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
Scale
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.
