This dish came to me through a friend of a friend. Making it is quite simple, and you can add any of your preferred meats and/or vegetables to create it just how you like it.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 6 tablespoons unsalted butter
- ¼ cup water
- ¼ teaspoon cinnamon
- 1 pinch salt
- 1 pastry for double-crust pie (see footnote for recipe link)
- 5 apples – peeled, cored and sliced
Instructions
- Gather all ingredients.
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- Preheat the oven to 425 degrees F (220 degrees C).
- Combine white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat, and set aside.
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- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
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- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel.
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- Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
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- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
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- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
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- Get the recipe for Chef John’s Easy Homemade Pie Crust.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 142 mg |
| Sugars | 35 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this several times now, and this recipe is great! As with many others, I will say that coating the apples with flour to thicken the sauce is a good idea (I used 1tbsp flour + 1 tbsp cornstarch). I also added 1 tbsp of cognac and 1 tsp baking soda to the caramel sauce before pouring over the apples. Delicious!
I’ve made this a few times now. It’s my go-to to one-up the usual apple pie at a gathering. I add half the amount of water when boiling the sugar so it’s not so watery and I lattice the top so steam can escape. It’s super easy to use frozen pie crusts (not everyone has the time or the desire to make that from scratch.)
I’ve made it twice and both times it came out really well. The caramel is just delicious.
I made this for the county fair and got second place! Probably could have gotten first place if my crust was perfect.
Have been making this for years, thanks Chef John !
everyone loved it. I didn’t make any changes
I made this on the weekend, exactly as instructed. Other reviews suggested that the pie had a ‘soupy’ consistency, so I was a bit worried when I forgot to coat the apple slices in flour, as was suggested in some of the reviews. I made the pie late in the morning and we had it in the evening. The caramel soaked in perfectly and there was no ‘soupy’ problem. I think it has to really cool for several hours in order to avoid excess liquid. I’ll definitely make this again.
This pie comes out stunningly perfect every time. I do follow Chef John’s instruction to toss the apples with a couple of Tbl’s of flour so that the cooked filling is a little more “saucy” rather than runny. It’s so good and SO EASY!!!
Did it over Christmas doing it again today I like the thicker sauce so wet the apples and and tossed in a colander with some flour.
My husband made this for a Christmas gathering. Not only was it so easy to make, it was delightfully delicious!! Thanks for the recipe!!!
I have made this many, many times. yes it is soupy but people don’t seem to mind. I did roll my apples in corn flour , this helps some. People love the sugar crust.
This pie is so incredibly yummy you’d never guess how simple the ingredients & process are! Everyone I’ve served it to has totally loved it & I’m frequently asked for the recipe. Do I dare share, Chef John, my go-to, my secret ace up my sleeve for all things exceptionally delicious???
It was really good. I pre cooked the apple’s so it wouldn’t be watery but I don’t think enough. It was still a little watery. I think I will try using corn starch next time to avoid it
This pie tasted great. I read all the reviews first. I made the syrup and thickened it as suggested in the reviews. Still ended up soupy and the crust didn’t look cooked even thou it was. Next time, I will add the caramel BEFORE the lattice top, People loved it, even though it didn’t cut well and looked soupy.
This is amazing. I added three tablespoons of flour to the sugar mixture . It came out perfect.
Not impressed with how the recipe communicates the technique. As written the recipe is not fool proof. Even after reading the comments here and taking the added precaution of letting the glaze cool completely, the glaze still ended up partially dissolving the lattice. My dough was pretty cool too. Moreover, the glaze (at room temp) was pretty thick, resulting in a lot of glaze just piling up on TOP of the lattice. And when I tried to “nudge” it down through the lattice and into the pie, the process ended up smearing some of the pie dough. While still edible, the pie looks very sad. So basically, I think the recipe (as written) is trying to seem a little too effortless when in reality a few extra–and simple–steps would make it more foolproof. The additions I would try next time: 1) Combine the syrup and apples in a bowl before filling the pie. 2) After pie is filled and the lattice is in place, add a tiny bit of water (1-2T?) to the bowl that the apples/syrup were in to make a thin “glaze” out of what was left in the bowl. Bush this gently over the lattice stipes right before pie goes into the oven
This is absolutely the best apple pie recipe I have ever made! I used Johnathan Apples from Edward Gay Family Farm in Arkansas, that are the best for apple pie, in my opinion. Sweet and tart, the flavor is perfection! I only added a tad of nutmeg and extra cinnamon, love everything spiced up! Thank you Chef John, Thanksgiving will have the perfect ending to a perfectly wonderful day!
I have made this recipe a couple times. Every time people love it and it doesn’t last long at all. It is easy and delicious. A perfect apple pie recipe.
I usually don’t like apple pies but this one is so delicious and it’s the only one I’ll eat. I use 2 different kind of apples (Granny Smith & Honeycrisp). I also make extra Carmel sauce, using more cinnamon. Getting to be my assignment to make this pie every year for Thanksgiving/Christmas. Last year my 6 yr old granddaughter helped me make it. While carving pumpkins on Halloween, my granddaughter (now 7) asked if we were going make the pie this year? I said yes and she said good, we’re making it as a family tradition. ❤️❤️❤️
I make this pie every year around the holidays, people keep asking me to make it! It very good! I think the key is to get the right kind of apples, golden delicious are my go to so they aren’t too soft and mushy after baking.
I have made this apple pie several times. and it has been a wild success each time. I also use Chef John’s Easy Homemade Pie Crust recipe, which also has been a success.