Apple Pie

This Homemade Apple Pie is made with sweet cinnamon apples and a beautiful lattice pie crust. Golden brown, flaky, and delicious, it is perfect for company.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 274kcal

Author Dina

Ingredients

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

Instructions

Make the apple pie filling

In a saucepan, add the granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and water.
Let it come to a boil over medium heat and let that simmer for 2-3 minutes.
Now peel and slice the apples into 1/4 inch thick slices. Then add them to the saucepan.
Reduce the heat to low and cover the saucepan and let the apples simmer for 6-8 minutes. Or until they become soft. You don’t want them to be too soft though.
If the Apple pie filling is too runny, spoon out a few tablespoons of the liquid and mix it with 1 tablespoon of cornstarch to create a slurry. Then stir it back in with the apples. Now let the filling cool.

Roll out the dough

Meanwhile, roll out both pieces of the pie dough onto a floured surface into a circle 14 inches in diameter. Place the first piece on the bottom of your pie dish and prick it generously with a fork. Then take the other rolled out piece and cut out 12 even strips using a pastry wheel.

Make the lattice pattern

Place 6 strips evenly spaced on top of the filled pie dish. Then pull back the odd numbers (1,3,5) now 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. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.

Brush with egg wash and bake

Make the egg wash by combining 1 egg with 1 teaspoon of water in a small bowl.
Now brush the pie dough with egg wash and bake at 370°F for about 50 minutes. I like to keep the edges of my pie crust covered with a pie crust shield in the last 30 minutes of baking. But you can always use a cutout piece of foil too. This will protect the crust from browning too much.

Notes

Can I make it ahead of time?

Not really. If you make the pie ahead of time to bake the next day, the pastry crust will become soggy, and not even baking will be able to dry it out. You could bake the pie the night before and let it chill overnight, but it isn't quite the same as a freshly-baked, homemade apple pie. If you do bake it ahead of time, you can reheat it in the oven for a fresher taste.

More pies and cobblers to try!

Nutrition