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Apple pie with double crust and lattice top; egg wash gives golden finish.

Ingredients

Scale
  • 1 recipe for double pie crust
  • 2 1/4 lbs Granny Smith Apples
  • 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

  1. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
  2. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour, then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently, then remove from heat.
  3. Peel, core, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
  4. Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
  5. Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
  6. Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.* Rest at room temp 1 hour before serving.

Notes

baking
blending
rolling
weaving lattice
Don’t overheat the filling – Avoid overheating the sauce or cooking for too long, which can cause it to separate or get too thick. If this happens, don’t stress, you can still toss the apples together with the sauce, and it will come together in the oven. Chill the crust – make sure to chill the pie crust according to the instructions, or the butter will melt out of the crust, and it will go flat. Let it cool – allow the pie to cool and set for at least an hour before slicing, for the juices to thicken up and set, otherwise it will slide apart when sliced. Everything about this apple pie is good, from the flaky, buttery, homemade crust to the unbeatable apple pie filling. Try this served with a scoop of vanilla ice cream! Let me know if it graces your holiday table. P.S. Did you know you can make an apple pie ahead (see the make-ahead tips in the notes below). With all the bustle of the holidays, it’s nice to know you can check this pie off your list early.
Rest at room temp 1 hour before serving.
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Store at Room Temp: Cool completely to room temperature before covering and storing. The pie keeps well covered on the counter for up to 2 days.
Freezing Pie: store in a freezer-friendly airtight container for up to 3 months. Here’s a tutorial on how to freeze and bake a frozen pie.
To Reheat: thaw baked pie in the fridge or on the counter and then reheat in a 350°F oven until warmed through.
Use less sugar when substituting sweeter apples (Granny Smith is the default).

Nutrition

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