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Perfect Flaky Lattice Apple Pie

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A nostalgic and comforting apple pie featuring a tender, flaky lattice crust and perfectly spiced apple filling, ideal for cozy gatherings and easy baking.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, cold and cut into small cubes
  • 6–8 tablespoons ice water
  • 6 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • ¾ cup (150g) granulated sugar
  • ¼ cup (55g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 large egg, beaten
  • 1 tablespoon water
  • Turbinado sugar for sprinkling on top (optional)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold, cubed unsalted butter. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Slowly drizzle 6 tablespoons ice water over the mixture, stirring gently with a fork after each addition. Add more water, 1 tablespoon at a time, until the dough just comes together when pressed. Avoid overworking.
  3. Divide dough into two equal balls, flatten each into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. In a medium bowl, combine 6 peeled, cored, and thinly sliced apples with ¾ cup granulated sugar, ¼ cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss gently to coat evenly.
  5. On a lightly floured surface, roll one dough disc into a 12-inch circle about ⅛-inch thick. Transfer it to a 9-inch pie dish, letting the excess hang over the edges.
  6. Pour the apple mixture into the crust, spreading evenly but not packing tightly.
  7. Roll out the second dough disc into a 12-inch circle. Slice into ½-inch wide strips. Lay half the strips horizontally over the pie, then weave the remaining strips vertically to create a lattice pattern.
  8. Press the lattice and bottom crust edges together, folding excess under and crimping with fingers or a fork.
  9. Whisk 1 beaten egg with 1 tablespoon water and brush evenly over the lattice and edges. Sprinkle with turbinado sugar if desired.
  10. Place the pie on a baking sheet. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for another 40-45 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  11. Let the pie cool for at least 2 hours before serving.

Notes

Use cold butter and ice water to ensure a flaky crust. Chill dough for at least 1 hour before rolling. Cover pie edges with foil if they brown too quickly. Let pie cool completely before slicing for best results. For gluten-free, substitute flour with gluten-free blend and use dairy-free butter for vegan option.

Nutrition

Keywords: apple pie, lattice crust, flaky pie crust, cinnamon apple pie, homemade pie, cozy dessert, fall dessert

Find it online: https://jodierecipes.com/perfect-flaky-lattice-apple-pie-recipe-for-easy-cozy-gatherings/