always perfect apple pie

Name: Always Perfect Apple Pie
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 8 - tart apples (Granny Smith) cored, peeled, sliced; 2 - 9-10" pie crusts; 1/2 cup(s) unsalted butter; 3 tablespoon(s) all-purpose flour; 1/4 cup(s) water; 1/2 cup(s) white sugar; 1/2 cup(s) brown sugar, firmly packed; 1/2 tablespoon(s) vanilla extract; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg

(2 RATINGS)

876 Pinches 16 Photos

Brad Nichols

Pleasantville, NY

Updated on Sep 6, 2019

A must-have for every major holiday, this pie comes out perfectly every time... and it doesn't last long in my house either!

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Always Perfect Apple Pie ready to be sliced.

Blue Ribbon Recipe

Perfect is right! This apple pie is filled with delicious spiced apples with a caramel glaze. The glaze not only coats the apples, but it's also brushed on the crust turning it a beautiful golden brown when baked. Each bite of this pie is filled with caramelized apples and a flaky spiced crust. It's so delicious and perfect for fall or your holiday dessert table.

— The Test Kitchen

prep time 15 Min

cook time 1 Hr 10 Min

method Bake

yield 8 serving(s)

Ingredients

8 - tart apples (Granny Smith) cored, peeled, sliced
2 - 9-10" pie crusts
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
1/2 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg

How To Make always perfect apple pie

Step 1

Place 1 pie crust in the bottom of pie plate. Unroll second pie crust and cut into 'strips' of pastry.

Step 2

Melt butter in large saucepan over medium heat.
Step 3

Add flour and stir together until smooth.
Step 4

Add white and brown sugar, water, vanilla, cinnamon, and nutmeg.
Step 5

Stir together until smooth, simmer for 3-4 mins.
Step 6

Add apples and toss to coat.
Step 7

Add coated apples to pie plate; reserve some remaining liquid.
Step 8

Lay pastry strips over apples in a criss-crossing pattern and press ends to the top edge of bottom pastry. Use the longest pieces for the middle of the pie, and the shorter pieces towards the outside, leaving about 1 inch in between rows.
Step 9

Crimp the edges closed.
Step 10

Lightly brush the top of pastry lattice with some remaining sugar syrup mixture.
Step 11

Drizzle any remaining mixture over the pie allowing it to run down into the apples through the pastry lattice.
Step 12

Bake at 425 for 15 minutes.
Step 13

Reduce heat to 350 and bake for another 40 mins.
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