Classic Homemade Apple Pie
A traditional apple pie with tender cinnamon-coated apples, a thick homemade filling, and a flaky double crust finished with a woven lattice top. Bake it until the fruit juices are bubbling and the pastry is deeply golden, then give the pie time to cool so the filling sets before serving.
Print Pin Servings: 8 Slices
Ingredients
- 1 recipe double pie crust
- 2 1/4 lbs Granny Smith apples, peeled and cored (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
Instructions
- Prepare the crust. Make the pie crust and refrigerate it as directed. When you are ready to assemble the pie, position an oven rack in the center and preheat the oven to 425˚F.
- Cook the sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1 minute. Whisk in the water and sugar. Allow the mixture to simmer for 3 minutes, then take it off the heat. Do not cook it beyond this point.
- Prepare the apples. Peel and core the apples, then cut them into slices about 1/4″ thick. Add the cinnamon and toss until evenly distributed. Pour in the prepared filling mixture and stir until the apple slices are thoroughly coated.
- Shape the bottom crust. Roll one disk of dough into a 12-inch diameter circle. Transfer it to a 9-inch deep pie pan. Spoon in the apple mixture, arranging it slightly higher in the center. Keep the filling away from the rim of the dough so the crust can be sealed properly.
- Make the lattice. Roll the second disk of dough into an 11-inch diameter circle and divide it into 10 strips. Lay half of the strips across the filling, then weave the remaining strips through them to form a lattice. Crimp the perimeter to seal the top and bottom crusts together. Brush the pastry with egg wash.
- Bake the pie. Bake at 425˚F for 15 minutes. Reduce the oven temperature to 350˚F and bake for another 45 minutes. The pie is ready when thick juices can be seen bubbling through the lattice for at least 5 minutes.
- Cool before slicing. Leave the finished pie to cool for at least 1 hour. This resting period allows the juices to thicken and helps the slices hold together when cut.
