This lattice apple pie recipe is the pie I bake every single fall when I want dessert to actually look like I tried, without spending my whole afternoon in the kitchen.
A buttery homemade crust, a mountain of spiced apples, and a woven top that turns golden and glossy in the oven. It’s a classic for a reason.
If you’ve ever felt intimidated by weaving a lattice crust, I promise it’s easier than it looks once you see the strips laid out in front of you.
I first started making this after falling in love with my French Apple Pie Recipe, and wanted a version with the classic American woven top.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Chill Time | 1 hour |
| Cook Time | 55 minutes |
| Total Time | 2 hours 40 minutes |
| Servings | 8 slices |
| Difficulty Level | Medium |
Why You’ll Love This Lattice Apple Pie Recipe
This pie gives you everything you want from a classic apple pie, plus a stunning top crust that makes it feel special enough for a holiday table.
The filling stays juicy but never runny, thanks to a simple cornstarch trick that keeps every slice clean.
It’s also a lot more forgiving than it looks. If your lattice strips aren’t perfectly even, the pie still bakes up gorgeous.
Another favorite: Dutch Apple Pie Recipe
- Classic flavor that everyone recognizes and loves, from kids to grandparents
- A gorgeous woven crust that makes the pie look bakery-made
- Thickened filling that slices cleanly instead of pooling on the plate
- Make-ahead friendly, since both the dough and the filling can be prepped in advance
- Freezer-friendly, so you can bake one now and save one for later
Ingredients
You’ll need ingredients for three components here: the crust, the spiced apple filling, and the egg wash that gives the lattice its shine.
I stick with a simple all-butter dough for this one, the same style I use in my Butter Pie Crust Recipe, since butter gives the flakiest results and the best flavor.
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, very cold and cubed
- 6 to 8 tablespoons ice water
- 1 tablespoon apple cider vinegar
For the Filling
- 7 cups Granny Smith and Honeycrisp apples, peeled, cored, and thinly sliced (about 3 pounds)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash and Topping
- 1 large egg
- 1 tablespoon water or heavy cream
- 1 tablespoon turbinado sugar, for sprinkling
Kitchen Equipment Needed
None of this equipment is complicated, but a few good tools genuinely make weaving a lattice crust easier and less stressful.
If you want more detail on getting that crust extra flaky, my Flaky Pie Crust Recipe walks through the technique step by step.
- 9 inch pie plate
- Rolling pin
- Pastry cutter or food processor
- Fluted pastry wheel or a sharp knife
- Pastry brush
- Pie crust shield
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
None of them are required, but they make the process smoother and the results more consistent.
1. USA Pan Nonstick Pie Pan
I switched to a metal pie pan a few years ago and never looked back.
It conducts heat more evenly than glass or ceramic, which means a crisper, more evenly browned bottom crust every time.
2. OXO Good Grips Pastry Blender
Cutting cold butter into flour by hand can turn into a mess fast, especially in a warm kitchen.
This pastry blender cuts through butter quickly and keeps everything cold, which is the whole secret to a flaky crust.
3. Adjustable Pie Crust Shield
Lattice edges brown fast, and a shield stops them from burning before the filling is fully cooked.
I use mine on almost every double crust pie I bake, not just this one.
4. Fluted Pastry Wheel Cutter
A fluted wheel makes cutting your lattice strips faster and gives you clean, decorative edges without dragging or tearing the dough.
It also makes weaving noticeably easier than trying to work with strips cut by hand.
5. Digital Kitchen Scale
Weighing your flour instead of scooping it gives you a far more consistent dough from batch to batch.
It’s a small habit change that makes a real difference in how the crust turns out.
My Deep Dish Apple Pie Recipe uses a similar approach if you’d rather go for extra height and a thicker filling instead of the classic lattice look.
See my Deep Dish Apple Pie Recipe for that version.
Step-by-Step Instructions: How to Make Lattice Apple Pie
1. Make the Pie Dough
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt until evenly combined.
- Add the very cold, cubed unsalted butter to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Do not overwork it, since those small butter pieces are what create flaky layers.
- Stir the apple cider vinegar into the ice water, then drizzle it over the flour mixture one tablespoon at a time, tossing gently with a fork after each addition.
- Stop adding water once the dough starts to clump together when you squeeze a bit in your hand. You may not need all of the water.
- Turn the dough out onto a lightly floured surface and divide it into two equal portions.
- Shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
2. Prepare the Apple Filling
- Peel, core, and thinly slice the Granny Smith and Honeycrisp apples into uniform pieces so they cook evenly.
- Place the sliced apples in a large mixing bowl.
- Add the granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, and fine sea salt.
- Drizzle in the fresh lemon juice.
- Toss everything together with your hands or a large spoon until the apples are evenly coated in the sugar and spice mixture.
- Let the apple mixture sit at room temperature for 15 to 20 minutes so the juices start to release. This helps the filling thicken properly in the oven.
3. Roll Out the Bottom Crust
- Remove one disc of chilled dough from the refrigerator and let it sit at room temperature for 5 minutes so it’s easier to roll.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and roughly 1/8 inch thick.
- Carefully transfer the dough to your 9 inch pie plate by rolling it loosely around your rolling pin, then unrolling it over the dish.
- Gently press the dough into the bottom and sides of the pie plate, being careful not to stretch it.
- Trim the excess dough, leaving about a 1/2 inch overhang around the edge.
- Place the crust-lined pie plate in the refrigerator while you prepare the lattice strips.
4. Roll Out and Cut the Lattice Strips
- Preheat your oven to 425°F and place a rimmed baking sheet on the lower oven rack to catch any drips.
- Roll out the second disc of chilled dough into a circle about 12 inches in diameter.
- Using a fluted pastry wheel or a sharp knife, cut the dough into 10 to 12 strips, each about 3/4 inch wide.
- Lay the strips flat on a piece of parchment paper and chill them in the refrigerator for 10 minutes if they’ve become soft.
5. Fill the Pie
- Give the apple mixture one more stir, then pour it into the chilled bottom crust, mounding the apples slightly in the center.
- Scatter the small pieces of unsalted butter evenly over the top of the apple filling.
6. Weave the Lattice Top
- Lay half of the dough strips evenly spaced across the top of the pie in one direction.
- Fold back every other strip halfway, then lay one perpendicular strip across the unfolded strips.
- Unfold the folded strips back over the new strip.
- Fold back the alternating strips, add the next perpendicular strip, and repeat this weaving pattern until the entire top is covered in a woven lattice design.
- Trim any excess dough from the ends of the strips so they’re roughly even with the bottom crust overhang.
7. Seal, Crimp, and Add the Egg Wash
- Fold the overhanging bottom crust up and over the ends of the lattice strips, pressing gently to seal them together.
- Crimp the edge decoratively using your fingers or the tines of a fork.
- In a small bowl, whisk together the egg and water or heavy cream to make the egg wash.
- Brush the egg wash evenly over the lattice top and the crimped edge.
- Sprinkle the turbinado sugar over the entire top crust.
- Refrigerate the assembled pie for 15 to 20 minutes before baking to help the crust hold its shape.
8. Bake the Pie
- Place the pie on the preheated baking sheet in the oven and bake at 425°F for 20 minutes.
- Reduce the oven temperature to 350°F and continue baking for 35 to 40 minutes, or until the crust is deep golden brown and the filling is bubbling in the center.
- If the edges start to brown too quickly, cover them with a pie crust shield or strips of foil.
- Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before slicing. This resting time allows the filling to fully set.
If you want to see how the lattice weaving looks step by step with photos, my Lattice Pie Crust Recipe has a full visual breakdown of the technique.
Tips for The Best Lattice Apple Pie
A few small details make a big difference between an average apple pie and a great one.
Keeping your ingredients cold and giving the pie time to rest are the two biggest factors in how it turns out.
- Keep your butter and water ice cold throughout the entire dough-making process for the flakiest crust
- Use a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor balance
- Slice your apples uniformly so they cook at the same rate
- Do not skip the resting time after baking, or the filling will run when you slice into it
- Chill the assembled pie briefly before baking so the lattice holds its shape in the oven
- Use a similar technique to what I use in my Apple Pie with Cinnamon Crust Recipe if you want an extra layer of spiced flavor baked right into the dough
Serving Suggestions
This pie is delicious warm, at room temperature, or even chilled the next day. A scoop of vanilla ice cream melting into a warm slice is hard to beat.
For a cozy fall spread, try serving it with: Spiced Apple Cider
- A scoop of vanilla bean ice cream
- A dollop of freshly whipped cream
- A drizzle of warm caramel sauce
- A side of sharp cheddar cheese, for a classic New England style pairing
- A warm mug of coffee or spiced cider alongside dessert
Variations of Lattice Apple Pie
Once you’re comfortable with the base recipe, it’s easy to switch things up depending on the season or what you have on hand.
- Swap in pears for half of the apples for a softer, floral flavor
- Add a handful of fresh or frozen cranberries for a tart pop of color, similar to my Cranberry Apple Crumb Pie Recipe
- Stir in a tablespoon of bourbon or dark rum for a deeper, boozy flavor
- Use a mix of maple syrup and brown sugar instead of granulated sugar for a more caramel-like taste
- Add a few tablespoons of chopped candied ginger for a warm, spicy kick
Storage and Reheating
This pie stores well, which makes it a great make-ahead dessert for gatherings. Just be sure it’s fully cooled before you cover it.
- Store the pie covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer storage
- Reheat individual slices in a 300°F oven for 10 to 15 minutes, or in the microwave for 20 to 30 seconds
- Freeze the baked pie tightly wrapped in plastic and foil for up to 3 months
- Thaw a frozen pie overnight in the refrigerator before reheating
- For more make-ahead dessert ideas, take a look at my Apple Cobbler Recipe
Nutritional Facts
These values are estimated per slice, based on a pie cut into 8 servings. Actual values will vary depending on the exact apples and portion sizes used.
- Calories: approximately 380 per slice
- Total Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 54g
- Sugars: 28g
- Fiber: 3g
- Protein: 3g
- Sodium: 210mg
If you’re tracking a lighter breakfast option that still gives you those same apple pie flavors, my Apple Pie Overnight Oats Recipe is worth a try.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients do carry some genuine nutritional upside.
Apples in particular bring more to the table than most people realize.
- Apples are a good source of dietary fiber, which supports healthy digestion
- Apples contain vitamin C and antioxidants that support immune health
- Cinnamon has natural anti-inflammatory properties and may help support stable blood sugar levels
- Lemon juice adds vitamin C and helps brighten the overall flavor of the filling
- Butter, in moderation, provides fat-soluble vitamins like vitamin A
For another way to enjoy apples in a slightly better-for-you format, check out my Apple Pie Bread Recipe.
FAQs About Lattice Apple Pie
1. Can I use store-bought pie crust instead of making it from scratch?
Yes, store-bought pie crust works perfectly fine here if you’re short on time.
Just make sure to buy two crusts, since this recipe needs a full double crust for the bottom and the lattice top.
2. Why is my apple pie filling runny?
Runny filling usually means the pie was sliced before it had time to cool and set.
Letting the pie rest for at least 3 hours after baking gives the cornstarch time to fully thicken the juices.
3. What are the best apples to use for this pie?
A mix of Granny Smith and Honeycrisp apples gives you the best balance of tart and sweet flavor.
Granny Smith apples also hold their shape well during baking, so the filling doesn’t turn to mush.
4. Do I need to blind bake the bottom crust?
No, this recipe does not require blind baking the bottom crust.
The two-stage baking temperature, starting hot and then lowering, is enough to fully cook the bottom crust.
5. Can I make this pie ahead of time?
Absolutely, both the dough and the apple filling can be made up to 2 days in advance and stored separately in the refrigerator.
You can also freeze the fully assembled, unbaked pie for up to 3 months and bake it straight from frozen, adding extra time as needed.
If you’d rather skip working with plain water in your dough next time, my Vodka Pie Crust Recipe uses vodka instead for an even flakier result.
Lattice Apple Pie
Ingredients
- 2.5 cups all-purpose flour 312g
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter 226g, very cold and cubed
- 6-8 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 7 cups apples about 3 lbs, Granny Smith and Honeycrisp mix, peeled, cored, and thinly sliced
- 0.75 cup granulated sugar 150g
- 0.25 cup light brown sugar 55g, packed
- 3 tablespoons cornstarch
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon fine sea salt
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg
- 1 tablespoon water or heavy cream
- 1 tablespoon turbinado sugar for sprinkling
- vanilla ice cream for serving, optional
- whipped cream for serving, optional
- caramel sauce for serving, optional
Equipment
- 9-inch pie plate Metal conducts heat best for a crisp bottom crust
- Rolling Pin
- Pastry cutter or food processor
- Fluted pastry wheel or sharp knife A fluted wheel gives clean, decorative edges
- Pastry brush
- Pie crust shield Optional, but prevents edges from over-browning
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Rimmed baking sheet Placed on lower oven rack to catch drips
- Digital kitchen scale Optional but recommended for consistent results
Method
- Whisk flour, sugar, and salt together in a large bowl. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs with pea-sized bits of butter remaining. Do not overwork.
- Stir vinegar into ice water, then drizzle over flour mixture one tablespoon at a time, tossing with a fork. Add just until dough clumps together when squeezed.
- Divide dough in half, shape each into a flat disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Peel, core, and slice apples uniformly. Place in a large bowl with sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Toss until well coated. Let sit at room temperature for 15-20 minutes.
- Roll one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie plate, press gently into bottom and sides without stretching. Trim excess to a 1/2-inch overhang. Chill while preparing lattice.
- Preheat oven to 425°F with a baking sheet on the lower rack. Roll second dough disc to 12 inches. Cut into 10-12 strips, each about 3/4-inch wide, using a fluted pastry wheel or knife. Chill strips on parchment for 10 minutes if soft.
- Stir apple mixture and pour into chilled bottom crust, mounding slightly in center. Dot with pieces of butter.
- Lay half the strips evenly across the pie in one direction. Fold back every other strip, lay a perpendicular strip across, then unfold. Repeat, alternating folded strips, to weave the lattice across the entire top.
- Trim excess lattice strips even with bottom crust overhang. Fold bottom crust up and over the lattice ends, pressing to seal. Crimp the edge decoratively.
- Whisk egg with water or cream. Brush egg wash over the lattice and crimped edge. Sprinkle with turbinado sugar. Refrigerate assembled pie for 15-20 minutes.
- Place pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce temperature to 350°F and bake for 35-40 minutes more, until crust is golden and filling is bubbling in the center. Cover edges with a pie shield if browning too quickly.
- Cool on a wire rack for at least 3 hours before slicing to allow the filling to set. Serve warm, at room temperature, or chilled with ice cream or whipped cream.
Nutrition
Notes
- Keep butter and water ice cold throughout the dough-making process for the flakiest crust. If the dough warms up, chill it again before rolling.
- A mix of Granny Smith and Honeycrisp apples provides the best balance of tart and sweet flavor, and holds its shape well during baking.
- Slice apples uniformly so they cook at the same rate.
- Do not skip the 3-hour resting time after baking, or the filling will be runny when sliced.
- Chilling the assembled pie briefly before baking helps the lattice hold its shape in the oven.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat individual slices in a 300°F oven for 10-15 minutes, or microwave for 20-30 seconds.
- Freeze the fully assembled, unbaked pie for up to 3 months and bake straight from frozen, adding extra time as needed.
- Swap in pears for half the apples, or add a handful of cranberries for a tart flavor variation.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This lattice apple pie recipe is one I keep coming back to every fall, and I think it will earn a permanent spot on your table too.
It looks impressive, but every step is genuinely manageable once you break it down.
Give it a try this weekend, and let me know in the comments how your lattice turned out.
Recommended:
- Caramel Apple Crisp Recipe
- Thanksgiving Recipes
- Quick and Easy Thanksgiving Desserts
- Pumpkin Pie Recipe From Scratch
- Air Fryer Apple Chips
