Apple Pie Recipe John Kanell: Cinnamon-Kissed Lattice Crust Tradition

There’s a reason this apple pie has become my signature dessert—it captures the warmth of tradition with a modern touch. The cinnamon-kissed filling and flaky lattice crust transform simple ingredients into something extraordinary.

John Kanell’s method ensures the apples stay tender while the crust bakes to a golden finish. Every bite delivers that perfect balance of sweet, spiced fruit and buttery layers.

What sets this version apart is the attention to detail: pre-cooking the filling for depth of flavor and weaving the lattice with precision. The result is a pie that looks as impressive as it tastes.

Serve warm with vanilla ice cream for a dessert that feels like home. Here’s how to make it.

Ingredients for Apple Pie Recipe John Kanell

A perfect blend of tart and sweet apples meets a buttery lattice crust for classic comfort.

The apples are everything here. Granny Smith for tartness, Honeycrisp for sweetness—look for firm, unbruised fruit at Whole Foods or your local farmers market. John Kanell swears by pre-cooking the filling (trust him on this), which concentrates flavors and prevents a soggy crust. The cinnamon should be fresh—Penzeys is my go-to for potency.

No Honeycrisp? Jonagold or Braeburn work beautifully. Swap brown sugar for white in a pinch, but you’ll lose depth. The lemon juice isn’t just for acidity—it keeps the apples from browning (don’t skip it). For the crust, store-bought puff pastry makes a gorgeous lattice if you’re short on time. Egg wash can be heavy cream for extra shine.

The pie keeps 2-3 days at room temperature (covered) but honestly tastes best the day it’s baked. Freeze unbaked pie for up to 2 months—thaw overnight before baking. Leftovers? Warm in a 350°F oven for 10 minutes (microwave ruins the crust).

Step-by-Step Instructions for Cinnamon-Kissed Lattice Apple Pie

This method ensures a flaky crust and perfectly spiced filling with a professional lattice finish.

Step 1: Prepare the Apple Filling

In a large bowl, toss the 2.5 lb Granny Smith Apples and 2.5 lb Honeycrisp Apples with 2 tbsp Lemon Juice. This prevents browning while you work. Add the 0.75 cup Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tsp Ground Cinnamon, 3 tbsp All-Purpose Flour, and 0.25 tsp Salt.

Stir in the 1 tsp Vanilla Extract and dot with 2 tbsp Unsalted Butter cut into small cubes. The flour thickens the natural juices, while the butter creates pockets of richness. Let the mixture sit for 10 minutes to allow the sugars to begin drawing out the apple juices.

Step 2: Assemble the Bottom Crust and Filling

Roll out 1 piece Pie Crust on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edge, leaving a ½-inch overhang.

Pour the apple filling into the crust, mounding it slightly in the center. The apples will soften and settle during baking. Gently press down to eliminate large air pockets, but don’t pack too tightly—this can make the filling dense.

Step 3: Create and Apply the Lattice Top

Roll out the remaining pie crust and cut it into 1-inch wide strips. Arrange half the strips horizontally across the filling, spacing them evenly. Fold back every other strip, then place a vertical strip across the unfolded ones. Unfold the folded strips over the vertical strip.

Repeat this process, alternating which strips you fold back, until the entire pie is covered. Trim the lattice strips to match the bottom crust overhang. Fold the bottom crust overhang over the lattice edges and crimp to seal. This creates a secure edge that prevents filling from bubbling out.

Step 4: Finish and Bake to Golden Perfection

Whisk the Large Egg with 1 tablespoon water and brush it evenly over the lattice and crust edges. This egg wash creates a beautiful shine. Sprinkle the 1 tbsp Coarse Sugar over the lattice for added crunch and sparkle.

Place the pie on a baking sheet to catch any drips and bake at 375°F for 50-60 minutes. The pie is done when the crust is deep golden brown and the filling is bubbling through the lattice. If the edges brown too quickly, cover them with foil.

Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set properly, ensuring clean slices with every serving. The lattice should hold its shape while the apples underneath become tender and fragrant.

Make-Ahead Tips for This Dish

Prep Filling Ahead

You can peel, core, and slice the Granny Smith and Honeycrisp apples up to 2 days in advance. Toss them with the lemon juice and store in an airtight container in the fridge. This prevents browning while saving time on baking day. 💡

Assemble Unbaked Pie

Fully assemble your pie—bottom crust, filling, and lattice top—then refrigerate uncovered for up to 24 hours. This chills the butter in the crust for extra flakiness. Cover loosely with plastic wrap if storing longer to prevent drying.

Freeze for Later

For longer storage, assemble the pie without the egg wash and coarse sugar. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.

Par-Bake Crust

Blind bake the bottom crust alone for 10 minutes at 375°F if you’re worried about sogginess. Let it cool completely before adding the filling. This creates a barrier that keeps the crust crisp even with juicy apples.

Pre-Cook Filling

John Kanell’s method of pre-cooking the filling can also be done ahead. Simmer the apple mixture for 5-7 minutes until slightly softened, then cool and refrigerate for up to 3 days. This actually deepens the flavors.

Day-Of Efficiency

If short on time, roll out both crusts and cut lattice strips the night before. Stack strips between parchment paper and store in an airtight container. This makes assembly quick and stress-free the next morning. ⏰

Frequently Asked Questions