Description
This classic apple pie recipe features a flaky double crust with a luscious filling made from tart Granny Smith apples, cinnamon, and a smooth buttery sauce. Perfectly baked to golden perfection, this pie is an unforgettable dessert ideal for Thanksgiving or any special occasion. Serve warm with vanilla ice cream for the ultimate treat.
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 as instructed and chill it while preparing the filling. Preheat your oven to 425˚F.
- Make 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 while whisking constantly to cook out the raw flour taste.
- Add Liquids and Sugar: 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 more minutes, whisking frequently until thickened. Remove from heat.
- Prepare Apples: Peel, core, and thinly slice about 7 cups of Granny Smith apples. Place in a large mixing bowl and sprinkle with 1 1/2 teaspoons cinnamon. Toss to evenly coat the apples with cinnamon.
- Combine Filling: Pour the prepared sugar-butter sauce over the sliced apples. Stir gently to coat all apple slices thoroughly with the sauce.
- Roll Out Bottom Crust: Lightly flour your work surface and roll out the bottom pie crust into a 12-inch diameter circle. Carefully transfer it to a 9-inch pie plate by wrapping it around your rolling pin.
- Add Filling: Spoon the apple mixture into the crust, mounding slightly in the center. Be careful not to get any filling on the edges, which can make sealing the crust difficult.
- Make Lattice Top: Roll out the second pie crust into an 11-inch round. Using a pizza cutter, cut into 10 evenly thick strips. Arrange the strips over the filling in a woven lattice pattern for a classic look.
- Apply Egg Wash: Beat together 1 egg and 1 tablespoon of water. Brush this mixture generously over the lattice crust to promote browning and a beautiful sheen.
- Bake Pie: Place the pie in the center of the preheated oven at 425˚F and bake for 15 minutes. Reduce the oven temperature to 350˚F and continue baking for 45 more minutes until the apples are soft and the filling is bubbling through the crust 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 before slicing and serving to allow the filling to set.
Notes
- This classic apple pie is a must-make for Thanksgiving and other celebrations.
- The flaky pie crust combined with the easy-to-make, flavorful apple filling creates an unforgettable dessert.
- Serving warm with vanilla ice cream enhances the overall experience.
- Ensure the filling is not wet on the crust edges to seal properly and avoid sogginess.
- The lattice top adds a beautiful visual appeal and helps steam escape during baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 38.3 g
- Sodium: 98 mg
- Fat: 17.7 g
- Saturated Fat: 9.1 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 55.4 g
- Fiber: 3.9 g
- Protein: 2.8 g
- Cholesterol: 51 mg
