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classic apple pie

Apple Pie with a Lattice Crust

Looking for the best apple pie recipe? Well, you’ve found it! Mom’s classic apple pie is the perfect combination of tart and sweet, with a flaky, buttery crust. Serve with a scoop of your favorite vanilla ice cream, and you’ll have a delicious dessert that will make everyone happy this fall season!

  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings 1x


  • 1/21 cup of granulated or brown sugar (depending on the apples tartness, see notes)
  • 1/4 cup of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • dash of salt
  • 6 cups of peeled and thinly sliced apples ~ 6 medium apples
  • 2 tablespoons of chilled butter
  • 2 teaspoons of water
  • 2 teaspoons of sugar
  • 2 unbaked pastry pie crusts


  • Preheat oven to 425 degrees.
  • Make two pastry pie crusts, or use two pre-made pie crusts. 
  • Place one pie crust in the pie plate and trim the overhanging edge. Save the other pie crust for the top of the pie.
  • Peel, core and slice the apples until you have 2 packed cups. 
  • In a large mixing bowl, combine the sugar, flour, cinnamon, nutmeg and salt.
  • Then add the apple slices to the sugar and flour mixture. Stir until the apples are evenly coated. 
  • Pour the apples into the unbaked pie crust. 
  • Cut up the cold butter and sprinkle the pieces on top of the apples. 
  • Roll out the second pie crust and cut it into 1/2 inch wide strips with a pastry wheel
  • Place 5-7 strips across the pie going in one direction. 
  • Then take another 5-7 strips and weave them into the original strips, weaving them in and out. 
  • Fold the edegs of the pie crust over the edges of the lattice.
  • Then use your fingers to pinch the edges of the pice crust to create a pinched-edge rim.
  • Brush the top of the crust with water and sprinkle 2 tsp. of sugar on top. 
  • Cover the outside pinched rim of the pie with a ring of aluminum foil to keep it from burning. 
  • Bake for 35-40 minutes on 425 degrees. 
  • Then, remove the foil on the edge and bake another 15 minutes until golden brown and the filling is bubbling. 
  • The pie is done when the filling is bubbling in the middle. 
  • Allow the pie to cool for 2 hours before serving at room temperature. Or store for up to 4 days in the fridge. Reheat before serving.
  • Especially delicious when served with vanilla ice cream.


  • I believe the best apples in season are Honey Crisp apples. It’s the perfect combination of crisp and sweet with a hint of tartness. Fuji apples are a close second, if you want a sweeter apple. I use half a cup of sugar when using one of these types of apples. 
  • Use more sugar when using more tart apples, like a Granny Smith apple. I would use 1 cup of sugar when using Granny Smith or Golden Delicious.
  • My pie plate is a very deep, 9-inch pie plate, which is helpful when making apple pie. If you use a regular-sized pie plate, the pie filling will be mounded up over the edge. 
  • It takes a while to peel, core and slice the apples. This apple peeler, corer and slicer makes it so much easier. I love mine for making apple pies!
  • Author: Laura
  • Prep Time: 45
  • Rest Time: 2 hours
  • Cook Time: 55
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1/8 of pie
  • Calories: 303
  • Sugar: 13 g
  • Sodium: 302 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 18 mg

Keywords: pie, fall recipe, dessert