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Best Homemade Cinnamon Apple Pie with Easy Lattice Crust

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This is the pie that turns skeptics into believers—a perfectly spiced apple filling in a buttery, flaky lattice crust. With a pre-cooked filling and a hot baking sheet, you’ll never have a soggy bottom again.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon (5g) fine sea salt
  • 1 tablespoon (12g) granulated sugar
  • 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus more as needed
  • 3 pounds (about 6-7 large) mixed apples (Granny Smith, Honeycrisp, Braeburn)
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (16g) all-purpose flour
  • 1 tablespoon (8g) cornstarch
  • 2 teaspoons (5g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • ¼ teaspoon (0.5g) ground allspice
  • ¼ teaspoon (1g) fine sea salt
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon of water (for egg wash)
  • 1 tablespoon (12g) coarse turbinado or demerara sugar, for sprinkling

Instructions

  1. Make the Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Using a pastry blender or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter lumps. Drizzle ½ cup ice water over mixture and stir with a fork until dough just starts to come together. Turn out onto a lightly floured surface, divide in half, flatten each half into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up …
  2. Prepare the Apple Filling: Peel, core, and slice apples into ¼-inch thick slices. In a large bowl, toss apple slices with brown sugar, granulated sugar, flour, cornstarch, cinnamon, nutmeg, allspice, salt, lemon juice, and vanilla extract. Let sit at room temperature for at least 30 minutes, stirring occasionally.
  3. Pre-cook the Filling: Pour apple mixture and all juices into a large skillet or pot. Cook over medium heat, stirring frequently, for about 8-10 minutes, until apples have softened slightly and juices have thickened into a syrupy glaze. Remove from heat and stir in 2 tablespoons butter. Let filling cool completely to room temperature.
  4. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Leave overhang. Refrigerate while preparing lattice.
  5. Roll Out the Top Crust & Cut Strips: Roll out second disk of dough into a 12-inch circle. Cut into 10-12 strips, each about ¾ to 1-inch wide.
  6. Assemble the Pie & Weave the Lattice: Pour cooled apple filling into chilled bottom crust. Place 5-6 strips vertically across pie, spacing about an inch apart. Fold back every other strip halfway. Place a horizontal strip across unfolded strips. Unfold folded strips back over new strip. Fold back strips that were not folded before. Place another horizontal strip next to the first. Repeat over-under pattern until top is covered. Trim excess dough, leaving ½-inch overhang. Fold overhang under and …
  7. Chill, Egg Wash, and Sugar: Place assembled pie in fridge for at least 20 minutes. Preheat oven to 425°F (220°C). Just before baking, brush entire top crust and edges with egg wash. Sprinkle generously with coarse turbinado sugar.
  8. Bake: Place pie on lined baking sheet on lowest rack of oven. Bake at 425°F for 20 minutes. Reduce temperature to 375°F (190°C) and bake for another 35-45 minutes, until crust is deeply golden brown and filling is bubbling. If edges brown too quickly, tent with foil. Total bake time: about 55-65 minutes.
  9. Cool: Let pie cool on a wire rack for at least 3-4 hours before slicing.

Notes

Cold butter is non-negotiable for a flaky crust. Don’t overwork the dough. Use a preheated baking sheet to help brown the bottom crust. Let the pie cool completely (3-4 hours) to allow the filling to set. The pie can be made ahead: assemble unbaked and refrigerate up to 24 hours, or bake a day ahead and store at room temperature.

Nutrition

Keywords: apple pie, cinnamon apple pie, lattice crust, homemade pie, fall dessert, Thanksgiving pie, apple dessert

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