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Apple Pie with Lattice Crust

Apple Pie with Lattice Crust
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A timeless classic dessert featuring a flaky, buttery crust with a tender cinnamon-kissed apple filling, topped with a beautifully woven lattice crust. This apple pie balances sweet and tart flavors, making it perfect for holidays or cozy everyday treats.

Ingredients

Scale

For the Pie Dough

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1/4 to 1/2 cup ice water

For the Apple Filling

  • 6 cups mixed apples (Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp all-purpose flour (for thickening)

For the Topping

  • 1 egg, beaten (for egg wash)
  • 1 tbsp granulated sugar (for sprinkling)

Optional Spices and Variations

  • Pinch of ground cloves or allspice (optional)
  • Toasted pecans or walnuts (optional)
  • Substitute all-purpose flour with gluten-free blend (for gluten-free)
  • Use coconut oil or vegan butter and a plant-based milk glaze instead of egg wash (for vegan)
  • Sliced peaches (optional for a peach apple twist)

Instructions

  1. Prepare the Pie Dough: Combine cold, cubed unsalted butter with all-purpose flour and salt in a food processor or bowl. Pulse or mix until pea-sized crumbs form. Gradually add ice water, mixing just until the dough comes together. Divide into two disks, wrap in plastic, and chill for at least one hour.
  2. Make the Apple Filling: Peel, core, and thinly slice the apples. Toss them with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour in a large bowl. Let the mixture sit while you roll out the dough to allow flavors to meld.
  3. Roll Out the Dough: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle for the bottom crust. Transfer carefully to a 9-inch pie dish and trim edges slightly, leaving room for the lattice top.
  4. Add the Filling: Pour the apple mixture evenly over the bottom crust and spread gently with a spoon for an even layer.
  5. Create the Lattice Top Crust: Roll out the second dough disk and cut into 3/4-inch wide strips. Lay half the strips vertically over the filling, then weave the remaining strips horizontally, lifting and folding to create a beautiful lattice pattern.
  6. Seal and Egg Wash: Trim and crimp the edges to seal the pie. Brush the lattice top with beaten egg and sprinkle with a little sugar for a golden, glossy finish with extra sparkle and crunch.
  7. Bake to Perfection: Preheat oven to 375°F (190°C). Bake the pie for 50–60 minutes, covering the edges with foil after 30 minutes to prevent over-browning. The pie is done when the crust is golden and the filling is bubbly.

Notes

  • Chill the dough well to create flakier layers and to prevent shrinkage during baking.
  • Slice apples evenly for consistent cooking and texture.
  • Use a ruler or guide to keep lattice strips even and for a professional look.
  • Pinch edges tightly to seal and prevent filling leaks.
  • Cool the pie completely before slicing so the filling sets properly.

Nutrition

Keywords: apple pie, lattice crust, homemade pie, cinnamon apple pie, classic dessert, fall dessert

Find it online: https://marybaking.com/apple-pie-with-lattice-crust/