Classic Spiced Cinnamon Apple Pie with Handmade Lattice Crust

Let’s make it

1. 1

   Dough

   Make the pie dough by combining flour and salt in a large bowl. Cut in the cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.

2. 2

   Dough

   Gradually add ice water a tablespoon at a time, mixing gently with a fork until dough begins to come together. Do not overmix. Divide dough into two equal portions, flatten into disks, wrap in plastic wrap, and chill in refrigerator for at least 1 hour.

3. 3

   Filling

   Prepare the apple filling by tossing sliced apples with both sugars, ground cinnamon, ground nutmeg, and lemon juice in a large bowl. Set aside to macerate while dough chills.

4. 4

   Dough

   Preheat oven to 425°F (220°C). On a floured surface, roll out one dough disk into a 12-inch circle. Transfer to a 9-inch pie plate, gently pressing to fit. Trim excess dough hanging over edges.

5. 5

   Assembly

   Fill the crust evenly with the prepared apple mixture. Roll out the second dough disk into a 12-inch circle. Cut into 1/2-inch wide strips for the lattice top.

6. 6

   Assembly

   Lay half of the strips horizontally across the filling, evenly spaced. Fold back every other strip halfway, then lay one strip vertically over the unfolded strips. Unfold folded strips over the vertical strip. Repeat with remaining strips, creating a woven lattice pattern.

7. 7

   Topping

   Trim and crimp edges to seal the crusts together. Beat the egg with a tablespoon of water to make an egg wash. Brush the lattice and edges with egg wash. Sprinkle granulated sugar lightly over the top if desired.

8. 8

   Baking

   Bake pie at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 40–50 minutes or until crust is golden brown and juices are bubbling.

9. 9

   Cooling

   Remove from oven and allow pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.