Classic Apple Pie
A double-crust lattice apple pie; the filling gets a quick buttery caramel sauce for extra depth.
| prepPreheat oven to 425°F / 220°C | |||||||||
| 315 g all-purpose flour, plus more to dust | Make dough, chill, divide in two | Roll bottom crust, fill pie | Cut lattice strips, weave on top | Bake 425°F / 220°C | Bake 350°F / 175°C | Rest before slicing | |||
| 1/2 tbsp granulated sugar | |||||||||
| 1/2 tsp sea salt | |||||||||
| 225 g cold unsalted butter, diced into 6 mm pieces | |||||||||
| 90 ml ice water (6 to 7 tbsp) | |||||||||
| 115 g unsalted butter (for the sauce) | Melt butter, cook flour | Whisk in water & sugar | Boil, simmer , cool | Pour sauce over apples, toss | |||||
| 3 tbsp all-purpose flour (for the sauce) | |||||||||
| 60 ml water (for the sauce) | |||||||||
| 200 g granulated sugar (for the sauce) | |||||||||
| 6-7 Granny Smith apples, peeled, cored (1 kg, about 7 cups thinly sliced) | Slice apples, toss with cinnamon | ||||||||
| 1 1/2 tsp cinnamon | |||||||||
| 1 egg (for the egg wash) | Whisk egg & water, brush crust | ||||||||
| 1 tbsp water (for the egg wash) | |||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.