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There’s nothing quite like a warm slice of homemade lattice-top apple pie, especially when the air turns crisp and the leaves start to fall. This classic dessert is a showstopper, with its beautifully woven crust and fragrant apple filling. Perfect for gatherings or a cozy night in, this easy lattice-top apple pie recipe is sure to impress.
Why You’ll Love This Recipe
This lattice-top apple pie is not just visually stunning; it’s packed with flavor and warmth. The combination of sweet apples, aromatic spices, and buttery crust creates a comforting dessert that’s perfect for any occasion. Plus, it’s easier to make than you might think!
- Classic Flavor: Sweet and tart apples with warm spices.
- Stunning Presentation: A lattice crust that looks homemade and impressive.
- Perfect for Sharing: A crowd-pleaser at fall gatherings and holidays.
- Simple Ingredients: Uses pantry staples and fresh apples.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
- 6 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Whipped cream, for serving
How to Make Lattice-Top Apple Pie
- In a large bowl, combine 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 425°F (220°C).
- In another bowl, toss sliced apples with ¾ cup sugar, cinnamon, nutmeg, and lemon juice. Let the mixture sit for about 15 minutes to allow the flavors to meld.
- Roll out one disc of dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, pressing it gently into the bottom and sides.
- Pour the apple filling into the crust and dot with 2 tablespoons of butter. Roll out the second disc of dough and cut it into strips to create the lattice top.
- Weave the strips over the apple filling, alternating between horizontal and vertical strips. Trim any excess dough and crimp the edges to seal.
- Brush the lattice crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the apples are tender and the crust is golden brown.
- Let the pie cool for at least 2 hours before serving. Serve with a generous dollop of whipped cream.
Tips for the Best Results
- Use a mix of sweet and tart apples for a balanced flavor.
- Chill your dough thoroughly; this ensures a flaky crust.
- Don’t skip the egg wash; it gives the crust a beautiful shine.
- Allow the pie to cool completely before slicing to prevent the filling from running.
Easy Variations
- Add a handful of raisins or cranberries to the apple filling for added texture.
- Spice it up by adding a pinch of ginger or allspice to the apple mixture.
- For a twist, try using pears or peaches instead of apples.
What to Serve With It
- Vanilla ice cream for a classic pairing.
- Caramel sauce drizzled over the top.
- A scoop of cinnamon ice cream for extra warmth.
- Coffee or spiced cider to complement the flavors.
Storage and Reheating
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Store any leftover pie in an airtight container at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 5 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Recipe Card
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Yield/Servings: 8 servings
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
- 6 cups apples, peeled, cored, and sliced
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten
- Whipped cream, for serving
Instructions:
1. Combine flour, salt, and sugar; mix in butter. Add ice water gradually.
2. Refrigerate dough for at least 1 hour.
3. Preheat oven to 425°F (220°C).
4. Toss apples with sugar, spices, and lemon juice.
5. Roll out one dough disc, place in pie pan, and fill with apples.
6. Create a lattice top with the second dough disc.
7. Brush with egg wash, bake for 15 minutes, then reduce temperature and bake for an additional 30-35 minutes.
8. Cool for 2 hours, serve with whipped cream.
Notes: Chill dough thoroughly for best results.
