Description
This classic apple pie recipe features a flaky double pie crust filled with a sweet and cinnamon-spiced Granny Smith apple filling. The filling is thickened with a buttery flour sauce and the pie is baked to golden perfection with a beautiful lattice crust. Perfect for Thanksgiving or any dessert occasion, it’s best served warm with a scoop of vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 recipe for double pie crust
Filling
- 2 1/4 lbs Granny Smith Apples (peeled, cored, and thinly sliced, about 6-7 apples or 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
- Prepare the Pie Crust: Make the double pie crust recipe as directed and chill it according to the recipe instructions while preparing the filling.
- Make the Filling 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. Gradually whisk in 1/4 cup water and 1 cup sugar, then bring the mixture to a boil. Reduce heat to low and simmer for 3 minutes, whisking frequently, until thickened. Remove from heat.
- Prepare the Apples: Peel, core, and thinly slice about 7 cups of Granny Smith apples. Place sliced apples in a large bowl and sprinkle with 1 1/2 teaspoons cinnamon. Toss to evenly coat the apples with cinnamon. Pour the prepared butter-flour-sugar sauce over the apples and gently stir to coat all slices well.
- Roll and Transfer Bottom Crust: Lightly flour your work surface and roll out the bottom pie crust into a 12-inch diameter circle. Wrap the crust around your rolling pin and carefully transfer it to a 9-inch pie plate. Unwrap and gently press it into the plate, trimming excess if necessary.
- Add Apple Filling: Spoon the apple filling into the pie crust, mounding slightly in the center. Be careful to keep the filling from touching the pie plate edges to prevent sealing issues.
- Prepare and Create Lattice Top: Roll out the second pie crust into an 11-inch round. Using a pizza cutter, cut the crust into 10 evenly thick strips. Arrange the strips over the apple filling in a woven lattice pattern. For reference, follow a lattice tutorial if needed.
- Apply Egg Wash: Beat together 1 egg and 1 tablespoon water. Brush the egg wash evenly over the top lattice crust to promote browning and a glossy finish.
- Bake the Pie: Preheat oven to 425°F. Place the pie in the center rack and bake for 15 minutes. Then reduce oven temperature to 350°F and bake for an additional 45 minutes, or until the apples are tender and the filling is visibly bubbling through the vents for at least 5 minutes.
- Rest before Serving: Remove the pie from the oven and let it rest at room temperature for 1 hour to allow the filling to set before slicing and serving.
Notes
- This classic apple pie is a traditional favorite for Thanksgiving or any fall occasion.
- The flaky homemade pie crust complements the sweet cinnamon apple filling perfectly.
- For best results, use Granny Smith apples for their tartness and firmness.
- Serve warm with a scoop of vanilla ice cream or whipped cream for a delightful dessert.
- Ensure the filling isn’t touching the edge of the crust to prevent sealing issues.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 38.25 g
- Sodium: 98.27 mg
- Fat: 17.67 g
- Saturated Fat: 9.14 g
- Unsaturated Fat: 7.53 g
- Trans Fat: 0 g
- Carbohydrates: 55.44 g
- Fiber: 3.87 g
- Protein: 2.75 g
- Cholesterol: 50.56 mg
