This is probably the most iconic pie of all time, the apple pie is loaded with apples and you will love the homemade version of this pie. You will start with the sauce for the filling, place a medium-sized saucepan over medium heat and melt in butter then stir in three tablespoons of flour and let it simmer for about a minute simmer constantly. Add in water and a cup of sugar then bring that to a boil and reduce the heat and continue simmering stirring occasionally.
The sauce is the secret ingredient. When done, it will have alight caramel sauce consistency, let it cool. Peel your apples then cut them in halves then thinly slice them and transfer them to a large mixing bowl then sprinkle ground cinnamon on top and stir to evenly coat the apples with cinnamon., Add the sauce and stir it in to coat the apples. For the pie crust, sprinkle your surface generously with flour and roll your crust to about 12-inch diameter circle.
The easiest way to transfer your crust into the pie pan is to wrap it around your rolling pin gently them simply unwrap it into a clean pie plate and mould it gently into the pie plate. Add all the apple mixture mounting ut slightly intro the centre and set that aside and then roll the second crust. Using a pizza cutter, cut evenly ten thick strips. Take one of the long strips from the centre and place it across the middle of the pie, the first five strips should be in one direction across the pie with the long strip in the centre.
Peel back the second and fourth strips and place one large strip down the centre. Peel back the alternating strips and add another strip of dough. Continue doing this on the right and left until all your lattice is complete. Beat one egg and a tablespoon of sugar and brush that egg wash generously over the surface of the dough, this will add beautiful colour in your pie once baked.
Transfer that to the centre of a preheated oven and bake at 425 degrees Fahrenheit for 15 minutes. Without opening the door, reduce the heat to 350 degrees Fahrenheit and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents at the top. Let it cool for at least an hour, you want those apple juices to thicken up. Enjoy.
- 1 recipe for double pie crust
- 2 1/4 lbs apples peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg + 1 Tbsp water, for egg wash
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
- Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
- Sprinkle your work surface with flour and roll out bottom pie crust to a 12″ diameter circle.
- Wrap it around your rolling pin to transfer it to the 9″ pie plate. Add apple mixture, mounding slightly in the centre and being careful not to get the filling on the edges which would make it difficult to seal.
- Roll second crust into an 11″ round and cut into 10 even thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
- Bake at 425˚F for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Rest at room temp 1 hour before serving.