Introduction

This classic apple pie features a flaky double crust and a perfectly spiced, buttery apple filling. It’s a timeless dessert that fills your kitchen with warm, inviting aromas and impresses every time you serve it.

A close-up view of a golden-brown apple pie with a lattice crust on top, showing thick strips of soft dough woven into a grid pattern. The edges are crimped and slightly raised with a flaky texture. The pie is in a white ceramic dish with a smooth rim. Underneath, a red and white checkered cloth adds a cozy touch. In the blurred background, two green apples sit against a white marbled surface. 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 and 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 + 1 Tbsp water (for egg wash)

Instructions

Step 1: Prepare your double pie crust recipe and chill it as directed while you make the filling. Preheat the oven to 425˚F (220˚C).
Step 2: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and simmer for about 1 minute, whisking constantly to avoid lumps.
Step 3: Gradually whisk in the water and sugar, then bring the mixture to a boil. Reduce the heat and simmer for 3 minutes, stirring frequently. Remove from heat and set aside.
Step 4: Peel, core, and slice the apples thinly. Place them in a large bowl, sprinkle with cinnamon, and toss to coat evenly. Pour the warm sauce over the apples and stir gently to combine.
Step 5: On a floured surface, roll out the bottom pie crust to a 12-inch diameter circle. Carefully transfer it to a 9-inch pie plate, avoiding stretching.
Step 6: Fill the crust with the apple mixture, mounding slightly in the center. Keep the filling away from the edges of the crust to ensure a good seal.
Step 7: Roll out the second crust to an 11-inch round and cut into 10 even strips using a pizza cutter. Arrange the strips in a woven lattice pattern over the filling.
Step 8: Beat the egg with 1 tablespoon of water to create an egg wash. Brush it lightly over the lattice crust to promote a golden finish.
Step 9: Bake the pie in the center of the oven at 425˚F for 15 minutes. Then reduce the heat to 350˚F (175˚C) and bake 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.
Step 10: Remove the pie from the oven and let it rest at room temperature for 1 hour before serving to allow the filling to set.

Tips & Variations

Use Granny Smith apples for a tart, firm filling that holds shape well during baking.
For extra richness, sprinkle a little cinnamon sugar on top of the egg wash before baking.
Try adding a pinch of nutmeg or a splash of vanilla extract to the filling for added warmth and depth of flavor.
If you prefer a simpler top, use a full second crust with slits instead of a lattice.

Storage

Store leftover apple pie loosely covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices in a warm oven or microwave until warmed through for best texture and flavor.

How to Serve

A slice of apple pie with a golden brown lattice crust sits on a white plate, showing multiple layers of soft, cooked apple slices mixed with cinnamon filling inside. The top crust is flaky and shiny, with sugar crystals visible. A silver fork rests on the plate next to the pie slice. In the background, two green apples are slightly out of focus, and the plate is placed 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 in this pie?

Yes, you can substitute with other firm, tart apples like Honeycrisp or Braeburn. Mixing varieties can also add complexity to the flavor.

How do I prevent the crust edges from burning?

Cover the pie edges with aluminum foil or a pie crust shield after the first 15-20 minutes of baking to protect them from over-browning.