Lattice-Top Apple Pie with Cinnamon and Butter Crust

Steps

1. Step 1

   Make the dough: In a large bowl, whisk together the flour, 1 tbsp granulated sugar and 1 tsp salt. Add the cold butter cubes and toss to coat. Using your fingertips or a pastry cutter, smash and rub the butter into the flour until you have flat, irregular pieces ranging from pea-size to almond-size. Don't work it to crumbs — the visible butter is what makes the crust flaky.

   10 min

   • 2 1/2 cups all-purpose flour
   • 1 tbsp granulated sugar
   • 1 tsp fine salt
   • 2 sticks unsalted butter (1 cup)
2. Step 2

   Sprinkle in 6 tbsp ice water and stir with a fork until the dough starts clumping. Squeeze a handful: if it holds together, it's ready; if it crumbles, add more water 1 tbsp at a time. Dump onto the counter, gather into two discs (one slightly larger for the bottom crust), wrap each tightly in plastic and refrigerate at least 1 hour or up to 2 days.

   1 hr, hands-off

   • 6–8 tbsp ice water
3. Step 3

   Roll the bottom crust: On a lightly floured counter, roll the larger disc into a 13-inch circle. Drape it into a 9-inch pie plate and ease it down into the corners without stretching. Trim the overhang to about 1 inch. Refrigerate while you work on the rest.

   10 min

4. Step 4

   Roll the second disc into a 12-inch circle and cut it into ten 1-inch-wide strips with a knife or pizza cutter. Slide the strips onto a parchment-lined baking sheet and refrigerate until needed.

   10 min

5. Step 5

   Make the filling: In a large bowl, toss the sliced apples with the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice and vanilla until every slice is coated. Let sit 15 minutes so the apples release some juice.

   15 min

   • 3 lb tart apples, such as Granny Smith (about 6–7 medium)
   • 2/3 cup packed light brown sugar
   • 1/4 cup granulated sugar
   • 3 tbsp cornstarch
   • 1 1/2 tsp ground cinnamon
   • 1/4 tsp freshly grated nutmeg
   • 1/4 tsp fine salt
   • 1 tbsp lemon juice
   • 1 tsp vanilla extract
6. Step 6

   Put a rimmed baking sheet on the lower-middle rack and heat the oven to 425°F.

   425°F

7. Step 7

   Pile the apples and all their juices into the chilled bottom crust, mounding them slightly in the center and pressing down gently to close gaps. Dot the top with the bits of butter.

   5 min

   • 1 tbsp unsalted butter
8. Step 8

   Weave the lattice: Lay 5 strips evenly across the pie in one direction. Fold back every other strip halfway, lay a new strip across the center at a right angle, then unfold. Fold back the alternate strips, lay down another crossing strip, and unfold. Repeat outward with the remaining strips. Trim the ends to the edge of the pie plate, fold the bottom crust overhang up over them, and crimp all around with your fingers or a fork.

   15 min

9. Step 9

   Brush the lattice and edge with the egg wash and sprinkle with the coarse sugar. If the pie feels soft, chill it 15 minutes before baking.

   5 min

   • 1 egg
   • 1 tbsp coarse or granulated sugar
10. Step 10

    Set the pie on the hot baking sheet and bake at 425°F for 25 minutes, until the crust is set and starting to color.

    25 min, hands-off · 425°F

11. Step 11

    Lower the oven to 375°F and bake another 35 to 45 minutes, until the crust is deep golden and the juices bubble thickly through the lattice, not just at the edges. If the crimped edge browns too fast, cover it loosely with strips of foil.

    40 min, hands-off · 375°F

12. Step 12

    Cool the pie on a rack at least 3 hours before slicing — the filling needs that time to set, and cutting early gives you a runny pie.

    3 hr, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026