This Classic Apple Pie features a buttery, flaky lattice crust filled with sweet and spiced Granny Smith apples. A perfect balance of tart and sweet, this pie is a timeless dessert for any occasion. Whether you’re hosting a family gathering or celebrating a special moment, this pie will leave everyone craving more.
Classic Apple Pie Recipe with Lattice Crust
8
servings30
minutes1
hour2600
kcalIngredients
1 recipe for double pie crust
2 1/4 lbs Granny Smith apples (about 6-7 apples or 7 cups thinly sliced), peeled and cored
1 1/2 tsp ground cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1 cup granulated sugar
1 large egg (for egg wash) + 1 Tbsp water
Directions
- Prepare the Pie Crust:
Roll out your double pie crust according to your recipe. After preparing, chill it in the refrigerator while you prepare the apple filling. - Preheat the Oven:
Set your oven to 425°F (220°C), ensuring it reaches the right temperature for an even bake. - Prepare the Filling:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and let it simmer for about 1 minute, stirring constantly. Gradually whisk in the water and sugar, bringing the mixture to a boil. Reduce the heat and let it simmer for 3 minutes, stirring occasionally. Remove from heat. - Prepare the Apples:
Peel, core, and slice the Granny Smith apples into thin slices (about 7 cups). Toss the apple slices with ground cinnamon in a large mixing bowl, ensuring they are evenly coated. Pour the butter-flour mixture over the apples and gently stir to combine. - Assemble the Pie:
Roll out the bottom pie crust into a 12-inch circle and fit it into a 9-inch pie plate. Spoon the apple mixture into the crust, mounding it slightly in the center. Roll the second pie crust into an 11-inch round and cut it into 10 even strips using a pizza cutter. Create a lattice pattern by layering the strips over the pie, weaving them in and out. - Egg Wash:
Beat the egg with 1 tablespoon of water to create an egg wash. Brush the lattice top with the egg wash for a golden, glossy finish. - Bake the Pie:
Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the apples are tender, and the filling is bubbling through the lattice. - Cool and Serve:
Allow the pie to cool for at least 1 hour before serving. This helps the filling set, ensuring each slice holds its shape.
Notes
- Use of Granny Smith Apples:
Granny Smith apples are the ideal choice for apple pies because of their tartness, which balances the sweetness of the sugar and creates a more complex flavor profile. Their firm texture also helps prevent the filling from becoming mushy. - 2. Creating a Lattice Crust:
While creating a lattice top can seem intimidating, it adds both aesthetic appeal and a light, flaky texture to the pie. For the best result, use cold dough, and work quickly to avoid it becoming too soft. If needed, chill the assembled pie for 10 minutes before baking. - Allow the Pie to Cool:
Giving the pie time to cool before slicing ensures the filling has set properly. Cutting into the pie too early can result in a runny filling, so be patient and let it rest for about an hour.
Classic Apple Pie with Lattice Crust is a timeless dessert that combines the perfect balance of sweet and tart flavors. The flaky, buttery crust and spiced apple filling make it an ideal choice for family gatherings, holidays, or any special occasion. Whether you’re an experienced baker or a beginner, this recipe offers simple steps to create a beautifully classic pie that will impress your guests and satisfy your taste buds. Let it cool, serve with a scoop of vanilla ice cream, and enjoy a slice of homemade comfort!
