By Justin Segelstrom
I’ve made a lot of apple pies in my time, and this one is always my go-to. There’s just something about it – the flaky crust, the perfectly spiced apples, the buttery, caramel-like filling – it’s everything you want in an apple pie. I’ve experimented with different types of apples, and it always turns out great, so don’t be afraid to switch things up based on what you like or what’s available. Sometimes I’ll even use a mix of different apples to add a little variety to the flavor.
This pie is a little bit of work, but trust me, it’s worth it. There’s something so satisfying about making a pie from scratch, and the smell of it baking in the oven is just incredible. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this apple pie is the perfect way to celebrate the flavors of fall.
Ingredients:
- 8 small Granny Smith apples, peeled, cored, and sliced
- ½ cup unsalted butter
- 3 tbsp flour
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup water
- 1 double-crust pie pastry
Instructions:
- Prepare the apples: Preheat your oven to 425°F. Peel, core, and slice the apples. Set them aside.
- Make the filling: In a saucepan, melt the butter over medium heat. Stir in the flour to form a paste, then add the sugars and water. Bring to a boil, then reduce the heat and let it simmer for a few minutes until thickened.
- Assemble the pie: Line a pie pan with one crust. Fill it with the sliced apples, then lay the second crust over the top, making a lattice if you like. Slowly pour the sugar-butter mixture over the top of the crust.
- Bake: Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for another 35-45 minutes, until the apples are tender and the crust is golden brown.