Apple Pie With Buttery Lattice Crust

When I first made this pie, the kitchen filled with the caramelized scent of apples and a whisper of cinnamon, and I realized even a simple loaf can feel like a small ceremony. The buttery lattice that crowns it isn’t just a topping—it’s a golden promise of warmth, a pause in the day, and a chance to taste crisp apples that make the world feel a bit more generous. (I still swear the dough looks like a secret handshake.)

Why This Apple Pie Will Steal Your Heart

• The crust stays flaky and tender, thanks to a simple butter‑to‑flour ratio that keeps it from drying out.
• A lattice top provides that classic visual cue of a pie just baked.
• The apples stay juicy, not mushy, because the filling is balanced with a touch of cornstarch.
• It’s a show‑stopper that can be whipped up in under an hour.

In this kitchen, recipes are instructions—but love is the real ingredient.

M.

Ingredients: Fresh Apple Pie With Buttery Lattice Crust

Serves 8

For the crust (3 cups all‑purpose flour, 1 tsp salt)

• 2 ½ cups (315 g) all‑purpose flour
• 1 tsp salt
• 1 cup (225 g) unsalted butter, chilled and cut into cubes
• 1/2 cup (120 ml) ice water, plus more as needed

For the filling (2 tbsp sugar, 1 tsp cinnamon)

• 6 cups (≈750 g) peeled, cored, and sliced apples (Granny Smith or Honeycrisp)
• 1/2 cup (100 g) sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp butter, to dot

For the lattice top

• 1 extra piece of dough (same as above)

Options: gluten‑free flour, dairy‑free butter alternative

Equipment Needed

• 9‑inch pie dish
• Rolling pin
• Pastry scraper
• Sharp knife or pizza cutter
• Mixing bowl
• Measuring cups and spoons

Step‑by‑Step: Assemble Your Classic Apple Pie

Here’s how I turn flour, butter, and apples into a show‑stopping dessert.

1. Make the dough

Whisk flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in ice water until dough just holds together. Chill 30 min.

Option note: If using gluten‑free flour, add 2 Tbsp xanthan gum; if using dairy‑free butter, use the same amount.

Tip: Keep the dough cold; it prevents shrinkage when baked.

2. Roll out the bottom crust

On a floured surface, roll dough to 12 inches, place in pie dish, trim edges. Prick with fork, chill 10 min.

3. Prepare the filling

Combine apples, sugar, cinnamon, lemon juice, and cornstarch. Toss until coated. This is where I lean in for that first whiff— you’ll smell the spices bloom.

4. Assemble the pie

Pour apples into crust, dot with butter. Fold top crust over, leaving a 2‑inch opening.

Option note: If using dairy‑free butter, use vegan butter.

5. Create the lattice

Roll the extra dough into a 2‑inch strip. Weave over and under the filling, securing with a knife. Trim ends, press to seal.

Tip: Use a serrated knife to cut the lattice; it helps the dough stay straight.

6. Bake

Brush crust with egg wash (1 egg + 1 tbsp water). Bake 45‑50 min at 425 °F (220 °C) until crust is golden and filling bubbles. Reduce to 375 °F (190 °C) if browning too fast.

This video is here as an extra source of inspiration! While it may not match this exact recipe, it offers helpful techniques, ideas, or visual guidance to enhance your cooking experience.

Cooking is like love, it should be entered into with abandon or not at all.

Julia Child

Pro Tips to Elevate Your Apple Pie

I keep a tiny bowl of flour on my counter, just in case.

• Warm the pie with a light dusting of flour before baking; it helps the crust rise.
• Add a splash of vanilla extract to the filling for depth.
• Keep the crust chilled until just before baking to avoid cracks.
• Sprinkle a pinch of nutmeg for a subtle warmth.
• Let the pie cool on a rack for at least an hour; flavors meld.

Dietary Variations & Substitutions

Gluten‑Free Version

• Replace all‑purpose flour with a 1:1 gluten‑free baking blend (use 2 ½ cups of blend).
• Add 1 Tbsp xanthan gum to the blend to improve structure.
• Mix dough until just combined; over‑mixing can make it tough.
• Chill dough 45 min before rolling to keep it pliable.
• Bake as directed; GF crusts may brown faster—start checking at 40 min.

Tip: Keep a small bowl of plain rice flour nearby for dusting to prevent sticking.

Dairy‑Free Version

• Swap chilled butter for an equal amount of dairy‑free butter or coconut oil (cut into cubes).
• Use dairy‑free butter for the dotting on the filling and lattice edges.
• For the egg wash, whisk 1 egg‑free egg replacer (1 Tbsp ground flax + 3 Tbsp water) with 1 Tbsp water; apply as usual.
• No temperature changes needed; the crust will still rise nicely.

Tip: If you prefer a lighter crust, use a blend of dairy‑free butter and a neutral oil.

Vegan (Egg‑Free & Dairy‑Free) Version

• Use the dairy‑free butter swap above for crust and filling.
• Replace the egg wash with a vegan alternative: whisk 1 Tbsp sunflower lecithin with 1 Tbsp water (or use a vegan butter‑based glaze).
• Keep the dough handling the same; the crumb will remain flaky.
• Bake as written; vegans may need a few extra minutes to ensure the crust is fully set.

Tip: Add a pinch of nutritional yeast to the filling for a subtle umami boost.

Low‑Sugar Version

• Reduce the 1/2 cup sugar in the filling to 1/4 cup; increase lemon juice to 2 Tbsp to balance acidity.
• Add 1 Tbsp cornstarch (already in the recipe) to help set the filling without extra sweetness.
• Optionally, sprinkle 1 tsp cinnamon and a dash of nutmeg to enhance flavor.
• No baking time changes; the crust will bake as normal.

Tip: A light drizzle of honey or maple syrup on the finished pie adds perceived sweetness without extra sugar.

Creative Variations: 5 Ways to Make Your Apple Pie Shine

1. Caramel Drizzle

Drizzle warm caramel sauce over slices for extra sweetness.

Tip: Hold a spoon over a light flame to melt the caramel quickly.

2. Almond Tuile Topping

Bake almond tuile shards to sprinkle on the crust for crunch.

Tip: Grind almonds in a food processor for a finer crumb.

3. Cinnamon‑Sugar Crumb

Sprinkle a mix of cinnamon and brown sugar over the filling before baking.

Tip: Use light brown sugar for a mellow molasses note.

4. Ginger Infusion

Add ½ tsp ground ginger to the apple mixture.

Tip: Use fresh ginger for a sharper bite.

5. Coffee‑Soaked Apples

Soak apple slices in brewed espresso for 10 min before mixing.

Tip: Drain excess liquid to avoid a soggy filling.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a light touch, pair with a side of fresh arugula salad tossed in a citrus vinaigrette.

Storage and Reheating

• Store in an airtight container for up to 3 days at room temperature.
• Refrigerate for up to 5 days; thaw before reheating.
• Reheat slices in a 350 °F (175 °C) oven for 10 min, or microwave on high for 45 s.

Common Mistakes to Avoid When Baking Apple Pie

The crust tears

I used to get this all the time, but a quick chill before rolling makes it behave.

Tip: Use a bench scraper to transfer dough, not a spatula.

Filling burns

Cover edges with foil if browning too quickly.

Tip: Keep an eye on the top; the crust should turn golden, not scorched.

Apples become mushy

Stir apples gently; add cornstarch to firm up.

Tip: Use a light touch when tossing the apples.

Lattice is uneven

Measure dough strips to the same width before weaving.

Tip: Mark a line on the dough to keep consistent thickness.

Pie is soggy

Pre‑bake the crust for 5 min before filling.

Tip: Blind bake helps lock in the crust’s crispness.

Too sweet

Balance sugar with a dash of lemon or a pinch of salt.

Tip: A touch of acidity brings the flavors together.

Crust doesn’t rise

Do not overmix the dough; it keeps gluten from tightening.

Tip: Handle the dough just until combined.

FAQs

Can I use a different apple variety?

Yes—any firm apple works; combine sweet and tart for complexity.

Is it safe to use canned apples?

Yes, but fresh apples give a better texture and flavor.

How long does it keep?

Up to 5 days refrigerated; best within 48 h.

Can I make this ahead of time?

The pie is best baked fresh, but you can assemble and refrigerate the crust and filling separately, then bake when ready.

What can I replace butter with?

Shortening or a blend of butter and vegetable oil works, but the buttery flavor will differ.

Is there a gluten‑free option?

Substitute 1 ½ cups gluten‑free all‑purpose flour with the same ratio of salt.

How do I prevent the crust from getting soggy?

Bake the bottom crust blind for 5 min before adding filling.

Can I add nuts?

Yes—walnuts or pecans tossed in sugar and cinnamon add crunch.

Sweet Closing Thought

Baking this apple pie with its buttery lattice isn’t just about the end product—it’s about the quiet moments of kneading dough, the anticipation of the first bite, and the way the sweet, spiced apples cling to the crisp crust. It’s a reminder that the simplest ingredients, when handled with care, can turn ordinary evenings into cherished memories.