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Lattice Apple Pie Recipe

Lattice Apple Pie

iamwinfred
This classic lattice apple pie features a buttery homemade crust, a perfectly spiced apple filling, and a beautiful woven top that turns golden and glossy in the oven. The filling stays juicy but never runny, and the lattice weaving is much easier than it looks. A showstopper dessert that actually doesn't require spending your whole afternoon in the kitchen.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

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

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

For the Filling

  • 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

For the Egg Wash and Topping

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 54gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 3gSugar: 28gVitamin A: 8IUVitamin C: 4mgCalcium: 2mgIron: 6mg
Keyword apple pie, fall dessert, lattice crust, Thanksgiving pie
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