Desserts
This 8 apple pie recipe delivers a lattice crust so delicate it shatters with every slice, revealing golden apples and a spiced filling that tastes like autumn in a pan. 🍂 The secret lies in a foolproof double-crust technique—one that balances crisp edges with a tender center, even when baking multiple pies. I’ve perfected this over years of holiday baking, ensuring no soggy bottoms or uneven browning.
The filling starts with a mix of tart and sweet apples (like Honeycrisp and Granny Smith) tossed in cinnamon, sugar, and a touch of lemon juice—just enough to keep it bright. The lattice isn’t just decorative; it vents steam perfectly while creating those coveted diamond patterns. Blind-baking the bottom crust first guarantees a sturdy base that holds up to thick fillings.
By the time you pull it from the oven, you’ll have a pie with a crisp lattice crust that flakes apart effortlessly and a filling that’s just tender enough to melt in your mouth. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel for the ultimate dessert. This recipe scales beautifully—whether you’re baking one pie for a cozy night in or eight for a holiday feast.
Ready to master the art of pie-making? The lattice technique is simpler than it looks, and I’ll walk you through every step—from rolling out the dough to weaving the perfect lattice. Let’s get started.
Ingredients for 8 apple pie
Eight slices of golden perfection—here’s what you’ll need for a lattice crust that shatters like autumn leaves.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 6 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | For crust and filling |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ice Water 💧 | ½ cup | For dough consistency |
| Honeycrisp Apples 🍎 | 4 lb | Tart-sweet variety |
| Granny Smith Apples 🍎 | 2 lb | Tart for balance |
| Light Brown Sugar 🍚 | ¾ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Granulated Sugar 🍚 | 1 tbsp | For egg wash |
| Coarse Sugar 🍚 | ¼ cup | For lattice sprinkle |
The apples are non-negotiable. Honeycrisp and Granny Smith give you that perfect tart-sweet balance—local orchards or Trader Joe’s usually have them pre-washed. If you can’t find Honeycrisp, Fuji or Gala work in a pinch, but they won’t hold up as well. For the flour, King Arthur or Gold Medal brands give the best texture. The butter? Plugrá or Land O’Lakes unsalted—none of that salted nonsense. Keep everything cold until you’re ready to roll. I swear by my Le Creuset pie dish for even baking, but any 9-inch deep dish will work.
No tart apples? Add 1 tbsp lemon juice to the filling to compensate. Running short on cinnamon? Nutmeg at half the amount adds warmth without overpowering. The coarse sugar on the lattice isn’t just for looks—it caramelizes beautifully and adds crunch. Diamond Crystal kosher salt is my go-to, but any coarse sugar will do. For the dough, if you’re short on butter, substitute chilled shortening at the same amount, but trust me, butter makes it taste like fall. The egg wash? Skip the sugar if you’re watching calories, but it gives that gorgeous golden finish.
Make the dough first—it needs to rest for 30 minutes before rolling. Wrap the dough tightly in plastic and refrigerate if you’re prepping ahead. Apples can be peeled and sliced up to 2 days in advance, but toss them with a little lemon juice to keep them bright. The assembled pie keeps 3 days at room temperature or 1 week in the fridge. For freezing, bake it first, then wrap tightly—it reheats beautifully. I always make two pies when company’s coming. One for now, one for later.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear, this dough comes together with just flour, butter, sugar, and ice water—no food processor, no fuss. The cold butter cuts in with a fork in minutes, and the result? A flaky, buttery crust that doesn’t require a single roll-out.
- Sweet-Savory Balance: That sugar in the crust isn’t just for show—it caramelizes into a golden, crispy lattice while keeping the apples tender. Honestly, the first bite of warm apple filling against that buttery edge? It’s the kind of flavor that makes you pause mid-slice.
- Weeknight to Holiday: Same recipe, endless uses. Whip up a single pie for a lazy Sunday, or double it for Thanksgiving—no one will guess it’s the same dough. (Yes, even on a Tuesday night.)
- Leftovers That Last: The crust stays crisp for days, and the filling? It’s even better reheated with a sprinkle of cinnamon. I’ll be real: I’ve had this pie for breakfast three mornings in a row, and I’m not ashamed. Budget-friendly? Absolutely. Versatile? Even more so.
Step-by-step instructions for apple pie with lattice crust
Here's how to build a pie that delivers perfect balance—flaky crust, tender apples, and that signature shatter lattice.
👨🍳 Step 1: Make the Crust Dough and Filling
In a large bowl, combine the 6 cups sifted all-purpose flour and 1.5 tsp salt. Cut in the 2 cups cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.
Drizzle in the 0.5 cup ice water while stirring with a fork until the dough just comes together. Don't overmix—just until it forms a shaggy mass. Divide into two equal discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). For the filling, toss the 4 medium peeled Honeycrisp apples and 3 medium peeled Granny Smith apples (sliced ¼-inch thick) with 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, 2 tbsp lemon juice, and 1 tsp vanilla extract. Let sit while you roll out the dough.
🥘 Step 2: Roll and Assemble the Pie
Preheat oven to 375°F. On a floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish, trim edges, and crimp decoratively. The dough should fit snugly—if it shrinks, chill it 10 minutes and try again. Pour in the apple filling, mounding it slightly in the center.
Roll the second dough disc into a 12-inch rectangle (about ⅛-inch thick). Cut 1-inch strips lengthwise, then cut every other strip in half (you'll have 24 strips total). Arrange strips in a lattice pattern over the filling, alternating directions for stability. Brush the lattice with a little water to help it stick, then sprinkle with the remaining 1 tsp ground cinnamon. This step creates that iconic shatter effect when sliced.
🔥 Step 3: Blind-Bake the Crust
Line the lattice with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes at 375°F. This pre-baking prevents a soggy bottom. Remove the weights and bake 5 more minutes until the crust is lightly golden. The lattice should hold its shape—if any strips sag, prop them up with a small spatula while cooling slightly. This is your foundation for that perfect shatter.
⏰ Step 4: Bake Until Golden and Bubbling
Return the pie to the oven and bake for 40-45 minutes until the filling is bubbling and the crust is deep golden brown. The apples should be tender but not mushy—you'll see juices pooling at the edges. If the lattice browns too quickly, tent with foil. For the final 5 minutes, increase heat to 400°F to crisp the edges. Let cool at least 2 hours before slicing—this resting time lets the juices set and the lattice firm up.
🍽️ Step 5: Serve with Ice Cream (Optional)
Slice through the lattice strips with a sharp knife for clean, shatter-perfect pieces. Serve warm with 2 cups vanilla ice cream on the side. The contrast of warm spiced apples with cold ice cream is what makes this pie legendary. Store leftovers in the fridge for up to 3 days—the flavors only deepen with time!
Pro Tips For Making 8 Apple Pie
- Chill the Butter First: Take that cold unsalted butter straight from the fridge and cut it into ½-inch cubes—no need to soften it at room temperature. I learned this the hard way when my crust turned out greasy and tough; cold butter creates flaky layers that actually hold up during baking.
- Use Ice Water, Not Cold: Pour that ice water slowly into the flour mixture while mixing, and keep the dough cold by not overworking it. I was skeptical until I tried it—this guarantees a tender crust instead of a gummy mess, and it’s the thing that matters most when rolling it out later.
- Skip the Overmixing: As soon as the dough comes together, stop mixing—it should look shaggy, not smooth. Overworking it develops gluten, and that’s how you end up with a tough crust instead of the light, buttery one you’re after. Yes, even if it looks weird.
- Preheat the Pan: Place your pie dish in the oven while preheating to 375°F—this ensures the crust bakes evenly and doesn’t shrink. I used to skip this, and my edges would puff up only to collapse halfway through. A hot pan guarantees a sturdy base that holds its shape.
Flavor customization for these flavors
Spiced Variations
Swap out cinnamon for 1 tbsp cardamom and ½ tsp ginger for a Middle Eastern twist—think warm, floral notes with a hint of spice. I love adding ½ cup chopped walnuts to the filling for crunch. For a Mexican-inspired pie, use 1 tsp chili powder and ½ tsp cumin alongside the cinnamon, then top with a sprinkle of tajín before baking. 🌶️
Sweet Enhancements
Boost the sweetness by adding 2 tbsp honey or 1 tbsp maple syrup to the filling—this caramelizes beautifully during baking. For a caramel apple pie, toss the sliced apples with ½ cup caramel sauce (store-bought or homemade) before assembling. A drizzle of salted caramel on top after baking adds a luxurious finish. 🍯
Tart Balance Adjustments
If your apples are too sweet, add 1 tbsp lemon juice to the filling or sprinkle ½ tsp citric acid over the top before baking. For extra tang, fold ¼ cup sour cream into the filling—it keeps the apples juicy while adding a creamy contrast. I also love a sprinkle of flaky sea salt on top right before serving. 🍋
Texture Twists
Add ½ cup crushed graham crackers to the filling for a buttery crunch, or fold in ¼ cup oatmeal for a rustic texture. For a modern touch, roll out a thin layer of puff pastry and cut it into strips for the lattice—it adds a flaky, golden contrast. 🥞
Seasonal Swaps
In summer, use peaches or nectarines instead of apples, reducing the sugar to ½ cup and adding 1 tsp vanilla bean paste for depth. For winter, try pear and apple combo with ½ tsp star anise in the filling. Spring calls for rhubarb—reduce sugar to ⅔ cup and add 1 tbsp cornstarch to thicken the juices. 🍐
Nutrition facts
Frequently asked questions
Why does my lattice crust turn out soggy?
The most common cause is skipping the blind-baking step. Always pre-bake the bottom crust with weights for 15 minutes before adding filling. This creates a sturdy barrier that prevents steam from making the crust soggy. If you notice sogginess, try brushing the bottom crust with a thin layer of egg wash before adding filling for extra protection.
Can I make this pie ahead of time?
Assemble the pie (including the lattice) up to 24 hours ahead and refrigerate uncovered. Bake it straight from the fridge, adding 10-15 minutes to the baking time. For best results, let it cool completely before storing. The flavors actually improve overnight as the juices redistribute.
What's the secret to perfect apple pie filling?
The magic is in the balance: tart apples (Granny Smith) cut with sweet (Honeycrisp) and a touch of acid (lemon juice). Don't skip the cinnamon—it's what makes apple pie taste like autumn! For extra thickness, add 1 tbsp cornstarch mixed with the sugar. The filling should be juicy but not watery when poured into the crust.
How do I fix a pie that's too sweet?
If your pie tastes too sweet, try these fixes: Add 1 tbsp lemon juice to the filling before baking, or sprinkle ½ tsp citric acid on top before the final baking time. For a more dramatic change, fold ¼ cup sour cream into the filling—it adds tang while keeping the apples tender. A pinch of flaky sea salt on top before serving also helps balance sweetness.
Can I use a deep-dish pan for this recipe?
Yes, but you'll need to adjust the filling quantity. A deep-dish pan holds about 30% more volume than a standard 9-inch pie dish, so reduce the filling by ¼ cup and increase the crust thickness slightly. The lattice technique works the same, but you may need to cut strips slightly longer. Bake at 350°F instead of 375°F to prevent over-browning on the edges.