Description
This classic apple pie recipe features a flaky double pie crust filled with tender, cinnamon-spiced Granny Smith apples cooked in a sweet buttery sauce. Perfectly baked with a beautiful lattice top, it’s an irresistible dessert ideal for Thanksgiving or any special occasion. 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, 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 according to instructions and chill it while preparing the apple filling. Preheat your oven to 425˚F (220˚C).
- 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 while whisking constantly to form a roux. Slowly whisk in 1/4 cup water and 1 cup granulated sugar. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes, whisking frequently. Remove from heat once thickened.
- Prepare the Apples: Peel, core, and thinly slice enough Granny Smith apples to yield 7 cups. Place the apples in a large mixing bowl. Sprinkle 1 1/2 teaspoons ground cinnamon over the apples and toss to coat evenly. Pour the hot sugar-butter sauce over the apples and gently stir to combine the filling thoroughly.
- Assemble the Bottom Crust: Lightly flour your work surface and roll out one pie crust to a 12-inch diameter circle. Carefully wrap the dough around your rolling pin and transfer it to a 9-inch pie plate. Gently press the crust into the plate without stretching. Mound the apple filling into the crust, making sure not to spill filling on the edges to ensure a proper seal.
- Create the Lattice Top: Roll the second crust out to an 11-inch round. Using a pizza cutter, cut the dough into 10 even strips. Arrange these strips in a woven lattice pattern over the filled pie. Press the edges of the lattice and bottom crust together to seal.
- Apply Egg Wash: Beat 1 egg with 1 tablespoon water to create an egg wash. Brush the top crust thoroughly with this mixture for a shiny, golden finish when baked.
- Bake the Pie: Place the pie in the center of the preheated oven and bake at 425˚F for 15 minutes. Then reduce the oven temperature to 350˚F and 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.
- Cool and Serve: Remove the pie from the oven and allow it to rest at room temperature for 1 hour before serving to let the filling set.
Notes
- This classic apple pie is a must-make for Thanksgiving celebrations, revered for its flaky crust and delightfully easy yet delicious filling.
- For extra indulgence, serve warm slices topped with vanilla ice cream for a memorable dessert experience.
- Use Granny Smith apples for their tartness and ability to hold shape well during baking.
- Ensure the edges are free of filling to get a perfect seal between the crusts and prevent leakage during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 98 mg
- Fat: 17.7 g
- Saturated Fat: 9.1 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3.9 g
- Protein: 2.8 g
- Cholesterol: 51 mg
