The Only APPLE PIE Recipe You'll Need

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Place a medium saucepan over medium heat and melt 8 tablespoons of unsalted butter.

Stir in 3 tablespoons of flour and let that simmer for about a minute, whisking constantly.

Whisk in 1/4 cup of water and 3/4 cup of sugar. Bring that to a boil, then reduce the heat and continue simmering for about 3 minutes, stirring occasionally.

Take the sauce off the heat and let it cool while you prep your apples.

Peel 6 to 7 Granny Smith apples, then cut them in half and remove the core.

Thinly slice the apples to get about 7 cups of thinly sliced apples.

Transfer the apples to a large mixing bowl and sprinkle with 1.5 teaspoons of ground cinnamon. Stir to coat the apples evenly.

Add the cooled sauce to the apples and stir to coat them.

Roll out the first pie crust to about a 12-inch diameter circle and transfer it into a pie plate, leaving some dough hanging over the edges.

Add the apple mixture to the crust, mounting it slightly in the center.

Roll out the second crust to about an 11-inch round circle and cut 10 even thickness strips for the lattice topping.

Create a lattice topping by placing strips across the pie, alternating and weaving them together.

Tuck the excess pie dough around the edges and crimp or flute the edges of the pie dough.

Beat together 1 egg and 1 tablespoon of sugar and brush the egg wash over the surface of the dough.

Transfer the pie to a preheated oven and bake at 425°F for 15 minutes.

Without opening the oven door, reduce the heat to 350°F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.

Let the pie rest for at least an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens