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Classic Lattice Top Apple Pie: Flaky Crust and Jammy Filling

A perfect slice of classic lattice top apple pie showing caramelized apple filling and golden crust.
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This recipe delivers the gold standard of American baking: a homemade apple pie with a perfectly flaky crust and a thick, jammy filling that sets up beautifully. Follow these steps for a traditional dessert you will be proud to share.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/2 cup ice water, plus 1-2 tablespoons more if needed
  • 6–7 large Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 1 large Honeycrisp or Fuji apple, peeled, cored, and sliced 1/4-inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch (for thick filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

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, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 2 hours.
  2. Prepare the Filling: In a large bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and allspice. Let the mixture sit while you roll out the bottom crust.
  3. Assemble 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.
  4. Roll the Lattice Strips: Roll out the second disk of dough into an 11-inch circle. Using a sharp knife or pastry wheel, cut the dough into even strips, about 3/4-inch wide. Place the strips on a parchment-lined baking sheet and chill while you fill the pie.
  5. Fill the Pie: Pour the apple mixture into the chilled bottom crust, mounding the apples slightly in the center. Dot the top of the apples with a few small pieces of leftover cold butter, if desired.
  6. Create the Lattice Top: Arrange 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. Unfold the folded strips back over the new strip. Fold back the alternate strips and lay down another perpendicular strip. Repeat this weaving process until you have a complete lattice pattern.
  7. Crimp and Chill: Trim the lattice strips flush with the bottom crust overhang. Fold the bottom overhang up and over the ends of the lattice strips. Crimp the edges decoratively using your fingers or a fork. Brush the entire top crust with the egg wash and sprinkle evenly with coarse sugar. Chill the assembled pie for 30 minutes before baking.
  8. Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F. Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  9. Cool Completely: This step is important for a jammy filling. Let the pie cool on a wire rack for at least 3 to 4 hours before slicing. This allows the cornstarch to set the juices properly.

Notes

  • For the flakiest crust, keep all your dough ingredients, especially the butter and water, as cold as possible.
  • If you want an extra thick filling, use 5 tablespoons of cornstarch instead of 4.
  • If you are making this for a crowd, consider using a mix of tart and sweet apples for the best flavor balance.

Nutrition

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

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