For the pie
- 2 disks pie dough for one 9-inch double-crust pie
- 2¼ pounds firm baking apples, about 6–7 medium apples
- 1½ teaspoons ground cinnamon
- 8 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup water
- 1 cup granulated sugar
For the egg wash
- 1 large egg
- 1 tablespoon water
Prepare the Dough Divide the pie dough into two disks and chill until firm. Preheat the oven to 425°F. Keeping the dough cold helps create a flaky crust. Make the Apple Filling Sauce Melt butter, whisk in flour, then add water and sugar. Simmer for about 3 minutes until smooth and slightly thickened. Prepare the Apples Peel, core, and slice apples into even ¼-inch pieces. Toss with cinnamon, then coat with the warm filling sauce. Add the Bottom Crust Roll out one dough disk into a 12-inch circle and place it into a 9-inch pie plate. Gently press it into place without stretching. Fill the Pie Add the apple mixture evenly, slightly mounding the filling in the center. Avoid large gaps between apple slices. Create the Lattice Top Cut the second dough disk into strips and weave them over the apples. Seal the edges, then brush with egg wash for a golden finish. Bake Until Golden Bake at 425°F for 15 minutes, then reduce to 350°F and bake for about 45 minutes until the crust is golden and the filling is bubbling. Cool Before Serving Let the pie cool for at least 1 hour before slicing. Cooling helps the filling set and creates cleaner slices.
