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Best Homemade Cinnamon Apple Pie with Perfect Lattice Crust

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This is the ultimate fall dessert—a perfectly spiced cinnamon apple pie with a buttery, flaky lattice crust. Made with simple, real ingredients and a never-soggy filling, this recipe is the one you’ll reach for every apple season.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 cup cold unsalted butter (2 sticks, 226 grams), cut into small cubes
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 6 to 8 tablespoons ice water
  • 6 to 7 medium apples (about 3 pounds or 1.4 kg), a mix of Granny Smith and Honeycrisp
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (like turbinado or demerara, optional)

Instructions

  1. Make the pie dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough starts to come together. If too dry, add remaining water 1 tablespoon at a time. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1…
  2. Prepare the apple filling: While dough chills, peel, core, and slice apples into ¼-inch thick slices. Toss with lemon juice. In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Pour over apples and toss to coat. Let sit for 15-20 minutes.
  3. Roll out the bottom crust: On a lightly floured surface, roll one dough disk into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Leave about ½ inch overhang. Refrigerate.
  4. Roll out the top dough and cut strips: Roll out second dough disk into a 12-inch circle. Cut into 10-12 strips, each about ¾ inch wide. Place strips on a parchment-lined baking sheet and refrigerate for 15 minutes.
  5. Assemble the pie: Preheat oven to 400°F (200°C). Remove pie dish from refrigerator. Spoon apple filling into crust, mounding slightly in center. Dot with small pieces of cold butter. Create lattice: Lay 5-6 strips across pie in one direction, spacing about ¾ inch apart. Fold back every other strip, lay a strip perpendicular across center, and unfold folded strips over it. Repeat, alternating which strips are folded, until entire pie is woven. Trim excess strip ends, leaving ½ inch overhang. Fold…
  6. Egg wash and bake: Brush entire crust with beaten egg wash. Sprinkle coarse sugar on top. Place pie on a baking sheet. Bake at 400°F for 20 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 40-50 minutes, until crust is deep golden brown and filling is bubbling. If edges brown too quickly, tent with foil halfway through. Let cool on a wire rack for at least 3 hours before slicing.

Notes

Keep all ingredients cold for a flaky crust. Don’t skip the maceration step (letting apples sit with sugar and spices) to prevent a watery filling. Use a mix of apple varieties (like Granny Smith and Honeycrisp) for best texture and flavor. Let the pie cool completely (at least 3 hours) before slicing to allow the filling to set. The pie tastes even better the next day as flavors meld.

Nutrition

Keywords: apple pie, cinnamon apple pie, lattice crust pie, homemade apple pie, fall dessert, Thanksgiving pie, apple pie recipe

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