Description
This classic homemade apple pie recipe features a flaky double pie crust filled with tender Granny Smith apples and a rich, spiced butter and sugar filling. The pie is beautifully topped with a traditional lattice crust and baked to golden perfection, making it a perfect dessert for any occasion.
Ingredients
Scale
Pie Crust
- 1 DOUBLE pie crust
Filling
- 1/2 cup unsalted butter
- 3 tablespoons all purpose flour
- 1/4 cup apple cider
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1 teaspoon vanilla extract
- 8 medium Granny Smith apples
Instructions
- Preheat Oven: Preheat your oven to 425º F to prepare for baking the apple pie.
- Prepare Apples: Peel, core, and slice the Granny Smith apples evenly to ensure uniform cooking.
- Assemble Bottom Crust: Place the bottom pie crust into your pie plate, mounding the sliced apples slightly within it.
- Create Lattice Top: Cut the second piece of pie dough into strips about 1/2 to 1 inch wide. Lay 5-6 strips over the apples, then carefully fold back every other strip to weave perpendicular strips across, creating a lattice pattern. Pinch the edges to seal with the bottom crust and trim any excess dough.
- Make Sauce: Melt the butter in a saucepan over medium heat and stir in flour to form a paste, cooking until bubbly. Add apple cider, white sugar, and brown sugar, mixing well and bringing to a boil. Reduce heat and simmer with cinnamon, nutmeg, and vanilla for 3 to 5 minutes, then remove from heat.
- Pour Sauce Slowly: Carefully and slowly pour the butter and sugar mixture into the pie, making sure it seeps between the lattice strips without overflowing the edges.
- Bake Pie: Bake at 425º F for 15 minutes, then reduce temperature to 350º F and continue baking for 35 to 45 minutes until the pie is bubbly and the apples are tender.
- Cool and Serve: Allow the pie to cool completely before slicing to let the filling set properly.
Notes
- Use Granny Smith apples for their tart flavor and firm texture which hold up well when baked.
- Be patient when pouring the butter mixture over the lattice to prevent overflow and sogginess.
- Let the pie cool fully before cutting to avoid filling spilling out.
- If you prefer, you can brush the lattice crust with an egg wash for a shiny golden finish.
