Description

This is the best classic homemade apple pie recipe featuring a tender, flaky double pie crust and a sweet, cinnamon-spiced apple filling. The recipe uses Granny Smith apples for a perfect balance of tartness and sweetness, baked with a luscious butter-infused sauce and topped with a beautiful lattice crust for an irresistible dessert perfect for any occasion.

Ingredients

Scale

Pie Crust

1 recipe for double pie crust

Apple Filling

2 1/4 lbs Granny Smith Apples (peeled, cored, about 6–7 apples or 7 cups thinly sliced)
1 1/2 tsp ground 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 your chosen instructions and chill it as directed. Meanwhile, preheat your oven to 425˚F (220˚C) to get ready for baking.
Make the Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in 3 tablespoons of flour and let it simmer for 1 minute while whisking constantly to cook out the flour taste. Gradually whisk in 1/4 cup water and 1 cup sugar, then bring the mixture to a boil. Reduce the heat and simmer for 3 minutes, whisking frequently until the sauce thickens slightly. Remove from heat and set aside.
Prepare the Apple Filling: Peel, core, and thinly slice approximately 7 cups of Granny Smith apples. Place them in a large bowl and sprinkle with 1 1/2 teaspoons of cinnamon. Toss the apples to evenly distribute the cinnamon. Pour the warm sugar-butter sauce over the apples and gently stir to coat all the slices thoroughly.
Assemble the Pie Bottom Crust: Lightly flour your work surface and roll out the bottom pie crust into a 12-inch diameter circle. Carefully wrap the crust around your rolling pin and transfer it to a 9-inch pie plate. Add the apple mixture in the center, mounding slightly, but be sure to keep the filling away from the edges of the crust to ensure a good seal.
Create the Lattice Top: Roll out the second crust into an 11-inch round. Using a pizza cutter, slice the crust into 10 strips of even thickness. Arrange these strips over the apple filling in a woven lattice pattern for a classic pie look. In a small bowl, beat together 1 egg and 1 tablespoon of water to make an egg wash. Brush this mixture evenly over the lattice crust to promote a golden-brown 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. The pie is done when the apples are tender and the filling is bubbling noticeably through the 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 slicing and serving. This resting time helps the filling set for a perfect slice.

Notes

Using Granny Smith apples gives a good balance of tartness that holds up well during baking.
Allowing the pie to rest for at least an hour after baking ensures the filling sets and slices cleanly.
If the edges brown too quickly, cover them with foil after the first 15 minutes of baking.
You can prepare the pie crust and filling ahead of time and assemble right before baking.
For a shinier crust, you can sprinkle a little sugar over the egg wash before baking.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple pie, classic apple pie, homemade apple pie, pie crust, lattice pie, fall dessert, cinnamon apple pie, Granny Smith apples