Classic Lattice Apple Pie with Cinnamon Filling
A traditional double-crust apple pie with homemade filling made from Granny Smith apples, cinnamon, and a cooked butter-flour roux base. The signature woven lattice top allows the filling to bubble through during baking, creating crispy edges and a tender interior. Perfect for holiday gatherings, dessert tables, or any occasion calling for comfort food. This version prioritizes a thick, glossy filling that clings to each apple slice, distinguished by the preliminary cooking of the sauce before combining with fruit.
Ingredients
- 1 recipe double pie crust, homemade or store-boughtstore-bought pie crust2 roundstime-saving; texture differs slightly
4
- 2 ¼ lbs Granny Smith apples, peeled, cored, thinly sliced (6-7 apples, 7 cups)
- 1 ½ tsp ground cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flourcornstarch2 Tbsp (reduce flour by 1 Tbsp)thickens more; less flour tastegluten-free
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- ¼ cup water
- 1 cup granulated sugar
- 1 whole egg, plus 1 Tbsp water for egg wash
Instructions
- 1
Prepare pie crust and chill according to recipe instructions.
- 2
Preheat oven to 425F.
- 3
Melt butter in a medium saucepan over medium heat.
- 4
Whisk in flour and simmer 1 minute, whisking constantly.
- 5
Whisk in water and sugar, bring to a boil.
- 6
Reduce heat and simmer 3 minutes, whisking frequently, then remove from heat.
- 7
Peel, core, and thinly slice apples into a large bowl.
- 8
Sprinkle with cinnamon and toss to combine.
- 9
Pour warm sauce over apples and stir to coat evenly.
- 10
Roll bottom crust to 12 inch diameter and transfer to 9 inch pie plate.
- 11
Add apple mixture, mounding slightly in center without touching edges.
- 12
Roll top crust to 11 inch round and cut into 10 even strips with pizza cutter.
- 13
Weave strips in lattice pattern over filling.
- 14
Beat egg with water and brush over lattice.
- 15
Bake at 425F for 15 minutes in center of oven.
- 16
Reduce heat to 350F and bake 45 minutes more until apples soften and filling bubbles through vents.
- 17
Rest at room temperature 1 hour before serving.
Tips
Keep pie crust cold throughout assembly to ensure a crispy, flaky texture. Work quickly when handling dough and avoid overworking it.
Precooking the sauce creates a glossy, thickened filling that clings to apples rather than pooling at the bottom. This prevents a soggy pie crust.
Allow the pie to rest 1 hour at room temperature before slicing so the filling sets properly and cuts cleanly without running.
Good to Know
Cover cooled pie with plastic wrap or foil and refrigerate up to 4 days. Pie can be frozen unbaked (wrap tightly) up to 3 months; bake from frozen, adding 10-15 minutes to bake time.
Prepare pie crust up to 2 days ahead and refrigerate. Assemble pie (fill and top with lattice, do not bake) up to 8 hours ahead; refrigerate uncovered, then bake when ready.
Serve at room temperature with vanilla ice cream, whipped cream, or sharp cheddar cheese. Pairs well with coffee or tea.
Common Mistakes
Do not skip precooking the sauce to avoid a watery, runny filling.
Do not let filling touch the pie plate edges during assembly to avoid a broken seal.
Do not skip the 1-hour rest period to avoid filling running out when sliced.
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I make this pie ahead and freeze it?
Yes. Assemble the unbaked pie (fill and lattice top), wrap tightly in plastic and foil, and freeze up to 3 months. Bake directly from frozen, adding 10-15 minutes to the stated baking time.
What if my filling is too runny after baking?
This usually means the sauce was not fully thickened before adding apples. Ensure you simmer the flour-butter mixture 1 minute, then the sauce 3 minutes. Alternatively, increase cornstarch by 1 Tbsp next time.
How long can I keep leftover pie?
Refrigerate covered pie up to 4 days. Do not leave at room temperature more than 2 hours. Reheat individual slices in a 350F oven for 10 minutes or microwave 30-45 seconds per slice.