22h • Sweet Treats
The “Everyone Thinks I’m a Pie Wizard” Apple Pie
🍎 Listen. I am not saying I’m better than everyone… but when I bring this pie, people LOSE THEIR MINDS. 🤣
Important disclaimer: This is NOT my personal recipe. I did not invent it. I did not discover it in the woods. I did not pass it down for 7 generations.
BUT.
I did make it. Many times.
And I did get told over and over:
👉 “This is the best apple pie I’ve ever had.”
So now it’s my official go-to, make-people-fall-in-love-with-me pie.
If you want a pie that is:
✅ Not watery
✅ Not dry
✅ Not bland
✅ Not giving “sad cafeteria pie” energy
This is THE one.
🛒 Stuff You Need
1 double pie crust (homemade if you’re feeling productive, store-bought if you’re tired and emotionally fragile)
2¼ lbs apples (about 6–7 apples), peeled, cored, thinly sliced (about 7 cups)
Granny Smith is classic, or mix with Honeycrisp / Golden Delicious
1½ teaspoons cinnamon
8 tablespoons butter
3 tablespoons flour
¼ cup water
1 cup sugar
Egg wash:
1 egg
1 tablespoon water
👩🍳 How We Make the Magic Happen
1. Deal With the Crust
Make or unroll your pie crust.
Split into two discs.
Pretend you’re a Food Network contestant.
Preheat oven to 425°F (220°C).
2. The Secret Sauce (Literally)
This is what makes people think you’re a baking genius.
Melt the butter in a saucepan over medium heat.
Whisk in the flour. Cook for 1 minute.
Add water and sugar.
Let it simmer for about 3 minutes until slightly thickened.
Remove from heat and admire your life choices.
3. Apple Business
Peel, core, and slice apples about ¼ inch thick.
Throw them in a big bowl.
Add cinnamon. Toss them like you’re in a cooking montage.
Pour the warm sauce over them and mix until everything is coated and glossy and beautiful.
4. Assemble the Masterpiece
Roll out bottom crust to about 12 inches.
Put it in a 9-inch pie dish.
Add apple mixture, pile it a little higher in the middle like a pie mountain.
Roll out top crust to about 11 inches.
Either:
Do a lattice top if you’re feeling fancy and stable
Or lay it on whole and cut slits if you’re like me most days
Crimp the edges so it looks intentional.
5. Make It Pretty
Mix 1 egg + 1 tablespoon water
Brush the top. This is how we get that golden, bakery-level glow-up.
6. Bake It Like You Mean It
Bake at 425°F for 15 minutes.
Then reduce to 350°F (175°C) and bake another 45 minutes.
It’s done when:
The top is golden
The filling is bubbling like it’s excited to be here
⚠️ Pro tip: Put foil or a baking sheet under it unless you like cleaning your oven for fun.
7. The Hardest Part: WAIT
Let it cool for at least 1 hour before cutting.
If you cut it too soon, it’ll still taste amazing, but it will look like apple soup. Ask me how I know.
🥧 Final Review
This pie:
✔️ Makes people think you’re talented
✔️ Gets requested at holidays
✔️ Has probably earned me at least 60% of my personality
Again — not my recipe.
But it is my reputation.
If you make this, report back. If you don’t, I’ll assume you’re intimidated by my pie energy. 😌🍎🥧
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The “Everyone Thinks I’m a Pie Wizard” Apple Pie
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