This classic dessert still brings back the best memories: the smell of cinnamon filling the kitchen, a golden lattice crust cooling by the window, and the first warm slice with melting vanilla ice cream. Here is the version we bake every autumn.
The best apples for pie
Use a mix. Tart, firm apples hold their shape, while sweeter ones soften into a jammy sauce around them.
- Granny Smith — tart and firm, the backbone of the filling.
- Honeycrisp — sweet, juicy and holds its shape.
- Braeburn or Golden Delicious — softer, for a saucy texture.
Secrets to a flaky crust
- Keep everything cold. Cold butter creates steam pockets, and steam makes flakes.
- Leave visible butter pieces the size of peas in the dough.
- Rest the dough in the fridge for at least an hour so it relaxes and doesn't shrink.
Bake the pie on the lowest rack on a preheated baking sheet. The direct heat sets the bottom crust before the filling's juices soak in.
How to weave a lattice
Cut the second dough disc into 10 strips. Lay five strips across the pie, fold back every other one, place a strip crosswise, then unfold. Repeat, alternating, until the top is woven. Trim, crimp, brush with egg wash and sprinkle with sugar.
Let the pie cool for at least 3 hours so the filling sets — it's the hardest part of the recipe.
Old-Fashioned Lattice Apple Pie
Ingredients
Tap to tick off as you go.
- Double pie crust: 330 g all-purpose flour, 1 tsp salt, 1 tbsp sugar
- 225 g very cold unsalted butter, cubed
- 120 ml ice water
- 1.3 kg mixed apples, peeled and sliced 5 mm thick
- 100 g granulated sugar + 50 g brown sugar
- 3 tbsp all-purpose flour or 2 tbsp cornstarch
- 2 tsp ground cinnamon, ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 egg beaten with 1 tbsp milk, plus coarse sugar to finish
- Vanilla ice cream, to serve
Method
- Whisk the flour, salt and sugar. Rub in the cold butter until pea-size pieces remain, then add ice water a little at a time until the dough just holds together.
- Divide into two discs, wrap and chill for at least 1 hour.
- Toss the apples with both sugars, flour, spices and lemon juice. Let sit 15 minutes.
- Heat the oven to 220°C (425°F) with a baking sheet on the lowest rack. Roll one disc into a 23 cm pie dish and add the filling.
- Cut the second disc into strips and weave a lattice on top. Crimp the edges, brush with egg wash and sprinkle with coarse sugar.
- Bake 20 minutes, then lower to 190°C (375°F) and bake 40–45 minutes more until golden and bubbling. Cool 3 hours before slicing.