Apple Pie Recipe

A tried and true favorite apple pie recipe with homemade pie crust recipe and how to make lattice for your pie.


(1)- 9 inch pie crust & lattice (see recipe below)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1 teaspoon cinnamon

Homemade Pie Crust & Lattice
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water


Preheat oven to 425F

Homemade pie crust & lattice.

Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a food processor if you do not have a stand mixer, or just the old fashioned way was by hand so this works too).

Mix briefly to blend.

Add in the butter pieces and mix on medium-low speed to cut the butter into the flour until the mixture resembles coarse sand and the largest butter pieces are not much bigger than peas.

Mix in the cold water on low speed just until the dough comes together.

Shape the dough into 2 balls, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

This dough can be frozen for up to 2 months.

Remove from the refrigerator.

Roll out both discs of the dough on a lightly floured work surface.

Place one onto the pie plate for the bottom crust.

Fill with apples, mounded slightly.

For your lattice: roll out the second disk of pie dough to about a 12-inch round.

Slice the round of dough into even sized strips any size you like and set aside for the end.

Pie Filling:

Melt the butter in a saucepan.

Stir in flour to form a paste.

Add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer. Stir in the cinnamon.

Gently pour the sugar and butter liquid over the apples nd crust slowly so it does not run off.

To create your lattice look:

Lay several strips of dough over the filling parallel to each other.

Fold every other one of the dough strips back, at about the middle of the pie.

Lay a strip of dough next to the folded back strips, perpendicular to the rest of the strips.

Unfold the strips so that they lay over the new strip. Now, fold back the other strips (those that run underneath the newly placed strip).

Lay down another strip in a perpendicular fashion and unfold the folded strips so that they lay over the newly place strip.

And repeat, laying down a strip at a time and weaving as you go.

Until the whole lattice is finished!

Trim off the excess at the edges and pinch into a decorative fluted pattern.

Bake 15 minutes in the preheated oven.

Reduce the temperature to 350 degrees F (175 degrees C).

Continue baking for 35 to 45 minutes, until apples are soft.