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Classic Lattice Apple Pie: Bakery-Style Flaky Crust

A close-up of a thick slice of Classic lattice apple pie on a white plate, with the rest of the pie visible behind it.
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Learn to make a traditional American apple pie with a beautiful, structurally sound lattice crust. This recipe focuses on simple techniques for a flaky crust and a flavorful cinnamon apple filling.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus 1 tablespoon extra if needed
  • 6 large baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour (for filling)
  • 1 tablespoon lemon juice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Make the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Prepare the Filling: In a separate bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, 2 tablespoons of flour, and lemon juice until evenly coated. Set aside.
  4. Roll the Bottom Crust: 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 a 1-inch overhang. Place the pie plate in the refrigerator while you prepare the lattice.
  5. Roll the Top Crust: Roll out the second disk of dough into an 11-inch circle. Cut this dough into even strips, about 3/4-inch wide, for the lattice top. Return the strips to the refrigerator to keep them cold.
  6. Assemble the Pie: Pour the apple filling into the chilled bottom crust. Dot the top of the apples with a few small pieces of remaining cold butter, if desired.
  7. Create the Lattice: Lay half of the dough strips parallel across the top of the filling, spaced about 1 inch apart. Fold back every other strip halfway. Lay one perpendicular strip across the center, then unfold the folded strips back over the new strip. Fold back the alternate strips and lay another perpendicular strip. Repeat this weaving process until the entire top is covered in a lattice pattern.
  8. Crimp and Chill: Trim the lattice strips flush with the bottom crust overhang. Fold the overhang up and over the edges of the lattice strips, then crimp the edges decoratively. Brush the entire lattice top with the egg wash.
  9. Bake the Pie: Preheat your oven to 425 degrees Fahrenheit. Place the pie on a baking sheet (to catch drips). Bake for 15 minutes at 425 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for 40 to 50 minutes more, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing to allow the filling to set properly.

Notes

  • Use a mix of tart and sweet apples for the best flavor balance.
  • Keep all dough ingredients, especially the butter, very cold for the flakiest pie crust from scratch.
  • If you are new to weaving, lay out all strips first, then weave the first set, then fold back the opposite set for the second row.

Nutrition

Find it online: https://purecookingjoy.com/classic-lattice-apple-pie-recipe/

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