Description
This American classic apple pie features a golden buttery double crust with tender, caramelized apples. Balanced flavors and a stunning lattice top make it a perfect fall dessert, made with Granny Smiths for a crisp-tart contrast.
Ingredients
8 small Granny Smith apples, or as needed
Use Honeycrisp if tarter flavor not desired
½ cup unsalted butter
Use vegan butter for dairy-free
3 tablespoons all-purpose flour
Substitute cornstarch for gluten-free
½ cup white sugar
Replace with coconut sugar for caramel notes
½ cup packed brown sugar
¼ cup water
Use apple juice for extra flavor
1 (9 inch) double-crust pie pastry, thawed
Make homemade if gluten intolerance is a concern
Instructions
Preheat oven to 425°F (220°C). Peel, core, and thinly slice apples
Melt butter in saucepan over medium heat. Add flour and whisk to make paste
Cook roux 1-2 minutes until fragrant. Add both sugars and water
Bring mixture to boil, reduce heat, and simmer 3-5 minutes
Press one crust into 9-inch pie pan. Roll remaining dough for lattice strips
Arrange apples in crust mound, pour 3/4 of caramel mixture over filling
Create vertical lattice strips: alternate folded-multiplied technique
Trim excess dough and crimp edges
Bake 15 minutes at 425°F
Reduce to 350°F (175°C) and bake 35-45 minutes
Brush remaining caramel onto lattice surface
Cool completely before slicing
Notes
Chill dough 30 minutes before rolling to prevent sticking
Use non-stick pie pans to avoid moisture absorption
- Prep Time: 20
- Cook Time: 60
- Method: Baking
- Cuisine: American