Lattice Apple Pie Recipe with a Crisp, Flaky Crust

This American-style lattice apple pie has tender, cinnamon-spiced apples tucked inside a buttery pastry crust, finished with woven strips that let the filling show through. Cooking the apples briefly before baking helps them soften evenly, while a long cooling time lets the slices set for neat wedges.

Ingredients

2 1/2 cups (315 g) all-purpose flour, plus a little more for rolling
1 teaspoon (5 g) granulated sugar, for the pastry
1/2 teaspoon (3 g) fine salt, for the pastry
1 cup (226 g) cold unsalted butter, cut into small cubes
6 to 8 tablespoons (90 to 120 ml) ice water
3 pounds (1.36 kg) firm apples, such as Granny Smith, Braeburn, or a mix, peeled, cored, and sliced about 1/4 inch (6 mm) thick
1/2 cup (100 g) granulated sugar, for the filling
1/4 cup (55 g) packed light brown sugar
2 tablespoons (16 g) cornstarch
1 teaspoon (2 g) ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon (1.5 g) fine salt, for the filling
1 tablespoon (15 ml) lemon juice
1 tablespoon (14 g) unsalted butter, for cooking the apples
1 large egg
1 tablespoon (15 ml) milk or water, for the egg wash
1 teaspoon (4 g) coarse sugar, optional, for sprinkling

Instructions

Make the pastry. In a large bowl, whisk together the flour, pastry sugar, and pastry salt. Add the cold butter and work it in with a pastry cutter or your fingertips until the mixture has mostly pea-size pieces, with some flatter pieces about the size of a dime. Drizzle in 6 tablespoons (90 ml) of ice water and toss with a fork. Squeeze a handful: if it holds together, stop adding water; if it crumbles, add more water 1 tablespoon (15 ml) at a time. Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap, and refrigerate for 1 hour.
Prepare the apples. In a small bowl, stir together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and filling salt. Put the sliced apples in a large bowl, add the sugar mixture and lemon juice, and toss until evenly coated. The apples will release some juice as they stand; that is expected.
Briefly cook and cool the filling. Melt 1 tablespoon (14 g) butter in a wide skillet over medium heat. Add the apples and their juices. Cook for 8 minutes, stirring gently several times, until the slices are just beginning to soften and the liquid looks glossy and slightly thickened. They should still hold their shape; they will finish cooking in the oven. Transfer the filling and any syrup to a shallow dish and let it cool for 20 minutes. A warm filling is fine, but avoid adding it to the pastry while it is hot.
Roll the bottom crust. Set a rack in the lower-middle of the oven and heat it to 425°F (220°C). Lightly flour the work surface and rolling pin. Roll the larger dough disk into a round about 12 inches (30 cm) across and roughly 1/8 inch (3 mm) thick, turning it occasionally so it does not stick. Ease it into a 9-inch (23 cm) pie plate without stretching. Leave about 1 inch (2.5 cm) of overhang. Spoon the cooled apples into the crust and scrape in the syrup.
Cut and weave the lattice. Roll the second dough disk into a rectangle about 10 by 12 inches (25 by 30 cm). Cut it into 10 strips, each about 1 inch (2.5 cm) wide. Lay five strips across the pie with spaces between them. Fold back every other strip, lay a crosswise strip near the center, and unfold the strips over it. Repeat with the remaining crosswise strips, alternating which strips you fold back, until the top is woven. Trim the strips to meet the bottom-crust overhang. Fold the overhang up over the strip ends and crimp the edge with your fingers or a fork. If a strip tears, pinch it together; small imperfections will not affect the bake.
Brush and bake. Beat the egg with the milk or water. Brush a thin layer over the lattice and crust edge, taking care not to let egg pool in the gaps. Sprinkle with coarse sugar if using. Set the pie on a rimmed baking sheet to catch drips. Bake at 425°F (220°C) for 15 minutes, then reduce the oven to 375°F (190°C) and bake for 50 minutes more. The crust should be deeply golden, and the filling should bubble through the lattice near the center. If the edge browns too quickly, cover just the edge loosely with foil for the remaining bake.
Cool before slicing. Transfer the pie to a rack and leave it at room temperature for at least 3 hours. This gives the juices time to thicken as the filling cools. Cutting sooner can make the slices slump and leave more liquid in the plate.

Tips

Choose apples that hold their shape. Granny Smith apples bring tartness and structure; Braeburn, Pink Lady, and firm Golden Delicious apples also work. A mixture gives the filling a more layered flavor. Very soft apples can turn mushy, especially after the short stovetop cook.
Keep the dough cool, not dry. Cold butter makes a flaky crust, but too little water makes pastry crack when rolled. Add the water gradually and stop as soon as the dough presses together. If the dough becomes sticky or feels greasy while shaping, return it to the refrigerator for 10 to 15 minutes before continuing; that extra pause is not included in the stated total time.
Let the skillet do only part of the cooking. The apples should be slightly flexible but not fully soft before they go into the pie. Cooking them until tender in the pan can leave you with an overcooked filling after the long bake. The cornstarch thickens the juices, and visible bubbling in the center during baking helps show that it has cooked through.
Protect the crust edge. Check the pie after the oven temperature is lowered. If the rim is already a deep golden brown, cover it with a narrow strip of foil. Keep the foil away from the filling and lattice so the center can brown and steam can escape.

Serving Suggestions

Serve the pie at room temperature or slightly warm, cut into wedges with a sharp knife. A small scoop of vanilla ice cream, softly whipped cream, or a spoonful of crème fraîche complements the sweet-tart apples without hiding the pastry. For cleaner slices, wipe the knife between cuts and use a thin pie server to support each wedge.

This pie is rich enough to finish a holiday meal, but it also works as an afternoon dessert with coffee or tea. If serving it warm, reheat individual slices rather than warming the whole pie repeatedly. The crust is crispest on the day it is baked; after refrigeration it softens somewhat, though a brief oven reheat can restore some of its texture.

Variations

For a less sweet, brighter filling, use all Granny Smith apples and reduce the granulated sugar to 1/3 cup (67 g). For a sweeter, rounded flavor, replace up to half the apples with firm, sweet-tart varieties such as Braeburn or Pink Lady. Keep the total apple quantity the same so the filling fits the crust and bakes at a similar pace.

To add spice, include 1/4 teaspoon ground ginger or a small pinch of ground cloves along with the cinnamon and nutmeg. Use a light hand: strong spices can overpower the apple flavor. If you do not have cornstarch, substitute 3 tablespoons (24 g) all-purpose flour. The filling will be a little less clear and may taste slightly more floury, but it will still thicken.

You can make a simpler top by laying the pastry strips in one direction and crossing them with the remaining strips, without lifting and weaving. The result still looks like a lattice, though the strips will sit on top rather than interlace. For a dairy-free crust, use a firm plant-based baking stick in place of the butter; choose one designed for baking, since soft spreads can make the pastry greasy and difficult to handle.

Storage and Reheating

Because the filling is moist and contains cooked fruit, refrigerate leftover pie within 2 hours of baking or serving. Cover it loosely once fully cool and keep it refrigerated for 3 to 4 days. The pastry gradually softens in the refrigerator, but the pie remains suitable for serving within that window. Do not leave it at room temperature overnight.

For a warm slice, place it on a baking sheet and heat it in a 325°F (165°C) oven for about 10 to 15 minutes, until warmed through. A microwave works for a quick serving, but it softens the crust; heat a slice in short bursts of about 20 seconds. To freeze, wrap cooled individual slices tightly and freeze for up to 2 months for best quality. Thaw in the refrigerator, then warm in the oven. Refrigerate any reheated leftovers within 2 hours and use them within the usual 3-to-4-day refrigerated window.

Frequently Asked Questions

Which apples are best for lattice apple pie?

Choose firm apples that keep their shape after cooking. Granny Smith is a dependable tart choice, while Braeburn and Pink Lady bring a sweeter, aromatic flavor. Combining two varieties gives a balance of tartness and sweetness. Avoid relying entirely on soft apples, which can collapse and make the filling watery.

Can I make the pie dough ahead?

Yes. Wrapped dough disks can be refrigerated for up to 2 days. If they become very firm, leave them at room temperature for about 10 minutes so they are pliable enough to roll without cracking. You can also freeze the wrapped disks for up to 2 months; thaw them overnight in the refrigerator before rolling.

Why did my apple pie filling turn watery?

Common causes include very juicy apples, slices cut unevenly, too little thickener, or slicing before the pie has cooled. This recipe uses cornstarch and briefly cooks the apples to release some liquid before assembly. Wait at least 3 hours after baking before cutting, and look for bubbling near the middle of the pie while it bakes.

How do I keep the lattice from breaking?

Roll the dough evenly and keep it cool enough to handle but not so cold that it snaps. If a strip cracks, press the pieces together gently or patch it with a small piece of dough. Work with one strip at a time and avoid pulling it tight across the filling; the pastry will settle as it bakes.

Can I assemble the pie in advance?

For the best crust, bake the pie on the day you plan to serve it. You can prepare the dough up to 2 days ahead and cook the filling a day ahead, storing each separately in the refrigerator. Let the filling cool completely before covering it. Assemble and bake the pie while the pastry is still cool, and allow the full cooling time before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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