Rustic Cinnamon Apple Pie with Handmade Lattice Crust
A traditional American dessert featuring tender, cinnamon-spiced apples enveloped in a flaky, buttery handmade lattice crust, baked to golden perfection.
Ingredients
Check ingredients as you go.
- Dough
- Filling
- Assembly
Let’s make it
Dough
In a large bowl, mix 300 grams flour with 50 grams granulated sugar and 5 grams salt for the dough. Cut in 170 grams cold, diced butter until mixture resembles coarse crumbs.
Dough
Add 60 milliliters ice cold water gradually, mixing gently until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
Filling
Preheat oven to 375°F (190°C). In a bowl, toss 900 grams sliced apples with 100 grams brown sugar, 6 grams ground cinnamon, 1 gram ground nutmeg, 15 milliliters lemon juice, 5 milliliters vanilla extract, and 15 grams flour for filling. Mix well.
Assembly
Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, fitting it gently. Trim edges leaving a 1-inch overhang.
Assembly
Pour apple filling into crust-lined pie dish, spreading evenly.
Assembly
Roll out second dough disc into a 12-inch circle. Cut dough into 1-inch wide strips to form lattice. Arrange half strips over filling, fold back alternating strips, then lay remaining strips across to weave lattice. Trim and seal edges with bottom crust; crimp edges decoratively.
Assembly
Brush beaten egg over lattice crust and edges. Sprinkle with coarse sugar as desired for sparkle and crunch.
Cooking
Bake pie in preheated oven for 50-60 minutes until crust is golden brown and filling is bubbling. If crust browns too fast, tent loosely with foil after 30 minutes.
Resting
Remove pie from oven and cool on wire rack for at least 2 hours before slicing to allow filling to set properly.
Tips & notes
Chilling the dough before rolling reduces shrinkage and promotes flakiness. Use tart apples like Granny Smith or Honeycrisp for balanced sweetness and texture. Ensure the pie cools fully before slicing to prevent runny filling.
Saving it for later
Store leftover pie covered tightly at room temperature for up to 2 days, or refrigerate for up to 4 days in an airtight container. Avoid freezing as the crust may become soggy.
Reheating
Warm slices in a preheated 350°F (175°C) oven for 10-15 minutes, loosely covered with foil to prevent over-browning, until heated through. Serve slightly warm or at room temperature.
