Classic Apple Pie with a Lattice Crust

This classic apple pie with a lattice crust has the balance I look for in a homemade pie: tender apples that keep their shape, a warmly spiced filling, and a flaky crust that browns beautifully around the edges. The lattice top lets steam escape while showing off the bubbling cinnamon apples underneath. It is a welcoming dessert for Sunday dinner, a holiday table, or any afternoon when the kitchen should smell like butter and spice.

Why You’ll Love This Classic Apple Pie

• Flaky, dependable crust: Cold butter and a short rest create layers without making the dough difficult to handle.
• Apples with texture: A blend of firm baking apples keeps the filling from turning into applesauce.
• Balanced sweetness: Lemon juice, brown sugar, and cinnamon let the fruit taste like fruit.
• Beautiful but practical: A simple lattice is easier than it looks and helps the center bake evenly.
• Make-ahead friendly: Prepare the dough and filling ahead so the pie is easy to assemble when guests arrive.

Ingredients

This recipe makes one 9-inch pie, about 8 slices. For the flakiest pastry, chill the butter and measure the flour carefully by spooning it into cups and leveling the tops.

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tablespoons ice water

For the filling:

• 6 medium baking apples, about 2 1/2 pounds, peeled, cored, and sliced 1/4 inch thick
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg plus 1 tablespoon water, beaten for the egg wash
• 1 tablespoon coarse sugar, optional for the top

Use a mix of crisp, slightly tart apples and sweet apples, such as Granny Smith with Honeycrisp, Pink Lady, or Braeburn. Avoid very soft apples because they can collapse before the crust is finished.

How to Make It Step by Step

1. Make the pastry. Whisk the flour, sugar, and salt in a large bowl. Add the cold butter and work it in with a pastry cutter or your fingertips until the largest pieces are about the size of peas. Leave a few larger flakes because they help create a flaky crust.
2. Add ice water. Sprinkle in 6 tablespoons of ice water and toss with a fork. Press a little dough between your fingers. If it holds together, stop adding water; if it crumbles, add another tablespoon at a time. Do not knead the dough.
3. Chill the dough. Divide the dough into two disks, one slightly larger than the other. Wrap them and refrigerate for at least 1 hour, or up to 2 days. The larger disk will line the pie plate and the smaller disk will become the lattice.
4. Prepare the apples. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt. Toss thoroughly and let the mixture sit for 15 minutes. This gives the apples time to release a little juice and lets the spices coat every slice.
5. Roll the bottom crust. Heat the oven to 425°F. On a lightly floured surface, roll the larger dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, leaving a 1-inch overhang. Do not stretch the dough; gently lift and settle it into the corners.
6. Fill the pie. Spoon the apples into the crust, mounding them slightly in the center. Pour in only the juices that cling to the apples rather than adding every drop in the bowl. Dot the filling with the tablespoon of butter.
7. Build the lattice. Roll the second dough disk into an 11-inch circle and cut it into 8 strips, each about 1 inch wide. Lay 4 strips across the pie, then fold back every other strip. Weave the remaining strips over and under to create a simple lattice. Trim the edges and crimp the crust with your fingers or a fork.
8. Brush and bake. Brush the lattice with egg wash and sprinkle with coarse sugar. Place the pie on a foil-lined baking sheet. Bake at 425°F for 20 minutes, then reduce the oven to 375°F and bake for 35 to 45 minutes more. The filling should bubble in the center, not just around the edges.
9. Cool before serving. Let the pie cool on a rack for at least 3 hours. The juices thicken as they cool, so slicing too soon can leave the filling runny.

Tips and Variations

Keep the crust flaky

Cold butter is the most important detail. If the dough becomes soft while you work, place it in the refrigerator for 15 minutes. Handle it as little as possible and use just enough flour to prevent sticking. A few visible butter streaks are a good thing; they melt in the oven and create crisp layers.

Prevent a hollow gap

Apples shrink as they bake, which can leave space under the top crust. Slice the apples evenly and pile them slightly higher than the rim of the pie plate. Letting the filling stand before assembling also helps you understand how much fruit you really have. The lattice will settle as the apples soften.

Choose your spice blend

Cinnamon is classic, but you can add 1/8 teaspoon ground cardamom, a pinch of allspice, or a little orange zest. For a deeper caramel note, replace 2 tablespoons of the granulated sugar with maple syrup and add 1 extra teaspoon of flour to the filling.

Serve it your way

Let the pie cool fully, then serve slices at room temperature or warm them gently in a 300°F oven. A scoop of vanilla ice cream is always welcome, but softly whipped cream is lighter. Our homemade whipped cream makes an easy topping. If you want another apple dessert with a quicker assembly, try the griddled apple crumble. For a tangy fruit alternative, the homestyle rhubarb crisp has the same cozy appeal.

Storage and Reheating

Keep the cooled pie loosely covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days. The crust will soften slightly in the refrigerator, but a warm oven brings back some of its crispness. Reheat individual slices at 325°F for 10 to 15 minutes, or microwave for 15 to 20 seconds if you prefer a softer crust.

You can freeze the baked pie for up to 3 months. Cool it completely, wrap it in plastic wrap and foil, and thaw it overnight in the refrigerator. Reheat the pie at 350°F for 20 to 30 minutes. You can also freeze the shaped unbaked pie, but bake it from frozen and add 20 to 30 minutes to the total time. Shield the edges with foil if they brown early.

The crust contains wheat and butter, and the egg wash adds another common allergen. When baking for someone with a food allergy, check ingredient labels and avoid shared utensils or surfaces; the FDA food-allergy guide explains the major allergens found in packaged foods.

Frequently Asked Questions

How do I keep a classic apple pie from getting watery?

Use firm apples, toss them with flour, and let the finished pie cool completely before slicing. Bake until the filling bubbles in the center because bubbling activates the thickener. Adding all the liquid from the apple bowl can also make the bottom crust wet.

Can I make the crust ahead of time?

Yes. Refrigerate the wrapped dough for up to 2 days or freeze it for up to 2 months. Thaw frozen dough overnight in the refrigerator, then let it sit at room temperature for 10 minutes before rolling if it feels too firm.

Do I have to peel the apples?

Peeling gives the filling a softer, more traditional texture. You can leave the skins on for a rustic pie, but choose thin-skinned apples and slice them very finely so the peels do not become chewy.

Why did the bottom crust stay pale?

A metal pie plate conducts heat more efficiently than glass, and placing the pie on a preheated baking sheet can help the bottom brown. Starting at 425°F also gives the pastry a stronger burst of heat before the temperature is lowered.

Can I use store-bought pie crust?

Absolutely. Use two refrigerated crusts if you want a quicker pie, but still chill the assembled pie for 15 minutes before baking. A cold pie goes into the hot oven with a better chance of keeping its shape.