Classic Apple Pie Recipe
As Natasha, the Ukrainian food blogger herself says, "everyone has to make this classic apple pie...!" We couldn't agree more because the flaky pie crust and the apple pie filling are just scrumptious. This tried and true classic apple pie recipe is perfect for dessert at home and to bring over to family parties in one of our Lunch + Pie Totes (fits a 9" pie without tilting).
As you proceed to read the recipe, allow us to present a unique and thoughtful gift idea: This pie, made from scratch by you... nestled inside one of our Lunch + Pie Totes. Viola! Easy, inexpensive, and thoughtful.
The best part is that the lunch totes are really just mini totes that can be used a million different ways! Think knitting projects, quick errand runs, picnic dates... etc.
Now for the recipe 😋
Apple Pie Recipe with the Best Filling
Cook Time: 1 hour
Pie Crust Time: 30 minutes
Total Time: 2 hours
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lb Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg + 1 Tbsp water for egg wash
Instructions
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Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
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Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
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Peel, remove the core, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
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Sprinkle your work surface with flour and roll out the bottom of the pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie dish. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
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Roll second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
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Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.
Easy and delicious!
Don't forget your Pie Tote. Or should we say mini everything tote?!
1 Response
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Kathy
March 14, 2023
A few months ago I bought a Maika commuter tote to replace my old but well-liked tote. I hadn’t had the chance to use it until recently. It worked perfectly and looks great. I’m sure it will be a favorite for many years. Only problem was choosing the color and pattern. You have so many cute choices.