Maple Walnut Apple Pie with Homemade Lattice Crust
An advanced, classic American dessert featuring tender apples baked under a crisp homemade lattice crust infused with warm spices, toasted walnuts, and rich maple syrup for sweetness and depth.
Ingredients
Check ingredients as you go.
- Pie Crust
- Filling
- Finishing
Let’s make it
Pie Crust
Make the pie crust: In a large mixing bowl, whisk together 250 grams flour, 25 grams sugar, and 1 teaspoon salt. Add cold cubed 170 grams butter and cut in with a pastry cutter or fingers until pea-sized crumbs form.
Pie Crust
Sprinkle chilled 60 milliliters ice water over mixture gradually and gently mix until dough just holds together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate at least 1 hour.
Filling
Prepare the filling: Toast 100 grams walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Chop finely and set aside.
Filling
In a large bowl, toss 6 peeled, cored, thinly sliced granny smith apples with 80 milliliters maple syrup, 100 grams brown sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 15 milliliters lemon juice, and 2 tablespoons flour to coat evenly.
Filling
Fold toasted chopped walnuts into the apple filling and let rest while rolling out the dough.
Assembly
Preheat oven to 425°F (220°C). On a floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer to a 9-inch pie pan, letting dough hang over edges. Trim edges to about 1-inch overhang.
Assembly
Pour apple filling evenly into crust lined pan. Roll out second dough disc into 12-inch circle and cut into about 1/2-inch wide strips for lattice.
Assembly
Arrange dough strips over filling in a lattice pattern. Trim overhanging dough strips and crimp edges of the bottom and top crusts to seal securely.
Finishing
In a small bowl, whisk 1 egg with 1 tablespoon water to make egg wash. Brush entire surface of crust and lattice gently and evenly with this wash to promote golden browning.
Baking
Bake pie at 425°F (220°C) for 15 minutes, then reduce temperature to 350°F (175°C) and bake an additional 45-50 minutes until crust is golden and filling is bubbling. If crust browns too quickly, cover edges with foil.
Finishing
Remove pie from oven and cool on rack at least 2 hours for filling to set before serving warm or at room temperature.
Tips & notes
Use firm, tart apples such as Granny Smith for better texture and flavor. Chill dough well to prevent shrinking during baking. Toast walnuts until fragrant but not burnt to bring out their flavor. Allow the pie to cool completely for the filling to set, making slicing cleaner and easier.
Saving it for later
Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 1 day, or refrigerate for 3-4 days. To freeze, wrap whole cooled pie tightly in plastic wrap and foil and freeze up to 2 months; thaw overnight in refrigerator before reheating or serving.
Reheating
Reheat individual slices in a 350°F (175°C) oven for 10-15 minutes until warmed through. To refresh crust crispness, bake uncovered. Microwave reheating is not recommended as it softens the crust.
