Description
Experience the pinnacle of traditional baking with this timeless lattice apple pie. This recipe masterfully combines tart Granny Smith and sweet Honeycrisp apples, tossed in aromatic cinnamon and lemon juice. Wrapped in a buttery, flaky homemade pastry crust, the elegant lattice top allows steam to escape perfectly, ensuring a crisp, golden-brown finish every time. It is the ultimate dessert for holiday gatherings and seasonal celebrations, offering a reliable, restaurant-quality result that is sure to impress your guests.
Ingredients
2.5 cups all-purpose flour
1 cup unsalted butter, cubed and frozen
4 large Granny Smith apples, peeled and thinly sliced
4 large Honeycrisp apples, peeled and thinly sliced
0.75 cup granulated sugar
1.5 teaspoons ground cinnamon
1 tablespoon lemon juice
1 teaspoon salt
4–6 tablespoons ice water
Instructions
Combine flour and salt in a large bowl.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough holds together.
Divide dough into two disks, wrap, and refrigerate for at least one hour.
Peel and slice all apples into thin, uniform wedges.
Toss apples with sugar, cinnamon, and lemon juice.
Roll out both dough disks on a floured surface.
Line a pie dish with one crust and fill with the apple mixture.
Cut the second crust into strips and weave them into a lattice pattern over the filling.
Bake at 375°F until the crust is golden brown and the filling is bubbling.
Notes
Keep the butter and dough as cold as possible throughout the process to ensure a flaky crust. Chilling the dough twice is the secret to success. If the lattice edges begin to brown too quickly, tent them with aluminum foil.
- Prep Time: 45
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg