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This classic apple pie features a flaky homemade crust and perfectly spiced Granny Smith apple filling. A must-bake dessert for Thanksgiving or any special occasion.
For the crust:
1 recipe for double pie crust
For the filling:
2 1/4 lbs Granny Smith apples (about 6–7 apples), peeled, cored, and thinly sliced (about 7 cups)
1 1/2 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
For the egg wash:
1 egg
1 Tbsp water
Prep the Pie Dough:
Make the double pie crust and chill according to instructions. Preheat oven to 425°F (220°C).
Make the Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
Add water and sugar, whisking constantly. Bring to a boil, reduce heat, and simmer for 3 minutes. Remove from heat.
Prepare the Apples:
In a large bowl, toss apple slices with cinnamon. Pour the warm sauce over the apples and stir to coat.
Assemble the Pie:
Roll out the bottom crust to a 12″ circle and transfer to a 9″ pie plate.
Add the apple filling, mounding slightly in the center. Avoid getting filling on the crust edges.
Roll out the second crust to 11″ and cut into 10 strips. Arrange in a lattice pattern over the top.
Bake:
Beat egg with water and brush over crust.
Bake at 425°F for 15 minutes. Reduce oven to 350°F (175°C) and continue baking for 45 minutes, or until apples are soft and filling is bubbling through the lattice.
Let rest at room temperature for 1 hour before slicing.
Tip: Place a foil-lined baking sheet on the rack below the pie to catch any drips.
Apple Variety: Granny Smith is best, but you can mix with Honeycrisp, Pink Lady, or Golden Delicious.
Storage:
Room Temp: Up to 2 days, covered
Refrigerated: Up to 4 days
Frozen: Up to 3 months (baked or unbaked)
To Reheat: Bake thawed pie at 350°F until warmed through.
Find it online: https://allrecipesmade.com/the-best-apple-pie-recipe/