1-Getting started with this apple pie recipe is all about fun and simplicity, and you’ll love how it turns out every time. First, prepare the pie crust and chill it in the refrigerator to keep it flaky. Preheat your oven to 425°F with a rack in the center for even baking.

2-Next, melt 8 tablespoons of unsalted butter in a medium saucepan over medium heat, then whisk in 3 tablespoons of all-purpose flour. Cook this for 1 minute while whisking constantly to avoid lumps. Add 1/4 cup water and 1 cup granulated sugar, bring it to a boil, and simmer for 3 minutes while whisking frequently before removing from heat.

3-Now, peel, core, and slice the 2 1/4 lbs of Granny Smith apples about 1/4 inch thick that’s roughly 7 cups. Place them in a large bowl, sprinkle with 1 1/2 teaspoons ground cinnamon, and toss to coat evenly. Pour the butter-sugar mixture over the apples and stir until everything is well combined.

4-Roll out one disk of pie crust to a 12-inch circle and fit it into a pie plate. Add the apple mixture, mounding it in the center and keeping it away from the edges. Roll out the second disk to an 11-inch circle, cut it into 10 strips, and weave them into a lattice pattern over the filling.

5-Crimp the edges to seal everything in place, then brush the top with the egg wash made from 1 egg and 1 tablespoon water. Bake at 425°F for 15 minutes, then lower the heat to 350°F and bake for another 45 minutes until the filling bubbles through the crust. Let the pie rest at room temperature for 1 hour before serving to set properly.