensure the top crust seals properly.
- Using Granny Smith apples provides a nice tart contrast to the sweet sauce, balancing the flavors wonderfully.
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: 6.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 55.44 g
- Fiber: 3.87 g
- Protein: 2.75 g
- Cholesterol: 51 mg
