Homemade Apple Pie

This Homemade Apple Pie is deliciously sweet with a cinnamon twist. With a latticed crust that makes it look as pretty as it is tasty, you’ll be proud to serve this lovely dessert anytime.

Let’s get started!

Servings: 8

– 1/2 cup granulated sugar – 1/2 cup brown sugar – 1 1/2 Tbsp lemon juice – 1/4 cup cornstarch – 3/4 tsp cinnamon – 2 cups water – 1/2 tsp vanilla extract – 5 Granny Smith Apples – 1 homemade pie dough (or store-bought) – 1 egg for egg wash

TOTAL Time: 1 hour 25 minutes


White Scribbled Underline

Prepare the apple pie filling.


Add the brown sugar, granulated sugar, lemon juice, cornstarch, cinnamon, and water to a saucepan over medium heat. Let it come to a boil, then simmer for 2-3 minutes.

Add the apples.


Peel and slice the apples into 1/4-inch thick slices and add them to the saucepan.

Prep the peaches.


Reduce the heat to low, cover, and let simmer for 6-8 minutes, or until moderately soft. If the filling is runny, make a cornstarch slurry with some of the liquid and mix it back in to thicken it. Now, let the filling cool.

Simmer the peaches.


Roll out the pie dough pieces into circles on a floured surface until they measure 14 inches in diameter. The first circle gets placed on the bottom of your pie dish. Prick it generously with a fork. The other circle should be cut into 12 even strips using a pastry wheel.

Fill the pie crust.


Add the cooled apple pie filling to the bottom pie crust.

Fill the pie crust.


Place 6 strips evenly spaced on top of the filled pie dish. Then, pull back the odd numbers (1,3,5) and lay 1 strip of dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and place another strip of dough across. Repeat this process until all the remaining strips of dough are put



Bake the apple pie for 50 minutes at 370°F. Keep the edges of the crust covered with a pie crust shield or a piece of foil during the last 30 minutes of baking to protect the crust from browning too much.