- Granny Smith, 2 1/4 lbs. Apples, cored and peeled 6 to 7 apples (7 cups thinly sliced)
- 3/4 teaspoon of cinnamon
- 8 tablespoons salted butter
- All-purpose flour, 3 tablespoons
- 14 cup of water
- 1 cup sugar, granulated
- Egg wash: 1 egg plus 1 tablespoon water
While making the filling, prepare the pie dough and refrigerate. Set the oven to 425°F.
In a medium saucepan set over medium heat, melt the butter. Add 3 tablespoons of flour and stir continuously while simmering for 1 minute. Bring to a boil while whisking in 1/4 cup water and 1 cup sugar. Lower heat, simmer for an additional three minutes while whisking regularly, and then turn off the heat.
Seven cups of apples, peeled, cored, and thinly sliced, should be put in a big basin. 1 1/2 teaspoons of cinnamon should be sprinkled over the top and combined. Slices of apple should be well-coated after adding the sauce and stirring.
Roll out the bottom pie crust to a 12-inch diameter after flouring your work surface “radius of a circle. Transfer it to the 9 by wrapping it around your rolling pin “pie dish. Add apple mixture, being mindful not to get filling on the sides as this would make it challenging to seal. Mound mixture slightly in the center.
Using a pizza cutter, roll the second crust into an 11″ round and cut it into 10 evenly sized strips. Over the top, arrange the strips in a woven lattice pattern (see video tutorial). Brush the top with the egg mixture after beating together 1 egg and 1 Tbsp water.
For 15 minutes, bake in the center of a 425°F oven. Bake for an additional 45 minutes, or until the apples are tender and the filling is bubbling through the vents, after lowering the heat to 350 F.
Before serving, rest at room temperature for an hour.
Your Apple pie is ready!!!