Description
This classic apple pie recipe features a flaky double pie crust filled with tender, cinnamon-spiced Granny Smith apples coated in a rich butter and sugar sauce. Perfectly balanced with sweetness and a hint of spice, this pie is baked to golden perfection and makes an unforgettable dessert, especially when served with vanilla ice cream.
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 pie crust recipe according to your chosen method and chill it as instructed while you prepare the filling to ensure the dough stays firm and easier to handle.
- Make the 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, whisking constantly to form a roux. Slowly whisk in 1/4 cup water and 1 cup granulated sugar, then bring the mixture to a boil. Reduce heat and simmer for 3 minutes, whisking frequently until the sauce thickens. Remove from heat.
- Prepare Apples: Peel, core, and thinly slice about 7 cups of Granny Smith apples. Place them into a large mixing bowl, sprinkle with 1 1/2 teaspoons of cinnamon, and toss to evenly coat the apples.
- Combine Apples and Sauce: Pour the hot butter and sugar sauce over the cinnamon-coated apple slices. Stir gently to coat all apples well with the sauce, ensuring even flavor and moisture throughout the filling.
- Roll Out Bottom Crust: Lightly flour your work surface. Roll out the bottom pie crust dough into a 12-inch diameter circle. Carefully wrap the dough around your rolling pin to transfer it to a 9-inch pie plate. Gently press the dough into the pie plate without stretching it.
- Add Filling: Pour the apple mixture into the crust, mounding slightly in the center. Avoid spreading the filling onto the edges of the crust to ensure a good seal with the top crust.
- Prepare Top Crust Lattice: Roll out the second pie crust to an 11-inch round. Using a pizza cutter, slice it into 10 evenly thick strips. Create a woven lattice pattern by laying strips over the filling, alternating horizontal and vertical placement. For guidance, refer to a lattice crust tutorial video if needed.
- Apply Egg Wash: Beat together 1 egg and 1 tablespoon of water. Using a pastry brush, generously brush this egg wash over the lattice top crust to help it brown beautifully during baking.
- Bake Pie: Place the pie in the center of a preheated oven at 425°F (220°C) and bake for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes. Bake 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 allow it to rest at room temperature for 1 hour before slicing and serving. This helps the filling set for cleaner slices and the best flavor.
Notes
- This classic apple pie is a must-make for Thanksgiving and any family gathering, offering a perfect balance of flaky crust and sweet, tender apple filling.
- For the best texture, use tart Granny Smith apples as they hold up well during baking and provide a nice tart contrast to the sweet filling.
- Serve warm with vanilla ice cream or a dollop of whipped cream for an unforgettable dessert experience.
- If you prefer a deeper golden crust, you can brush the edges with an additional egg wash before baking.
- Make sure the filling does not touch the edges of the crust to prevent sealing issues and leakage during baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 379.61 kcal
- Sugar: 38.25 g
- Sodium: 98.27 mg
- Fat: 17.67 g
- Saturated Fat: 9.14 g
- Unsaturated Fat: 7.67 g
- Trans Fat: 0 g
- Carbohydrates: 55.44 g
- Fiber: 3.87 g
- Protein: 2.75 g
- Cholesterol: 50.56 mg
