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This amazing apple pie recipe was something that I came up with after testing many different styles of apple pie. Honestly, it is so simple and I have never seen another one quite like it! This apple pie recipe will always be my favorite. My wife and kids beg me to make one at least twice a month! It makes the perfect dessert for family dinners or a quick go-to for last-minute dessert ideas for the holidays. It’s extra tasty topped with a big scoop of vanilla ice cream! Apple pie is a great idea any time of year not just for apple picking season. If you’re looking for the best apple pie recipe, you’ve come to the right place.
First are the apples, I have used different combinations but two of each of these apples seem to be the crowd favorite; Golden Delicious, Pink Lady, and Granny Smith. Peel and slice the apples You can either do this by hand or by using one of the best attachments for The Kitchen Aid Mixer. The Spiralizer with Peel Core and Slice this thing makes getting the apples ready so easy.
The rest of the ingredients are what you would expect to be put in an apple pie recipe: butter, flour, white sugar, packed brown sugar (light or dark whichever you have on hand) water, cinnamon, and nutmeg. The last ingredient you need for this is pie crust and what makes this recipe so simple is that store-bought pie crust is perfect for this recipe.
After getting the apples peeled and sliced you can set them aside for now. Preheat the oven to 425 degrees. Start to get your roux ready by melting the butter in a medium saucepan over medium heat. Next, add the flour and stir to form a paste; cook until fragrant (about 1-2 minutes). Add both the sugars and the water to the roux; bring to a boil, then reduce heat to low and simmer for 3-5 mins. Remove from heat and carefully stir in the cinnamon and nutmeg. You do not want to get any of this mixture on you It will hurt A LOT.
Press one of the pie doughs to the bottom of a 9-inch pie pan. Roll out the remainder of the dough on a flat surface. About 12 inches round, just long enough to go over the top of the pie. Slice the dough into eight 1-inch strips.
Mix about half of the sauce with the apples then place the sliced apples into the bottom of the prepared pie pan forming a slight mound. Lay four pastry strips vertically and evenly spaced over the apples, using the longer strips in the center and the shorter strips on the edges.
Make a lattice crust: Fold the first and third strips back but not off of the pie completely. Lay an unused strip perpendicularly over the second and fourth strips. Place the first and third strips back into place. Fold the second and fourth vertical strips back. Lay an unused strip perpendicularly over the top. Place the second and fourth strips back into place. Repeat this until the pie is covered. Fold and add excess dough on the edges as needed pinch to secure. Slowly add the remainder of the prepared sauce over the lattice crust, making sure it seeps over and into the apples. Brush the top of the lattice but be careful not to get any over the sides.
Place the pie on middle oven rack in the preheated oven. (I usually put a pan on the next shelf down to catch any drippings.) For 15 minutes. Reduce the temperature to 350 degrees and continue to back for about 35 to 45 minutes. Until the top of the pie looks golden brown.