American Apple Pie

This classic American style apple pie is the perfect balance of tender, cinnamon-kissed apples and a rich, buttery caramel glaze that bakes into every layer. The golden woven crust creates a beautiful presentation while allowing the sweet filling to bubble and caramelize beneath. Each slice delivers soft, perfectly cooked apples wrapped in a flaky, buttery pastry and finished with a glossy, brown sugar glaze that adds depth and warmth. It’s a timeless dessert that feels both rustic and elegant — perfect for holidays, gatherings, or simply enjoying with a scoop of vanilla ice cream.

Ingredients

• 4-5 Granny Smith apples
• 1/2 cup unsalted butter
• 3 tbsp all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup water
• 1 pie pastry

Instructions

1. Preheat your oven to 425°F (220°C).
2. Roll out one pie crust and press it evenly into a 9-inch pie pan, fitting it snugly against the bottom and sides.
3. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture forms a smooth paste and smells lightly toasted. Add the granulated sugar, brown sugar, and water. Bring the mixture to a boil, then reduce heat to low and simmer for 3–5 minutes until slightly thickened. Remove from heat and set aside.
4. Arrange the sliced apples in the prepared crust, forming a slight mound in the center to account for shrinkage during baking.
5. Roll out the second crust and cut it into eight 1-inch-wide strips. Make sure some strips are slightly longer for the center of the pie.
6. Lay four strips vertically across the apples, evenly spaced. Fold back the first and third strips halfway. Place one unused strip horizontally across the pie. Unfold the folded strips back over the horizontal strip. Next, fold back the second and fourth vertical strips. Lay another horizontal strip across. Unfold the strips back into place. Repeat this weaving process with the remaining strips until a full lattice pattern is formed.
7. Trim excess dough to about ½ inch overhang. Fold the bottom crust edge over the lattice ends, then crimp or pinch to seal.
8. Slowly and carefully pour the butter-sugar mixture over the lattice crust, allowing it to seep down into the apples. Lightly brush some of the glaze over the top crust, being careful not to let it run over the edges.
9. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 35–45 minutes, or until the apples are tender and the crust is golden brown.
10. Allow the pie to cool before slicing so the filling can properly set.