Lattice Crust Apple Pie, an American Classic
Classic American Lattice Apple Pie
Credit Alberto Conde Kitchen in the Med
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Table of Contents
What I Like About this Recipe
I know this is not a Mediterranean recipe, but I could not resist. It is so good I had to post it here; occasionally, you will see me doing this😅
Beautiful lattice crust – Not only does it look good, but it allows steam to escape for a perfectly baked filling.
Perfectly spiced apples – The mix of cinnamon, nutmeg, and allspice enhances the natural sweetness of the apples.
Crispy, golden crust – The egg wash and sugar topping create a crisp, caramelized finish.
Versatile and customizable – You can easily adjust the sweetness or try different apple varieties to your liking.
What is this recipe?
This is a classic apple pie with a buttery, flaky lattice crust. A warmly spiced apple filling balances sweetness and tartness, making it a perfect dessert for any occasion.
Why the lattice?
The lattice crust on an apple pie isn’t just for looks—it serves a few practical purposes:
- Better Ventilation – The open gaps allow steam to escape while baking, preventing the filling from becoming too watery or bubbling over.
- Even Baking – The exposed filling helps the apples cook evenly and caramelize slightly, enhancing flavor and texture.
- Classic Aesthetic – A lattice crust gives the pie a traditional, handcrafted appearance that’s visually appealing.
- Crispier Crust – More airflow means the top crust bakes up crispier than a fully covered pie.
I think this technique makes the pie delicious and beautiful!
Where does it come from?
The first recorded recipe dates back to 1381 in England. It featured apples, figs, raisins, pears, and saffron but lacked sugar, which was scarce and expensive at the time.
The dish symbolizes American prosperity and national pride. The phrase “as American as apple pie” reflects its deep-rooted association with American culture.
Ingredients
Royal Gala Apples
Credit Alberto Conde Kitchen in the Med
For the Crust:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks / 226g) cold unsalted butter, cubed
- 6-8 tablespoons (90-120ml) ice water, vodka, or bourbon (I used brandy)
For the Filling:
- 6 cups peeled and sliced apples (Honeycrisp, Gala, or Granny Smith recommended) I used Royal Gala.
- ¾ cup (150g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 tablespoons cornstarch
- Pinch of salt
For Assembly:
- 1 egg, beaten (for egg wash)
- Turbinado sugar (optional for sprinkling)
Ingredients
Credit Alberto Conde Kitchen in the Med
Instructions
1. Prepare the Crust
- In a food processor, combine flour, salt, and sugar. Pulse to mix.
- Gradually add cold butter, pulsing until the mixture resembles coarse crumbs.
- Add ice water (or vodka/bourbon; I used brandy because I had some leftovers from another recipe) one tablespoon at a time, pulsing until the dough begins to come together.
- Divide the dough into two equal portions, shape it into disks, wrap it in plastic wrap, and refrigerate it for at least 2 hours or overnight.
2. Prepare the Filling
- Toss the sliced apples with sugar, spices, and salt in a large pot. Let sit for 5 minutes to release the juices.
- Stir in cornstarch.
- Cook over medium-low heat until the juices thicken, resemble caramel, and the apples are tender but still slightly firm. Remove from heat and let cool completely.
3. Assemble the Pie
- Remove the dough from the refrigerator and let it sit for 15-20 minutes.
- Roll out one disk into a 10-inch circle and fit it into a 9-inch (23 cm) pie pan. Trim excess dough, leaving a slight overhang.
- Pour the cooled apple filling into the crust.
- Roll out the second disk and cut it into 1-inch (2.5 cm) strips. Arrange the strips over the filling in a lattice pattern.
- Trim and tuck the edges, then crimp to seal.
- Brush the lattice with beaten egg and sprinkle with turbinado sugar if desired.
Lattice Apple Pie Before Brushing the Egg Yolk and Baking
Credit Alberto Conde Kitchen in the Med
4. Bake
- Preheat the oven to 400°F (200°C).
- Place the pie on a baking sheet and bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, cover the edges with foil.
- Allow the pie to cool before serving.
Suggestions for Serving
Serve the pie warm or at room temperature.
Pair it with a scoop of vanilla ice cream or a whipped cream for a classic combination.
For a savory twist, some people consider serving with a slice of sharp cheddar cheese, a tradition popular in parts of the United States. Not my cup of tea, but some people like it.
Tips and ideas
I prefer the Ice Cream Presentation
Credit Alberto Conde Kitchen in the Med
- Crust Enhancement: Using vodka or bourbon (or brandy) instead of water can yield an extra flaky crust because the alcohol inhibits gluten formation.
- Apple Selection: Combining different apple varieties can provide a balance of sweetness and tartness.
- Preventing Sogginess: Pre-cooking the filling helps prevent a soggy bottom crust by reducing excess moisture.
- Decorative Touch: Use leftover dough to cut out leaf shapes for a decorative edge.
- Storage: Store leftovers at room temperature for up to two days or refrigerate for up to five days.
Lattice Apple Pie FAQ
Can I use store-bought pie crust?
Yes, but homemade crust offers superior flakiness and flavor.
What apples work best?
Honeycrisp, Gala, or Granny Smith for a good balance of sweetness and tartness.
Can I make this pie ahead of time?
Yes! Bake a day in advance and store at room temperature.
How do I keep my crust from getting too dark?
Cover the edges with foil if they brown too quickly.
Can I freeze the pie?
Yes, bake and freeze for up to 3 months. Thaw overnight before serving.
Do I have to pre-cook the filling?
Pre-cooking helps prevent a soggy crust and ensures the apples soften evenly.
Why use an egg wash?
It gives the crust a golden, glossy finish and helps with browning.
How do I make a decorative crust?
Use extra dough to cut out leaf shapes or braid strips for a fancier lattice.
What can I substitute for cornstarch?
Tapioca starch or flour can work as a thickener.
Can I use different spices?
Yes! Cardamom, ginger, or even a pinch of black pepper can add complexity.
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Lattice Crust Apple Pie, an American Classic
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Ingredients
For the Crust
- 2.5 cups Flour
- 1 tsp Salt
- 1 tbsp Sugar
- 1 cup Unsalted Butter
- 7 tbsp Bourbon
For the Filling
- 6 cups Royal Gala Apples
- .75 cup Sugar
- 1 tsp Ground Cinnamon
- .25 tsp Ground Nutmeg
- .25 tsp Ground Allspice
- .25 tsp Ground Cloves
- 2 tbsp Cornstarch
- Salt Just a pinch
For the Assembly
- 1 Egg Yolk for the egg wash
- Turbinado/Confectionery Sugar
Instructions
Prepare the Crust
- In a food processor, combine flour, salt, and sugar. Pulse to mix.
- Gradually add cold butter, pulsing until the mixture resembles coarse crumbs.
- Add ice water (or vodka/bourbon; I used brandy because I had some leftovers from another recipe) one tablespoon at a time, pulsing until the dough begins to come together.
- Divide the dough into two equal portions, shape it into disks, wrap it in plastic wrap, and refrigerate it for at least 2 hours or overnight.
Prepare the Filling
- Toss the sliced apples with sugar, spices, and salt in a large pot. Let sit for 5 minutes to release the juices.
- Stir in cornstarch.
- Cook over medium-low heat until the juices thicken, resemble caramel, and the apples are tender but still slightly firm. Remove from heat and let cool completely.
Assemble the Pie
- Remove the dough from the refrigerator and let it sit for 15-20 minutes.
- Roll out one disk into a 10-inch circle and fit it into a 9-inch (23 cm) pie pan. Trim excess dough, leaving a slight overhang.
- Pour the cooled apple filling into the crust.
- Roll out the second disk and cut it into 1-inch (2.5 cm) strips. Arrange the strips over the filling in a lattice pattern.
- Trim and tuck the edges, then crimp to seal.
- Brush the lattice with beaten egg and sprinkle with turbinado sugar if desired.
Bake
- Preheat the oven to 400°F (200°C).
- Place the pie on a baking sheet and bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, cover the edges with foil.
- Allow the pie to cool before serving.
Nutrition
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
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