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–+ servings

Lattice Apple Pie

A classic dessert that combines the richness of fresh apples with a beautiful lattice crust, featuring a balance of sweetness and tartness from Honeycrisp and Granny Smith apples, and warm autumn spices.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Baked Goods, Dessert
Cuisine American, Baking
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the Pie Crust

  • 2 cups all-purpose flour Use a kitchen scale for precise measurement.
  • 1 teaspoon salt Enhances flavor.
  • 1 cup cold unsalted butter Use very cold butter for a flaky texture.
  • 6-8 tablespoons cold water Add gradually until dough comes together.
  • 1 large egg Beaten for egg wash.
  • 1 tablespoon heavy cream Mixed with egg for brushing.

For the Apple Filling

  • 3.5 pounds Honeycrisp apples Peeled and sliced.
  • 1.5 pounds Granny Smith apples Peeled and sliced.
  • 3/4 cup light brown sugar For sweetness and depth of flavor.
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour To thicken the filling.
  • 2 tablespoons lemon juice Prevents browning of apples.
  • 1 teaspoon ground cinnamon Warm spice for flavor.
  • 1/4 teaspoon nutmeg Optional spice for added warmth.

For the Lattice Topping

  • 1 tablespoon coarse raw sugar For sprinkling on top.

Instructions
 

Prepare the Pie Crust

  • Combine flour, salt, and butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together.
  • Divide the dough into two portions and roll out one piece for the bottom crust and the other for the lattice top.

Line the Pie Pan

  • Roll out the first pie crust into a circle that fits your 9-10 inch pie pan. Place it gently into the pan and trim the excess.

Egg Wash and Chill

  • Brush the bottom and sides of the lined crust with a mixture of beaten egg and heavy cream. Chill in the freezer for 20 minutes.

Prepare the Lattice Top

  • Roll out the second portion of dough into an 11x11 inch rectangle and freeze for 20-30 minutes.

Prepare the Apple Filling

  • Peel and slice the Honeycrisp and Granny Smith apples and combine them with light brown sugar, granulated sugar, flour, lemon juice, and spices.
  • Cook the mixture over medium heat until the apples are fork-tender, then allow to cool.

Assemble the Lattice

  • Weave the dough strips over the cooled filling, sealing the edges and trimming any excess dough.

Final Touches

  • Brush the lattice with the remaining egg wash and sprinkle with coarse sugar.

Chill and Bake

  • Chill the assembled pie in the refrigerator for 30 minutes. Preheat the oven to 425°F (220°C) and bake for 25 minutes, then reduce heat to 375°F (190°C) and continue baking for 35-45 minutes.

Cooling

  • Let the pie cool for at least four hours before serving to allow the filling to set.

Notes

Serving suggestions include warm slices with vanilla ice cream, drizzled with caramel, or accompanied by whipped cream. Store at room temperature for short-term, refrigerate for up to a week, or freeze slices for up to 3 months.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 5gSugar: 20g
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