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The BEST Apple Pie Recipe

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This classic apple pie recipe features a buttery double crust and a luscious, cinnamon-spiced apple filling simmered to perfection. The lattice top crust adds a beautiful homemade touch, while the baking process creates a golden, flaky crust and tender, bubbling fruit filling, making it the perfect dessert for any occasion.

Ingredients

Pie Crust

  • 1 recipe for double pie crust

Filling

  • 2 1/4 lbs Granny Smith apples (about 7 cups peeled, cored, and 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

  1. Prepare Pie Crust and Preheat Oven: Make the pie crust recipe as directed and chill it per instructions while you prepare the filling. Preheat your oven to 425˚F (220˚C) to get it ready for baking.
  2. Make the Filling Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in 3 tablespoons of flour and simmer for 1 minute, stirring constantly to form a roux. Slowly 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, then remove from heat.
  3. Prepare Apples: Peel, core, and thinly slice about 7 cups of Granny Smith apples. Place them in a large bowl, sprinkle with 1 1/2 teaspoons of cinnamon, and toss to coat evenly. Pour the warm sauce over the apples and gently stir to coat all slices thoroughly.
  4. Roll Out and Place Bottom Crust: Lightly flour your work surface and roll out one piece of the double pie crust dough into a 12-inch diameter circle. Carefully transfer it to a 9-inch pie plate by wrapping it around your rolling pin. Add the apple mixture into the crust, mounding slightly in the center. Avoid filling reaching the edges to ensure easy sealing of the top crust.
  5. Create Lattice Top and Apply Egg Wash: Roll out the second crust into an 11-inch round. Using a pizza cutter, cut it into 10 evenly thick strips. Arrange the strips over the apple filling in a woven lattice pattern. In a small bowl, beat together 1 egg and 1 tablespoon of water, then brush this egg wash over the lattice crust to achieve a beautiful golden finish.
  6. Bake the Pie: Bake the pie in the center of the preheated oven 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 is bubbling through the lattice vents for at least 5 minutes.
  7. 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 to set and flavors to meld.

Notes

  • Use Granny Smith apples for a tart flavor and firm texture that holds up well during baking.
  • The lattice crust creates an attractive finish and allows steam to escape, preventing sogginess.
  • Resting the pie before serving ensures the filling sets properly for clean slices.
  • You can prepare the pie crust ahead of time and store it in the refrigerator or freezer before assembling.
  • If you prefer a sweeter pie, you can adjust the sugar amount slightly according to taste.

Find it online: https://simpleplatter.com/the-best-apple-pie-recipe/