Description
A classic Homemade Apple Pie recipe brimming with the best apple pie filling made from rich and buttery caramelized apples. Tucked into a thick, flaky pie crust and finished with a beautiful lattice top!
Ingredients
Scale
- Recipe for Pie Crust
- 3 1/2 – 4 pounds Granny Smith Apples, peeled and sliced into 1/4-inch pieces
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter
- 1 egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar for sprinkling (optional)
Instructions
- Roll one pie crust out on a floured surface to 1/8- inch thick.
- Transfer the dough to a 9-inch pie plate and press gently to fit. Cut the excess dough hanging over the edges, leaving about 1 inch.
- Crimp the edges using your fingers around the edge of the pie plate. Refrigerate the dough.
- Place the sliced apples in a large bowl. Set aside.
- In a small bowl combine the granulated sugar and cinnamon. Sprinkle this on top of the apples, tossing to coat.
- Heat a large skillet over medium-high heat. Melt half of the butter in the pan.
- Pour half of the apples into the hot skillet and fry for 6-7 minutes until they are slightly softened and caramelized at the edges. Remove the apples and sauce created from the skillet onto a large baking sheet to cool completely. Repeat with remaining butter and apples.
- When the apples are cooled, remove the pie crust from the refrigerator and pour the apples into the crust.
- Preheat oven to 375ºF.
- Roll out the remaining pie dough on a lightly floured surface to 1/8- inch thick.
- For a Double Layer Crust: Place the pie dough on top of the apples, cutting the excess dough at the edge. Crimp the pie crust together with the bottom crust. If necessary, lightly wet the bottom crust with a little water to help stick together. Make 4 slices in the top of the dough to vent steam to escape while baking.
- For a Lattice Crust (as Shown in the Video): Roll out your dough the same as with a double-layer crust. Cut the dough into even strips about 1/2-inch to 3/4-inch wide using a sharp knife or pastry/pizza wheel. Lay several strips down across the top of your pie. To create the woven effect, fold back every other strip of dough, then lay another strip perpendicular to the strips in that first layer you put down. Unfold the folded strips over the perpendicular strip. Repeat the process until you have a cross-hatch pattern for your entire top crust.
- Whisk together the egg and the water. Lightly brush the egg mixture on top of the pie dough. You won’t use it all. Sprinkle with turbinado sugar, if desired.
- Bake for 45-50 minutes until golden. If the pie crust is browning too much, use a pie shield or foil to prevent it from burning.
- Allow your pie to cool for at least 1 hour before slicing.
Notes
Store airtight at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 394
- Sugar: 28.8 g
- Sodium: 419.1 mg
- Fat: 16.7 g
- Carbohydrates: 58 g
- Protein: 5.7 g
- Cholesterol: 34.9 mg
