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Classic homemade apple pie with a flaky golden crust and tender cinnamon-spiced apples. This easy recipe uses fresh Granny Smith apples and a buttery double crust for a rich, comforting dessert perfect for holidays, family gatherings, or weekend baking.

Ingredients

1 recipe for double pie crust (chilled)
2 ¼ lbs Granny Smith apples (6–7 apples, about 7 cups thinly sliced)
1 ½ tsp ground cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
¼ cup water
1 cup granulated sugar
1 egg + 1 Tbsp water (for egg wash)

Instructions

Prepare the Crust:
Make your double pie crust recipe and chill according to instructions while preparing the filling. Preheat the oven to 425°F (220°C).
Make the Filling Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Add the water and sugar, whisking until combined. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes. Remove from heat.
Prepare the Apples:
Peel, core, and thinly slice the apples. Place them in a large bowl and sprinkle with cinnamon. Toss to coat evenly. Pour the prepared sauce over the apples and stir until the slices are well coated.
Assemble the Pie:
Lightly flour your work surface. Roll out the bottom crust to a 12-inch circle and transfer it to a 9-inch pie dish. Spoon in the apple mixture, slightly mounding in the center. Avoid spilling filling on the crust edges to ensure proper sealing.
Create the Lattice Top:
Roll out the second crust into an 11-inch circle. Cut into 10 even strips using a pizza cutter. Arrange the strips in a woven lattice pattern over the pie.
Egg Wash:
In a small bowl, whisk the egg with 1 tablespoon of water. Brush over the lattice crust for a golden finish.
Bake:
Place the pie in the center of the oven and bake at 425°F for 15 minutes. Lower the temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the apples are tender and the filling is bubbling through the lattice.
Cool & Serve:
Let the pie rest at room temperature for 1 hour before slicing and serving.

Why You’ll Love This Recipe

A buttery, flaky crust that pairs perfectly with the tender, cinnamon-spiced apples.
A rich, glossy filling that doesn’t turn watery.
Classic comfort dessert that works for holidays, gatherings, or any special occasion.

Tips

Keep ingredients cold when making the crust for the flakiest texture.
Slice apples evenly for consistent baking.
Place the pie on a baking sheet to catch any overflow.
For a deeper flavor, mix in a few Honeycrisp or Fuji apples with the Granny Smiths.

Variations and Substitutions

Apple Mix: Use a blend of tart and sweet apples for more complex flavor.
Spices: Add nutmeg, cloves, or allspice for a warm twist.
Sugar: Swap granulated sugar with brown sugar for a richer caramel flavor.
Crust Style: Skip the lattice and use a full top crust with vent slits.

FAQs

Can I make this ahead?
Yes. You can prepare the filling and crust a day in advance, store separately in the refrigerator, and assemble before baking.

How do I store leftovers?
Cover and keep at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze apple pie?
Yes. Freeze before or after baking. If freezing unbaked, add about 15–20 minutes to baking time.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream.
Drizzle with caramel sauce for an indulgent touch.
Pair with a cup of hot tea, coffee, or spiced cider for the perfect cozy dessert experience.