- Pie crust
- Flour 2 1/2 cup
- Butter cold 1 1/4 • 717 kcal
- Salt 3/4 tsp • 1 kcal
- Water cold 6 tbsp
- Apple pie filling
- Apples 6 larges, peeled and sliced • 45 kcal
- Sugar 3 tbsp • 470 kcal
- Brown sugar 3 tbsp
- Honey 2 tbsp
- Cinnamon 1 tbsp
- Nutmeg 1/4 tsp
- Ginger 1/4 tsp
- Flour 1/4 cup
A great apple pie recipe is something that every baker needs and this recipe is simple and perfect. Fresh sliced apples are tossed with delicious fall spices and pressed into a buttery, flakey crust. It doesn't get much better than this! This pie is great on its own but is even better when paired with vanilla ice cream or whipped cream. You can even try melting a piece of cheddar cheese on top of the pie for a sweet and salty treat! When choosing what type of apples to use in this pie, try Joanna Gold, Honeycrisp, Granny Smith or Gala apples. If possible, do a combination of a few types of apples to make the pie have even more flavor!
In a mixer with a paddle attachment or in a medium bowl by hand, mix the flour, butter and salt until small crumbles form.
Slowly add the cold water until a dough forms.
On a floured surface roll out 3/4 of the dough, saving the remaining 1/4 for the lattice top. The dough should be able 1/8th of an inch thick and be a large circle about 12″ in diameter (for a 9″ round pie pan). Place the dough into a pie pan and press the dough into the pan and up the sides. Crimp the top of the pie crust using your fingers. Set aside.
Peel and slice the apples and place in a very large bowl.
Toss all the ingredients for the apple pie filling together until fully mixed. Pour apples into the pie crust
Roll the remaining pie dough out on a floured surface and cut into strips.
Weave the pie dough strips together on top of the apple pie. Pinch the crust together with the lattice to ensure that the lattice is sealed.
Brush the lattice with heavy cream and sprinkle with sugar.
Bake the pie for 50 to 60 minutes in a 350 ̊F oven or until the filling is bubbling around the edges. Allow to cool before serving then enjoy!
- Add 1/2 cup nuts or raisins to the pie filling to add extra flavor to your apple pie
- After putting the lattice top on the pie, let the pie sit at room temperature for about an hour to let the sugar in the filling draw the juices out from the apples.
- If you find your lattice is a nice golden brown before the pie filling has begun to bubble, remove the pie from the oven and cover with aluminum foil. This will prevent the top lattice from browning further and you may continue baking until the filling bubbles.