Making a Classic Apple Pie with Lattice Crust might seem like a big project, but trust me, it’s totally worth it! This recipe walks you through each step, so you can bake a beautiful and delicious pie that everyone will love. It’s perfect for holidays, potlucks, or just a cozy weekend treat.
Why You Will Love This Recipe
This Classic Apple Pie with Lattice Crust recipe is special because it combines simple ingredients with easy-to-follow instructions to create a show-stopping dessert. The flaky, buttery crust perfectly complements the sweet and slightly tart apple filling, and the lattice top adds a touch of elegance. What sets this pie apart is the balance of flavors and textures, making each bite a delightful experience. Plus, the aroma of cinnamon and apples baking in the oven is simply irresistible!
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup ice water
For the Filling:
- 6-7 medium apples (such as Granny Smith, Honeycrisp, or Gala), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon lemon juice
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
Step 2: Chill the Dough
Divide the dough in half, flatten each half into a disc, wrap them separately in plastic wrap, and refrigerate for at least 1 hour. This chilling time is crucial for a flaky crust!
Step 3: Prepare the Apple Filling
In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice, and the 2 tablespoons of butter. Toss everything together until the apples are evenly coated.
Step 4: Roll Out the Bottom Crust
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough and crimp the edges.
Step 5: Add the Filling
Pour the apple filling into the prepared pie crust, spreading it evenly.
Step 6: Create the Lattice Top
Roll out the second dough disc into a 12-inch circle. Use a pizza cutter or knife to cut the dough into ½-inch wide strips. Arrange the strips over the filling in a lattice pattern. To do this, lay half the strips across the pie, then fold back every other strip. Place a strip perpendicular to the folded strips, then unfold the folded strips back over the new strip. Repeat with the remaining strips, alternating which strips are folded back each time. Trim the edges of the strips and crimp them to seal with the bottom crust.
Step 7: Egg Wash and Sprinkle
Brush the lattice top with the beaten egg wash and sprinkle with the remaining 1 tablespoon of sugar. This will give your pie a beautiful golden color and a touch of extra sweetness.
Step 8: Bake the Pie
Bake in a preheated oven at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
Step 9: Cool the Pie
Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Serving Suggestions
This homemade apple pie is fantastic on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, spiced apple filling perfectly.
For a special touch, consider adding a drizzle of caramel sauce over each slice. The caramel adds another layer of sweetness and richness that enhances the overall flavor.
This Classic Apple Pie with Lattice Crust is ideal for Thanksgiving, Christmas, or any fall gathering. It’s a classic dessert that brings comfort and joy to any occasion. You can also serve it warm or at room temperature, depending on your preference.
Storage and Reheating
To store any leftover apple pie, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, you can warm individual slices in the microwave for about 30 seconds. For a crispier crust, reheat the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes. Make sure to cover the edges with foil to prevent over-browning.
Key Details
- Prep Time: 45 minutes
- Cook Time: 50-55 minutes
- Servings: 8 slices
Equipment:
- Large bowl
- Pastry blender or your fingers
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- 9-inch pie plate
- Pizza cutter or knife
- Wire rack
Classic Apple Pie with Lattice Crust
Ingredients
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- ½ cup ice water
- For the Filling:
- 6-7 medium apples such as Granny Smith, Honeycrisp, or Gala, peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter cut into small pieces
- 1 tablespoon lemon juice
- 1 large egg beaten (for egg wash)
- 1 tablespoon granulated sugar for sprinkling
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap them separately in plastic wrap, and refrigerate for at least 1 hour. This chilling time is crucial for a flaky crust!
- Prepare the Apple Filling: In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice, and the 2 tablespoons of butter. Toss everything together until the apples are evenly coated.
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough and crimp the edges.
- Add the Filling: Pour the apple filling into the prepared pie crust, spreading it evenly.
- Create the Lattice Top: Roll out the second dough disc into a 12-inch circle. Use a pizza cutter or knife to cut the dough into ½-inch wide strips. Arrange the strips over the filling in a lattice pattern. To do this, lay half the strips across the pie, then fold back every other strip. Place a strip perpendicular to the folded strips, then unfold the folded strips back over the new strip. Repeat with the remaining strips, alternating which strips are folded back each time. Trim the edges of the strips and crimp them to seal with the bottom crust.
- Egg Wash and Sprinkle: Brush the lattice top with the beaten egg wash and sprinkle with the remaining 1 tablespoon of sugar. This will give your pie a beautiful golden color and a touch of extra sweetness.
- Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Cool the Pie: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
