Homemade Apple Pie with Lattice Top

Ingredients

• 8 tbsp Unsalted butter (Melted for the caramel sauce)
• 3 tbsp All‑purpose flour (For the caramel sauce roux)
• 0.25 cup Water (Adds moisture to the sauce)
• 0.75 cup Granulated sugar (Sweetens the sauce)
• 2.25 lb Granny Smith apples (or other tart apples) (Peeled, cored, thinly sliced; yields about 7 cups)
• 1.5 tsp Ground cinnamon (Sprinkled over apples before adding sauce)
• 2 discs All‑butter pie crust (2 discs, chilled) (Homemade or store‑bought; keep chilled until use)
• 1 large Large egg (Beaten for egg wash)
• 1 tbsp Granulated sugar (for egg wash) (Mixed with beaten egg)
• as needed All‑purpose flour (for dusting) (Keeps dough from sticking while rolling)

Instructions

1. Make caramel sauce

   Place a medium saucepan over medium heat and melt 8 tbsp unsalted butter. Whisk in 3 tbsp flour and simmer 1 minute, whisking constantly. Slowly whisk in ¼ cup water and ¾ cup sugar, bring to a boil, then reduce heat and simmer 3 minutes, stirring occasionally, until the mixture thickens to a light caramel consistency.

   Time: PT5M

   Temperature: medium heat

2. Cool sauce

   Remove the saucepan from heat and let the caramel sauce cool while you prepare the apples.

   Time: PT5M

3. Prep apples

   Peel, core, and thinly slice 6‑7 Granny Smith apples (about 2¼ lb) to yield roughly 7 cups of slices.

   Time: PT10M

4. Season apples

   Place the sliced apples in a large mixing bowl, sprinkle with 1½ tsp ground cinnamon, and toss to coat evenly.

   Time: PT2M

5. Combine sauce and apples

   Pour the cooled caramel sauce over the cinnamon‑coated apples, stirring until every slice is well coated. Make sure to scrape the bottom of the saucepan for any remaining sauce.

   Time: PT5M

6. Roll first crust

   Generously flour a clean work surface. Roll one chilled pie crust to a 12‑inch circle. If the dough sticks, dust the rolling pin lightly with flour.

   Time: PT10M

7. Transfer crust to pan

   Wrap the rolled dough around the rolling pin, gently lift, and unroll into a 9‑inch pie plate. Gently press to fit, allowing a slight overhang.

   Time: PT5M

8. Add filling

   Center the apple‑sauce mixture in the crust, mounding slightly in the middle while keeping the edges clear.

   Time: PT2M

9. Roll second crust & cut strips

   On a floured surface, roll the second chilled crust to an 11‑inch circle. Using a pizza cutter, cut 10 even strips (about ½‑inch wide).

   Time: PT10M

10. Assemble lattice top

    Lay the first strip across the center of the pie. Alternate placing strips over and under the previous ones, working outward on both sides until a lattice pattern covers the filling. Trim excess dough and tuck scraps around the edge.

    Time: PT10M

11. Seal and crimp edges

    Fold any overhanging dough under the bottom crust, then crimp or flute the edges using your fingers or a fork.

    Time: PT5M

12. Egg wash

    Beat 1 large egg with 1 tbsp sugar. Brush the egg wash generously over the entire lattice and crust.

    Time: PT2M

13. Bake – initial high heat

    Place the pie on the middle rack of a pre‑heated oven and bake at 425°F for 15 minutes without opening the door.

    Time: PT15M

    Temperature: 425°F

14. Bake – lower heat

    Reduce oven temperature to 350°F and continue baking for 45 minutes, or until the apples are tender and the filling is bubbling through the lattice vents.

    Time: PT45M

    Temperature: 350°F

15. Rest pie

    Remove the pie from the oven and let it rest on a cooling rack for at least 1 hour before slicing, allowing the filling to thicken.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

2 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g