Apple Pie

Ingredients

• 8 small Granny Smith Apples (About 2 pounds, peeled, cored, and thinly sliced to ¼-inch thickness. Adjust based on pie dish size.)
• 1/2 cup Unsalted Butter (1 stick (4 ounces or 113g), divided. Use high-quality butter for best flavor. Can use salted, reduce salt elsewhere.)
• 3 tablespoons All-Purpose Flour (For thickening the filling and creating initial roux.. Can substitute with tapioca starch for a gluten-free option.)
• 1/2 cup Granulated White Sugar (Adds sweetness. Adjust to taste depending on the tartness of apples. Can use more or less based on preference.)
• 1/2 cup Packed Brown Sugar (Light or dark brown sugar, for a caramel flavor. Pack lightly when measuring. Dark brown sugar adds more molasses flavor.)
• 1/4 cup Water (Helps create the sauce. Use filtered water for best results. Can substitute for apple juice or cider for enhanced flavor.)
• 1 (9-inch) Double-Crust Pie Pastry (Store-bought or homemade (about 16 ounces total). If homemade, chill for at least 30 minutes before using. Ensure it fits a 9-inch pie pan.)

Instructions

1. Preheat oven to 425 degrees F (220 degrees C). Place rack in the center of the oven.
2. Prepare Apples: Peel, core, and thinly slice the apples. A mandoline can be used for even slicing; use caution.
3. Make Caramel Filling: In a medium saucepan over medium heat, melt the butter.
4. Add the flour to the melted butter, stirring constantly with a whisk until a smooth paste forms. Cook for 1-2 minutes until fragrant; this creates a roux base for your caramel.
5. Add the white sugar, brown sugar, and water to the saucepan. Stir continuously to combine until the sugars have dissolved completely into the butter-flour mixture.
6. Bring the mixture to a boil, stirring constantly to prevent sticking. It should bubble gently.
7. Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until the mixture thickens into a caramel-like consistency. Remove from heat and let cool slightly while prepping the crust.
8. Prepare Bottom Crust: Place one pie pastry into a 9-inch pie pan. Press it gently to fit the pan’s shape, ensuring a snug fit along the bottom and sides.
9. Crimp the edges decoratively, using your fingers or a fork, for a visually appealing crust. This also helps seal the pie.
10. Dock the bottom of the crust with a fork to prevent it from puffing up unevenly during baking. This allows steam to escape.
11. Add Apple Filling: Arrange the sliced apples in the bottom crust, mounding slightly in the center because they will cook down significantly during baking process. Distribute apples evenly to ensure each slice receives ample caramel sauce.
12. Create Lattice Crust: Roll out the remaining pie pastry on a lightly floured surface until it's approximately 1/8-inch thick and large enough to create your lattice strips. Proper thickness prevents dough from being too soggy or thick.
13. Cut the rolled pastry into eight 1-inch wide strips using a sharp knife or pizza cutter. For a decorative touch, use a pastry wheel to create a rippled edge on each lattice strip.
14. Lay four pastry strips vertically over apples, evenly spaced. Use longer strips in the center and slightly shorter strips on the edges for a balanced look.
15. Fold back the first and third strips halfway, then lay another strip horizontally over the exposed second and fourth strips. Then, unfold the first and third strips back to their original positions. This creates woven effect.
16. Fold back the second and fourth vertical strips. Repeat weaving process. Secure the horizontal strips. Unfold the second and fourth strips back into their original positions. Continue this pattern.
17. Trim any excess dough at the edges with a sharp knife or kitchen shears. Then, pinch the edges to seal the lattice to the bottom crust securely, containing juices.
18. Pour Caramel Over Lattice: Slowly and gently pour the sugar-butter mixture evenly all over the lattice crust. Take care to allow sauce seep through opening filling. Applying gently prevents disrupting
19. Bake: Bake in the preheated oven for 15 minutes at 425 degrees F (220 degrees C). This intital high heat helps set crust quickly.
20. Reduce Temperature: Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake for 35-45 minutes until apples are soft and the crust is golden brown and flaky. Check crust periodically.
21. Cool: Remove from oven and place on a wire rack to cool thoroughly before slicing and serving. Cooling pie helps filling to
22. Serve: Best served warm in slices with vanilla ice cream.