This classic apple pie recipe is the ultimate dessert, featuring a flaky, buttery crust and a perfectly spiced filling made from Granny Smith apples. With simple ingredients like cinnamon, sugar, and butter, this juicy apple pie is easy to make and perfect for any occasion. Whether it’s a holiday feast like Thanksgiving or just a cozy family treat, this homemade apple pie will be a hit. With a lattice pie crust and an optional egg wash, the result is golden, crisp, and irresistibly delicious. Serve it warm with a scoop of vanilla ice cream for the best dessert experience.

Ingredients:
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith apples, peeled, cored, and thinly sliced (6-7 apples, about 7 cups)
- 1 1/2 tsp ground cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg, beaten with 1 Tbsp water (for egg wash)
Instructions:
- Prepare the Pie Crust:
Follow your pie crust recipe and chill it as directed while preparing the filling. Preheat the oven to 425˚F. - Make the Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and simmer for 1 minute, stirring constantly. Gradually whisk in the water and sugar, bringing the mixture to a boil. Reduce the heat and simmer for 3 minutes, whisking frequently. Remove the saucepan from the heat and let the sauce cool slightly. - Prepare the Apples:
Peel, core, and thinly slice the apples. Place them in a large mixing bowl, sprinkle with cinnamon, and toss until evenly coated. Pour the prepared sauce over the apples and stir gently to coat. - Assemble the Pie:
Sprinkle a clean work surface with flour. Roll out the bottom pie crust into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, draping the crust over the edges. Add the apple mixture, mounding it slightly in the center, and avoid letting the filling touch the edges. - Create the Lattice Top:
Roll out the second crust into an 11-inch circle and cut it into 10 even strips using a pizza cutter or sharp knife. Arrange the strips in a lattice pattern over the pie (refer to a video tutorial if needed). Trim and crimp the edges to seal. - Egg Wash and Bake:
Beat the egg with water and brush the mixture over the lattice and edges. Bake the pie at 425˚F for 15 minutes. Reduce the temperature to 350˚F and bake for an additional 45 minutes, or until the apples are tender and the filling is bubbling through the lattice vents. - Cool and Serve:
Allow the pie to rest at room temperature for at least 1 hour before slicing and serving.
Tips:
- Pie Crust Success: Keep the crust cold for a flakier texture. Chill the dough between steps if it starts to soften.
- Apple Selection: Granny Smith apples provide the best tart flavor and hold their shape well during baking.
- Prevent Over-Browning: Cover the edges of the crust with foil if they brown too quickly during baking.
Variations and Substitutions:
- Apple Mix: Combine Granny Smith with Honeycrisp or Fuji apples for a blend of tart and sweet flavors.
- Spices: Add nutmeg or cloves for a spiced apple filling.
- Sugar Alternatives: Use brown sugar or coconut sugar for a deeper flavor.
- Gluten-Free: Swap the all-purpose flour with a gluten-free alternative for the sauce.
FAQs:
Can I use store-bought pie crust?
Yes, store-bought crust works well if you’re short on time, but homemade crust elevates the flavor and texture.
Can I prepare the pie in advance?
Yes, you can assemble the pie, cover it tightly, and refrigerate it for up to 24 hours before baking.
How do I store leftovers?
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Serving Suggestions:
- Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a drizzle of caramel sauce for an extra decadent treat.
- Enjoy a slice with hot coffee or spiced cider for a cozy dessert.
Why You’ll Love This Recipe:
This apple pie recipe is a timeless classic, delivering a buttery, flaky crust filled with tender, spiced apples and a rich, caramel-like sauce. The combination of sweet and tart flavors makes it perfect for any occasion, from holiday gatherings to everyday indulgence. Easy to customize and always crowd-pleasing, it’s truly the best apple pie you’ll ever make!
The BEST Apple Pie Recipe
8
servings30
minutes1
hourIngredients
1 recipe for double pie crust
2 1/4 lbs Granny Smith apples, peeled, cored, and thinly sliced (6-7 apples, about 7 cups)
1 1/2 tsp ground cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
1 egg, beaten with 1 Tbsp water (for egg wash)
Directions
- Prepare the Pie Crust:
- Follow your pie crust recipe and chill it as directed while preparing the filling. Preheat the oven to 425˚F.
- Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and simmer for 1 minute, stirring constantly. Gradually whisk in the water and sugar, bringing the mixture to a boil. Reduce the heat and simmer for 3 minutes, whisking frequently. Remove the saucepan from the heat and let the sauce cool slightly.
- Prepare the Apples:
- Peel, core, and thinly slice the apples. Place them in a large mixing bowl, sprinkle with cinnamon, and toss until evenly coated. Pour the prepared sauce over the apples and stir gently to coat.
- Assemble the Pie:
- Sprinkle a clean work surface with flour. Roll out the bottom pie crust into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, draping the crust over the edges. Add the apple mixture, mounding it slightly in the center, and avoid letting the filling touch the edges.
- Create the Lattice Top:
- Roll out the second crust into an 11-inch circle and cut it into 10 even strips using a pizza cutter or sharp knife. Arrange the strips in a lattice pattern over the pie (refer to a video tutorial if needed). Trim and crimp the edges to seal.
- Egg Wash and Bake:
- Beat the egg with water and brush the mixture over the lattice and edges. Bake the pie at 425˚F for 15 minutes. Reduce the temperature to 350˚F and bake for an additional 45 minutes, or until the apples are tender and the filling is bubbling through the lattice vents.
- Cool and Serve:
- Allow the pie to rest at room temperature for at least 1 hour before slicing and serving.
Leave a Reply