Best Homemade Apple Pie
Serves 1020 mins prep45 mins cook
This fabulous apple pie is a specialty of my grandma's. The sauce for the apples is slowly poured over the lattice crust until it fills the shell. When it bakes, the top has a nice crispy coating over the flaky crust. The center is full of sweet and tart tender apples with just the right amount of cinnamon and sugar. This really is the BEST apple pie!
0 servings
What you need
Instructions
-1 Preheat the oven to 350F°. Spray a 9-inch glass pie plate with nonstick cooking spray; set aside. -1 On a floured surface, roll out one of the pie crusts so that it is slightly bigger than the pie plate. -1 Lay the bottom crust over the pie plate and carefully push in the edges, making sure it is flat along the bottom and sides. -1 Place the sliced apples in a large bowl, add the lemon juice, and gently toss and stir. -1 Add the apples to the pie plate; set aside. -1 To a large saucepan, and the remaining ingredients (butter through vanilla) and stir well. -1 Cook over medium-high heat until gently boiling and then simmer for 4 minutes. -1 Remove from the heat, and reserve ¼ cup of the sauce; set aside. -1 With the remaining sauce evenly pour it over the apples in the pie plate; set aside. -1 Roll out the top crust and cut into strips* (See Notes below for more details how to do this). -1 Weave the strips over the top to create a lattice crust. -1 Slowly and carefully pour the reserved 1/4-cup sauce over the top of the crust. Alternatively, you can use a brush and to simply brush it on or spoon it on, making sure it completely covers the lattice crust because this is what creates a lovely crispy crust. -1 Place the pie on a sheet pan with raised edges (insurance against accidental overflow so you don't have to clean the bottom of your oven if it does happen), place the sheet pan in the middle of the oven and bake for 45 minutes to 60 minutes, starting to check for doneness at 45 minutes meaning the crust looks set and not doughy and the inside of the pie where the fruity sauce is is gently bubbling. Note that store bought pie crust tends to bake faster because it's thinner and could be done at the 45-minute mark whereas homemade crust because it tends to be a bit thicker when rolled out, may take closer to 60 minutes, but keep an eye on your pie and not the clock when checking for doneness. -1 If the crust begins to darken too quickly, you can place tent the pie by loosely draping a sheet of foil over the top. However, remove the foil 5 minutes before the pie is finished so the crust can crisp up. -1 Remove the pie from the oven and let it cool completely before slicing and serving for best results. However, if can be sliced into when it's still hot and if doing so, I recommend serving it with vanilla ice cream. How to Make the Lattice Top: -1 Regardless if using store bought or homemade pie crust, roll out the dough for the lattice making sure it is larger than the pan. -1 Cut the strips and choose what lattice design you want. -1 Start from the middle and work out. I chose to cut 1/4th inch thin strips and weave 3 strips per weave. The longest strips I used in the middle and placed the first 3 then turned the pie so the second set of 3 would make a T-shape in the middle. -1 Leave a space, then set the other set of 3 on each side of the first set. -1 Lift the sets gently to weave the others. -1 Gently dampen the crust where the top and bottom will meet to help seal it. -1 Crimp the edges well so the crust doesn’t separate when it bakes.View original recipe