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Flaky Apple Pie Recipe – Easy Homemade Lattice Crust Guide

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This classic flaky apple pie features a buttery, tender lattice crust and a sweet-tart apple filling spiced with cinnamon and nutmeg. Perfect for holidays, potlucks, or cozy family gatherings, it’s easy enough for beginners and guaranteed to impress.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup vegetable shortening, cold
  • 1/4 cup ice water (add more as needed)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 6–7 medium apples (about 2 1/2 lbs), peeled, cored, and sliced (Granny Smith and Honeycrisp recommended)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, diced
  • 1 egg, beaten
  • 1 tablespoon milk or cream
  • 1 tablespoon coarse sugar or granulated sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold butter and shortening, then cut into the flour with a pastry cutter or forks until pea-sized crumbs form.
  2. Add apple cider vinegar and ice water, mixing just until dough comes together. Add extra water a tablespoon at a time if needed. Dough should be shaggy but hold when pressed.
  3. Divide dough in half, shape into discs, wrap tightly in plastic, and chill for at least 30 minutes (up to 2 hours).
  4. While dough chills, peel, core, and slice apples about 1/4-inch thick. Toss apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
  5. Flour your work surface. Roll out one dough disc to about 12 inches diameter and 1/8-inch thick. Transfer to a 9-inch pie plate, pressing into corners. Trim edges, leaving about 1/2-inch overhang.
  6. Pour apple mixture into crust, spreading evenly. Dot with diced butter.
  7. Roll out second dough disc to 12 inches. Cut into 3/4-inch wide strips. Lay half the strips horizontally across pie, then weave remaining strips vertically to create a lattice. Tuck ends under the bottom crust and crimp edges.
  8. Place assembled pie in fridge for 15 minutes.
  9. Beat egg with milk or cream. Brush over lattice and edges. Sprinkle coarse sugar on top.
  10. Preheat oven to 400°F. Place pie on a baking sheet and bake for 20 minutes. Reduce temperature to 375°F, cover edges with foil if browning too fast, and bake another 35-40 minutes until golden and filling is bubbling.
  11. Let pie cool at least 2 hours before slicing.

Notes

Keep all fats and dough cold for maximum flakiness. Mix dough just until combined to avoid toughness. Preheat your baking sheet for a crisp bottom crust. Use a mix of apple varieties for best flavor. For gluten-free, use a 1:1 flour blend. Pie is best served slightly warm with ice cream or whipped cream. Store covered at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for up to 2 months.

Nutrition

Keywords: apple pie, flaky crust, lattice pie, homemade pie, Thanksgiving dessert, classic apple pie, easy apple pie, comfort food, holiday baking

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