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The freshly baked apple pie cools on a wire rack over the white marble cooktop. Its golden lattice crust is perfectly crisp, with tender apple filling visible through the gaps. Steam rises gently, and a knife and serving dish nearby are ready to serve the first slice.

Apple Pie Recipe

This classic apple pie features tart Granny Smith apples and a buttery lattice crust drizzled with rich caramel sauce. A warm, comforting dessert perfect for any occasion!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 373 kcal

Equipment

  • Saucepan
  • Mixing spoon
  • Pie Pan (9-inch)
  • Knife or peeler
  • Rolling Pin
  • Baking sheet
  • Pastry brush

Ingredients
  

  • 8 small Granny Smith apples or as needed
  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¼ cup water
  • 1 9 inch double-crust pie pastry, thawed

Instructions
 

  • Preheat and Prepare Apples: Preheat the oven to 425°F (220°C). Peel, core, and thinly slice the apples.
    On the white marble cooktop, Granny Smith apples are being peeled and cored with a small knife and corer. Thin slices of apples are neatly arranged, ready for the pie filling. A large glass bowl in the background collects the prepared apple slices, emphasizing the organized preparation.
  • Make Caramel Sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 1-2 minutes. Add white sugar, brown sugar, and water. Bring to a boil, then simmer for 3-5 minutes.
    A saucepan sits on the white marble cooktop, with unsalted butter melting over medium heat. Flour is being stirred in to form a smooth paste, while white sugar, brown sugar, and water are added. Steam rises from the bubbling caramel sauce, creating a warm and inviting atmosphere.
  • Prepare Pie Crust: Line a 9-inch pie pan with one pastry. Roll out the second pastry and cut into eight 1-inch strips.
    A 9-inch pie pan is lined with a layer of pastry and sits on the white marble cooktop. Nearby, a second pastry is being rolled out into a smooth sheet, with a rolling pin and pastry cutter cutting eight 1-inch strips. The setup is ready for creating the lattice crust.
  • Assemble Pie: Fill the bottom crust with sliced apples, forming a mound. Arrange four pastry strips vertically and weave the remaining strips horizontally to create a lattice.
    The 9-inch pie pan is filled with a mound of thinly sliced apples, arranged neatly on the white marble cooktop. Four pastry strips are being placed vertically over the apples, while another set is woven horizontally to create an elegant lattice pattern. The pie looks ready for the next step.
  • Add Caramel: Slowly pour the sugar-butter mixture over the lattice crust and apples, brushing some onto the pastry.
    The lattice-topped pie sits on the white marble cooktop as a spoon drizzles rich caramel sauce over the crust and apples. Some caramel is brushed onto the pastry, giving it a glossy, golden sheen that enhances the pie's decadent appearance.
  • Bake: Bake at 425°F for 15 minutes. Lower the temperature to 350°F (175°C) and bake for another 35-45 minutes until the apples are tender.
    The pie, fully assembled with its lattice crust and caramel drizzle, rests on a baking sheet on the white marble cooktop. It’s ready to go into the oven at 425°F. The lattice design and the hint of golden caramel sauce make the pie look irresistible even before baking.
  • Cool and Serve: Allow the pie to cool before slicing and serving.
    The freshly baked apple pie cools on a wire rack over the white marble cooktop. Its golden lattice crust is perfectly crisp, with tender apple filling visible through the gaps. Steam rises gently, and a knife and serving dish nearby are ready to serve the first slice.