Description
Nothing says comfort and tradition quite like a homemade apple pie. This classic apple pie recipe features a buttery, flaky double crust filled with tender Granny Smith apples, warm cinnamon, and a sweet buttery sauce. Baked until golden brown and bubbling, it is the perfect dessert for Thanksgiving, Christmas, family gatherings, or any occasion that calls for something special. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat.
Ingredients
- 1 recipe double pie crust, homemade or store-bought
- 2¼ pounds Granny Smith apples, peeled, cored, and thinly sliced (about 6–7 apples or 7 cups)
- 1½ teaspoons ground cinnamon
- 8 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup water
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon water, for the egg wash
- Extra flour, for rolling out the crust
Instructions
- Prepare the pie crust: Make the double pie crust according to your preferred recipe. Chill it as directed while preparing the filling. Preheat the oven to 425°F (220°C).
- Make the buttery sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add sugar and water: Whisk in the ¼ cup water and granulated sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes, stirring frequently. Remove from the heat.
- Prepare the apples: Peel, core, and thinly slice the apples. Place them in a large bowl, sprinkle with cinnamon, and toss until evenly coated.
- Combine the filling: Pour the prepared butter sauce over the apples and stir gently until all the slices are coated.
- Roll out the bottom crust: Lightly flour your work surface and roll one portion of the pie dough into a 12-inch circle. Carefully transfer it to a nine-inch pie plate.
- Fill the pie: Spoon the apple mixture into the crust, arranging the slices into a slightly higher mound in the center. Keep the edges of the crust clean to make sealing easier.
- Create the lattice top: Roll out the second portion of dough into an 11-inch circle. Cut it into 10 strips of even width. Arrange the strips over the filling in an alternating woven lattice pattern.
- Seal the edges: Trim excess dough, press the top and bottom crusts together, and crimp the edges to seal.
- Apply the egg wash: Beat the egg with 1 tablespoon of water. Brush the mixture over the lattice crust for a beautiful golden finish.
- Bake the pie: Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 45 minutes, or until the apples are tender and the filling bubbles through the lattice for at least 5 minutes.
- Cool before serving: Let the pie rest at room temperature for at least 1 hour before slicing. This helps the filling thicken and makes cleaner slices.
Notes
- Serve warm: Enjoy a slightly warm slice with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
- Add a little extra spice: Sprinkle a small pinch of cinnamon over each slice before serving.
- Pair with coffee or tea: Apple pie makes a wonderful afternoon treat with a hot drink.
- Let it cool properly: Allow the pie to rest for at least an hour after baking so the filling can set.
- Store at room temperature: Keep the pie covered for up to 2 days in a cool environment.
- Refrigerate leftovers: Store the pie covered in the refrigerator for up to 4 days.
- Reheat individual slices: Warm slices in a 300°F (150°C) oven for approximately 10–15 minutes, or until heated through.
- Freeze the baked pie: Cool completely, wrap tightly, and freeze for up to 3 months for best quality.
- Freeze unbaked pie: Assemble the pie, wrap it well, and freeze before baking. Bake from frozen, allowing additional time and covering the edges if they brown too quickly.
- Make ahead: Prepare the pie crust a day or two in advance and refrigerate it. You can also bake the entire pie the day before serving.