If you’ve ever longed to bake a dessert that wraps you in warm, cozy vibes and fills your kitchen with the most irresistible aroma, this Apple Cinnamon Pie with Lattice Crust Recipe is your new best friend. This recipe is all about celebrating those tart Granny Smith apples combined with the perfect sprinkle of cinnamon and other spices, all hugged by a flaky, buttery lattice crust that’s as lovely to look at as it is to eat. Trust me, every slice offers that blissful balance of sweet and spice, with a crisp crust that holds all the juicy apple goodness inside. It’s a classic made even better, and I can’t wait to walk you through how to bring this heartwarming pie to life!
Ingredients You’ll Need
Every ingredient in this Apple Cinnamon Pie with Lattice Crust Recipe plays a starring role in creating that magical flavor and texture combination. From the crisp tartness of Granny Smith apples to the warm spice blend and flaky dough, each element is simple but essential.
- Granny Smith apples (8, peeled, cored, quartered, and sliced 1/4-inch thick): These tart apples keep the filling bright and hold their shape when baked, giving you that perfect bite every time.
- Unsalted butter (1/2 cup divided): Butter adds richness to the filling and helps achieve a golden, flaky crust when used in the dough and brushed on top.
- Apple Pie Spice Blend (2 tablespoons): This blend of cinnamon, nutmeg, and other warm spices infuses the filling with comforting flavors; if preferred, you can use individual spices.
- Kosher salt (1/2 teaspoon, optional): Just a pinch to balance the sweetness and brighten the flavors.
- Lemon juice (2 1/2 tablespoons): The acidity prevents the apples from browning and adds a fresh contrast to the sweet filling.
- Brown sugar (1 cup, packed): Deep and caramel-like, brown sugar sweetens the filling with a hint of molasses richness.
- Cornstarch (4 tablespoons): Acts as a thickening agent so the juicy apple filling doesn’t make your crust soggy.
- Cold water (1/4 cup): Used to blend with cornstarch for a smooth thickening slurry.
- Pie dough (2 portions, 8-ounce each): Flaky, buttery dough for the perfect base and that stunning lattice top; store-bought works beautifully too.
- Large egg yolk (1) + cold water (1 tablespoon): Egg wash to give the lattice a gorgeous golden sheen and enticing gloss when baked.
How to Make Apple Cinnamon Pie with Lattice Crust Recipe
Step 1: Prepare the Apple Filling
First, peel, core, and slice your Granny Smith apples into uniform 1/4-inch slices so they cook evenly. Toss them gently with fresh lemon juice to keep them from browning and to add a lively brightness. In a large mixing bowl, combine the apples with brown sugar, apple pie spice blend, and kosher salt. The sugar draws out the natural juices while the spices promise that warm, comforting flavor that fills the kitchen. Set this aside as you prepare your thickener.
Step 2: Make the Thickening Slurry
To keep your filling from being too runny, mix cornstarch and cold water in a small bowl until fully combined. Slowly pour this mixture over the apples and stir gently to coat every slice. Cornstarch will work its magic while baking, turning all those delicious juices into a luscious, thick syrup that clings just right.
Step 3: Cook the Filling Slightly
Melting a bit of butter in a skillet over medium heat, gently cook the apple filling for about 5 to 7 minutes. This helps soften the apples just enough and infuses the butter into the mixture, deepening its richness. Once thickened and bubbling lightly, transfer the skillet off the heat and let the filling cool slightly. This step ensures your filling is full of flavor and not watery when it meets the crust.
Step 4: Roll Out and Assemble the Pie Crust
On a lightly floured surface, roll out one portion of pie dough into a circle that fits your pie dish perfectly. Gently place it in the dish, trimming any excess. Then pour in the cooled apple filling, spreading it evenly. Roll out the second dough portion and cut into even strips for the lattice top. Carefully weave the strips over and under one another creating that classic lattice pattern—it’s like edible art! Don’t worry if it’s not perfect; the rustic look only adds charm.
Step 5: Apply Egg Wash and Butter Dots
Mix the egg yolk with cold water to make a shiny egg wash and brush it evenly over the lattice crust. This small step transforms your pie by giving it that golden, glossy finish. Dot the lattice with the reserved butter pieces to melt into the crust while baking, enhancing every flaky bite with buttery richness.
Step 6: Bake to Perfection
Place your pie on the middle rack of a preheated oven at 375°F (190°C). Bake for about 70 to 75 minutes until the crust is golden and bubbling juices peek through the lattice. If the crust starts browning too fast, tent it loosely with foil to prevent over-darkening. Once baked, let it cool on a wire rack for a couple of hours to let the filling set—it’s worth the wait to achieve that perfect slice.
How to Serve Apple Cinnamon Pie with Lattice Crust Recipe
Garnishes
For an extra touch of indulgence, serve your slices with a scoop of classic vanilla ice cream or a dollop of freshly whipped cream. Sprinkle a tiny pinch of cinnamon on top or dust with powdered sugar for a pretty finish that will have your guests swooning at first glance.
Side Dishes
This pie pairs wonderfully with warm, spiced beverages like chai tea or mulled cider. For a more substantial dessert spread, consider adding a simple cheese plate featuring mild cheddar or sharp gouda—the contrast beautifully highlights the pie’s sweetness and spice.
Creative Ways to Present
Cut your Apple Cinnamon Pie with Lattice Crust Recipe into smaller, bite-sized squares for a charming dessert buffet. Or serve individual mini pies in ramekins with lattice tops for personal, elegant presentations that are perfect for parties or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover pie keeps beautifully covered at room temperature for up to two days, or you can refrigerate it for up to 4 days. Just be sure to cover it tightly with plastic wrap or place in an airtight container to preserve freshness and prevent the crust from drying out.
Freezing
This pie freezes wonderfully either before baking or after it has cooled. Wrap the whole pie tightly in plastic wrap and foil for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat to bring back that fresh-baked warmth.
Reheating
For a freshly baked taste, warm leftover slices in a 350°F (175°C) oven for about 10 to 15 minutes. This re-crisps the flaky lattice crust and revives the aromatic spices, making every bite feel like it just came out of the oven.
FAQs
Can I use apples other than Granny Smith?
Absolutely! While Granny Smith apples are ideal for their tartness and firmness, mixing in softer varieties like Honeycrisp or Fuji can add additional layers of sweetness and texture. Just be mindful that softer apples may break down more during baking.
Is it possible to make the pie crust from scratch?
Definitely! Making your own flaky pie dough from butter, flour, salt, and cold water can elevate this recipe even more. However, store-bought dough is a great time-saver and still yields delicious results if you’re short on time.
What if I don’t have apple pie spice blend?
No worries at all! You can easily make your own by combining ground cinnamon, nutmeg, allspice, and cloves in proportions you like. This gives you control over the spice level and flavor profile.
How do I prevent my lattice crust from burning?
If your crust is browning faster than the apples are cooking, simply cover the edges or the entire pie loosely with foil partway through baking. This shields the crust from direct heat and keeps it intact.
Can I prepare the pie ahead of time before baking?
Yes! Assemble your pie completely and refrigerate it for up to 24 hours before baking. Just make sure it’s covered well so the dough doesn’t dry out, and add your egg wash right before it goes into the oven.
Final Thoughts
There’s something truly special about an Apple Cinnamon Pie with Lattice Crust Recipe that brings comfort, warmth, and a hint of nostalgia to any occasion. Whether you’re baking for a holiday, a family gathering, or simply because you crave that homemade goodness, this pie delivers every single time. So grab those apples, gather your ingredients, and bake this timeless treat that will no doubt become a cherished favorite in your kitchen.
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Apple Cinnamon Pie with Lattice Crust Recipe
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Cinnamon Pie with Lattice Crust features tender Granny Smith apples spiced with a warm apple pie blend, encased in a flaky buttery pie crust. Topped with a beautiful lattice design, this classic dessert brings comforting flavors and a perfect balance of sweet and tart in every bite.
Ingredients
Filling
- 8 (1 3/4 kilograms) Granny Smith apples, peeled, cored, quartered, and sliced 1/4-inch thick
- 2 tablespoons (10 grams) Apple Pie Spice Blend (see notes for individual spices)
- 1/2 teaspoon (3 grams) kosher salt (optional)
- 2 1/2 tablespoons (37 milliliters) lemon juice (from 1 large lemon)
- 1 cup, packed (230 grams) brown sugar
- 4 tablespoons (35 grams) cornstarch
- 1/4 cup (60 milliliters) cold water
- 1/2 cup (1 stick or 113 grams) unsalted butter, divided
Pie Crust
- 2 8-ounce (250 grams each) portions flaky pie dough (homemade or store bought)
Egg Wash
- 1 large egg yolk
- 1 tablespoon (15 milliliters) cold water
Instructions
- Prepare the apple filling: In a large bowl, toss the sliced Granny Smith apples with lemon juice to prevent browning. Add the brown sugar, apple pie spice blend, kosher salt if using, and mix well to evenly coat all the apples.
- Make the thickening mixture: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this mixture over the apple mixture and stir to combine; this will help thicken the filling as it cooks.
- Melt butter and combine: Melt half the butter (1/4 cup) in a large skillet over medium heat. Add the apple mixture and cook, stirring occasionally, for about 5 minutes until the apples are just beginning to soften and the mixture thickens slightly. Remove from heat and let cool.
- Assemble the pie crust base: Roll out one portion of the pie dough on a lightly floured surface and fit it into a 9-inch pie dish, gently pressing it into place. Trim the edges as needed.
- Fill the pie and create lattice crust: Spoon the cooled apple filling evenly into the prepared pie crust. Cut the second pie dough into strips and weave them over the filling to create a lattice pattern. Trim and crimp the edges to seal the pie.
- Apply egg wash and bake: In a small bowl, whisk together the egg yolk and cold water. Brush this egg wash over the lattice crust and edges to give it a glossy golden finish. Dot the top with remaining 1/4 cup butter in small pieces. Bake in a preheated oven at 375°F (190°C) for 70-75 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.
Notes
- The Apple Pie Spice Blend typically contains cinnamon, nutmeg, allspice, and cloves. Use approximately 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon ground cloves to make the blend.
- Use cold unsalted butter and water when handling pie dough to achieve a flaky crust.
- Let the pie cool completely to allow the filling to set properly before slicing.
- For a crisper bottom crust, pre-bake the bottom crust for 10 minutes before adding filling if desired.
- Store leftover pie covered in the refrigerator for up to 3 days.
