Rustic Maple Walnut Apple Pie with Homemade Lattice Crust
A rich and fragrant baked apple pie featuring tender apples tossed in maple syrup and warm spices, nestled in a flaky homemade double crust with a woven lattice top and crunchy walnuts. Perfect for a cozy dessert that combines sweet maple and nutty flavors with classic Americana baking techniques.
Ingredients
Check ingredients as you go.
- Pie Dough
- Filling
- Topping
- Finishing
Let’s make it
Pie Dough
Make the pie dough: In a large bowl, whisk together flour and salt. Cut in cold butter cubes with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter.
Pie Dough
Gradually add ice water, mixing gently until the dough just comes together. Divide dough into two discs, wrap in plastic wrap, and chill at least 1 hour before rolling out.
Filling
Prepare the filling: In a large mixing bowl, combine sliced apples, granulated sugar, brown sugar, maple syrup, lemon juice, cinnamon, nutmeg, cloves, allspice, and flour. Toss gently to coat all apple slices evenly.
Pie Dough
Preheat oven to 375°F (190°C). Remove one dough disc from refrigerator and roll out on a lightly floured surface into a 12-inch diameter circle. Carefully transfer to a 9-inch pie dish, letting excess dough hang over edges.
Filling
Pour the apple filling into the crust, spreading evenly. Sprinkle chopped walnuts over the top of the filling.
Pie Dough
Roll out the second dough disc into a 12-inch circle. Using a sharp knife or pastry cutter, cut into strips about 1 inch wide to create a lattice top.
Pie Dough
Arrange half of the strips lengthwise over the pie. Fold back every other strip, then lay a strip crosswise. Unfold the folded strips over it. Repeat folding and weaving until lattice is complete.
Pie Dough
Trim excess dough from edges and press the top and bottom crusts together to seal. Crimp edges decoratively to finish the crust.
Finishing
Brush the lattice crust with beaten egg and sprinkle with turbinado sugar for sparkle and crunch, if using.
Baking
Bake in the preheated oven for 50 to 60 minutes or until the crust is golden brown and filling is bubbling. If edges brown too quickly, cover with foil after 30 minutes.
Serving
Remove pie from oven and let cool at least 2 hours to set filling before slicing and serving. Serve warm or at room temperature.
Tips & notes
For a flakier crust, use very cold butter and avoid overmixing the dough. Rest the rolled dough in the fridge before baking to prevent shrinking. Use tart apples like Granny Smith for better flavor balance. Allow the pie to cool completely to let the filling thicken and slice cleanly.
Saving it for later
Store leftover pie covered at room temperature for up to 2 days, then refrigerate covered for up to 3 more days. Wrap tightly with plastic wrap or aluminum foil. Walnut topping may soften over time.
Reheating
Reheat slices in a preheated 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid microwave reheating to keep crust crispiness.
