Classic Baked Cinnamon Apple Pie with Homemade Lattice Crust

Let’s make it

1. 1

   Crust

   To prepare the crust, combine the all-purpose flour and salt in a large mixing bowl. Add the cold cubed unsalted butter and use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. 2

   Crust

   Gradually add the ice water to the flour mixture, mixing gently after each addition until the dough begins to come together. Avoid overworking the dough. Divide the dough into two equal disks, flatten slightly, wrap in plastic wrap, and refrigerate for at least 1 hour.

3. 3

   Filling

   Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced apples with granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract if using. Toss gently to coat the apples evenly with the spices and sugars.

4. 4

   Assembly

   On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle for the bottom crust. Carefully transfer it to a 9-inch pie pan, trimming any excess dough to about 1 inch beyond the rim.

5. 5

   Assembly

   Roll out the second disk into a similar 12-inch circle. Using a sharp knife or pastry cutter, cut the dough into 1/2-inch-wide strips for the lattice top.

6. 6

   Assembly

   Fill the bottom crust with the prepared apple mixture, mounding slightly in the center. Weave half of the dough strips across the pie, spaced evenly.

7. 7

   Assembly

   Fold back alternating strips, lay a strip perpendicular, then unfold the folded strips over it, creating a woven lattice pattern over the filling. Trim strips flush with the edge and fold the edges under themselves, pressing to seal.

8. 8

   Finishing

   Brush the entire crust generously with the beaten egg to achieve a golden brown finish. Sprinkle coarse sugar over the top if desired for extra sparkle and crunch.

9. 9

   Cooking

   Bake the pie in the preheated oven for 50 to 60 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with foil after 30 minutes.

10. 10

    Finishing

    Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the filling to set properly for clean slices.