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Classic Apple Pie: 1 Foolproof Lattice Recipe

Classic Apple Pie with Lattice Crust (Step-by-Step Foolproof Recipe)
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A classic apple pie with a beautiful lattice crust, designed to be foolproof for home bakers. This recipe guides you through creating a delicious, homemade apple pie that will impress.

Ingredients

Scale
  • For the Crust:
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
    • 1/2 cup ice water, plus more as needed
  • For the Filling:
    • 6-8 medium apples (about 2 1/2 pounds), such as Granny Smith, Honeycrisp, or a mix
    • 3/4 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon lemon juice
    • 1 tablespoon unsalted butter, cut into small pieces
  • For the Lattice and Glaze:
    • 1 large egg, beaten with 1 tablespoon water
    • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the Apple Filling: Peel, core, and slice the apples about 1/4-inch thick. In a large bowl, toss the apple slices with granulated sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
  3. Assemble the Pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Pour the apple filling into the pie crust. Dot the top of the filling with the small pieces of butter.
  4. Create the Lattice Top: Roll out the second disk of dough into a 12-inch circle. Cut this dough into 1-inch wide strips. Arrange the strips over the apple filling in a lattice pattern, weaving them over and under each other. Crimp the edges of the lattice strips to the bottom crust to seal. Trim any excess dough.
  5. Bake the Pie: Preheat your oven to 400°F (200°C). Brush the lattice top with the egg wash and sprinkle with turbinado sugar, if using. Place the pie on a baking sheet (to catch any drips). Bake for 20 minutes at 400°F (200°C).
  6. Reduce Oven Temperature and Continue Baking: Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
  7. Cool the Pie: Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • Using a mix of apple varieties can provide a good balance of tartness and sweetness.
  • Ensure your butter and water are very cold for the flakiest crust.
  • Don’t skip the cooling time; it’s crucial for the pie to set.

Nutrition

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