Apple Pie

Apple Pie is a classic American dessert perfect for the holidays made with cinnamon, apples brown sugar and a beautiful egg washed lattice crust.

As the cooler weather approaches, it’s time to start making everything apple: Apple Fritter Casserole, Southern Fried Apples, Ultimate Apple Crisp, and of course homemade Apple Pie are just some of the delicious desserts you can make with this year’s Golden Delicious, Granny Smith, and Fuji apples.

Slice Apple Pie

APPLE PIE

If you want a delicious new classic Apple Pie recipe for the holidays, or just for a cold night, this is a great one to try, especially if this is your first time trying a lattice top crust. They’re incredibly easy to make, so don’t be intimidated by how complex they look, plus the nice thing about this kind of crust is that you don’t have to cut slits into it to vent.

If you’re not int he mood for the lattice crust, skip it! Use a normal crust on top or make an Apple Crumb Pie!

With such a fancy looking top crust, this Apple Pie is perfect for dressing up on a fancy pie plate for a festive occasion. And don’t worry, I’ll walk you through the lattice crust recipe.

To make the apple filling, you need to make a simple sauce from butter, flour, water, and white and brown sugar. Once you’ve done this, chop your apples into thin slices and toss them in ground cinnamon. Then, take the bottom crust and put it in the pie pan and put the apple slices inside. Pour the simple sauce you made over the top, and then it’s time to make the lattice crust.

Serve with a few scoops of Homemade Vanilla Ice Cream and a spoonful of rich, Homemade Whipped Cream.

HOW TO MAKE APPLE PIE

  • Preheat oven to 425 degrees and line pie plate with the first crust then place it into your refrigerator along with the second pie crust.
  • To a medium saucepan add the butter on medium heat until melted then whisk in the flour until combined.
  • Whisk in the brown sugar, sugar and water until dissolved, then bring it to a boil.
  • Let the mixture cool while you peel, core and thinly slice your apples into a large bowl.
  • Toss the apples with the sugar butter mixture and add it to your pie crust.
  • Add any remaining sauce in the bottom of the bowl over the apples then make your lattice with the second pie crust and add it over the apple mixture (directions below and above in the post).
  • In a small bowl whisk together the egg and water until smooth then brush it over your lattice crust until it is just moistened (you won’t be using all of it).
  • Sprinkle the coarse sanding sugar over the lattice crust.
  • Bake 15 minutes at the 425 degrees.
  • Lower oven to 350 degrees and continue baking for 40 to 45 minutes.

How to Make a Lattice Crust:

  1. To make the lattice crust, use a rolling pin to flatten the top crust and then cut the pie dough into long strips.
  2. Then lay half on them horizontally across the pie filling, making sure that they’re evenly spaced apart.
  3. Take the other half of the top crust slices and weave them in and out vertically, so that they interlock with the first set of horizontal strips.
  4. You should have small, square gaps in between the top crust strips so that you can see the pie filling through them.
  5. You should then brush the top crust with your egg wash, sprinkle some ground cinnamon and brown sugar over the top, put it in the oven and bake it.
  6. Once it has cooked to a golden brown color, take it out of the oven and let it sit on a cooling rack or baking sheet until it is cool enough to eat, slightly warmer than room temperature.

HOW LONG IS APPLE PIE GOOD?

  • Serve: Apple Pie is good stored at room temperature for up to 2 days before it gets too stale to eat. If you’ve cut it already, you should store it covered to keep it from drying out.
  • Store: Once your Apple Pie has cooled down to room temperature, you can wrap it in plastic wrap or put it in an airtight container and put it in the fridge. It will be good for up to 4 days before you should throw it out and make a new one.
  • Freeze: Apple Pie is good for up to 4 months in the freezer. For the best flavor you should eat it within the first month of making it.

Apple from above

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Apple Pie

Apple Pie is a classic American dessert perfect for the holidays made with cinnamon, apples brown sugar and a beautiful egg washed lattice crust.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 double pie crust , (9 inch pie crust)
  • 1/2 cup unsalted butter
  • 3 tablespoons flour
  • 1/2 cup brown sugar , packed
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 8 medium Granny Smith apples
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse sanding sugar

Instructions

  • Preheat oven to 425 degrees and line pie plate with the first crust then place it into your refrigerator along with the second pie crust.
  • To a medium saucepan add the butter on medium heat until melted then whisk in the flour until combined.
  • Whisk in the brown sugar, sugar, cinnamon and water until dissolved, then bring it to a boil.
  • Let the mixture cool while you peel, core and thinly slice your apples into a large bowl.
  • Toss the apples with the sugar butter mixture and add it to your pie crust.
  • Add any remaining sauce in the bottom of the bowl over the apples then make your lattice with the second pie crust and add it over the apple mixture (directions below and above in the post).
  • In a small bowl whisk together the egg and water until smooth then brush it over your lattice crust until it is just moistened (you won't be using all of it).
  • Sprinkle the coarse sanding sugar over the lattice crust.
  • Bake 15 minutes at the 425 degrees.
  • Lower oven to 350 degrees and continue baking for 40 to 45 minutes.

Video

Nutrition

Calories: 413kcal | Carbohydrates: 64g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 103mg | Potassium: 241mg | Fiber: 5g | Sugar: 45g | Vitamin A: 483IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
Keyword: apple pie

Apple Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve made this recipe twice, and it was phenomenal both times! Thank you! I was considering making this for my son who is in the field working with CalFire on the wildfires in CA (they’ll let me drop it off at base camp for him). But I’m thinking of a 5” pot pie size pan. Any suggestions on adjusting cook time or temp?

    1. I know your dessert/opportunity to help feed the firefighters is long gone now, but I wouldn’t be able to give you accurate timing without testing it. That’s an awfully big pan, so the depth of it would need to be recipe tested for time. I’m so sorry.

  2. I have some left over apples that I needed to use and will be making this apple pie today. So glad I found this recipe. Mine never look as pretty but with these instructions there may be help for me.

  3. Oh my goodness, this apple pie is just BEAUTIFUL! Can’t go wrong with the classic apple pie.. can’t wait to try this recipe!

  4. That is the most brilliant apple pie I’ve ever seen. Mine never turns out looking that amazing! Am definitely going to give this recipe a whirl soon!

  5. Thanks for the recipe…
    Should the oven temperature be changed between steps 9 & 10 ?
    If not – why two different baking times ?

    1. Sorry about that! Looks like the recipe card glitched and left off that instruction. You do lower the oven to 350 degrees at step 10. Thanks for catching that!