Lattice Crust Easy Apple Pie Recipe
This apple pie recipe is made with a mixture of sweet and tart apples giving it that classic apple pie flavor. Wrapped in an easy buttery, flaky pie crust that no one can resist!
Servings: 8
Calories: 617kcal
Ingredients
Double Pie Crust
- 3 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 1 cup Unsalted butter cold, cut into 1/2 inch cubes
- 1 1/2 teaspoons Apple cider vinegar
- 5-6 tablespoons Ice water
Apple Pie Filling
- 4 lbs Apples 8-9 large apples (see post for type of apples)
- 2 tablespoons Unsalted butter, cold divided
- 1/2 cup Dark brown sugar packed
- 1/4 cup Granulated sugar
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg (fresh ground makes a difference, I promise)
- 1/4 teaspoon Mace
- 1/8 teaspoon Ground cloves
- 1/4 teaspoon Kosher salt
- 1 tablespoon Fresh lemon juice
- 1-2 tablespoons All-purpose flour
Egg Wash
- 1 large Egg
- 1 tablespoon Water
- Turbinado sugar for sprinkling the top
Instructions
Pie crust
- In a food processor combine flour, granulated sugar, and kosher salt. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the apple cider vinegar, then add the cold water 2 tablespoons at a time, pulsing after each addition, until the starts to look like a struesel mixture. The mixture will be dry but pinch it between your fingers and make sure it sticks together. DO NOT OVER MIX.3 cups All-purpose flour, 1 tablespoon Granulated sugar, 1/2 teaspoon Kosher salt, 1 cup Unsalted butter, 1 1/2 teaspoons Apple cider vinegar, 5-6 tablespoons Ice water
- Shape the dough into a ball, divide in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2 inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
- Prepare the pie crust by rolling it out into a 12-inch circle. Gently form it into the pie plate and then refrigerate it until ready to fill.
Filling
- Peel and core the apples. Cut into 1/4 inch slices keeping them all the same size.4 lbs Apples
- In a dutch oven or large deep skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the sliced apples, dark brown sugar, granulated sugar, cinnamon, nutmeg, mace, ground cloves, salt, and lemon juice. Cook stirring frequently for about 10-15 minutes until the apples have started to slightly soften.2 tablespoons Unsalted butter, cold, 1/2 cup Dark brown sugar, 1/4 cup Granulated sugar, 1 1/2 teaspoons Ground cinnamon, 1/2 teaspoon Ground nutmeg, 1/4 teaspoon Mace, 1/8 teaspoon Ground cloves, 1/4 teaspoon Kosher salt, 1 tablespoon Fresh lemon juice
- Sprinkle 1 tablespoon of all-purpose flour over the top of the apple mixture and stir to combine. Simmer for another 4-5 minutes until the juices thicken. (You may need 1 more tablespoon of flour. This will depend on how much water released by the apples.)1-2 tablespoons All-purpose flour
- Remove from the heat and let cool to room temperature. If you are planning to bake the pie the same day pour the apple mixture into a large bowl to help cool faster.
Assemble the Pie
- Preheat the oven to 425 degrees F.
- In a small bowl whisk together the egg and 1 tablespoon of water, set aside.1 large Egg, 1 tablespoon Water
- Remove the pie dough to the counter and let sit for 15 minutes. Unwrap one dough disk and place it on a lightly floured surface. Roll to 1/8 inch thickness, about a 12-inch circle. Gently fit the dough into a 9-inch deep-dish pie pan. Brush the bottom crust with the egg wash and place it in the refrigerator while preparing the top dough disk.
- Repeat the rolling process with the remaining dough disk. Cut the dough into about 8 one-inch wide strips.
- Remove the bottom crust from the fridge and pour the apple mixture in spreading it out to an even layer. Cut the remaining 1 tablespoon of cold butter into small cubes. Dot the cubes over the top of the filling evenly.
- Arrange half of the dough strips vertically over the filling. Fold-down every other strip and place one strip horizontally across the top of the pie. Unfold the folded strips, and fold up the remaining strips. Lay another strip horizontally across the pie. Continue weaving the remaining strips to form a lattice top. Trim excess dough from the edges of the pie plate, and crimp the edges with a fork.
- Freeze for 30 minutes or until the dough is nice and firm. Place on a baking sheet lined with foil, if desired. Brush the top crust with the egg wash and sprinkle with turbinado sugar.Turbinado sugar
Bake the Pie
- Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 375 degrees F and continue to bake for another 40-45 minutes. The filling should be bubbling throughout the pie.Keep an eye on the pie and cover the crust with a pie shield or aluminum foil to prevent over-browning.
- Remove the pie to a wire rack to cool at least 3 hours before slicing. If you cut it too soon the juices will just run, let it cool and set up.
Notes
- Precooking the apples prevents the empty space between the apples and the top crust. Additionally, it allows you to taste and adjust for sweetness if needed.
- This recipe makes enough filling for a 9-inch deep dish pie pan. If your pan is smaller you may need to reduce the number of apples.
- Bake the pie on a baking sheet or place a sheet of aluminum foil on the rack below it to prevent spills in the oven.
- Storing, Freezing, and Making Ahead - See the post.
Nutrition
Calories: 617kcal | Carbohydrates: 88g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 417mg | Potassium: 335mg | Fiber: 7g | Sugar: 43g | Vitamin A: 987IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 3mg