Print

The BEST Apple Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic apple pie recipe features a flaky double crust and a soft, cinnamon-spiced apple filling coated in a buttery, sweet sauce. The lattice crust on top adds a beautiful homemade touch, perfect for sharing warm with family and friends.

Ingredients

Pie Crust

  • 1 recipe for double pie crust (enough for bottom and top layers)

Filling

  • 2 1/4 lbs Granny Smith apples (about 6–7 apples, peeled, cored, and thinly sliced to make 7 cups)
  • 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

  1. Prepare Pie Crust and Preheat Oven: Make the double pie crust recipe as instructed and chill it while preparing the filling. Preheat your oven to 425°F (220°C).
  2. Make the Filling Sauce: Melt 8 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons of flour and simmer for 1 minute, stirring constantly to form a roux. Gradually add 1/4 cup water and 1 cup sugar, whisking until the mixture reaches a boil. Reduce heat and simmer for another 3 minutes while whisking frequently, then remove from heat.
  3. Prepare Apples: Peel, core, and thinly slice enough Granny Smith apples to yield 7 cups. Place them in a large bowl and sprinkle with 1 1/2 teaspoons cinnamon. Toss to coat evenly. Pour the warm sauce over the apples and stir gently to combine and coat all slices thoroughly.
  4. Assemble Bottom Crust: Lightly flour your work surface and roll out the chilled bottom pie crust into a 12-inch diameter circle. Carefully wrap the dough around a rolling pin and transfer it to a 9-inch pie plate. Add the apple mixture into the crust, mounding it slightly in the center. Be careful not to get any filling on the edges to ensure proper sealing.
  5. Create and Place Lattice Top: Roll out the second pie crust into an 11-inch round. Using a pizza cutter, cut the crust into 10 strips of even thickness. Arrange the strips in a woven lattice pattern over the apples. In a small bowl, beat 1 egg with 1 tablespoon water to create an egg wash, then brush it generously over the lattice top to achieve a golden crust.
  6. Bake the Pie: Place the assembled pie in the center of the preheated oven and bake at 425°F for 15 minutes. Then, lower the oven temperature to 350°F and continue to bake for an additional 45 minutes, or until the apples are soft and the filling bubbles visibly through the lattice vents for at least 5 minutes.
  7. Cool Before Serving: 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.

Notes

  • Ensure the apple slices are evenly thin for consistent cooking.
  • Use Granny Smith apples for their tart flavor and firm texture that hold up well during baking.
  • The flour in the filling sauce helps thicken the juice released by the apples, preventing a runny pie.
  • The lattice top not only looks attractive but allows steam to escape, preventing sogginess.
  • Resting the pie before serving is important to let the filling set properly.
  • This pie is best served slightly warm, optionally with vanilla ice cream or whipped cream.

Find it online: https://lauracooks.com/the-best-apple-pie-recipe/