Description
A classic homemade apple pie featuring a flaky, buttery lattice crust and a perfectly balanced tart apple filling. This recipe is designed to be a showstopper that brings nostalgia and warmth to any gathering.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- ½ cup vegetable shortening, cold
- 6–8 tablespoons ice water
- 6 medium Granny Smith apples (about 2.5 lbs)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons heavy cream
- 1 tablespoon sugar (for topping)
Instructions
- In a large bowl, whisk together 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add cold cubed butter and shortening. Work fats into flour using a pastry cutter or fingers until mixture resembles coarse meal with pea-sized butter chunks.
- Gradually add ice water, one tablespoon at a time, mixing gently until dough begins to come together in shaggy crumbs. Do not overmix.
- Divide dough into two equal discs, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).
- While dough chills, peel, core, and slice apples into ¼-inch thick slices. Toss with lemon juice to prevent browning.
- In a large bowl, combine granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, nutmeg, and vanilla. Add apples and toss to coat evenly. Let sit for 15-20 minutes to draw out juices.
- On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently without stretching. Trim overhang to ½-inch beyond rim.
- Place apple filling into the crust, mounding slightly in the center. Dot top with 2 tablespoons of butter.
- Roll the second dough disc into a 12-inch circle. Cut into 12 equal strips (about ¾-inch wide).
- Lay 5-6 strips vertically across the pie. Fold every other strip back halfway. Lay one strip horizontally. Unfold vertical strips. Fold back remaining vertical strips, lay another horizontal strip, and unfold. Repeat until all strips are used, creating a woven lattice.
- Trim excess lattice strips. Tuck edges under the bottom crust overhang and crimp with fingers or a fork to seal.
- Place assembled pie in the freezer for 15 minutes. Preheat oven to 400°F (200°C) with a baking sheet on the middle rack.
- Brush lattice with heavy cream and sprinkle with 1 tablespoon sugar.
- Bake on the preheated baking sheet at 400°F for 20 minutes. Reduce heat to 375°F (190°C) and bake for another 30-40 minutes until crust is deep golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
- Cool completely for at least 2 hours before slicing to allow filling to set.
Notes
Keep all ingredients cold for a flaky crust. Do not stretch the dough when placing it in the pan to prevent shrinkage. Let the pie cool completely for at least 2 hours before slicing to ensure the filling sets properly. You can make the crust and filling ahead and refrigerate for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pie
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
Keywords: apple pie, lattice crust, homemade pie, fall dessert, grandparents day recipe, flaky crust, granny smith apples