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Apple Pie with Buttery Lattice Crust

This classic apple pie features a buttery lattice crust that melts in your mouth and a sweet, tart filling that brings comfort to any occasion. Perfect for family gatherings or cozy evenings, the recipe offers easy steps and essential tips for a flawless crust. Enjoy a timeless dessert with this simple yet elegant recipe.
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Prep Time 45 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 467 kcal

Equipment

  • Mixing bowls
  • Pastry blender or two forks
  • Rolling Pin
  • 9‑inch pie dish
  • Sharp knife or pastry wheel
  • Pastry brush
  • Oven thermometer

Ingredients
  

For the Dough

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter, diced
  • 1/2 cup ice water, plus extra if needed

For the Filling

  • 6 cups fresh apples, peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 2 Tbsp packed brown sugar
  • 1 Tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tsp all-purpose flour

Instructions
 

Prepare the Dough

  • Whisk flour and salt. Cut butter in until mixture resembles coarse crumbs. Add ice water gradually until dough holds together. Chill for 30 min.
  • Tip: Keep the dough cold; it prevents shrinkage when baking.

Roll Out the Bottom Crust

  • Lay dough on a lightly floured surface. Roll to 12 inches, transfer to pie dish. Trim excess, crimp edges.
  • Tip: Score a line around the perimeter to allow steam to escape.

Make the Sweet Apple Filling

  • Combine sliced apples, sugars, lemon juice, spices, and flour. Toss until evenly coated.
  • Tip: A splash of vanilla extract adds depth without overpowering the apples.

Assemble the Pie

  • Fill crust with apple mixture. Roll out remaining dough into a 12‑inch circle. Place over filling, seal edges. Cut slits for steam.

Create the Buttery Lattice Crust

  • Cut dough into strips (1 inches wide). Alternate overlapping strips across the top in a criss‑cross pattern. Brush with beaten egg for shine.
  • Tip: For a crisp lattice, bake at 425 °F (220 °C) for the first 15 min, then lower to 350 °F (175 °C).

Bake to Perfection

  • Bake 50‑55 min until crust is golden brown and bubbling. Cool on a rack for 2 hrs before slicing.

Notes

Pro tips
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