Introduction

There’s nothing quite like a classic apple pie fresh from the oven. This recipe delivers a perfectly flaky crust with a warm, cinnamon-spiced apple filling that’s simply irresistible. It’s a timeless dessert sure to impress family and friends.

A golden brown apple pie sits in a white pie dish with a flaky lattice crust on top, showing parts of the warm, soft apple filling underneath. The crust has a crisp, textured edge with a slightly shiny surface from a glaze. The pie is placed on a red and white checkered cloth over a white marbled surface. In the background, there are a couple of green apples that add fresh color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe for double pie crust
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
1 egg (plus 1 Tbsp water for egg wash)

Instructions

Step 1: Prepare the double pie crust recipe according to instructions and chill it while making the filling. Preheat your oven to 425°F.
Step 2: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and simmer for 1 minute, stirring constantly.
Step 3: Add water and sugar, then bring the mixture to a boil. Reduce heat and simmer for 3 minutes, whisking frequently. Remove from heat.
Step 4: Peel, core, and thinly slice the apples to measure 7 cups. Place them in a large bowl, sprinkle with cinnamon, and toss to combine.
Step 5: Pour the warm sauce over the apples and stir to coat evenly.
Step 6: Lightly flour a surface and roll out the bottom pie crust to a 12-inch circle. Transfer it to a 9-inch pie plate and add the apple filling, mounding slightly in the center. Avoid getting filling on the edges.
Step 7: Roll out the second crust to an 11-inch round and slice into 10 even strips. Arrange the strips in a woven lattice pattern over the apples.
Step 8: Beat the egg with 1 tablespoon water and brush the lattice top with the egg wash.
Step 9: Bake the pie at 425°F in the oven’s center rack for 15 minutes. Then reduce the oven temperature to 350°F and bake for an additional 45 minutes, or until the apples are tender and the filling bubbles through the lattice for at least 5 minutes.
Step 10: Let the pie rest at room temperature for 1 hour before serving to allow the filling to set.

Tips & Variations

Use tart Granny Smith apples for the best balance of sweet and tangy flavors.
Chilling the pie crust before baking helps prevent shrinking and ensures a flaky texture.
For added depth, sprinkle a little nutmeg or allspice along with the cinnamon.
If you don’t want to make a lattice, a full top crust with vents also works well.
Serve the pie warm with a scoop of vanilla ice cream for an extra special treat.

Storage

Store leftover apple pie covered with plastic wrap or foil at room temperature for up to two days. For longer storage, refrigerate for up to four days. Reheat slices in a 350°F oven for about 15 minutes to regain crispness and warmth. You can also freeze the pie (unbaked or baked) wrapped tightly for up to two months.

How to Serve

A slice of apple pie on a white plate with a silver fork beside it, showing three visible layers: a golden brown lattice crust on top with a shiny, slightly flaky texture, a thick middle layer of soft, cooked apple slices mixed with cinnamon and brown sugar giving a light brown, slightly chunky look, and a bottom layer of golden, flaky pie crust. Two green apples sit blurred in the background and the plate rests on a red and white checkered cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this pie?

Yes, you can substitute other firm apples like Gala, Honeycrisp, or Fuji, but keep in mind the flavor and sweetness will vary slightly. Combining tart and sweet apples can give a nice balance.

How do I prevent the crust from becoming soggy?

To avoid soggy crust, make sure not to overload the filling and use the thickened sugar-butter sauce to create a barrier. Baking directly on the oven’s center rack also helps achieve a nicely cooked base.