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latice top APPLE PIE Recipe feature

Lattice-Top Apple Pie

Recipe Writer
This classic lattice-top apple pie features a buttery, flaky crust and a cinnamon-spiced apple filling, topped with a beautifully woven pastry lattice. Perfect for cozy family gatherings or as a special dessert treat, this pie is not only visually stunning but also irresistibly delicious.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8

Equipment

  • Large bowl
  • Saucepan
  • Rolling Pin
  • 9" x 1.5" pie pan
  • Knife or pastry cutter (for lattice)
  • Baking brush (for egg wash)

Ingredients
  

Apple Filling:

  • 500 grams about 4 cups apples, peeled and sliced
  • 1/2 tbsp 4 grams cinnamon powder
  • 1/3 cup 80 grams unsalted butter
  • 3/4 cup 150 grams granulated sugar
  • 1/8 cup 16 grams cornflour/cornstarch (or adjust if using all-purpose flour)
  • 1/4 cup 60 ml water

Dough:

  • 2 cups 256 grams all-purpose flour
  • 1/2 tbsp 6 grams granulated sugar
  • 1/4 tsp salt
  • 1/2 cup 115 grams cold butter, cubed
  • 7 tbsp 105 ml ice cold water

For Egg Wash:

  • 1 egg beaten (for brushing the crust)

Instructions
 

  • Apple Filling Preparation:
    In a bowl, combine the sliced apples and 1/2 tbsp cinnamon powder. Set aside.
    In a large saucepan over low heat, melt 1/3 cup unsalted butter.
    Add 3/4 cup granulated sugar, 1/8 cup cornflour (or flour), and 1/4 cup water to the butter. Stir and cook until the mixture thickens and becomes smooth.
    Pour the butter sauce over the apples, mix well, and set aside.
  • . Dough Preparation:
    In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 tbsp granulated sugar, and 1/4 tsp salt.
    Add 1/2 cup cold butter to the mixture. Using your hands or a pastry cutter, mix until the texture becomes crumbly.
    Gradually add 7 tbsp ice-cold water, mixing until the dough comes together and becomes smooth. Add a little more water if the mixture remains crumbly.
    Wrap the dough in plastic wrap or place it in a sealed container. Freeze for 30 minutes.
  • Rolling and Fitting the Dough:
    After 30 minutes, dust your work surface with flour. Divide the dough into two equal halves.
    Roll one half into a circle large enough to fit a 9" x 1.5" pie pan.
    Grease the pie pan with oil and carefully fit the rolled dough into the pan. Brush the bottom crust with egg wash (beaten egg).
  • Assembling the Pie:
    Pour the apple filling into the prepared crust.
    Roll out the second half of the dough on a floured surface. Cut the dough into strips approximately 2 cm wide.
    Create a lattice pattern by placing the strips over the apple filling in a crisscross pattern.
    Once done, seal the edges of the pie and pinch with your fingers or use a fork to create a decorative edge.
    Brush the top of the lattice crust with egg wash.
  • Baking:
    Preheat your oven to 180°C (360°F).
    Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. Adjust baking time based on your oven's specifications.
    Let the pie cool completely before removing it from the pan.

Notes

  • Choosing Apples: Fuji, Granny Smith, or Honeycrisp apples work well for this pie, offering a balance of tartness and sweetness.
  • Crust Texture: Keep the butter cold for a flakier crust.
  • Optional Topping: Dust the top of the pie with powdered sugar once it cools for a sweet finish.
  • Storage: Store the pie in the refrigerator for up to 3 days. Reheat slices in the oven for a crisp crust.
Keyword Lattice-Top Apple Pie