Description
This Classic Apple Pie recipe features a double pie crust filled with tender Granny Smith apples coated in a cinnamon-spiced buttery sugar sauce. The pie is topped with a beautiful woven lattice crust and baked to golden perfection, delivering a traditional dessert that’s perfect for any occasion.
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 roll out.
- Preheat Oven: Set your oven temperature to 425°F (218°C) to get ready for baking the pie.
- Make Filling Sauce: In a medium saucepan over medium heat, melt 8 tablespoons of unsalted butter. Whisk in 3 tablespoons of flour and simmer for 1 minute, whisking constantly to cook out the raw flour taste. Gradually whisk in 1/4 cup water and 1 cup granulated sugar. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes while whisking frequently, then remove from heat to let it cool slightly.
- Prepare Apples: Peel, core, and thinly slice approximately 7 cups (about 6-7) Granny Smith apples. Place them in a large bowl and sprinkle evenly with 1 1/2 teaspoons of cinnamon. Toss gently to coat the apples with the cinnamon.
- Combine Apples and Sauce: Pour the hot sugar-butter sauce over the sliced apples and stir gently to coat all the apples evenly with the sweet mixture.
- Roll Bottom Crust and Assemble: Lightly flour your work surface and roll out the bottom pie crust to a 12-inch diameter circle. Carefully wrap it around a rolling pin, then transfer it to a 9-inch pie plate. Spoon in the apple filling, mounding slightly in the center but keeping the filling away from the edges to ensure a good seal with the top crust.
- Make Lattice Top Crust: Roll the second pie crust into an 11-inch round. Using a pizza cutter, slice the dough into 10 evenly thick strips. Arrange the strips over the apple filling in a woven lattice pattern for a classic rustic look.
- Apply Egg Wash: Beat together 1 egg and 1 tablespoon water to create an egg wash. Brush this evenly over the lattice crust to promote browning and add a nice shine while baking.
- Bake Pie: Place the pie in the center of the preheated oven and bake at 425°F (218°C) for 15 minutes to set the crust. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 45 minutes, or until the apples are tender 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 resting period allows the filling to set properly, making the pie easier to slice and enhancing the flavors.
Notes
- Using Granny Smith apples provides a tart flavor and firm texture that holds up well during baking.
- Adjust cinnamon amount according to your taste preference.
- Chilling the pie crust before rolling helps prevent shrinkage during baking.
- The lattice top not only looks attractive but also allows steam to escape, preventing a soggy crust.
- Letting the pie cool completely before slicing ensures cleaner slices and better filling consistency.
- For extra shine and color, you may sprinkle a small amount of sugar over the egg wash before baking.
