Apple Pie Recipe Wikihow: Classic Lattice Crust Tradition

There’s nothing quite like the timeless appeal of a homemade apple pie with its flaky, golden crust. This recipe captures that classic tradition with a beautiful lattice top that lets the sweet-tart filling peek through.

I’ve refined this method over years of baking, ensuring the crust stays crisp while the apples soften into perfect, spiced tenderness. The key is using a mix of tart and sweet apple varieties for depth of flavor.

What emerges from the oven is a pie that looks as impressive as it tastes—sweet, cinnamon-kissed apples encased in buttery layers. The lattice crust isn’t just decorative; it creates the ideal texture contrast.

Serve warm with vanilla ice cream for the full experience. Here’s how to make it.

Ingredients for Apple Pie Recipe Wikihow

Classic ingredients for a timeless pie with flaky crust and spiced apple filling.

The crust demands cold butter—Land O’Lakes or Kerrygold for reliable quality. Use a mix of Granny Smith and Honeycrisp apples (the former for tartness, the latter for sweetness). Whole Foods or local orchards often carry the best selection. Always chill your dough between steps to prevent shrinking. The ice water should be literal ice water, not just cold tap.

No Granny Smiths? Braeburn or Jonathan apples work well. Swap brown sugar for white in a pinch (add 1 tsp molasses per 1/2 cup). Cornstarch can be replaced with instant tapioca at the same ratio. For the crust, vegetable shortening makes it extra flaky if butter isn’t an option. Just don’t skip the egg wash—it’s what gives that golden shine.

The pie keeps well at room temperature for 2 days, but it’s best eaten warm. Store leftovers in the fridge for up to 5 days or freeze for 2 months. Reheat slices in a toaster oven to revive the crust’s crispness.

Step-by-Step Instructions for Classic Apple Pie with Lattice Crust

Master the art of traditional apple pie with this time-tested method for flaky crust and perfect filling.

Step 1: Prepare the Pie Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour and 1 tsp Salt. Add the 1 cup Unsalted Butter, cubed and cold, and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually drizzle in the 0.33 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. You should see some dry bits at the bottom—that’s normal. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Apple Filling

Peel, core, and slice the 2.5 lb Mixed Apples into ¼-inch thick slices. In a large bowl, toss the apples with the 0.75 cup Granulated Sugar, 0.5 cup Brown Sugar, 1 tbsp Ground Cinnamon, 1 tbsp Lemon Juice, 1 tsp Vanilla Extract, and 2 tbsp Cornstarch until evenly coated.

Let the mixture sit for 15 minutes to allow the apples to release their juices. This resting period helps the cornstarch absorb the liquid, preventing a runny filling. Stir once more before using to redistribute the released juices.

Step 3: Assemble the Pie with Lattice Top

On a lightly floured surface, roll out one dough disc to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges to leave a ½-inch overhang. Spoon the apple filling into the crust, mounding slightly in the center.

Roll out the second dough disc to the same size. Cut into 1-inch wide strips for the lattice. Weave the strips over the filling to create a lattice pattern. Trim the lattice strips to match the overhang, then crimp the edges together. Brush the lattice and edges with the 1 whole Large Egg beaten with 1 tablespoon water, then sprinkle with 1 tbsp Turbinado Sugar.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips. Bake for 50-60 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 aluminum foil. The pie is done when the juices bubble thickly and the apples are tender when pierced with a knife through the lattice. Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set.

Step 5: Serve Warm with Ice Cream

Slice the cooled pie into 8 equal portions. Each serving should have a crisp, flaky crust with a thick, spiced apple filling. Serve warm with a scoop of 1 cup Vanilla Ice Cream on top or on the side for the perfect contrast of temperatures and textures.

The lattice crust should hold its shape, and the filling should be thick enough to hold together when sliced but still juicy. This classic presentation never fails to impress.

Wine and Beer Pairings for This Recipe

Sweet Wine Pairings

A glass of Moscato d’Asti from Italy offers the perfect balance—its light effervescence and notes of peach complement the pie’s sweetness. The low alcohol content (5-6%) won’t overpower the dessert flavors. 🍷

Dessert Wines

For richer pairings, try a late-harvest Riesling with its honeyed apricot notes. Chateau Ste. Michelle makes an excellent Washington state version. Serve chilled in small dessert wine glasses to enhance the experience.

Beer Options

A Belgian dubbel like Chimay Red brings dark fruit and caramel notes that echo the pie’s spiced apples. The beer’s 7% ABV stands up to the dessert’s richness without clashing.

Cider Pairings

Hard cider works beautifully—try Angry Orchard Crisp Apple for a direct apple-to-apple harmony. The 5% ABV and crisp acidity cut through the buttery crust. Serve over ice for a refreshing contrast.

Coffee Alternatives

For non-alcoholic pairings, a vanilla chai latte enhances the pie’s cinnamon notes. The warmth of the drink contrasts nicely with the cool ice cream. I prefer Starbucks’ chai concentrate for consistent quality.

Sparkling Options

A dry Prosecco cleanses the palate between bites of rich pie. The Italian sparkling wine’s 11% ABV and crisp bubbles provide a refreshing counterpoint to the dessert’s sweetness. 🥂

Frequently Asked Questions