Lattice Top Apple Pie
Nothing says “home” quite like a classic American Lattice Top Apple Pie. With its golden, flaky crust and warm spiced filling, it’s the dessert that never goes out of style. Simple ingredients and easy steps make this a pie anyone can master, even if you’re not an experienced baker.
This pie tastes like pure old-fashioned comfort with sweet, tender baked apples with hints of cinnamon, nutmeg, and brown sugar wrapped in a buttery crust. Let’s talk about that pie crust.
About that Pie Crust
The lattice top looks fancy but it is a lot easier than it seems. And you can just leave it a whole flat pie crust if you want.
If making pie crust freaks you out, or you think it’s takes too much time or you’re just bad at it try my all butter recipe that is IN the recipe card. It’s an EASY recipe and I walk you through it step by step.
AND if that’s too much for you, and I totally get that! USE A STORE BOUGHT PIE CRUST! I promise you, no one will care. Just be sure you use a little flour under the pie crust in the pan, it helps with any bottom crust you make in a pie pan.
Apple pie fits right in at both Thanksgiving and Christmas, but it’s welcome any time you want a cozy dessert that brings people together. It’s an American classic for a reason, everyone loves it!
What You Need to make This Apple Pie
Writing a shopping list before you start ensures you have everything on hand, especially when baking for a special occasion. It also helps you stay organized and prevents last-minute store runs.
- firm apples–read up on the best apples for baking
- brown sugar
- salt
- cinnamon
- allspice
- nutmeg
- all-purpose flour
How To Change It Up
Try mixing up the spices to suit your taste, apple pie spice or pumpkin pie spice both work beautifully. These are just generally combinations of warm spices, cinnamon, nutmeg, allspice and co.
For extra flavor, add a splash of vanilla with in the apple filling. Or a touch of lemon juice to brighten the filling, use a little juice or zest in the apples.
Storing The Pie
Let the pie cool completely, then store it covered at room temperature for up to 24 hours. After that, refrigerate any leftovers to keep it fresh for a few more days.
Apple Pie
Ingredients
Pie Crust Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 cup cold butter
- cold water between 1/4 cup and 1/2 cup
Pie Ingredients
- 6 cups apples sliced, about 5-6 six firm apples
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp allspice optional
- 1/4 tsp nutmeg optional
- 2 tbsp all-purpose flour
- 1 egg yolk
- 1 tbsp water
Instructions
To Make Pie Dough
- Mix the flour, salt and sugar together in the bowl of a food processor
- Cut the cold butter into the flour mix
- Pulse the food processor to cut the butter into the flour mixture until it looks like crumbs
- Add cold water one spoonful at a time and pulse before adding another spoonful of water
- You will add between 1/4 and a 1/2 cup of water, just slowly add it one spoonful at a time until the dough is JUST starting to come together
- Then pulse the machine at that point until the dough comes together, if you don't have it come together in 15-30 second add one more spoonful of water and run it again until the dough clumps up
- Divide the dough in half and pat each half flat and wrap each disk in plastic wrap
- Chill for at least an hour
To Make The Pie
- Preheat oven to 425°
- Sprinkle a little flour in your pie pan, and set it aside
- Roll out one pie crust 2 inches bigger than the top of the pie pan and ease it into the prepared pie pan
- Place the crust in the fridge to chill while preparing the filling
- Peel the apples and slice them into thin slices
- Mix the apples, brown sugar, salt, cinnamon, allspice, nutmeg, and flour together
- Remove the pie crust from the fridge
- Pile the filling into the crust and return the pan to the fridge
- Roll out the remaining pie crust and cut it into 1/2 to 3/4 inch strips
- Remove the pie pan from the fridge
- Lay 1 strip on the filling, lay another strip over it going the opposite way
- Fold the first strip back halfway, lay another parallel to the second strip
- Fold back the second strip halfway and place a strip across it the opposite way, work slowly forming the lattice, folding back strips, and placing new strips across as needed
- Use a little water to seal the strips together where they meet each other around the edge of the pan
- Trim any excess crust
- Chill the pie for 5 minutes
- Mix the egg yolk with the water and brush it over the crust
- Bake at 425°F for 55 to 65 minutes or until the apples are tender and the crust is golden brown
