Classic American Apple Pie with Lattice Crust

A timeless dessert featuring a buttery, flaky crust filled with tender, spiced apples, topped with an elegant lattice design. Perfect for any occasion.

Instructions

1. 1.

   Prepare the Pie Crust: In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Add 1 cup very cold unsalted butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2. 2.

   Gradually add 0.5 cup ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. If needed, add a little more ice water, 1 teaspoon at a time. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.

3. 3.

   Prepare the Apple Filling: In a large bowl, combine the 6 large sliced apples, 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 0.25 cup all-purpose flour, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Toss gently until the apples are evenly coated. Set aside.

4. 4.

   Assemble the Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 0.5-inch overhang.

5. 5.

   Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with 2 tablespoons unsalted butter pieces.

6. 6.

   Create the Lattice Top: Roll out the second disk of dough into a 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into 1-inch wide strips. Lay half of the strips parallel across the pie filling, about 0.5-inch apart. Fold back every other strip halfway. Place a perpendicular strip over the unfolded strips, then unfold the folded strips over the new strip. Repeat this weaving pattern, folding back the opposite strips each time, until you have a full lattice top.

7. 7.

   Trim the lattice strips even with the bottom crust overhang. Fold the bottom crust overhang over the lattice strips and crimp the edges decoratively to seal. In a small bowl, whisk together the 1 large beaten egg and 1 tablespoon milk or water for the egg wash. Brush the lattice top and crimped edges with the egg wash, then sprinkle evenly with 1 tablespoon turbinado sugar.

8. 8.

   Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15-20 minutes, or until the crust begins to turn golden. Reduce the oven temperature to 375°F (190°C) and continue to bake for another 45-55 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust browns too quickly, loosely tent the pie with aluminum foil.

9. 9.

   Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely for at least 3-4 hours before slicing and serving. This allows the filling to set properly.