Go Back Email Link
–+ servings

Traditional American Apple Pie Recipe with Lattice Top

No ratings yet
Indulge in the best homemade apple pie recipe. With a flaky, buttery crust and spiced cinnamon filling, it's a classic served à la mode!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 1
Course: Dessert, Tea Time
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the crust
  • 300 g all-purpose flour
  • 60 g granulated sugar
  • 1 tsp salt
  • 220 g unsalted butter cold cut into cubes
  • 110 g water
For the filling
  • 1 kg apples Pink Lady, Royal Gala or Fuji
  • 75 g unsalted butter
  • 190 g brown sugar
  • 1¼ tsp ground cinnamon
  • 1¼ tbsp cornstarch
  • ¼ tsp salt
  • 2½ tbsp water
For assembling
  • 5 tbsp almond flour or other type of finely ground nuts or breadcrumbs
For painting
  • 1 egg
  • 1 tbsp cda agua
  • 3 tbsp brown sugar
For serving
  • Vanilla Ice Cream or other flavour you prefer

Method
 

For the crust
  1. Combine the all-purpose flour, sugar, and salt in a large bowl.
  2. Add the cubed cold butter to the flour mixture.
  3. Pinch the butter into the dry ingredients until the mixture consists of half tiny pieces and half medium-sized pieces.
  4. Add water and knead the dough by hand just until it comes together, ensuring visible butter spots remain.
  5. Wrap the dough in plastic and refrigerate for 30 minutes to 2 days, or freeze for up to 2 months.
For the filling
  1. Peel, core, and cut the apples into 5mm slices and place them in a large bowl.
  2. Cook the apple slices and filling ingredients in a saucepan over medium heat until the liquid thickens to a honey-like consistency.
  3. Remove the apples from the heat and allow them to cool completely before assembling the pie.
For assembling
  1. Reserve one-third of the dough for the lattice and roll out the remaining dough on a floured surface to a 3mm thickness.
  2. Transfer the dough to the pan, press it into the corners, and leave the excess dough untrimmed.
  3. Dust the base of the crust with almond flour and add the apple filling.
  4. Roll the reserved dough to a 2mm thickness and cut it into 2cm (2/3-inch) strips.
  5. Lay the strips across the pie in one direction, spaced 1cm (1/2-inch) apart.
  6. Fold every other strip back halfway, place a perpendicular strip across them, and unfold the strips.
  7. Continue weaving the lattice by alternating the folded strips for both halves of the pie.
  8. Trim the excess dough to leave a 1cm (1/3-inch) overhang.
  9. Fold the overhanging dough underneath itself to create a thickened edge.
  10. Crimp the edges by pinching the dough between your thumb and index finger while pressing from the inside with your other hand.
For baking
  1. Brush the lattice and edges with an egg wash, taking care to avoid the filling.
  2. Sprinkle brown sugar over the top of the pie.
  3. Cover the edges with foil and bake at 180°C (350°F) for 30 minutes, then remove the foil and bake for another 30 minutes until golden.
  4. Cool the pie on a wire rack until it reaches a warm serving temperature.
  5. Remove the pie from the pan and transfer it to a serving dish.
  6. Serve a slice of the apple pie with a large scoop of vanilla ice cream.

Notes

Choosing Your Apples: I love using a mix of Granny Smith and Honeycrisp because the tartness balances the sweet filling and they hold their shape during that long bake.
The Secret