Lattice Apple Pie
This is the easiest homemade apple pie recipe! Enjoy the classic flavors of cinnamon and apples in a buttery lattice pie crust. Use homemade dough or keep it simple with store-bought!
Servings: 8 servings
Calories: 437kcal
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.
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.