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Craft a beautiful and classic dessert that will always hit the spot! This homemade lattice apple pie has a buttery crust and perfectly sweet apple cinnamon filling. The lattice top gives it that extra special touch for a truly stunning addition to your dinner table.
There’s never a bad time for apple pie, but fall is the best time if you ask me!
Going apple picking at the local orchard and coming home to bake a homemade apple pie (or a Dutch oven apple crisp) is peak fall living.
I came across this style of apple pie over on The Pioneer Woman’s site a while back, and I’ve been wanting to give it a try ever since. Now that apples are in season, I knew it was time!
It’s a little different from the apple pie I’m used to making, because the apples go into the crust raw instead of getting cooked down on the stove first. I’m all for saving steps and dishes, so I was pretty excited to try this method!
I did make a few tweaks of my own along the way. The big one is that I wove a lattice top instead of laying the crust over whole.
I’m really happy with how it turned out; this will definitely become my new go-to apple pie!
Table of Contents
Why You’ll Love This Recipe
- Easy apple pie: Apple pie really is such an easy dessert, but we are making it a touch easier with a store-bought crust. Having crust pre-made and already rolled out saves a lot of time and hassle when you need dessert fast!
- Beautiful lattice topping: I just love how elegant yet rustic a lattice pie top is. It’s worth the extra effort and will surely wow your family or dinner guests!
- Classic dessert: Homemade apple pie is always a crowd pleaser. It’s nostalgic, comforting, and so delicious.
Ingredients
- Pie crust: I frequently use store-bought to keep it simple, but homemade is always a great choice when you have the time!
- Apples: Any crisp apple works — Granny Smith, Honeycrisp, or Braeburn are great choices.
- Flour: This is essential for thickening the apple juice that is released during baking.
- Egg wash: A quick egg wash on the lattice before baking will give it a nice golden color and help the sugar adhere to the crust.
Find the full list of ingredients in the recipe card at the bottom of this page!
How to Make Lattice Apple Pie
Step 1. Preheat the oven to 425°F with a baking sheet on the bottom rack. Unroll one crust and fit it into a 9-inch pie dish.
Step 2. In a large bowl, toss the apples with the sugar, flour, cinnamon, and salt until evenly coated.
Step 3. Pack the filling into the crust, pressing the slices tightly together. Scatter the butter pieces over the top.
Step 4. Unroll the second crust and cut it into strips about 1 inch wide.
Step 5. Lay half the strips across the pie about an inch apart. Fold back every other strip, lay a strip across the middle in the other direction, and unfold. Keep alternating until the top is woven, then trim the ends and press them into the bottom crust to seal.
Step 6. Beat the egg yolk with the water, brush it over the lattice, and sprinkle with the coarse sugar. Bake 15 minutes on the hot baking sheet, then reduce to 350°F and bake 50 to 60 minutes more, until the filling is bubbling and the crust is deep golden. Cool at least 2 hours before slicing.
Tips + Notes
- Use refrigerated crusts that come in a box, not the crusts that are already formed in the pie pan.
- You can use store-bought pie crust or make your own; whichever you prefer! I do like to make my own pie dough with fresh milled flour when I have the time.
- Check out the video in the recipe card below. It shows how to weave the lattice, and seeing it done once is so much easier than reading it.
- I use about eight apples for this recipe, but if you are using large apples, you might only use 6 or 7.
- Slice the apples thinly and pack them down tight as you go. Loose slices shrink and leave a big gap under the lattice.
- If the dough softens while you are weaving, slide the whole pie into the fridge for ten minutes, then pick it back up.
- The hot baking sheet is what keeps the bottom crust from going pale and soggy under all that juice. Make sure you are preheating it and putting the pie directly on it to bake.
- Wait for the filling to actually bubble up through the lattice. That is the flour cooking out and thickening the juice. If you pull it too early, the filling will have a soup consistency.
Storage and Freezing
Apple pie will keep at room temperature for 2 days, or in the fridge for 4. Cover it with plastic wrap or transfer it to an airtight container before storing. For that fresh-from-the-oven taste, feel free to reheat it at 350°F for about 15 minutes or microwave single slices.
For longer-term storage, you can freeze apple pie in a sealed, freezer-safe container for up to 3 months. Allow it to thaw at room temperature before reheating as desired.
Recipe FAQs
Any crisp apple that will hold its shape well after baking is a great choice! Granny Smith apples offer a nice tartness that balances out the sugar well. Other excellent options are Honeycrisp, Braeburn, Jonathan, or Golden Delicious. A mix of different varieties is a good way to get a full apple flavor that is neither too tart nor too sweet.
I recommend vanilla ice cream or homemade whipped cream! They are such a delicious pairing with apple pie.
You don’t have to, but you will notice the peels as you eat the pie. If you don’t mind the added texture, feel free to leave the peels on!
Aim for about ⅛ – ¼ inch. This size allows the apple to get good and soft without becoming mushy in the oven.
This tasty apple pie is surely going to be a welcome addition to any casual meal, afternoon tea, fall party, or Thanksgiving dinner.
If you have some extra pie crust and need a comforting dinner to pair it with, consider making a simple chicken pot pie as well!
Related Recipes
- Whole Wheat Apple Cider Donuts
- Whole Wheat Apple Cider Cake
- Iced Ginger Cookies
- White Chocolate Skillet Blondie With Maple Cream Sauce
- Apple and Strawberry Crumble
If you tried this Lattice Apple Pie or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Lattice Apple Pie
Equipment
- 9-inch pie pan
- Knife, pizza cutter, or bench scraper for cutting the lattice strips
Ingredients
- 1 box refrigerated pie crusts 2 crusts, or make your own
- 8 apples peeled and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons butter cut into small pieces
For the Egg Wash
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 425°F with a baking sheet on the bottom rack. Unroll one crust and fit it into a 9 inch pie dish.
- In a large bowl, toss the apples with the sugar, flour, cinnamon, and salt until evenly coated.
- Pack the filling into the crust, pressing the slices tightly together. Scatter the butter pieces over the top.
- Unroll the second crust and cut it into strips about 1 inch wide.
- Lay half the strips across the pie about an inch apart. Fold back every other strip, lay a strip across the middle in the other direction, and unfold. Keep alternating until the top is woven, then trim the ends and press them into the bottom crust to seal.
- Beat the egg yolk with the water, brush it over the lattice, and sprinkle with the coarse sugar.
- Bake 15 minutes on the hot baking sheet, then reduce to 350F and bake 50 to 60 minutes more, until the filling is bubbling and the crust is deep golden. Cool at least 2 hours before slicing.
Video
Notes
- Use refrigerated crusts that come in a box, not the crusts that are already formed in the pie pan.
- You can use store-bought pie crust or make your own; whichever you prefer! I do like to make my own pie dough with fresh milled flour when I have the time.
- Check out the video in the recipe card below. It shows how to weave the lattice, and seeing it done once is so much easier than reading it.
- I use about eight apples for this recipe, but if you are using large apples, you might only use 6 or 7.
- Slice the apples thinly and pack them down tight as you go. Loose slices shrink and leave a big gap under the lattice.
- If the dough softens while you are weaving, slide the whole pie into the fridge for ten minutes, then pick it back up.
- The hot baking sheet is what keeps the bottom crust from going pale and soggy under all that juice. Make sure you are preheating it and putting the pie directly on it to bake.
- Wait for the filling to actually bubble up through the lattice. That is the flour cooking out and thickening the juice. If you pull it too early, the filling will have a soup consistency.
