Apple Pie
Classic apple pie with a lattice top is the perfect fall dessert that brings warmth and comfort to any occasion. The sweet and tangy filling, made with juicy apples and aromatic spices, is encased in a flaky, buttery crust. The lattice top adds a beautiful touch, showcasing the golden-brown apples peeking through the gaps. With each bite, you'll savor the perfect balance of textures and flavors that make this apple pie a timeless favorite.
Apple Pie
Ingredients
- 2 pie crusts (homemade or store-bought)
- -
- 10-12 medium apples (Granny Smith, Honey Crisp, Pink Lady, Braeburn)
- 1/2 cup lemon juice
- 1/3 cup butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon vanilla
- 1 1/2 cups water
- -
- Egg wash (1 egg + 1 tablespoon milk or water)
- Coarse Sugar
Instructions
Notes
How to lattice a pie:
- Using a sharp knife or a pastry wheel, cut the rolled-out dough into long, even strips. Aim for strips that are around 1/2 to 3/4 inch wide, depending on your preference.
- Once you have your strips, place half of them vertically across the pie filling, evenly spaced and parallel to each other. Leave some space between each strip to create the lattice pattern.
- Now, it's time to weave the lattice! Take one strip of dough and fold it back halfway. Then, place another strip of dough horizontally across the unfolded portion, slightly overlapping the first strip. Unfold the first strip back over the second strip.
- Repeat this process, but this time fold back the strips that were not folded back previously. Add another horizontal strip, slightly overlapping the previous one, and unfold the folded strips over it. Continue this pattern until you've covered the entire pie.
- For the remaining vertical strips, fold every other strip halfway back and add another horizontal strip. Unfold the folded strips back over it. Repeat this step with the remaining vertical strips until you've completed the lattice pattern.
- Trim any excess dough from the edges of the pie and gently press the edges to seal them.
- Finally, using your fingers or a fork, crimp the edges of the crust to give it a decorative finish.
Nutrition Facts
Calories
459.18Fat (grams)
20.58 gSat. Fat (grams)
8.04 gCarbs (grams)
66.65 gFiber (grams)
5.67 gNet carbs
60.97 gSugar (grams)
30.74 gProtein (grams)
4.51 gSodium (milligrams)
299.78 mgCholesterol (grams)
27.2 mgDirections
1. Make the Homemade Pie Crust- Double Crust or use 2 rollable store-bought pie crusts.
2. Core and peel the apples. Chop them into small ½” pieces and place in a large bowl.
3. Add lemon juice and stir. Set aside.
4. In a large saucepan, add the butter and melt over medium heat.
5. Add the brown sugar, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Mix until combined.
6. Add the water and bring contents to a slow boil.
7. Let boil for 2-3 minutes, constantly stirring, until mixture starts to thicken.
8. Add the apples and simmer over medium-low heat for 10 minutes.
9. Remove from heat. Stir in vanilla and set aside to cool.
10. While the apple mixture is cooling prepare the pie crusts and preheat oven to 400 degrees.
11. Roll out one of your pie dough disks, to a diameter of around 12-inches around1/8-inch thick.
12. Place one of the dough disks into your pie dish, making sure to leave about ½-inch of overhang.
13. Roll out the other dough disk into the same size as the first and cut it into strips about 3/4 to 1-inch wide.
14. Add the apple filling to the pie dish and spread evenly.
15. Create a lattice design with the strips over the filling. *There are many videos online how to do this also a description in the notes.
16. Trim any excess strips and fold the bottom layer of the pie dough over them. Pinch the edges together to bind the layers together.
17. Make a fluted design on the outer edge with your fingers or make another design of your choosing.
18. In a small bowl, whisk together one egg and a tablespoon of water or milk. Brush with egg wash using a pastry brush.
19. Generously sprinkle coarse sugar over the lattice top. Preheat oven to 400 degrees andThen chill in refrigerator for 30-45 minutes before baking.
20. Place pie on a baking sheet and bake at 400 degrees for 20 minutes. It should start to look pretty brown on the edges.
21. Remove pie from oven. Reduce heat to 350 degrees. Place a pie tent over the outside rim of the pie. You can make one out of aluminum foil or use a store-bought silicone version.
22. Bake the pie until it turns golden brown in the center, which should take about 25-35 minutes.
23. Remove from oven and let cool completely for at least 3 hours before cutting. This gives the pie filling time to set.
24. Pie will keep covered in the refrigerator for 3-4 days.