Lattice Topped Apple Pie

5 from 3 votes

This classic apple pie combines tart Granny Smith apples with warm fall spices. A beautiful lattice design makes this a lovely classic. Makes one 9-inch pie.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Fall

Servings: servings

Calories: 339kcal

Author: Katie

Equipment

9-inch pie dish
Rolling Pin
Pastry brush
Paring knife or lattice cutter

Ingredients

Pie Filling

6 cups Granny Smith apples thinly sliced
¾ cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon vanilla extract

Crust

2 pie crusts storebought or homemade
1 egg beaten
1 tablespoon sugar
1 teaspoon ground cinnamon optional

Instructions

Prep Crust. Preheat your oven to 425°F (220°C). If using a pre-made pie crust, fit it into a 9-inch pie dish, pressing it into the bottom and sides.
Prepare Filling. In a large bowl, toss the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, allspice, cloves, and vanilla extract. Make sure the apples are evenly coated with the mixture.
Fill Pie. Pour the apple mixture into the prepared crust, spreading it evenly.
Create Lattice. Roll out the second piece of dough (if you’re using a top crust) and cut into strips about ½-inch wide. Lay half of the strips over the pie in one direction. Fold back every other strip, then lay another strip perpendicular to the first set. Repeat this weaving process until the lattice is complete. Trim any excess dough and crimp the edges to seal.
Egg Wash. Brush the lattice with the beaten egg. If desired, sprinkle with the sugar and cinnamon mixture.
Bake. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with aluminum foil.
Cool and Serve. Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.

Notes

For the best tart apple varieties for pies, consider using Granny Smith, Braeburn, or Northern Spy. These apples hold their shape well during baking and provide a tartness that perfectly balances the sweetness of the pie filling.

Nutrition