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Apple Pie Recipe: Best Cozy Homemade Lattice Crust Guide

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This classic apple pie features a buttery, flaky lattice crust and a perfectly spiced apple filling. It’s a nostalgic, crowd-pleasing dessert that’s easy enough for beginners and guaranteed to bring comfort and joy to any gathering.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 cup vegetable shortening, chilled
  • 1/4 cup ice water (add more, 1 tablespoon at a time, if needed)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–7 medium apples (about 2 3/4 lbs), peeled, cored, and sliced (half tart like Granny Smith, half sweet like Honeycrisp or Fuji)
  • 2/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch (optional)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Add chilled butter and shortening, tossing to coat. Using a pastry cutter or fork, work the fat into the flour until it looks like coarse crumbs with pea-sized bits. Drizzle in vinegar and ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
  2. Prep the Apple Filling: Peel, core, and slice apples about 1/4-inch thick. Toss with lemon juice in a large bowl. Add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice, and salt. Mix until apples are coated.
  3. Roll Out the Bottom Crust: On a lightly floured surface, roll one dough disk into a 12-inch circle, about 1/8-inch thick. Fit into your pie dish, letting excess hang over the edge. Sprinkle a little flour over the bottom to prevent sogginess.
  4. Fill the Pie: Spoon apple mixture into the crust, mounding slightly in the center. Dot with butter pieces.
  5. Make the Lattice Crust: Roll out the second dough disk into another 12-inch circle. Cut into 1-inch wide strips. Lay half the strips horizontally across the pie. Fold back every other strip, then lay a strip vertically, alternating over and under to weave the lattice. Trim any excess, fold edges under, and crimp.
  6. Egg Wash & Sprinkle: Beat egg with milk. Brush over the crust, then sprinkle with coarse sugar.
  7. Bake: Place pie on a baking sheet and bake at 400°F for 20 minutes. Lower heat to 375°F and bake another 30-40 minutes, until crust is golden and filling bubbles. If edges brown too quickly, cover with foil.
  8. Cool: Let pie cool for at least 2 hours before slicing.

Notes

For best results, keep all fats and dough cold. Mix tart and sweet apples for balanced flavor. Sprinkle flour or crushed graham crackers on the bottom crust to prevent sogginess. If apples are very juicy, drain excess liquid before adding thickener. Pie dough can be made ahead and frozen. For gluten-free or vegan adaptations, see ingredient substitutions. Let pie cool fully for clean slices.

Nutrition

Keywords: apple pie, lattice crust, homemade pie, classic dessert, fall baking, Thanksgiving, comfort food, easy pie recipe, best apple pie, family recipe

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