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Best Homemade Cinnamon Apple Pie with Lattice Crust

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This isn’t just another apple pie recipe. It’s the one I’ve tested a dozen times, tweaking the spice blend and the crust technique until it was absolutely perfect. It’s the kind of recipe you’ll pass down, honestly.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) unsalted butter, very cold and cut into small cubes
  • ¼ cup (60ml) ice water
  • ¼ cup (60ml) cold vodka
  • 6 cups (about 2 lbs or 900g) peeled, cored, and thinly sliced apples (a mix of Granny Smith and Honeycrisp)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water
  • 1 tablespoon coarse sugar, like turbinado or Demerara

Instructions

  1. Make the pie dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. In a small cup, mix the ice water and cold vodka. Drizzle the mixture over the flour mixture, a tablespoon at a time, tossing with a fork until the dough just comes together when squeezed. It should be shaggy, not smooth. Divide the dough …
  2. Prepare the apple filling: While the dough chills, make the filling. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, allspice, lemon juice, and vanilla. Toss until the apples are evenly coated. Let this sit for about 15 minutes while the oven preheats.
  3. Macerate and cook the filling: Pour the apple mixture into a large skillet or saucepan over medium heat. Cook for 5-7 minutes, stirring frequently, until the apples soften slightly and the juices become thick and syrupy. Remove from heat and let cool completely.
  4. Roll out the dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll one disc of dough into a 12-inch circle. Gently transfer it to your 9-inch pie dish, letting the excess hang over the edges. Trim the overhang to about ½ inch. Place the dish in the fridge while you roll out the top crust.
  5. Create the lattice crust: Roll out the second disc of dough into a 12-inch circle. Using a sharp knife or a pizza cutter, cut the dough into 10-12 strips, each about 1 inch wide. Remove the pie dish from the fridge. Spoon the cooled apple filling into the crust and dot with the small pieces of butter. Lay 5-6 strips vertically across the pie. Fold back every other strip, then lay a horizontal strip across. Unfold the folded strips. Now, fold back the strips that were not folded before, and lay a…
  6. Bake to golden perfection: Brush the entire top crust and edges with the egg wash. Sprinkle generously with the coarse sugar. Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and bake for another 30-40 minutes, until the crust is deep golden brown and the filling is bubbling up through the lattice. If the edges brown too quickly, tent them with foil. Let the pie cool on a wire rack for at least 2 hours be…

Notes

The secret to a flaky crust is using cold vodka in the dough. Macerating and cooking the filling on the stovetop prevents a soggy bottom. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Nutrition

Keywords: apple pie, cinnamon apple pie, lattice crust, homemade pie, fall dessert, comfort food, apple dessert

Find it online: https://dinadishes.com/best-homemade-cinnamon-apple-pie-with-lattice-crust/