Description
Inspired by Joanna Gaines’ classic apple pie, this version features a flaky, buttery double crust and a warmly spiced apple filling. The apples are tossed with brown sugar and cinnamon, then layered into a golden, lattice-topped pie that bakes to bubbling perfection. Serve warm with a scoop of vanilla ice cream for a truly comforting dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water
- 6 medium Granny Smith apples, peeled, cored, and thinly sliced (about 2 1/2 pounds)
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon kosher salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This creates flaky layers.
- Sprinkle 1/4 cup ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork after each addition. Add just enough water until the dough holds together when squeezed. Shape into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 425°F (220°C) with a rack in the lower third. In a large bowl, combine the sliced apples, brown sugar, granulated sugar, 1/4 cup flour, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon juice. Toss until apples are evenly coated.
- On a lightly floured surface, roll one chilled dough disk into a 12-inch circle. Carefully transfer to a 9-inch pie plate, pressing it gently against the sides. Trim the overhang to 1/2 inch. Roll out the second disk into a 12-inch circle and cut into 1-inch-wide strips for a lattice top.
- Spoon the apple filling into the crust, mounding it slightly in the center. Weave the dough strips over the filling in a lattice pattern, then trim and crimp the edges to seal. Brush the lattice and crust with the egg wash and sprinkle with 1 tablespoon granulated sugar.
- Place the pie on a baking sheet lined with parchment paper to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, until the crust is deep golden brown and the filling bubbles thickly through the lattice.
- If the edges brown too quickly, cover them with aluminum foil or a pie shield after the first 20 minutes. The pie is done when the apples are tender when pierced with a skewer and the juices are thick and glossy.
- Transfer the pie to a wire rack and cool completely for at least 3 hours before slicing. This allows the filling to set, preventing a runny pie. Serve slightly warm or at room temperature.
Notes
Storage: Cover leftover pie loosely with foil and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freezing: The unbaked pie can be frozen for up to 3 months; bake from frozen, adding 15-20 minutes to the baking time. Reheating: Warm slices in a 350°F (175°C) oven for 10 minutes or in the microwave for 20-30 seconds. Serve with vanilla ice cream or whipped cream.
Nutrition
- Calories: 650
- Sugar: 47g
- Sodium: 300mg
- Unsaturated Fat: 18g
- Carbohydrates: 89g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
Keywords: apple pie, Joanna Gaines apple pie, homemade apple pie, classic apple pie recipe, flaky pie crust, lattice top pie, cinnamon apple pie, fall dessert, holiday baking, American dessert