Description
This classic Apple Pie with Lattice Crust is a timeless American dessert featuring a flaky, buttery crust and a spiced apple filling. Perfectly sweetened with a mix of granulated and brown sugars, and enhanced with cinnamon, nutmeg, and vanilla, this pie delivers comforting flavors nestled within a beautifully woven lattice top crust. Ideal for any occasion, it pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Scale
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter (cold and cut into cubes)
- 6–8 tablespoons ice water
For the Filling:
- 6 cups peeled and thinly sliced apples (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (cut into small pieces)
For Assembly:
- 1 egg (beaten, for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Make the Dough: In a large bowl, whisk together flour, salt, and sugar for the crust. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough starts to hold together.
- Chill the Dough: Divide the dough in half, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Filling: In a separate bowl, combine the thinly sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla extract. Toss thoroughly to evenly coat all the apple slices, then set aside to allow flavors to meld.
- Preheat Oven and Roll Out Dough: Preheat the oven to 400°F (200°C). On a floured surface, roll out one disc of the chilled dough into a circle large enough to fit a 9-inch pie plate. Fit the dough into the pie plate, pressing gently to avoid air bubbles.
- Fill the Pie: Pour the apple filling into the crust and evenly distribute the small pieces of butter over the top of the filling.
- Create the Lattice Top: Roll out the second disc of dough and cut it into 1/2-inch wide strips. Arrange the strips over the apple filling in a lattice pattern, weaving them carefully to create an appealing design. Trim the excess dough and crimp the edges to seal the pie.
- Add Egg Wash and Sugar: Brush the lattice and crust edges with the beaten egg wash for a golden finish. If desired, sprinkle coarse sugar over the top for added texture and sparkle.
- Bake the Pie: Place the pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 35 to 40 minutes, or until the crust is golden and the filling is bubbly.
- Cool Before Serving: Allow the pie to cool for at least 2 hours to let the filling set properly before slicing and serving.
Notes
- For best results, chill the assembled pie for 15–20 minutes before baking to help the crust maintain its shape during baking.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream for a delightful contrast.
