Rachael Ray Apple Pie Recipe: Lattice Crust With Cinnamon-Kissed Apples

This apple pie embodies everything I love about classic American baking—flaky layers, warm spices, and that irresistible lattice crust. The secret lies in the balance of tart apples and just enough cinnamon to create a filling that’s both comforting and sophisticated.

Rachael Ray’s approach simplifies the process without sacrificing quality. A store-bought crust can work in a pinch, but the real magic happens when you take the time to weave that lattice by hand. The result is a pie that looks as impressive as it tastes.

Each bite delivers tender apples wrapped in buttery pastry, with a hint of warmth from the cinnamon. The filling stays thick and bubbly, never soggy, thanks to a precise ratio of fruit to thickener.

Serve it warm with a scoop of vanilla ice cream, and you’ll understand why this recipe has stood the test of time. Here’s how to make it perfectly every time.

Ingredients for Apple Pie Recipe Rachael Ray

Classic American baking starts with these simple, quality ingredients for that perfect pie.

The apples are everything here. Granny Smith gives you that tart punch that balances the sweetness, but Honeycrisp works too if you want a slightly softer bite. Most grocery stores carry both year-round. For the butter, Plugra or Vermont Creamery are splurge-worthy—higher fat content means flakier crust. The cinnamon? Penzeys if you’ve got a location nearby (or order online). Their stuff is fresher than the dusty jars at the back of your spice cabinet.

No tart apples? Mix half Granny Smith with half Fuji or Pink Lady for a sweeter-tart balance. Out of cornstarch? Instant tapioca at the same amount works just as well. If you’re skipping the lattice top, use the second crust for a full cover—just cut a few vents. The vanilla extract can be swapped for vanilla bean paste if you’re feeling fancy, but the regular stuff is fine too.

The crust dough keeps in the fridge for 2-3 days or freezes for 1 month (thaw before rolling). Once baked, the pie stays fresh at room temp for 2 days, but honestly it’s best eaten warm. Reheat slices in a 350°F oven for 10 minutes to crisp the crust back up.

Step-by-Step Instructions for Apple Pie With Lattice Crust

Here’s my method for flaky crust and perfectly spiced filling that bakes up golden every time.

Step 1: Prepare the Pie Crust Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 0.75 cup Granulated Sugar, and 1 tsp Salt. The fine grain salt distributes evenly for consistent flavor throughout the crust.

Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. I work quickly to keep the butter cold—this is what creates those coveted flaky layers.

Gradually add 0.5 cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. You might not need all the water; stop when the dough holds its shape when pressed. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for 1 hour.

Step 2: Make the Cinnamon Apple Filling

Peel, core, and slice the 2.5 lb Tart Apples into ¼-inch thick slices. I prefer Granny Smith for their tangy flavor that balances the sweet filling. Toss the apple slices immediately with 1 tbsp Lemon Juice to prevent browning.

In a large bowl, combine the apples with 0.5 cup Light Brown Sugar, 1.5 tsp Ground Cinnamon, 2 tbsp Cornstarch, and 1 tsp Vanilla Extract. The cornstarch thickens the juices into a glossy sauce as it bakes. Let this sit for 10 minutes to draw out some of the apple juices.

Step 3: Roll and Assemble the Pie

On a lightly floured surface, roll out one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim the edges to leave a ½-inch overhang.

Pour the apple filling into the crust, mounding slightly in the center. Roll out the second dough disc and cut into 1-inch wide strips for the lattice. Weave the strips over the filling, alternating over and under to create the classic lattice pattern. Trim the lattice strips to meet the bottom crust edge.

Fold the bottom crust overhang over the lattice ends and crimp to seal. The edges should look neat and secure to prevent filling from bubbling out during baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Beat the 1 whole Large Egg with 1 tablespoon water to make an egg wash. Brush this generously over the entire lattice top and crust edges. This creates that beautiful golden sheen.

Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes until 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. The lattice should be crisp and golden, and the filling should hold its shape when you cut into it.

Pro Cooking Tips for apple pie recipe rachael ray

Butter Temperature Control

Keep your 1 cup Unsalted Butter ice cold until ready to use—I even freeze mine for 15 minutes before cubing. The key is working quickly so the butter doesn’t warm in your hands, which would ruin the flaky texture. A marble pastry board helps maintain chill. 💡

Lattice Weaving Tip

Roll your second crust slightly thinner than the base (⅛ inch thick) for easier weaving. Cut strips with a ruler for consistent 1-inch widths. Start by laying alternating strips horizontally, then vertically, lifting every other strip to weave. Chill the lattice for 10 minutes before baking to prevent shrinking.

Ventilation Trick

Don’t skip the vents in your lattice—I leave ¼-inch gaps between strips to allow steam to escape. Without proper ventilation, the filling can become watery and the crust soggy. For extra crispness, brush the lattice with egg wash twice: once before baking and once halfway through.

Pre-Baking Prep

Place a baking sheet on the lower oven rack before preheating to 375°F. This catches drips and prevents the bottom crust from getting soggy. I also recommend using a dark metal pie pan for even browning. Sprinkle the bottom crust with 1 tbsp breadcrumbs to absorb excess moisture.

Let the filled pie chill in the fridge for 20 minutes before baking to set the crust shape. 🌡️

Doneness Testing

The pie is done when the crust is deep golden brown and the filling bubbles visibly through the lattice. If the edges brown too quickly, cover them with foil. The internal temperature of the filling should reach 165°F when tested with an instant-read thermometer.

Frequently Asked Questions