ingredients

6 cups of thinly sliced, peeled apples (a mix of granny smith and honeycrisp works well)

3/4 cup granulated sugar

1/4 cup brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1 store-bought pie base 9 inch (unbaked)

1 store-bought pastry sheet (for lattice top)

For the cinnamon syrup:

1 cup water

1 cup granulated sugar

2 cinnamon sticks

For serving:

Vanilla ice cream

equipment

Mixing bowls

9-inch pie dish

Knife

Baking sheet

Small saucepan

Whisk

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Instructions
Step 1
Make the cinnamon syrup: In a small saucepan, combine water, granulated sugar, and cinnamon sticks.
Step 2
Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Step 3
Reduce heat and let it simmer for 10-15 minutes or until it thickens into a syrup-like consistency. Remove from heat, discard the cinnamon sticks, and set aside to cool.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Make the apple filling: In a large mixing bowl, combine thinly sliced apples, granulated sugar, brown sugar, flour, ground cinnamon, ground nutmeg, and lemon juice. Toss until the apples are evenly coated.
Step 6
Assemble the pie: Place the unbaked pie base in a pie dish or tin. Pour the prepared apple filling into the pie base, spreading it out evenly.
Step 7
To create a lattice pattern on top of the apple filling. Roll out the store-bought pastry sheet on a lightly floured surface. Cut it into ½ inch strips and weave them into a lattice pattern on top of the apple filling.
Step 8
Brush the lattice top with some of the cooled cinnamon syrup for extra flavor and shine.
Step 9
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Step 10
Allow the pie to cool for at least 2 hours before slicing.
Step 11
Serve the apple pie slices drizzled with the cinnamon syrup and a scoop of vanilla ice cream on the side.