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

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Clarified butter
• Instead of All‑purpose flour: Gluten‑free flour blend
• Instead of Granulated sugar: Coconut sugar, Brown sugar
• Instead of Granny Smith apples (or other tart apples): Honeycrisp, Braeburn
• Instead of Ground cinnamon: Ground nutmeg, Apple pie spice
• Instead of All‑butter pie crust (2 discs, chilled): Store‑bought refrigerated pie crust
• Instead of Large egg: Egg white only, Milk wash for vegans
• Instead of Granulated sugar (for egg wash): Honey, Maple syrup
• Instead of All‑purpose flour (for dusting): Rice flour (gluten‑free)

Equipment Needed

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Large mixing bowl
• Paring knife or apple corer (or melon baller)
• Cutting board
• French rolling pin (or regular rolling pin)
• Bench scraper (food scraper)
• 9‑inch pie plate
• Pizza cutter (or sharp kitchen knife)
• Pastry brush
• Oven
• Timer
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Achieving the correct caramel sauce consistency
• Coating the apple slices evenly with sauce
• Rolling and transferring the crust without tearing
• Creating a uniform lattice without breaking strips
• Sealing the edges properly to avoid leaks
• Baking with the correct temperature changes

Chef Tips from the Video

• Chill the dough and the work surface; cold butter yields a flakier crust.
• Dust the rolling pin lightly; excess flour can bake into the crust.
• Use a pastry brush with a thin stream of egg wash for an even glaze.
• Let the pie rest fully; the filling continues to set as it cools.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; lasts up to 4 days.

Freezer: Wrap the whole pie in foil and then a freezer bag; lasts up to 2 months.

Room temperature: Can sit at room temperature for up to 2 hours after baking; then refrigerate.

Make-Ahead Tips

• Prepare the caramel sauce up to 24 hours ahead and refrigerate; reheat gently before mixing with apples.
• The pie crust can be made a day ahead and kept chilled.
• Assemble the pie (without baking) and refrigerate for up to 12 hours; bake when ready.