Ingredients
Equipment
Method
- Prepare your double pie crust according to recipe instructions and refrigerate it while making the filling. Set your oven to preheat at 425°F (220°C).
- Over medium heat, melt the butter in a medium saucepan. Add the flour, whisking until fully combined, and let it simmer for 1 minute while whisking constantly.
- Stir in the water and granulated sugar, whisking to incorporate. Bring the mixture to a boil, then lower the heat and simmer for 3 more minutes, whisking often. Remove from heat and set aside.
- Peel, core, and thinly slice all the apples, placing the slices into a large bowl. Sprinkle with cinnamon and toss until evenly coated.
- Pour the slightly cooled sauce over the apple slices and mix gently to coat all the fruit.
- Lightly flour your work surface. Roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate and smooth it into the pan. Spoon in the apple filling, centering it slightly and avoiding the edges to help with sealing.
- Roll the second disc of dough into an 11-inch round and cut it into 10 equal strips. Arrange the strips in a lattice pattern over the filling.
- Beat the egg and 1 tablespoon water together for the egg wash. Lightly brush the lattice and edges with the mixture.
- Place the pie in the center of the 425°F (220°C) oven and bake for 15 minutes. Lower the oven temperature to 350°F (175°C) and bake for another 45 minutes. The pie is done when the apples are tender and the filling bubbles for at least 5 minutes.
- Let the pie rest at room temperature for at least 1 hour before slicing. For easy cleanup, you can put a sheet of foil on the oven rack below to catch any drips.
Nutrition
Notes
You can use another firm baking apple variety if Granny Smiths aren’t available. Store leftover pie covered in the refrigerator for up to five days, or freeze slices for up to a month; thaw in the fridge before serving. For best results, let the pie cool completely before cutting to help the filling set. Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream. If making ahead, the pie improves in flavor after a day, making it ideal for holidays.