Classic Cinnamon Apple Pie with Homemade Lattice Crust
A traditional American dessert featuring a spiced apple filling nestled beneath a golden, flaky homemade lattice crust. This advanced recipe guides you through crafting the perfect buttery pie dough and assembling a beautiful lattice top for a comforting family favorite.
Ingredients
Check ingredients as you go.
- Pie Dough
- Filling
- Finishing
Let’s make it
Pie Dough
In a large bowl, combine flour, salt, and sugar. Add cold butter cubes and cut into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces of butter.
Pie Dough
Gradually add ice water, mixing gently with a fork until dough begins to come together. Avoid overmixing. Divide dough into two equal portions, flatten into disks, wrap in plastic film, and refrigerate for at least 1 hour.
Filling
Preheat oven to 375°F (190°C). In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
Pie Dough
On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie plate, about 12 inches diameter. Transfer dough to pie plate, trim edges leaving a small overhang.
Filling
Pour apple mixture into pie crust, spreading evenly. Dot filling with butter pieces.
Pie Dough
Roll out the second dough disk into a 12-inch round. Using a sharp knife or pastry wheel, cut into 1-inch wide strips for lattice top.
Finishing
Lay half of the strips across the pie filling horizontally, spaced evenly. Fold back alternate strips and lay a strip vertically across. Unfold strips over vertical strip. Repeat weaving to create a lattice pattern.
Finishing
Trim lattice edges and fold under the bottom crust edge, pressing to seal. Crimp edges decoratively.
Finishing
Brush entire crust with beaten egg and sprinkle with sugar to enhance color and add crunch.
Finishing
Bake pie on middle rack for 50–60 minutes or until crust is golden and apples are tender. If crust edges brown too quickly, cover them with foil after 30 minutes.
Finishing
Remove pie from oven and cool on a wire rack for at least 2 hours to allow filling to set before serving.
Tips & notes
Use tart apples like Granny Smith or Honeycrisp for the best flavor and texture. Keep all ingredients and tools cold for a flakier crust. Rest the pie after baking to avoid losing filling juice when sliced.
Saving it for later
Store leftover pie covered tightly at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a preheated 350°F (175°C) oven for 10-15 minutes until warmed through to maintain crust crispness. Avoid microwaving to prevent sogginess.
