Cinnamon Apple Pie with Homemade Lattice Crust
A classic American dessert featuring tart and sweet apples spiced with cinnamon, enclosed in a buttery homemade pie crust woven into a beautiful lattice pattern and baked to golden perfection.
Ingredients
Check ingredients as you go.
- Pie Dough
- Filling
- Finishing
Let’s make it
Pie Dough
To prepare the pie crust, whisk the all-purpose flour, sugar, and salt together in a large bowl.
Pie Dough
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Pie Dough
Gradually add ice water, a tablespoon at a time, mixing lightly with a fork until the dough begins to hold together when pressed.
Pie Dough
Divide the dough into two equal portions, shape each into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Filling
Preheat your oven to 375°F (190°C). Peel, core, and thinly slice the apples and place them in a large mixing bowl.
Filling
Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, freshly squeezed lemon juice, and all-purpose flour to the apples. Toss everything together gently to coat the apples evenly.
Pie Dough
Roll out one disk of chilled dough on a lightly floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing to fit and leaving the edges overhanging.
Filling
Pour the apple filling into the pie crust and spread evenly.
Pie Dough
Roll out the second disk of dough into a 12-inch circle and cut into 1-inch wide strips for the lattice crust.
Pie Dough
Weave the dough strips over and under each other in a lattice pattern over the filling. Trim the edges and fold under the bottom crust edge, crimping with fingers or a fork to seal and decorate.
Finishing
Brush the lattice and edges with beaten egg to give a shiny golden crust. Optionally, sprinkle granulated sugar on top for extra sparkle and crunch.
Baking
Place the pie on a baking sheet to catch drips and bake in the preheated oven for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling.
Baking
If the crust edges brown too quickly, cover them loosely with foil after 30 minutes of baking.
Cooling
Remove pie from oven and allow to cool completely on a wire rack for at least 2 hours before slicing and serving. This lets the filling set properly.
Tips & notes
Keep the butter and water cold to ensure a flaky crust. Chill dough sufficiently before rolling. Use tart apples like Granny Smith for balanced flavor. Weaving the lattice crust takes patience but adds a beautiful visual appeal.
Saving it for later
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Avoid sealing airtight at room temperature to prevent soggy crust.
Reheating
Reheat slices in a preheated 350°F (175°C) oven for 10-15 minutes to restore flakiness. Avoid microwave reheating to retain crust texture.
