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Homemade Classic Apple Pie with Lattice Crust and Spiced Filling Recipe

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3.8 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Description

This classic apple pie recipe features a buttery double-crust pastry filled with a generous amount of tart, spiced apples. The lattice top crust brushed with egg white and sprinkled with coarse sugar creates a beautifully golden, crunchy topping. Perfect for holiday dinners or cozy fall afternoons, this pie combines sweet and warm spices with crisp apple slices for a timeless dessert.

Ingredients

Dough

  • Dough for double-crust pie (enough for top and bottom crusts)

Filling

  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Topping and Garnish

  • 1 large egg white
  • Optional: Turbinado or coarse sugar for sprinkling
  • Optional: Ground cinnamon for sprinkling
  • Optional: Vanilla bean ice cream and caramel sauce for serving

Instructions

  1. Prep and chill the pie dough: Prepare your favorite double pie crust dough and refrigerate until firm. Preheat your oven to 375°F (190°C).
  2. Roll out the bottom crust: On a lightly floured surface, roll out half of the dough into a 1/8-inch-thick circle sized to fit a 9-inch pie plate. Transfer it to the pie plate and chill while preparing the filling.
  3. Make the apple filling: In a small bowl, mix the brown sugar, granulated sugar, flour, cinnamon, ginger, and nutmeg. In a large bowl, toss the sliced apples with lemon juice, then add the sugar and spice mix. Toss thoroughly to coat the apples evenly.
  4. Fill the pie crust: Pour the apple mixture into the bottom pie crust, spreading evenly. Dot the filling with small pieces of butter to enrich the flavor.
  5. Create the lattice top crust: Roll out the remaining dough into a 1/8-inch-thick circle. Cut into 1-inch-wide strips and arrange over the apple filling in a lattice pattern. Trim excess dough and seal the edges by fluting them decoratively.
  6. Prepare the crust for baking: Beat the egg white until foamy and brush it evenly over the top crust. Sprinkle turbinado sugar and ground cinnamon on top for added texture and flavor. If the crust feels warm, chill the pie in the freezer for 10 minutes before baking.
  7. Bake the pie: Place the pie on the lowest rack in the preheated oven and bake for 60 to 70 minutes, until the crust is golden brown and the filling is bubbly. If the crust starts to brown too fast, cover the edges with foil or a silicone pie shield halfway through baking.
  8. Cool before serving: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set before slicing. Serve optionally with vanilla bean ice cream and caramel sauce.

Notes

  • Use tart apples such as Granny Smith for a balance of sweetness and tartness.
  • Rotating the dough quarter-turns while rolling ensures an even thickness.
  • Placing parchment paper on the dough while rolling prevents sticking.
  • Sealing cracks in the dough with a finger dipped in ice water helps maintain pie integrity during baking.
  • Freezing the assembled pie for 10 minutes prior to baking helps retain the shape of the crust and prevents shrinking.
  • Covering the crust edges with foil or a pie shield prevents over-browning during long baking times.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/homemade-classic-apple-pie-with-lattice-crust-and-spiced-filling-recipe/