Apple pie is one of those timeless desserts that means something different wherever you go. This recipe celebrates the American tradition – where I believe in hearty portions, bold flavors, and that perfect balance of tart and sweet in every bite.
Sometimes all I crave is that first magical moment when your fork breaks through the golden crust, revealing tender, cinnamon-scented apples that taste like cozy autumn afternoons and cherished family gatherings.
That lattice top isn’t just pretty to look at – it’s a promise of the wonderful flavors waiting beneath, where buttery pastry meets perfectly spiced fruit in a combination that somehow makes everything feel right with the world.
This is comfort baking at its finest, the kind of pie that brings people together and turns any kitchen into the heart of the home. Let’s create this beautiful American classic together!
Lattice Apple Pie
8
servings45
minutes1
hour60
minutesA timeless American dessert featuring tender spiced apples nestled in a flaky whole-wheat crust, topped with an intricately woven golden lattice that’s both beautiful and delicious.
Ingredients
- For the Pie Crust:
320 g whole-wheat flour
½ tsp salt
100 g unsalted butter, cold and cut into small pieces
4 tbsp cold water
1 egg yolk (for egg wash)
- For the Apple Filling:
1500 g apples (such as Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
4 tbsp sugar (adjust to taste based on apple sweetness)
1 tbsp cinnamon
2 tbsp lemon juice
- For the Butter Sauce:
40 g unsalted butter
1½ tbsp whole-wheat flour
- Equipment:
9-inch pie dish
Large mixing bowls
Rolling pin
Pastry brush
Directions
- Prepare the Pie Crust:
- In a large bowl, whisk together the whole-wheat flour and salt.
- Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough into two balls, with one ball slightly larger than the other. Flatten each ball into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Apple Filling:
- In a large bowl, combine the sliced apples, sugar, cinnamon, and lemon juice. Toss gently to coat the apples evenly. Set aside.
- Make the Butter Sauce:
- In a small saucepan, melt the 40 g unsalted butter over medium heat.
- Once melted, add the 1½ tbsp whole-wheat flour and whisk continuously for 1-2 minutes until a smooth paste (roux) forms.
- Pour the warm butter sauce over the apple mixture and toss to combine. This will help thicken the pie filling as it bakes.
- Assemble the Pie:
- On a lightly floured surface, roll out the larger dough ball into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
Trim any excess dough, leaving about a ½-inch overhang. - Pour the apple filling into the pie crust, mounding it slightly in the center.
- Roll out the remaining dough ball into an 11-inch circle. Using a pastry wheel or knife, cut the dough into 1.5 cm wide strips.
- Create a lattice top by weaving the dough strips over and under each other. (Alternatively, you can place the strips in a crisscross pattern without weaving or cover the entire pie with the rolled-out dough and cut vents).
- Trim the ends of the lattice strips and press them firmly onto the bottom crust’s edge to seal. Crimp the edges of the pie crust for a decorative finish.
- In a small bowl, whisk the egg yolk with a tablespoon of water to create an egg wash. Brush the top of the lattice crust generously with the egg wash.
- Bake the Pie:
- Preheat your oven to 215°C (425°F).
- Place the pie on a baking sheet (to catch any drips). Bake for 15 minutes at 215°C (425°F).
- Reduce the oven temperature to 180°C (350°F) and continue baking for another 45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
- Cool and Serve:
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
5 Game-Changing Tips for Perfect Apple Pie
1. Keep Everything Cold for the Perfect Flaky Crust
Think of cold butter as your best friend! Pop those butter cubes in the freezer for 10-15 minutes before mixing, and use ice-cold water. When butter stays cold, it creates those wonderful flaky layers we all love.
Trust me, this one step makes all the difference between a tough crust and a beautifully tender one.
2. Don’t Be a Perfectionist with the Dough
Here’s the thing – you want to see some little butter pieces in your dough, and that’s totally okay! Mix just until everything comes together and stop there.
The more you work the dough, the tougher it gets, so embrace the “good enough” approach here.
3. Choose Your Apples Like You’re Building a Team
Mix it up! Grab some tart Granny Smiths for that zingy flavor and pair them with sweet, firm apples like Honeycrisp or Fuji. It’s like having different personalities that complement each other – you’ll get amazing flavor and apples that actually hold their shape instead of turning to mush.
4. Give Your Pie the Golden Glow
That egg wash isn’t just for looks (though it does make your pie gorgeous!). Whisk up an egg yolk with a little water and brush it all over your lattice top. It’s like giving your pie a beautiful tan that’ll make everyone at the table go “wow!”
5. Practice Patience – Let It Cool Completely
I know, I know – the smell is incredible and you want to dive right in. But here’s the secret: a hot pie is a runny pie.
Give it time to cool and set up properly, and you’ll be rewarded with perfect slices that actually hold together. Your future self will thank you!
I’ve shared all my secrets to help you create something truly special in your kitchen. Now I’m curious – what’s your go-to apple pie recipe?
Do you have any family tricks or special touches that make your pie unique? Maybe you use a different spice blend, or perhaps you have a secret ingredient that takes it to the next level? I’d love to hear what makes your apple pie special!
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