The Only APPLE PIE Recipe You'll Need
About this recipe
This classic apple pie recipe is a must-have for any holiday gathering, especially Thanksgiving. With a flaky crust and a deliciously spiced apple filling, it's sure to impress your guests.
What sets this version apart is the unique sauce made from butter, flour, sugar, and water that transforms the filling into something special. It's quick to make and adds a lovely caramel-like consistency to the pie.
Ingredient notes
- Use about 6-7 Granny Smith apples, which should weigh around 2.25 lbs or yield about 7 cups when thinly sliced.
- The recipe calls for 8 tablespoons of unsalted butter, which is melted for the filling sauce.
Tips from Natashas Kitchen’s video
- Make the sauce for the filling by melting butter and whisking in flour, sugar, and water until it thickens to a light caramel consistency. This step is key for a flavorful filling.
- When rolling out the pie crust, sprinkle flour on your work surface to prevent sticking, and use a rolling pin to help transfer the crust into the pie plate.
Good to know
- What type of apples should I use for this pie?
- Granny Smith apples are recommended, but you can also use your favorite tart crisp apple.
- How long does the pie need to bake?
- Bake at 425°F for 15 minutes, then reduce the heat to 350°F and continue baking for another 45 minutes.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place a medium saucepan over medium heat and melt 8 tablespoons of unsalted butter.
- 2
Stir in 3 tablespoons of flour and let that simmer for about a minute, whisking constantly.
- 3
Whisk in 1/4 cup of water and 3/4 cup of sugar. Bring to a boil, then reduce heat and simmer for about 3 minutes, stirring occasionally.
- 4
Remove from heat and let cool while you prep the apples.
- 5
Peel and core 6-7 Granny Smith apples, which should weigh about 2.25 lbs.
- 6
Thinly slice the apples to get about 7 cups of sliced apples.
- 7
Transfer the apples to a large mixing bowl and sprinkle with 1.5 teaspoons of ground cinnamon. Stir to coat the apples evenly.
- 8
Add the cooled sauce to the apples and stir to coat them well.
- 9
Roll out the first pie crust to about a 12-inch diameter circle and transfer it to a pie plate, leaving some dough hanging over the edges.
- 10
Add the apple mixture to the pie crust, mounding it slightly in the center.
- 11
Roll out the second crust to about an 11-inch round circle and cut it into 10 even strips for the lattice topping.
- 12
Place the first five strips across the pie in one direction, then peel back the second and fourth strips to place another strip down the center. Continue alternating until the lattice is complete.
- 13
Tuck the excess dough around the edges of the pie and crimp or flute the edges to make it look fancy.
- 14
Beat together 1 egg and 1 tablespoon of water, then brush the egg wash over the surface of the dough.
- 15
Preheat the oven to 425°F and bake the pie for 15 minutes.
- 16
Without opening the oven door, reduce the heat to 350°F and continue baking for another 45 minutes, or until the apples are soft and the filling is bubbling.
- 17
Let the pie rest for at least an hour before slicing.
Heads up — we had to guess a little:
- The quantity of apples was inferred based on the weight provided in the transcript.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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