Classic Maple Walnut Apple Pie with Homemade Lattice Crust

Let’s make it

1. 1

   Crust

   Start preparing the pie crust by combining the all-purpose flour and salt in a large bowl. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2. 2

   Crust

   Slowly add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Avoid overworking the dough. Divide dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 45 minutes.

3. 3

   Filling

   While dough chills, prepare the apple filling. In a large bowl, toss the sliced apples with granulated sugar, pure maple syrup, ground cinnamon, ground nutmeg, and salt until evenly coated. Fold in the toasted and chopped walnuts.

4. 4

   Crust

   Preheat your oven to 375°F (190°C). Remove one disc of pie dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, gently pressing it into the corners. Trim excess dough hanging over edges.

5. 5

   Filling

   Pour the prepared apple filling evenly into the pie crust base. Remove the second disc of dough and roll it out to the same size as the first. Cut into 1/2 inch wide strips for the lattice crust.

6. 6

   Crust

   Create the lattice top by weaving dough strips over and under each other atop the filling. Trim edges to overlap the bottom crust and press together to seal. Crimp the edges decoratively if desired.

7. 7

   Crust

   Beat the large egg with vanilla extract (if using) to make an egg wash. Brush all exposed dough surfaces with the egg wash to achieve a golden, glossy finish after baking.

8. 8

   Baking

   Place the pie on a baking sheet to catch drips and bake in the preheated oven for 50 to 60 minutes until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent it with foil during the last 15 minutes of baking.

9. 9

   Cooling

   Remove the pie from the oven and let it cool completely on a wire rack for at least two hours to allow the filling to set before slicing and serving.