Apple Lattice Pie
Prep time
Cook time
Total time
Classic apple pie made with a from-scratch, all-butter flaky crust!
Recipe type: Dessert
Makes: 9" pie
  • For the pie crust
  • 2 cups all-purpose flour*
  • 1 tsp caster sugar, optional (I found the pie perfectly sweet even without sugar in the crust)
  • ½ tsp salt, if using unsalted butter
  • ¾ cup cold butter, cubed (200 gms)
  • 3 to 4 tbsps ice water
  • Extra flour for sprinkling
  • Cream and granulated sugar to top the crust, optional

  • For the filling
  • 7 to 8 apples
  • ¼ cup brown sugar
  • 1 tsp cinnamon powder
  • ½ tsp nutmeg powder
  1. To make the crust, combine the flour, sugar and salt, if using, in a large bowl.

  2. Using your fingertips, rub the cold butter cubes into the flour till the mixture resembles coarse breadcrumbs with a few larger bits of butter scattered through. These bits are what create a flaky dough.

  3. Add 3 tbsps of ice water and bring the dough together. It will be soft and slightly wet, so sprinkle on a little flour if needed. Add a 4th tablespoon of water only if absolutely needed.

  4. Form the dough into a rough ball, place on a large piece of clingfilm and pat into a ¾th inch thick disc. Wrap tightly and refrigerate for 1 hour. This dough can be chilled or frozen longer, as long as its softened a little before rolling.

  5. When ready to roll, flour your counter or preferably, flour a silicone mat. I like using a mat because it doesn't move around and prevents sticking of the dough.

  6. Unwrap the chilled dough, cut off two-thirds of it, and put the remaining back in the fridge to make the top crust in a bit.

  7. Sprinkle a bit of flour on the bigger portion of the dough, pat it into a disc again, and roll it out into a roughly 10" circle, slightly bigger than the pan you're going to use. Some bits of butter might stick to things and annoy you, but power through. As much as possible, lift and turn the dough to prevent sticking and to make sure its rolled out evenly.

  8. Now fold the rolled dough in half, then in half over itself, so you have a quarter shape. Lift this up, place it in a 9" pie dish and unfold it to cover the base and sides. Move it around gently as needed to cover the whole dish. Trim off the excess and use it to patch up any torn bits or thinner parts. Remember that the apples and their juices will be held together by the base, so that's the most important portion to patch up. Don't stress too much about perfection, it's going to get covered anyway :)

  9. Transfer the pie dish back to the fridge. Doing this keeps the crust as cold as possible while you make the filling.

  10. Peel, core and slice the apples. Place in a large bowl then top with the sugar and spices. Mix well, then tip into the chilled pie crust and spread out evenly. Continue to refrigerate it while you make the lattice.

  11. Preheat the oven to 200 C.

  12. To make the lattice, form the remaining dough into a ball, pat into a disc, sprinkle with flour and roll out into a roughly 9" circle. I preferred to trim off the edges to form a rough rectangle, so it was easier to cut straight strips, but this is optional.

  13. Use a sharp knife to cut out even strips, as thick or thin as you like. Place them one at a time on top of the apples, pressing the ends into the rim of the crust to seal it. Form a criss-cross pattern, or if the strips aren't warming up too fast, a weaving pattern.

  14. Brush the lattice and edges of the pie with a little cream mixed in a splash of water, or an egg-wash if you prefer. Sprinkle with granulated sugar for crunch and sweetness. Both these things are optional.

  15. Bake for 20 to 25 minutes until the crust is golden brown (this is why cream or eggwash is recommended) and your kitchen smells like the world's best bakery.

  16. Cover the top loosely with foil, lower the temperature to 180 C and continue to bake for 10 to 20 mins until the apples are as soft as you'd like them to be. Poke a toothpick into the pieces to check for doneness.

  17. Allow the baked pie to stand for a few minutes before slicing. The apples might spill out a little or ooze their juices, that's ok, pies should be a little messy :)

  18. Serve warm with vanilla ice cream, fresh cream or salted caramel sauce!
*If you'd like a thicker base, or want to cover the pie entirely with crust, not a lattice: use 2 and ½ cups of flour and 1 cup or 230 gms of butter. If covering the top entirely, cut small slits in the center to release steam.

*Make sure you're always measuring your flour with the 'spoon and level' method: fluff up the flour with a spoon in the container itself, then scoop and lightly fill the measuring cup up to the top without shaking or tapping the cup, then using the back of a knife, scrape the top of the cup to remove any excess flour. Repeat for as many cups as the recipe calls for.

*I used a mix of Indian apples and the 'Washington' variety. I found the first to be very soft, and the second one held up better while peeling and after baking as well. A mix of apples for texture and flavour is recommended.
Recipe by The Desserted Girl at