Growing up in New Jersey, my mom’s apple pie was the dessert we all waited for. Not just at Thanksgiving, but anytime the weather hinted at fall. The aroma of cinnamon apples baking in the oven, that golden lattice crust bubbling with juice around the edges. It was more than dessert. It was comfort. When I started SoolFood, I knew I had to share this Apple Pie with Lattice Crust recipe. It’s not fussy, but it is honest. Rustic, beautiful, and bursting with apple flavor in every bite.
The magic of a great apple pie is in the balance. You want a crust that’s buttery and crisp, not soggy. The filling should be tender, but never mushy. And that lattice? It’s easier than you think, and absolutely worth it for both the texture and the wow factor. I use a mix of sweet and tart apples (like Honeycrisp and Granny Smith) to create depth. Toss them with just enough sugar and spice, and the result is warm, juicy perfection.
This pie makes a lovely finish to any Thanksgiving dinner, especially when served with a scoop of vanilla ice cream. I usually prep the crust the night before, so it’s cold and ready to roll. If you’re juggling multiple dishes, it bakes beautifully while you’re setting the table or finishing off something savory like these chicken cutlets or even sweet potato in air fryer.
Apple Pie with Lattice Crust Recipe
Serves: 8
Prep Time: 30 minutes (plus chill time)
Cook Time: 55–60 minutes
Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the filling:
- 6 medium apples (mix of tart and sweet), peeled, cored, and sliced thin
- 3/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1/4 cup all-purpose flour
For assembly:
- 1 egg (for egg wash)
- 1 tbsp milk
- Coarse sugar for topping (optional)
Instructions:
- Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until pea-sized crumbles form. Gradually add ice water, mixing until dough comes together.
- Divide dough in two, flatten into discs, wrap in plastic, and chill for at least 1 hour.
- Prepare the filling: In a large bowl, combine sliced apples, sugars, cinnamon, nutmeg, lemon juice, and flour. Toss well and set aside.
- Roll out one disc of dough on a floured surface and line a 9-inch pie dish with it. Trim edges.
- Fill the pie with the apple mixture, mounding slightly in the center.
- Create the lattice crust: Roll out the second dough disc and cut into 1-inch wide strips. Lay strips over the filling in a lattice pattern. Trim and crimp edges.
- Chill assembled pie for 15–20 minutes while the oven preheats to 400°F.
- Brush crust with egg wash (1 egg beaten with 1 tbsp milk). Sprinkle coarse sugar if using.
- Bake for 55–60 minutes, or until the crust is deep golden and filling is bubbling.
- Cool at least 2 hours before slicing. Serve warm or at room temperature.
This pie is beautiful served alone, but I never skip a scoop of ice cream. The mix of warm spiced apple and cold vanilla? Timeless.
And if you want to add a second dessert to your Thanksgiving table, I highly recommend my banana chocolate chip cookies. They’re chewy, quick, and always disappear fast.
Apple Pie with Lattice Crust is more than just a dessert. It’s a slice of tradition, tied to memory and full of flavor.