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Classic apple pie is the quintessential dessert that embodies the flavors and warmth of fall gatherings. With its flaky lattice crust and sweet, spiced apple filling, it’s a dish that invites nostalgia and comfort. Drizzle on some homemade caramel sauce, and you have a show-stopping dessert that will leave everyone craving more.
Why You’ll Love This Recipe
This classic apple pie is not just a treat for the taste buds; it’s a feast for the eyes too. The golden lattice crust and glossy caramel sauce create a stunning presentation. Here’s what makes this recipe a must-try:
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- Easy to follow, perfect for bakers of all levels.
- Filled with juicy, spiced apples that scream fall.
- Beautiful lattice top adds a touch of elegance.
- Caramel sauce takes it to the next level of deliciousness.
- A crowd-pleaser at any gathering or holiday feast.
Ingredients
- 2 ½ pounds of Granny Smith apples (about 6 medium apples)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon cornstarch
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 cup caramel sauce (store-bought or homemade)
How to Make Classic Apple Pie
- Preheat your oven to 425°F (220°C).
- Peel, core, and slice the apples into thin wedges. In a large bowl, combine the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat the apples evenly. Let the mixture sit for about 15 minutes to allow the flavors to meld.
- While the apples are resting, roll out one pie crust and fit it into a 9-inch pie pan. Trim the edges, leaving a little overhang.
- Fill the pie crust with the apple mixture, making sure to distribute the apples evenly. Dot the top with small pieces of butter.
- Roll out the second pie crust and cut it into strips to create a lattice pattern. Lay half of the strips over the pie, then carefully weave the remaining strips over and under the first set to form a lattice. Trim and crimp the edges to seal the pie.
- Brush the lattice crust with the beaten egg for a golden finish.
- Bake the pie in the preheated oven for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the apples are tender and the crust is golden brown.
- Let the pie cool for at least 2 hours before serving. Drizzle with caramel sauce just before serving.
Tips for the Best Results
- Use a mix of tart and sweet apples for a more complex flavor.
- Allow the pie to cool completely to help the filling set.
- If the edges of the crust brown too quickly, cover them with foil during baking.
- Serve warm for the best flavor and texture.
Easy Variations
- Add a handful of dried cranberries or raisins for added texture and sweetness.
- Substitute half of the apples with pears for a unique twist.
- Spice it up with a pinch of cloves or allspice in the apple filling.
What to Serve With It
- Vanilla ice cream for a classic pairing.
- Whipped cream to add a lightness to the dish.
- A slice of cheddar cheese for a savory contrast.
- A hot cup of spiced cider or coffee for a comforting beverage.
Storage and Reheating
Store any leftover pie covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, place slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through.
Recipe Card
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Ingredients:
2 ½ pounds Granny Smith apples
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons lemon juice
2 tablespoons unsalted butter
1 tablespoon cornstarch
1 package refrigerated pie crusts (2 crusts)
1 egg, beaten
1 cup caramel sauce
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Instructions:
1. Preheat your oven to 425°F (220°C).
2. Prepare the apples with sugar, spices, and cornstarch.
3. Fit one pie crust into a pie pan, fill with apples, and dot with butter.
4. Create a lattice crust with the second pie crust.
5. Brush with egg wash and bake for 20 minutes, then lower the temperature and bake for another 30-35 minutes.
6. Cool for 2 hours and drizzle with caramel sauce before serving.
Notes:
Allow the pie to cool completely for best results.
