This best apple pie recipe features a perfectly spiced filling made with Granny Smith apples, cinnamon, and a buttery, flaky crust. The lattice pie crust adds a rustic touch, making it not only delicious but visually stunning. Easy to make and perfect for any occasion, this homemade apple pie will be a hit at your next holiday gathering or family dinner. The combination of sweet and tart apples with a rich, golden crust is the epitome of comfort food. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Ingredients:
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith apples (about 6-7 apples or 7 cups thinly sliced), peeled and cored
- 1 1/2 tsp ground cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 large egg (for egg wash) + 1 Tbsp water
Instructions:
- Prepare the pie crust according to your recipe, then chill it while you prepare the filling.
- Preheat your oven to 425˚F (220˚C).
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it simmer for about 1 minute while whisking constantly.
- Gradually whisk in the water and sugar, bringing the mixture to a boil. Reduce the heat and let it simmer for 3 minutes, stirring frequently. Remove from heat.
- Peel, core, and thinly slice the apples into 7 cups. Toss the apple slices with the cinnamon in a large mixing bowl.
- Pour the butter-flour sauce over the apples and stir gently to coat them evenly.
- Roll out the bottom pie crust to a 12-inch circle and place it into a 9-inch pie plate. Spoon the apple mixture into the crust, mounding it slightly in the center, making sure not to spill any filling on the crust edges.
- Roll the second pie crust into an 11-inch round and cut it into 10 even strips using a pizza cutter. Lay the strips over the pie in a woven lattice pattern (see video tutorial for help).
- Beat the egg with 1 Tbsp of water to make an egg wash, and brush the lattice top with the mixture.
- Bake the pie for 15 minutes at 425˚F. Then reduce the temperature to 350˚F (175˚C) and bake for another 45 minutes, or until the apples are tender and the filling is bubbling through the lattice.
- Let the pie cool for 1 hour before serving to allow the filling to set.
Why You’ll Love This Recipe:
This best apple pie recipe is a timeless classic with a rich, buttery, flaky crust and a perfectly spiced filling. The Granny Smith apples give the pie the perfect balance of tartness and sweetness, making it irresistible for dessert lovers. Whether it’s for a holiday or a family gathering, this pie will surely be a crowd-pleaser. The lattice crust adds a touch of elegance, making it not only delicious but visually stunning!
Tips:
- Chill your pie dough: Make sure your pie dough is properly chilled before rolling it out. This ensures a flaky, tender crust.
- Use a mix of apples: While Granny Smith apples are perfect for the tartness, you can mix them with sweeter apples like Honeycrisp for a more complex flavor.
- Prevent soggy crust: If you’re worried about a soggy bottom crust, pre-bake the bottom crust for 5-7 minutes before adding the filling.
- Make ahead: You can prepare the pie crust and apple filling the day before and store them separately in the fridge until ready to assemble and bake.
Variations and Substitutions:
- Add a touch of nutmeg: For an added layer of spice, mix a pinch of ground nutmeg with the cinnamon.
- Different crust: If you prefer a different crust, try using a graham cracker crust for a twist on the traditional.
- Vegan: For a vegan option, swap the butter for a plant-based butter alternative and use a flax egg wash instead of the egg wash.
FAQs:
Can I use a different type of apple? Yes, you can use other tart apples like Jonathan or Braeburn, but Granny Smiths are typically preferred for their tartness and firmness.
Can I make this ahead? Yes, you can prepare the apple pie and refrigerate it before baking, or you can bake it in advance and store it for up to 3 days at room temperature.
How do I prevent the top crust from over-browning? If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking until the pie is fully cooked.
Serving:
This apple pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs wonderfully with a cup of hot cinnamon-spiced tea or coffee for the ultimate dessert experience.
Suggestions:
For an extra indulgence, top your slice with a drizzle of caramel sauce or a sprinkle of cinnamon sugar for a sweet touch. If you’re feeling adventurous, serve it with a side of cheddar cheese—a popular pairing in some regions for a savory contrast to the sweet filling.
The Best Apple Pie Recipe
8
servings30
minutes1
hourIngredients
1 recipe for double pie crust
2 1/4 lbs Granny Smith apples (about 6-7 apples or 7 cups thinly sliced), peeled and cored
1 1/2 tsp ground cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 large egg (for egg wash) + 1 Tbsp water
Directions
- Prepare the pie crust according to your recipe, then chill it while you prepare the filling.
- Preheat your oven to 425˚F (220˚C).
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it simmer for about 1 minute while whisking constantly.
- Gradually whisk in the water and sugar, bringing the mixture to a boil. Reduce the heat and let it simmer for 3 minutes, stirring frequently. Remove from heat.
- Peel, core, and thinly slice the apples into 7 cups. Toss the apple slices with the cinnamon in a large mixing bowl.
- Pour the butter-flour sauce over the apples and stir gently to coat them evenly.
- Roll out the bottom pie crust to a 12-inch circle and place it into a 9-inch pie plate. Spoon the apple mixture into the crust, mounding it slightly in the center, making sure not to spill any filling on the crust edges.
- Roll the second pie crust into an 11-inch round and cut it into 10 even strips using a pizza cutter. Lay the strips over the pie in a woven lattice pattern (see video tutorial for help).
- Beat the egg with 1 Tbsp of water to make an egg wash, and brush the lattice top with the mixture.
- Bake the pie for 15 minutes at 425˚F. Then reduce the temperature to 350˚F (175˚C) and bake for another 45 minutes, or until the apples are tender and the filling is bubbling through the lattice.
- Let the pie cool for 1 hour before serving to allow the filling to set.
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