Spiced Cinnamon Apple Pie with Handmade Lattice Crust
A perfectly baked American dessert featuring tart apples tossed with cinnamon and warm spices, nestled in a flaky, buttery homemade lattice crust.
Ingredients
Check ingredients as you go.
- Filling
- Crust
Let’s make it
Filling
Preheat the oven to 425°F (220°C). Peel, core, and thinly slice the apples. In a large bowl, combine sliced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, cornstarch, and salt. Toss well to coat evenly and set aside.
Crust
In a large mixing bowl for the crust, whisk together all-purpose flour, granulated sugar for crust (if using), and salt. Cut in the cold cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Crust
Gradually add ice water to the flour mixture, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes to chill.
Assembly
On a lightly floured surface, roll out one dough disk into a 12-inch circle to fit a 9-inch pie plate. Transfer the dough into the pie plate, gently pressing to fit and leaving the edges overhanging. Pour the prepared apple filling into the crust and dot with small pieces of butter (from the reserved butter cubes).
Assembly
Roll out the second dough disk into a 12-inch circle. Using a sharp knife or pastry wheel, cut 1-inch wide strips for the lattice top. Lay half the strips parallel across the pie filling. Fold back every other strip and lay a strip perpendicular. Alternate by unfolding strips in a basket weave pattern to create the lattice top over the filling. Trim edges and crimp to seal securely.
Finishing
In a small bowl, whisk together the egg and vanilla extract (if using) to create an egg wash. Brush the entire lattice crust and edges lightly with the egg wash to promote a golden color when baked.
Baking
Place the pie on a baking sheet to catch any drips and bake at 425°F (220°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes more until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.
Cooling and Serving
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing and serving.
Tips & notes
Use tart, crisp apple varieties like Granny Smith for well-balanced flavor and texture. Chilling the dough thoroughly helps create a flakier crust. Letting the pie cool completely before slicing avoids a runny filling.
Saving it for later
Store any leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days. Pie can also be frozen wrapped well for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in a 350°F (175°C) oven for 10-15 minutes until warm. Cover loosely with foil if crust browns too quickly. Avoid microwaving for best crust texture.
