Apple Pie with a Lattice Top (Serves 8)

September 7, 2025
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Flaky butter crust, cinnamon-kissed apples, and that classic woven lattice—this pie is weekend-project simple with bakery results. Here’s a clear, step-by-step guide from dough to slice.

Ingredients

Double-Crust Pie Dough

  • 2½ cups (300 g) all-purpose flour
  • 1 tsp fine salt
  • 1 Tbsp granulated sugar
  • 1 cup (226 g) cold unsalted butter, cubed
  • ½ cup (120 ml) ice water, plus 1–2 Tbsp if needed

Apple Filling

  • 3 lb (1.35 kg) firm apples (mix of tart + sweet, e.g., Granny Smith + Honeycrisp), peeled, cored, sliced ¼ in (6 mm) thick
  • ⅔ cup (135 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 2–3 Tbsp cornstarch (or ¼ cup flour, or 3 Tbsp tapioca starch)
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine salt
  • 2 Tbsp lemon juice (plus ½ tsp zest, optional)
  • 2 Tbsp unsalted butter, cut into tiny cubes

Finish

  • 1 egg beaten with 1 Tbsp milk or water (egg wash)
  • 1–2 Tbsp coarse sugar for sprinkling (optional)

Equipment

9-inch (23 cm) pie plate, rolling pin, baking sheet, sharp knife or pastry wheel, ruler (optional), pastry brush, foil.

Step-by-Step Instructions

1) Make the Dough (15 minutes active, 1–2 hours chilling)

  1. In a large bowl, whisk flour, salt, and sugar. Cut in cold butter with a pastry cutter (or pulse in a food processor) until pea-size bits remain.
  2. Sprinkle in ice water, tossing just until the dough clumps when squeezed.
  3. Divide into two discs (one slightly larger for the bottom), wrap, and chill 1–2 hours (or 30 minutes in the freezer).

2) Prep the Apple Filling (20–30 minutes)

  1. Toss apples with both sugars, cinnamon, nutmeg, salt, and lemon juice (and zest if using). Let sit 20 minutes to draw out juices.
  2. Drain off the juices into a small saucepan (hold the apples in the bowl). Whisk in cornstarch.
  3. Bring the juices to a simmer, stirring, until glossy and thick—about 1–2 minutes.
  4. Pour the syrup back over the apples and fold to coat. This step keeps the pie from getting soupy.

3) Roll the Bottom Crust

  1. On a lightly floured surface, roll the larger disc into a 12-inch (30 cm) circle.
  2. Fit into the pie plate, letting excess hang over the rim. Chill while you make the lattice strips.
    • Pro tip: Brush the bottom crust lightly with egg white or sprinkle 1 Tbsp fine breadcrumbs/almond flour to help prevent sogginess.

4) Build the Lattice Strips

  1. Roll the second disc to about 11–12 inches (28–30 cm).
  2. Using a ruler and knife/pastry wheel, cut 10 strips about ½–¾ inch (1.25–2 cm) wide. Chill the strips 5–10 minutes so they’re easy to handle.

5) Fill the Pie

  1. Spoon apples (and any thickened syrup) into the chilled bottom crust.
  2. Dot evenly with the 2 Tbsp butter.

6) Weave the Lattice

  1. Lay 5 strips parallel across the pie, evenly spaced.
  2. Fold back every other strip halfway. Lay one strip perpendicular across the center; unfold the folded strips over it.
  3. Now fold back the opposite set of strips and add the next perpendicular strip. Repeat to weave a simple over-under pattern.
  4. Trim excess, tuck all edges under to seal, and crimp (flute with fingers or press with a fork).

7) Chill & Preheat

  1. Place the assembled pie in the fridge 15–20 minutes (helps hold the lattice).
  2. Meanwhile, set a rack in the lower third and put a baking sheet inside. Preheat oven to 425°F (220°C).

8) Bake

  1. Brush lattice and rim with egg wash; sprinkle with coarse sugar if you like.
  2. Set the pie on the preheated baking sheet. Bake 20 minutes at 425°F (220°C).
  3. Reduce to 375°F (190°C) and bake 35–45 minutes more, until the crust is deep golden and the filling bubbles in the center.
    • If edges brown fast, shield with foil.
    • Bubbling is key—it means the thickener has activated.

9) Cool & Serve

  1. Cool on a rack at least 2–3 hours so the juices set.
  2. Slice into 8 wedges. Serve warm or room temp (vanilla ice cream highly recommended).

Tips & Swaps

  • Apple mix matters: Combine tart (Granny Smith, Braeburn) with sweet (Honeycrisp, Pink Lady) for balanced flavor and texture.
  • Plate choice: Metal or glass browns the bottom better than ceramic.
  • Make-ahead: Dough keeps 2 days in the fridge or 2 months frozen. The assembled pie can be frozen unbaked; bake from frozen at 425°F for 25 minutes, then 375°F until bubbly (add 15–25 extra minutes total).
  • Storage: Cover and keep at room temp up to 1 day or refrigerate up to 3 days. Rewarm slices at 350°F (175°C) for 10–15 minutes.

Enjoy your classic lattice apple pie!

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