There is nothing quite like the aroma of a classic apple pie baking in the oven to make a house feel like a home. This timeless dessert features a mountain of tart Granny Smith apples tossed in warm cinnamon and sugar, all encased in a buttery, flakey double crust. It is the quintessential comfort food, perfect for autumn gatherings, holiday tables, or a simple Sunday dinner with family.

The secret to the perfect apple pie lies in the balance of textures and flavors. By using firm, tart apples, the filling maintains its shape without becoming mushy, while a touch of flour and sugar creates a thick, glossy syrup that clings to every slice. Whether you choose to create a beautiful lattice top or a traditional vented lid, the result is a golden-brown masterpiece that is best enjoyed warm with a generous scoop of vanilla ice cream.

Key Ingredients

• 2 1/4 lbs Granny Smith apples, peeled, cored, and thinly sliced
• 1 recipe for double pie crust (top and bottom)
• 8 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1/4 cup water
• 1 1/2 teaspoons ground cinnamon
• 1 large egg (for egg wash)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and prepare your favorite double pie crust recipe, chilling the dough discs in the refrigerator.
2. Melt the butter in a medium saucepan over medium heat, then whisk in the flour and simmer for 1 minute.
3. Whisk the sugar and water into the butter mixture, bring to a boil, then reduce heat and simmer for 3 minutes before removing from heat.
4. Place the sliced apples in a large bowl, sprinkle with cinnamon, and toss to combine.
5. Pour the cooked sugar mixture over the apples and stir well to ensure every slice is evenly coated.
6. On a floured surface, roll out the bottom crust to a 12-inch circle, place it into a 9-inch pie plate, and fill with the apple mixture.
7. Roll out the second crust, cut into strips to create a lattice top or place it whole over the filling with vents cut in the center, and seal the edges.
8. Whisk the egg with one tablespoon of water to create an egg wash, brush it over the top of the crust, and sprinkle with a little extra sugar if desired.
9. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 45 minutes until the crust is golden and the filling is bubbling.
10. Remove from the oven and let the pie rest at room temperature for at least 1 hour before slicing to allow the filling to set.

This Classic Apple Pie is the ultimate comfort dessert, featuring a mountain of tender, spiced Granny Smith apples encased in a perfectly flaky, golden-brown butter crust. The combination of warm cinnamon, sugar, and a hint of lemon creates a rich, syrupy filling that captures the essence of home baking. Whether you choose a traditional double crust or an impressive lattice top, the secret to success lies in the contrast between the crisp, savory pastry and the sweet, softened fruit within.

For the best results, remember that patience is just as important as the ingredients themselves. Allowing the pie to rest for at least an hour after baking is crucial, as it gives the juices time to thicken and bind, ensuring each slice holds its shape beautifully. Serve your pie warm with a generous scoop of vanilla ice cream for a timeless treat that is sure to be the highlight of any holiday table or family gathering.