Easy Homemade Apple Pie Recipe – Best Apples, Filling & Lattice Crust

Easy Apple Pie Recipe (Lattice Crust)

• Yield: 1 × 9-inch pie (8 servings)
• Prep: 25–30 min
• Bake: 60 min
• Cool: 60 min

Ingredients:

• Caramel-style filling sauce
• 8 Tbsp (113 g) unsalted butter
• 3 Tbsp (24 g) all-purpose flour
• 1/4 cup (60 ml) water
• 1 cup (200 g) granulated sugar
• Pinch of salt (optional)

Apple filling:

• 6–7 Granny Smith (or other tart, crisp) apples, about 2 1/4 lb / 1 kg
• 1 1/2 tsp ground cinnamon
• 1 tsp lemon juice (optional, helps prevent browning)

Crust & finish:

• 2 discs all-butter pie dough (for a 9-inch double-crust pie)
• Flour, for dusting
• 1 egg + 1 Tbsp sugar (for egg wash)
• Coarse sugar, optional

Equipment:

• Medium saucepan
• Whisk
• Peeler/corer
• Large bowl
• Rolling pin (French pin if you like)
• Pizza cutter
• 9-inch pie plate
• Pastry brush.

Step-by-Step Guides:

Step 1 – Make the caramel sauce (5 minutes)

Place a medium pot on the stovetop. Melt the butter, add the flour, and cook, stirring, for 1 minute. Bring the water and sugar to a boil, then lower the heat and simmer for approximately three minutes, or until the mixture is glossy, light caramel, and slightly thickened. While you prepare the apples, please turn off the heat and let it cool.

Step 2 – Prep the apples

Peel, core, and thinly slice the apples (you want around 7 cups of slices). Add cinnamon (and lemon juice, if using) to a large bowl.

Step 3 – Coat apples with sauce

Pour the caramel sauce over the apples after it has cooled. Mix until all the slices are evenly covered.

Step 4 – Roll the base crust

Dust your workspace with a little flour. Make a 12-inch circle out of one disk of dough. Letting a small overhang, drape it onto a sanitized 9-inch pie pan. Filling the rim will make sealing more difficult, so avoid doing so.

Step 5 – Fill the pie

The apple mixture should be mounding slightly in the middle when spooned in. To keep the rim clean, level the edges.

Step 6 – Roll the top & cut strips

Maintaining clean edges, roll the second disc to about 11 inches. Slice 10 even strips with a pizza cutter. 

Step 7 – Weave the lattice

With the longest strip in the middle, arrange five strips in a single direction. To weave the lattice, fold back each other’s strips, add a cross strip, and then switch things up. Use any scraps to fill in any thin areas at the rim after tucking the ends in.

Step 8 – Crimp & egg wash

Crimp or flute the edge (push with one finger from the other hand and pinch with two fingers). Brush the lattice with a beaten egg and 1 tablespoon sugar; if desired, add coarse sugar.

Step 9 – Bake

Set the oven temperature to 425°F (220°C). Bake for fifteen minutes. Reduce the oven temperature to 350°F (175°C) without opening the door, and continue baking for another 40 to 45 minutes, or until the filling is bubbling, the apples are soft, and the crust is deeply brown.
Tip: Use foil to tent loosely if the top browns too quickly.

Step 10 – Cool

To avoid a runny slice and to save your tongue, let it cool on a rack for at least an hour.

Step 11 – Cut and serve

Cut into tidy wedges. Serve warm; vanilla ice cream is not required, but is strongly suggested.

Pro Tips

Best apples for pie:

Granny Smith, Honeycrisp, Braeburn, or a combination for balance.

Spice swap:

Use 1 1/4 tsp cinnamon + 1/8 tsp nutmeg + pinch allspice for a classic “apple pie spice” vibe.

Storage:

Chill for 3–4 days or cover remains and store at room temperature for as long as one day. Warm up again to 300°F (150°C).

Make-ahead:

After assembling and freezing unbaked, bake at 400°F (205°C) for about 20 minutes, then at 350°F (175°C) for 15 to 25 minutes, or until bubbly and done.