Description
This classic apple pie recipe features a double-crust pastry filled with a spiced, tender, and juicy tart apple mixture. The lattice top adds a beautiful golden finish, complemented by a touch of crunchy turbinado sugar and warm cinnamon. Perfect for dessert or special occasions, this homemade pie combines traditional flavors with a flaky, buttery crust.
Ingredients
Pie Dough
- Dough for double-crust pie (enough for top and bottom crust)
Filling
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 to 7 cups thinly sliced peeled tart apples (such as Granny Smith)
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
Topping
- 1 large egg white, beaten until foamy
- Optional: Turbinado or coarse sugar for sprinkling
- Optional: Ground cinnamon for sprinkling
- Optional: Vanilla bean ice cream and caramel sauce for serving
Instructions
- Prep and refrigerate the pie dough: Prepare your favorite recipe for double pie crust dough and refrigerate it until ready to use. Preheat the oven to 375°F (190°C).
- Roll out the bottom pie crust: On a lightly floured surface, roll half of the dough into a 1/8-inch-thick circle. Carefully transfer it to a 9-inch pie plate. Chill this crust in the refrigerator while preparing the filling. Rotate the dough a quarter-turn after each roll for even thickness, and consider using parchment paper on top of dough to prevent sticking.
- Prepare the apple filling: In a small bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, ginger, and nutmeg. In a large mixing bowl, toss the sliced tart apples with lemon juice, then add the sugar-spice mixture. Toss everything together until the apples are well coated.
- Add the filling to the crust: Pour the apple filling into the chilled pie crust, spreading it evenly. Dot the filling with small pieces of butter for richness. If the crust has any cracks, moisten your finger with ice water and pinch the dough to seal.
- Create the lattice top crust: Roll the remaining dough into a 1/8-inch-thick circle. Cut it into 1-inch-wide strips. Arrange these strips over the apples in a lattice pattern, trimming any excess dough. Seal and flute the edges to form a decorative border.
- Prepare the pie for baking: Beat the egg white until foamy, then brush it over the lattice crust. Sprinkle turbinado sugar and additional ground cinnamon over the top for sparkle and crunch. If the crust feels warm, chill the pie in the freezer for 10 minutes before baking.
- Bake the pie: Place the pie on the lowest oven rack. Bake for 60 to 70 minutes until the crust is golden and the filling is bubbly. If crust edges brown too quickly, cover them halfway through baking with foil or a silicone pie shield to prevent burning.
- Cool the pie: Remove the pie from the oven when done and let it cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve (optional): Slice and serve warm or at room temperature, optionally accompanied by vanilla bean ice cream and caramel sauce for extra indulgence.
Notes
- Use tart apples like Granny Smith for the best balance of sweetness and acidity.
- Chilling the dough and pie during prep helps maintain flakiness in the crust.
- If you want a fully sealed top crust instead of a lattice, you can do that, but the lattice helps vent steam and create a classic look.
- Adjust sugar levels based on the tartness of your apples and personal taste preference.
- Cover crust edges with foil or a pie shield if browning too quickly during baking.
- Allow pie to cool thoroughly to avoid a runny filling when sliced.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American