Classic Homemade Apple Pie with Lattice Crust

Place a medium saucepan over medium heat and melt 8 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and let simmer for 1 minute while whisking constantly. Whisk in 0.25 cup water and 1 cup granulated sugar, bring to a boil, then reduce heat and simmer for 3 minutes until thickened into a light caramel consistency. Remove from heat and set aside to cool slightly.

Peel 7 Granny Smith apples with a paring knife. Cut each apple in half and core them using a melon baller or apple corer. Thinly slice the cored apple halves so you have approximately 7 cups of thinly sliced apples.

Transfer the sliced apples to a large mixing bowl. Sprinkle 1.5 tsp ground cinnamon over the apples and toss to evenly coat. Pour all of the warm caramel sauce from the saucepan over the apples and stir thoroughly until every slice is glossy and evenly coated.

Dust the work surface generously with 2 tbsp all-purpose flour. Place the first disc of chilled pie dough on the surface and roll it out from the center into a 12-inch diameter circle. Loosen the dough with a pastry scraper, gently roll it onto the rolling pin, and unroll into a 9-inch pie dish. Gently press the dough into the bottom and sides without stretching, leaving overhang.

Pour the prepared apple mixture and all accumulated juices into the lined pie dish, mounding the apples slightly higher in the center. Keep the outer dough rim clean of sauce.

Dust the surface with 1 tbsp flour and roll out the second chilled dough disc into an 11-inch circle. Using a pizza cutter, cut into 10 even strips. Lay 5 parallel strips horizontally across the pie filling with longer strips in the center. Fold back alternating strips (2nd and 4th), place a vertical strip down the center, and unfold. Repeat with remaining vertical strips on both sides to weave a full lattice. Tuck overhang under the bottom crust rim and crimp with fingers to flute the edges.

In a small cup, beat together 1 egg and 1 tbsp water. Brush the egg wash generously over the entire top lattice surface and crimped crust edges.

Transfer the pie to the center rack of a preheated oven and bake at 425°F (220°C) for 15 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, until the crust turns deep golden brown and the apple filling bubbles through the lattice openings. Remove carefully from the oven using oven mitts.

Let the baked apple pie rest at room temperature for at least 1 hour until barely warm, allowing the thickened apple juices to set. Slice into wedges and serve.