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Perfect Classic Apple Pie Recipe Easy Flaky Lattice Crust Tutorial

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A classic apple pie recipe featuring a flaky lattice crust and a perfectly balanced sweet-tart apple filling. Easy to prepare and perfect for gatherings or comforting desserts.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (225 g) unsalted butter, cold and cut into small cubes
  • ¼ to ½ cup (60–120 ml) ice water
  • 6 large Granny Smith apples, peeled, cored, and thinly sliced
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons (16 g) all-purpose flour
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (to sprinkle on top)

Instructions

  1. In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup cold, cubed butter. Using a pastry blender or fingertips, cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Slowly add ¼ cup ice water, mixing gently until dough just starts to come together. Add more water, a tablespoon at a time, if needed. Avoid overworking the dough.
  3. Divide dough into two equal discs, wrap in plastic wrap, and chill in fridge for at least 1 hour.
  4. In a large bowl, toss sliced apples with ½ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon lemon juice, and 2 tablespoons flour. Mix gently and let sit for 10 minutes.
  5. Roll one dough disc on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to pie dish, letting excess hang over edges.
  6. Spoon apple mixture evenly into crust, piling slightly in center but keeping edges clear.
  7. Roll second dough disc into 12-inch circle. Cut into ½-inch wide strips using sharp knife or pizza cutter.
  8. Lay half the strips lengthwise over apples, then weave remaining strips crosswise to form lattice. Press edges together to seal.
  9. Fold excess dough from bottom crust over lattice edges and crimp edges using fingers or fork.
  10. Brush lattice and edges with beaten egg. Sprinkle 1 tablespoon sugar evenly over top.
  11. Bake pie on middle rack of preheated oven at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 40-45 minutes until crust is golden brown and filling is bubbling.
  12. Let pie cool on wire rack for at least 2 hours before serving to allow filling to set.

Notes

Keep butter and water ice cold to ensure a flaky crust. Avoid overworking dough to prevent toughness. Use a sharp knife for neat lattice strips. Tent pie with foil if crust browns too fast. Let pie cool for at least 2 hours before serving to set filling. For gluten-free crust, substitute with almond or oat flour blends. For dairy-free, use plant-based butter substitutes.

Nutrition

Keywords: apple pie, classic apple pie, lattice crust, flaky crust, homemade pie, dessert, baking, Granny Smith apples

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