A classic style apple pie that’s hard to beat made with a buttery crusty flaky crust. This recipe uses two types of apples, the green granny smith apples for their tartness and softness plus the yellow jonathans which are sweeter and juicier. A few subtle spices are used including star anise, clove and cinnamon. I find that too many recipes are overpowered with spice. This is a perfect balance to enhance the apple flavour and not over power it. By creating the lattice work, the steam evaporates giving you a firmer filling and crustier crust that’s not soggy. Great for thanksgiving, Christmas or simply anytime!
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