Quick Recipe Version (TL;DR)
Quick Ingredients
- All-butter dough: 3 1/4 cups (390 g) all-purpose flour, 1 tbsp (12 g) sugar, 1 1/2 tsp kosher salt, 1 1/2 cups (340 g) cold unsalted butter (1/2-inch cubes), 2/3 cup (160 ml) ice water, plus up to 3 tbsp more as needed
- Filling: 4 lb (1.8 kg) Granny Smith apples (7–8 medium), peeled and sliced 1/4 inch thick
- 3/4 cup (150 g) granulated sugar + 1/4 cup (50 g) light brown sugar
- 1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice (optional), 1/2 tsp kosher salt
- 2 tsp lemon juice + 1 tsp finely grated zest
- 1/4 cup (28 g) cornstarch
- 2 tbsp (28 g) unsalted butter, diced
- Finish: 1 egg + 1 tbsp milk or cream; 2 tbsp turbinado sugar
Do This
- 1) Make dough: Cut butter into dry ingredients; add ice water until it clumps. Divide 60/40, chill 1 hour.
- 2) Macerate apples with sugars, salt, lemon, and spices 30 minutes. Drain juices, simmer to a syrup, then toss back with apples; stir in cornstarch.
- 3) Roll larger dough to 14 inches; line a 9-inch deep-dish pie plate. Chill 10 minutes.
- 4) Roll remaining dough to 13 inches; cut 10 strips (about 3/4 inch). Chill strips.
- 5) Mound apples in crust, dot with butter, weave lattice, fold and crimp. Brush with egg wash, sprinkle turbinado. Chill 20 minutes; preheat oven to 425°F (220°C) with a rimmed sheet on the lower-middle rack.
- 6) Bake 25 minutes at 425°F, then 40–50 minutes at 375°F (190°C) until deep golden and bubbling. Cool 4 hours before slicing.
Why You’ll Love This Recipe
- All-butter crust that bakes up shatteringly flaky and deeply golden.
- A towering mound of tart-sweet Granny Smith apples perfumed with cinnamon.
- Classic lattice lid finished with crunchy turbinado sugar for bakery-style sparkle.
- Techniques that prevent a soggy bottom and keep the filling juicy but sliceable.
Grocery List
- Produce: Granny Smith apples (4 lb), 1 lemon
- Dairy: Unsalted butter, 1 large egg, milk or heavy cream
- Pantry: All-purpose flour, granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, ground allspice (optional), kosher salt, turbinado sugar
Full Ingredients
All-Butter Pie Dough (double crust for deep-dish)
- 3 1/4 cups (390 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp kosher salt
- 1 1/2 cups (340 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 2/3 cup (160 ml) ice water, plus up to 3 tbsp (45 ml) more as needed
Apple Filling
- 4 lb (1.8 kg) Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice (optional)
- 1/2 tsp kosher salt
- 2 tsp (10 ml) fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/4 cup (28 g) cornstarch
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
To Finish
- 1 large egg, beaten with 1 tbsp (15 ml) milk or cream
- 2 tbsp (24 g) turbinado sugar
- Flour for dusting the work surface
Step-by-Step Instructions
Step 1: Make the all-butter pie dough
In a large bowl, whisk flour, sugar, and salt. Toss in the cold butter to coat. Using a pastry blender or your fingers, cut the butter into the flour until pea-sized pieces remain with some larger hazelnut-sized bits for flakiness. Sprinkle in 2/3 cup ice water and toss with a fork until the dough just holds together when squeezed; add up to 3 tbsp more water, 1 tbsp at a time, if needed. Divide the dough 60/40 (larger piece for the bottom crust). Form each into a disc, wrap tightly, and refrigerate at least 1 hour.
Step 2: Macerate apples and concentrate the juices
Combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice (if using), salt, lemon juice, and zest in a large bowl. Toss well and let stand 30 minutes to draw out juices. Strain the juices into a small saucepan (leave apples in the bowl). Simmer the juices over medium heat, stirring, until thickened and syrupy and reduced to about 1/3 cup, 5–8 minutes. Pour the syrup back over the apples, toss, then sprinkle in the cornstarch and toss again until no dry spots remain.
Step 3: Roll and fit the bottom crust
On a lightly floured surface, roll the larger dough disc into a 14-inch round (about 1/8 inch thick). Ease it into a 9-inch deep-dish pie plate (about 2 inches deep), letting excess hang over the edge. Refrigerate 10–15 minutes to relax the dough.
Step 4: Roll and cut the lattice strips
Roll the remaining dough into a 13-inch round. Using a knife or pastry wheel, cut 10 strips about 3/4 inch wide. Transfer strips to a parchment-lined sheet pan and refrigerate 10 minutes. This helps the lattice stay neat.
Step 5: Fill and weave the lattice (start heating the oven)
Position a rack on the lower-middle level and place a rimmed baking sheet on it. Preheat the oven to 425°F (220°C). Mound the apples in the chilled shell, piling them high in the center. Dot with the 2 tbsp butter. Arrange 5 strips across the pie, then weave in the remaining 5 at a right angle to create a lattice. Trim excess dough, fold the bottom crust over the ends of the strips, and crimp decoratively.
Step 6: Egg wash, turbinado, and chill
Whisk the egg with milk or cream. Brush the lattice and edges lightly (avoid pooling). Generously sprinkle turbinado sugar over the top for crunch. Refrigerate the assembled pie 20 minutes while the oven and sheet finish preheating; a cold pie goes into a hot oven for best flake and a crisp bottom.
Step 7: Bake hot, then low and slow
Set the pie directly on the preheated baking sheet. Bake 25 minutes at 425°F (220°C), then reduce the oven to 375°F (190°C) and continue baking 40–50 minutes. If the edges brown too fast, shield with a foil ring. The pie is done when the crust is deeply golden and the filling bubbles thickly through the lattice for at least 5 seconds; the center of the filling should read about 205°F (96°C) if checked with an instant-read thermometer.
Step 8: Rest for clean slices
Transfer the pie to a wire rack and cool at least 4 hours so the juices set. Slice with a sharp serrated knife. Serve at room temperature or slightly warm.
Pro Tips
- Weigh for accuracy: 390 g flour and 340 g butter give consistent, flaky results.
- Keep it cold: Freeze butter cubes 10 minutes and chill dough and lattice strips so the butter stays solid until it hits the oven.
- Reduce those juices: Simmering the macerated apple juices concentrates flavor and prevents a gap under the lattice.
- Use a preheated baking sheet: It jump-starts bottom crust browning and helps avoid sogginess.
- Shield smartly: Apply a foil ring around 30 minutes in to protect the crimp while the center finishes baking.
Variations
- Mixed Apples: Use a blend of Granny Smith, Honeycrisp, and Pink Lady for layered tart-sweet flavor and varied texture.
- Maple-Cinnamon: Replace 1/4 cup (50 g) of the granulated sugar with 1/4 cup (60 ml) pure maple syrup; increase cornstarch by 1 tbsp.
- Cheddar Crust: For a savory twist, mix 1 cup (110 g) finely grated sharp cheddar into the flour before cutting in the butter.
Storage & Make-Ahead
Dough discs can be refrigerated up to 3 days or frozen up to 3 months (thaw in the fridge overnight). The assembled, unbaked pie can be refrigerated up to 1 day or frozen solid, wrapped well, for up to 2 months; bake from frozen at 425°F for 30 minutes, then 375°F until done (add 10–20 minutes). Baked pie keeps at room temperature, loosely covered, 1 day or refrigerated up to 4 days. Re-crisp slices at 325°F (165°C) for 10–15 minutes.
Nutrition (per serving)
Approximate for 1 of 10 slices: 590 calories; 29 g fat; 82 g carbohydrates; 5 g protein; 6 g fiber; 330 mg sodium.
