Apple Pie With Lattice Crust Recipe
A classic apple pie with a buttery lattice crust that melts into juicy cinnamon-spiced apples.
There's something deeply comforting about the scent of baking apples and cinnamon wafting through the house, promising warmth and sweetness in every bite. This Apple Pie With Lattice Crust is a celebration of those golden autumn days when the world is crisp and inviting. The lattice crust not only adds a rustic charm but also allows glimpses of the bubbling, tender apples beneath. It’s like a hug in pie form. Growing up, apple pie was a staple at every family gathering. My grandmother taught me the art of weaving the perfect lattice, her fingers deftly creating a tapestry of golden pastry that was as delightful to look at as it was to eat. Her secret? Just a hint of nutmeg to deepen the flavor of the apples. What makes this recipe truly special is the balance of flavors and textures. The crust is flaky, holding its shape beautifully, yet it yields effortlessly to the fork. The apples are tender, not mushy, each slice enveloped in a lightly spiced syrup that thickens as it bakes. I serve this pie on cozy Sunday afternoons or at festive holiday tables, sometimes with a scoop of creamy vanilla ice cream melting into the warm, fragrant filling. The magic of apple pie is timeless, a slice of joy for any occasion.
Step-by-Step
- 01Step 1 / 8
In a large bowl, combine the flour, salt, and sugar for the crust.
Add the butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- 02Step 2 / 8
Sprinkle ice water, one tablespoon at a time, over the flour mixture, tossing with a fork until the dough begins to hold together.
Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- 03Step 3 / 8
Preheat your oven to 425°F (220°C).
In a large bowl, toss the apple slices with sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla.
Set aside to let the flavors meld.
- 04Step 4 / 8
Roll out one disk of dough on a lightly floured surface into a 12-inch circle.
Fit the dough into a 9-inch pie plate, leaving a slight overhang.
Fill with the apple mixture, mounding slightly in the center.
- 05Step 5 / 8
Roll out the second disk into a 12-inch circle.
Cut into 1/2-inch wide strips.
Lay strips over the filling in a lattice pattern.
Trim excess dough and crimp the edges to seal.
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- 06Step 6 / 8
Brush the lattice crust with beaten egg and sprinkle with coarse sugar for extra crunch.
Place the pie on a baking sheet to catch any drips.
- 07Step 7 / 8
Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 40 minutes, or until the crust is golden brown and juices are bubbling.
- 08Step 8 / 8
Allow the pie to cool on a wire rack for at least 2 hours to set the filling before slicing and serving.
Chef Tips
- •Chill your butter and flour beforehand to ensure a flaky crust.
- •Mix different apple varieties for a more complex flavor profile.
- •If the edges brown too quickly, cover them with aluminum foil.
- •Roll out dough between sheets of parchment paper for easier handling.
- •Allow the pie to cool completely if you want clean slices.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can make the pie a day ahead. Just reheat it gently in the oven before serving.
What can I substitute?+
You can use a store-bought pie crust to save time, and any firm apple variety will work.
How do I store leftovers?+
Store leftovers in the refrigerator, covered, for up to 4 days. Reheat in the oven before serving.
