This classic sweet apple pie features a tender, spiced apple filling tucked into a buttery, flaky crust and crowned with a golden lattice top. With caramelized juices bubbling through the lattice and warm spices infusing every bite, it’s a beloved dessert that brings comfort and joy to any table. Perfect for holidays, gatherings, or simply celebrating the season’s best apples.
Why You’ll Love This Recipe
- Classic flavor: A balance of tart and sweet apples paired with cinnamon and nutmeg.
- Buttery, flaky crust: Homemade or pre-made options make this approachable for all bakers.
- Lattice topping: Beautiful and functional—it lets steam escape and adds visual appeal.
- Make-ahead friendly: Can be prepared in advance and stored for later enjoyment.
- Crowd-pleasing: Ideal for festive occasions or casual family dinners.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust
- all-purpose flour
- unsalted butter (cold and cubed)
- salt
- sugar
- ice water
- (or 2 pre-made pie crusts for convenience)
For the Filling
- apples (a mix of Granny Smith and Honeycrisp recommended)
- granulated sugar
- light brown sugar
- all-purpose flour
- ground cinnamon
- ground nutmeg
- ground cloves
- lemon juice
- vanilla extract
For the Egg Wash
- egg
- milk or cream
directions
- Prepare Crust: In a food processor, pulse the flour, sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make Filling: Peel, core, and thinly slice the apples. In a large bowl, toss them with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, lemon juice, and vanilla extract. Let the mixture sit for 15 minutes to allow the apples to release their juices.
- Assemble Pie: On a floured surface, roll out one disk of dough into a 12-inch circle. Fit it into a 9-inch pie pan and trim excess. Fill the crust with the apple mixture, spreading it evenly. Roll out the second dough disk and cut into strips to form a lattice. Lay the strips over the pie in a crisscross pattern, then trim and crimp the edges.
- Egg Wash: In a small bowl, whisk the egg with the milk or cream. Brush the lattice and edges of the crust with the egg wash, then sprinkle lightly with sugar for extra crunch and shine.
- Bake: Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, or until the filling is bubbling and the crust is deep golden brown.
- Cool & Serve: Allow the pie to cool for at least 2 hours at room temperature to let the filling set. Slice and serve slightly warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and timing
Servings: 8
Prep time: 30 minutes
Chill time: 1 hour
Cook time: 55–60 minutes
Total time: Approximately 2½ hours
Variations
- Rustic version: Skip the lattice and top with a full crust, cutting slits for steam.
- Caramel apple pie: Drizzle ¼ cup caramel sauce into the filling before baking.
- Nutty twist: Add ½ cup chopped walnuts or pecans to the apple mixture for crunch.
- Apple-pear blend: Replace 2 apples with sliced pears for a seasonal variation.
- Spiced sugar crust: Add cinnamon or nutmeg to the egg wash sugar topping for extra warmth.
storage/reheating
Storage: Store leftover pie covered at room temperature for 1 day or in the refrigerator for up to 4 days.
Reheating: Warm individual slices in the oven at 300°F (150°C) for 10–15 minutes, or briefly in the microwave.
Freezing: Freeze the unbaked, assembled pie or baked and fully cooled pie. Wrap tightly in plastic and foil. Bake from frozen at 375°F (190°C) for 60–70 minutes.
FAQs
What apples are best for apple pie?
A mix of tart and sweet apples, such as Granny Smith and Honeycrisp, provides the best flavor and texture contrast.
Do I need to pre-cook the apples?
No, this recipe is designed to bake the apples from raw, allowing them to soften perfectly in the oven while releasing their juices into the filling.
Can I use store-bought pie crust?
Yes, using two pre-made pie crusts is a convenient option and works well if you’re short on time.
Why let the filling sit before baking?
Letting the apple mixture rest allows the sugars and spices to draw out juices and blend, resulting in a more cohesive filling.
How do I keep the bottom crust from getting soggy?
Chilling the crust before baking and baking the pie on a lower rack can help ensure the bottom cooks through properly.
Can I make this pie ahead of time?
Yes. Assemble the pie a day in advance and refrigerate it unbaked. Bake fresh the next day. Or, bake the pie and store it for serving later.
What’s the purpose of the egg wash?
It gives the pie a beautiful golden color and slight sheen. It also helps sugar stick to the crust.
Can I add raisins or cranberries?
Yes. Add ¼ to ½ cup dried fruit to the apple mixture for a touch of sweetness and texture.
Should I use a glass or metal pie dish?
Either works, but glass allows you to see the browning of the bottom crust, which helps monitor doneness.
How long should the pie cool before slicing?
At least 2 hours. This allows the filling to thicken and set, making cleaner slices.
Conclusion
Sweet Apple Pie with Golden Lattice Crust is a timeless dessert that captures the essence of comfort and tradition. With its tender, spiced apple filling and perfectly baked buttery crust, it’s a dessert that appeals to every generation. Whether served at a holiday table or for a simple weekend treat, this pie is sure to become a cherished favorite.
PrintSweet Apple Pie with Golden Lattice Crust
This classic apple pie features a tender blend of spiced apples and a buttery, flaky lattice crust. With golden edges and bubbling juices, it’s a cozy, comforting dessert perfect for holidays or weekend baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 3 hours (including chilling and cooling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 6–8 tbsp ice water
- OR 2 pre-made pie crusts
- For the Filling:
- 6 medium apples (Granny Smith + Honeycrisp mix recommended)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp lemon juice
- 1 tsp vanilla extract
- For the Egg Wash:
- 1 egg, beaten
- 1 tbsp milk or cream
Instructions
- In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until dough just comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.
- Peel, core, and slice apples. In a large bowl, toss with granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, lemon juice, and vanilla extract. Let sit for 15 minutes to draw out juices.
- Preheat oven to 400°F (200°C). Roll out one dough disk into a 12-inch circle and fit into a 9-inch pie pan.
- Fill crust with apple mixture, mounding slightly in the center.
- Roll out second dough disk and cut into strips. Arrange strips in a lattice pattern over the filling. Trim excess and crimp edges to seal.
- Whisk egg and milk to make egg wash. Brush over lattice top and edges, then lightly sprinkle with sugar.
- Bake at 400°F (200°C) for 20 minutes. Reduce temperature to 350°F (175°C) and bake another 35–40 minutes, or until crust is golden and filling is bubbling.
- Allow pie to cool for at least 2 hours before slicing to allow the filling to set.
- Serve slightly warm with vanilla ice cream or whipped cream, and drizzle with caramel if desired.
Notes
- Use a mix of tart and sweet apples for depth of flavor.
- Chilling the dough helps prevent shrinking and ensures flakiness.
- Place a baking sheet under the pie to catch any drips while baking.
- Drizzle with salted caramel sauce for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg