Better Homes and Gardens Apple Pie Recipe: Classic Lattice Top Tradition

There’s a reason this traditional apple pie has stood the test of time. The flaky, golden lattice crust and perfectly spiced filling capture the essence of homestyle baking at its finest.

This version delivers that classic taste with a foolproof method for achieving tender apples and a buttery crust that bakes to perfectly golden every time.

Ingredients for Better Homes and Gardens Apple Pie

Classic ingredients for that timeless lattice-top apple pie everyone remembers from childhood.

The crust hinges on cold, high-quality butter—Land O’Lakes or Plugrá deliver consistent results. Use all-purpose flour with moderate protein content (10-12%). for the filling, Granny Smith or Honeycrisp apples hold their shape best. Avoid pre-shredded cheese blends (not needed here) and always use fresh spices—old cinnamon loses its punch fast.

Need to swap apples? Braeburn or Jonagold work well too—just avoid Red Delicious (they turn mushy). No brown sugar? Use all granulated with 1 tbsp molasses. For a richer crust, replace 2 tbsp flour with cornmeal. The egg wash can be milk or cream if you’re out—just as golden.

Unbaked pie keeps 1 day in the fridge (cover tightly). Baked pie stays fresh 3-4 days at room temperature. Freeze unbaked for 3 months—thaw overnight before baking. Always slice with a serrated knife for clean cuts.

Step-by-Step Instructions for Classic Apple Pie

Master the art of creating a flaky crust and perfectly spiced filling with this time-tested method.

Step 1: Prepare the Pie Crust

In a large bowl, combine the 2.5 cups All-Purpose Flour, ½ cup Granulated Sugar, and ½ tsp Salt. I always whisk these dry ingredients together first to ensure even distribution. The sugar in the crust caramelizes slightly, adding a subtle sweetness and golden color.

Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This creates the flaky layers. Gradually add the ⅓ cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. Overworking develops gluten, which makes the crust tough.

Step 2: Create the Apple Filling

In a large bowl, toss the 6 whole Tart Apples (peeled, cored, and thinly sliced) with the remaining ¼ cup Granulated Sugar, all of the 0.75 cup Brown Sugar, 1.5 tsp Ground Cinnamon, ¼ tsp Ground Nutmeg, and 1 tbsp Lemon Juice. The lemon juice prevents browning and adds brightness.

Let the mixture sit for 15 minutes to allow the apples to release their juices. This prevents a soggy bottom crust. Stir occasionally, then drain off excess liquid before assembling. Dot the filling with the 2 tbsp Unsalted Butter—this adds richness and helps thicken the juices as it bakes.

Step 3: Assemble the Lattice-Top Pie

Roll out half of the dough on a lightly floured surface to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon in the apple filling, mounding slightly in the center. The apples will shrink slightly during baking, so pack them in firmly.

For the lattice top, roll out the remaining dough and cut it into 10-12 strips about ½-inch wide. Arrange half the strips across the filling, spacing them evenly. Fold back every other strip, then place a perpendicular strip across, unfolding the folded strips. Repeat to create the lattice pattern. Trim and crimp the edges, then brush with a beaten 1 whole Large Egg and sprinkle with 1 tbsp Coarse Sugar for a golden, crisp finish.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is deep golden brown and the filling is bubbling thickly in the center. Rotate the pie halfway through for even browning.

If the edges begin to brown too quickly, cover them with aluminum foil or a pie shield. The filling should be thick and syrupy, with the apples tender but not mushy. Let the pie cool for at least 2 hours before slicing—this allows the filling to set properly, making it easier to serve clean slices.

Make-Ahead Tips for Leftovers

Dough Prep Ahead

I always make my pie dough 1-2 days in advance and refrigerate it tightly wrapped in plastic wrap. This allows the flour to fully hydrate and the gluten to relax, resulting in a more tender crust. Just let it sit at room temperature for 15-20 minutes before rolling. 💡

Apple Prep Shortcut

Peel and slice your apples the night before, then toss them with the lemon juice and a pinch of salt. Store in an airtight container in the fridge. This saves 20-30 minutes on baking day while preventing browning.

Assemble the Night Before

You can fully assemble the pie (filling included) and refrigerate it overnight. Just cover it with plastic wrap to prevent drying. Bake straight from the fridge—add 5-10 minutes to the baking time if needed.

Freeze for Later

For longer storage, freeze the assembled, unbaked pie for up to 3 months. Wrap it tightly in two layers of plastic wrap and heavy-duty foil. Bake directly from frozen, adding 15-20 minutes to the baking time. ❄️

Pre-Bake Crust

If you’re worried about a soggy bottom, blind-bake the bottom crust for 10 minutes at 375°F before adding the filling. I use dried beans or pie weights to keep the crust flat during pre-baking.

Day-of Finishing

If you’ve prepped components separately, assemble the pie on baking day. The lattice top is easiest to weave when the dough is cold. Brush with egg wash and sprinkle with coarse sugar just before baking for that perfect golden finish.

Frequently Asked Questions