Ingredients
Equipment
Method
Instructions
- Prepare your all-butter double pie crust according to your recipe and refrigerate the dough for at least 1 hour.
- Lightly flour a work surface. Roll out half of the chilled dough into a 12-inch circle. Fit it into a 9-inch pie dish, letting the dough hang slightly over the edge. Trim any large overhang, leaving about 1/2 inch beyond the rim.
- In a small bowl, beat 1 egg with 1 tablespoon water to make the egg wash. Brush a thin layer of egg wash over the interior and rim of the fitted bottom crust. Place the pie shell in the refrigerator while you prepare the filling. Reserve the remaining egg wash for the top of the pie.
- Preheat the oven to 425°F (220°C).
- Make the filling sauce: place a medium saucepan over medium heat and melt 1 stick (½ cup) unsalted butter. Whisk in ¼ cup all-purpose flour and cook, whisking constantly, for 1 minute.
- Add ¼ cup water, ¼ cup granulated sugar, and ¼ cup dark brown sugar to the pan. Stir to combine, bring the mixture to a boil, then reduce the heat to low and simmer for about 3 minutes, stirring occasionally. Remove from heat and stir in 1 teaspoon pure vanilla extract. Set the sauce aside to cool slightly.
- In a small bowl, whisk together the spices and salt listed in the Ingredients: 1½ teaspoons ground cinnamon, the listed amount of ground ginger, the listed amount of ground nutmeg, and ¼ teaspoon salt.
- Place the 7–8 peeled, cored, thinly sliced Honeycrisp apples (about 3 lb) in a large bowl. Sprinkle the spice-salt mixture over the sliced apples and stir with a wooden spoon or spatula until the apples are evenly coated.
- Pour the slightly cooled sauce over the spiced apples and stir until the apples are evenly coated with the sauce.
- Transfer the apple filling into the prepared pie shell, piling it slightly toward the center but keeping it level with the rim.
- Roll out the second half of the chilled dough into a 12-inch circle on a floured surface. Use a pastry wheel, pizza cutter, or sharp knife to cut the dough into strips about 1¼ inches wide. Create a lattice top by laying half the strips across the pie, then weaving the remaining strips perpendicular, alternating over and under. Trim excess dough and crimp or flute the edges to seal.
- Brush the lattice and crust edge with the reserved egg wash. Sprinkle ½ tablespoon coarse sanding sugar evenly over the top.
- Bake the pie at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes, or until the crust is golden and the filling is bubbling.
- Remove the pie from the oven and let it cool on a rack for at least 3 hours before slicing and serving.
Notes
You can make apple pie with any apples that are flavorful, firm, and hold their shape when baking. Instead of Honey Crisp, try Granny Smith, Jonagold, or Golden Delicious apples.
Taste the apples, as you may want to add more sugar if they aren’t particularly sweet. This recipe was developed using very sweet Honeycrisp apples.
If you don’t want to make alattice crust, you can add a solid crust to the top of the pie instead. Just be sure that you cut holes to allow steam to vent from the top.
Be sure to let the pie cool completely before serving it. Pie that is fresh from the oven is much too hot to enjoy!
For best results, serve apple pie a la mode, with a generous scoop of vanilla ice cream on top.
To Store:Once baked and cooled, you may keep the pie covered, on the counter,at room temperature for up to 2 days. I suggest using a pie orcake dome, or apie pan that comes with a cover. Apple pie can also be stored in the fridge for up to 3 days.
To Freeze:An unbaked apple pie can be wrapped in plastic wrap, then with foil, and stored in the freezer for up to a month. A baked pie can also be stored the same way.
To Bake a Frozen Pie:If the pie is unbaked, unwrap it, and bake it from frozen as directed here, but add about 15 minutes to the baking time. If the pie has already been baked, let it thaw overnight in the fridge or at room temperature, then bake at 350°F for 15 minutes to get the top crispy again.
Taste the apples, as you may want to add more sugar if they aren’t particularly sweet. This recipe was developed using very sweet Honeycrisp apples.
If you don’t want to make alattice crust, you can add a solid crust to the top of the pie instead. Just be sure that you cut holes to allow steam to vent from the top.
Be sure to let the pie cool completely before serving it. Pie that is fresh from the oven is much too hot to enjoy!
For best results, serve apple pie a la mode, with a generous scoop of vanilla ice cream on top.
To Store:Once baked and cooled, you may keep the pie covered, on the counter,at room temperature for up to 2 days. I suggest using a pie orcake dome, or apie pan that comes with a cover. Apple pie can also be stored in the fridge for up to 3 days.
To Freeze:An unbaked apple pie can be wrapped in plastic wrap, then with foil, and stored in the freezer for up to a month. A baked pie can also be stored the same way.
To Bake a Frozen Pie:If the pie is unbaked, unwrap it, and bake it from frozen as directed here, but add about 15 minutes to the baking time. If the pie has already been baked, let it thaw overnight in the fridge or at room temperature, then bake at 350°F for 15 minutes to get the top crispy again.