Rustic Maple Walnut Apple Pie with Homemade Lattice Crust
A rich and flavorful American dessert featuring tender spiced apples sweetened with pure maple syrup, layered in a buttery flaky double crust with a homemade lattice top, and finished with toasted walnuts for crunch. The perfect pie to celebrate seasonal apples and cozy gatherings.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Topping
- Finishing
Let’s make it
Crust
Prepare the pie crust dough by combining the all-purpose flour, granulated sugar, and salt in a large bowl. Cut in the cold cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Crust
Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Do not overwork. Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling
Meanwhile, prepare the apple filling. In a large bowl, toss the peeled, cored, and sliced apples with fresh lemon juice to prevent browning.
Filling
Add pure maple syrup, brown sugar, ground cinnamon, ground nutmeg, and cornstarch to the apples. Mix well to coat and combine all ingredients evenly.
Assembly
Preheat the oven to 375°F (190°C). Remove one disk of dough from the refrigerator and roll it out on a floured surface into a 12-inch circle to line a 9-inch pie dish. Trim the edges to fit the dish, leaving a small overhang.
Assembly
Transfer the apple filling into the crust-lined pie dish, spreading evenly. Sprinkle the toasted chopped walnuts on top of the filling for added flavor and texture.
Assembly
Roll out the second disk of dough into a 12-inch circle. Cut into even strips about ½ inch wide for the lattice top. Lay half the strips horizontally over the filling, then weave the remaining strips vertically to form a lattice pattern.
Finishing
Trim and crimp the edges of the pie crust to seal. Brush the entire surface of the crust and lattice with the beaten egg for a golden finish. Optionally, sprinkle coarse sugar on top for a touch of sweetness and crunch.
Baking
Bake the pie in the preheated oven for 50–60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil halfway through baking.
Cooling
Remove the pie from the oven and cool it on a wire rack for at least 2 hours before serving to allow the filling to set properly.
Tips & notes
Ensure the butter for the crust is very cold to achieve a flaky texture. Use a mix of tart and sweet apples for complex flavor. Toast walnuts gently in a dry pan to enhance their aroma before adding to the pie.
Saving it for later
Store leftover pie covered loosely at room temperature for up to 2 days or refrigerated for up to 4 days. Wrap tightly with plastic wrap or foil when storing.
Reheating
Reheat individual slices in a preheated 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid microwaving to maintain crust crispness.
