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Perfect Flaky Apple Pie Recipe with Lattice Crust

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A classic apple pie with a golden, flaky lattice crust and a sweet-tart apple filling, made with simple ingredients and old-fashioned techniques for a comforting dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • 1 cup (226g) unsalted butter, very cold and cut into cubes
  • ¼ cup (60ml) ice-cold water
  • 1 tsp apple cider vinegar
  • 6–7 medium apples (about 3 pounds / 1.4kg), mix of Granny Smith and Honeycrisp
  • ⅔ cup (135g) granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar or turbinado sugar (for sprinkling)

Instructions

  1. In a large mixing bowl, whisk together 2 ½ cups flour, 1 tsp salt, and 1 tbsp sugar. Add cold butter cubes and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Mix ¼ cup ice-cold water with 1 tsp apple cider vinegar. Slowly drizzle into flour mixture while stirring gently with a fork until dough just holds together. Avoid overmixing.
  3. Divide dough into two equal balls, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  4. Peel, core, and thinly slice apples into ¼ inch slices. Toss apples with ⅔ cup granulated sugar, 2 tbsp brown sugar, 2 tbsp flour, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract. Let macerate for 20 minutes.
  5. Roll one dough disk on a floured surface into a 12-inch circle about ⅛ inch thick. Transfer to 9-inch pie dish, letting excess dough hang over edges. Chill 15 minutes if dough feels soft.
  6. Spoon apple filling into crust, mounding slightly in center.
  7. Roll out second dough disk to same size. Cut into ½ inch wide strips. Lay half strips parallel across pie, fold back every other strip halfway, lay a perpendicular strip, then unfold strips over it. Repeat to weave lattice. Trim excess dough and crimp edges to seal.
  8. Brush lattice and edges with beaten egg. Sprinkle coarse sugar on top.
  9. Preheat oven to 425°F (220°C). Bake pie on middle rack for 15 minutes. Reduce heat to 350°F (175°C) and bake for additional 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  10. Cool pie on wire rack for at least 2 hours before serving.

Notes

Keep butter and water ice-cold to ensure a flaky crust. Avoid overmixing dough to prevent toughness. Chill dough well before rolling. Use a sharp knife for lattice strips to avoid tearing. Cover edges with foil if browning too quickly. Let pie cool completely before slicing to set filling.

Nutrition

Keywords: apple pie, flaky crust, lattice crust, homemade pie, fall dessert, classic apple pie, easy apple pie

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