Smothered Apple Pie
This smothered apple pie is a family favorite, featuring tender, spiced apples under a flaky, buttery lattice crust. A rich sauce is poured over the top, soaking into the fruit for extra flavor and juiciness. Serve it warm with a scoop of vanilla ice cream for a dessert that disappears fast!
Equipment
- 9-inch pie pan
- Pie dough See the Pie Crust recipe on my blog!
- Rolling Pin
- Knife and cutting board (for peeling and slicing fruit)
- Medium saucepan
- Measuring cups and spoons
- Spoon or spatula (for stirring the sauce)
- Pastry brush (for brushing sauce on lattice top)
- Oven Mitts
- Vegetable peeler (for peeling apples or other fruits)
- Pizza Cutter (for cutting lattice strips)
- Baking sheet to go under the pie dish during baking
Ingredients
- 6 Large Apples of your choice peeled, cored, and thinly sliced
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
Sauce
- ¾ cup Salted Butter
- 4 tablespoon All-Purpose Flour
- ⅓ cup Sugar
- ⅔ cup Brown Sugar packed
- ⅓ cup Water
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
Instructions
- Gather your ingredients. Preheat the oven to 425 degrees F. Peel, core, and thinly slice the apples. Put them into a large bowl and toss with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg until coated. Set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes until fragrant. Add the sugars, water, salt, cinnamon, and nutmeg. Bring the mixture to a gentle boil, then reduce heat and simmer for 3 to 5 minutes, stirring occasionally. Stir in the vanilla and remove from heat.
- Press one portion of your pie dough into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining dough so it overhangs the pie by about ½ inch. Cut it into eight 1-inch strips for the lattice top.
- Place the sliced apples into the bottom crust, forming a slight mound. Lay four strips vertically across the apples, evenly spaced. Weave the remaining strips to form a lattice top using the folding method described in your original recipe. Fold, trim, and pinch edges to secure.
- Slowly pour the spiced sugar-butter sauce over the lattice, letting it seep into the apples. Brush some of the sauce onto the lattice but avoid letting it run off the sides. PRO TIP: I like to have a baking sheet under the pie dish in case I have any run down during cooking - no one likes stuff burned at the bottom of the oven!
- Bake at 425 degrees F for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 35 to 45 minutes, or until apples are tender and the crust is golden brown. Allow the pie to cool slightly before slicing. Serve warm, ideally with a scoop of vanilla ice cream!
