Go Back

Classic Apple Pie with Buttery Lattice Crust

Classic apple pie with lattice crust pairs tart Granny Smith and sweet Honeycrisp apples in a flaky, buttery pastry. The deep-dish filling bakes beneath a golden woven crust until thick juices bubble through the lattice.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Chilling and cooling 4 hours
Total Time 5 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2.5 cups all-purpose flour
  • 1 tsp salt fine
  • 1 cup butter unsalted, cold, cut into 1/2-inch cubes
  • 7 tbsp water ice water
Filling
  • 3 lb apples mix of Granny Smith and Honeycrisp, peeled, cored, and cut into 1/4-inch slices
  • 0.67 cup granulated sugar
  • 3 tbsp cornstarch
  • 1.5 tsp cinnamon ground
  • 0.25 tsp nutmeg ground
  • 1 tbsp lemon juice
Egg wash
  • 1 egg large
  • 1 tbsp milk
  • 1 tbsp coarse sugar

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 rimmed baking sheet

Method
 

Make the dough
  1. Whisk the flour and salt together in a large bowl.
  2. Cut in the butter with a pastry cutter or your fingertips until the pieces are mostly pea-size.
  3. Drizzle in the ice water and mix with a fork until the dough starts to clump.
  4. Divide the dough in half, shape each half into a disk, wrap, and refrigerate for at least 1 hour.
Prepare the oven
  1. Heat the oven to 425°F with a rack in the lower third and a rimmed baking sheet on the rack.
Assemble the pie
  1. Roll one dough disk into a 12-inch round between sheets of parchment, then fit it into a 9-inch deep-dish pie plate, leaving about 1 inch of overhang.
  2. Toss the apples with the sugar, cornstarch, cinnamon, nutmeg, and lemon juice, then mound the mixture in the crust.
  3. Roll the second dough disk into a 12-inch round between sheets of parchment and cut it into ten 3/4-inch strips.
  4. Weave the strips over the filling, then tuck their ends under the bottom-crust overhang and crimp the edge.
  5. Whisk the egg with the milk, brush it over the lattice and edge, and sprinkle with the coarse sugar.
Bake and cool
  1. Set the pie on the hot baking sheet and bake at 425°F for 20 minutes, then reduce the oven to 375°F and bake for 40–55 minutes more, tenting the edges with foil if they brown too quickly, until the crust is deep golden and thick juices bubble through the lattice.
  2. Cool the pie on a rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for at least 3 hours so the filling sets. Refrigerate leftovers for up to 4 days; the baked pie can be frozen for up to 3 months. For a dairy-free variation, use dairy-free butter and plant milk.