Classic Lattice Apple Pie

The secret to a pie that slices cleanly is pre-cooking half the apples. It sounds fussy; it takes ten minutes. And it solves the two problems every home baker has run into with apple pie: a big gap between the top crust and a filling that has shrunk away beneath it, and a puddle of runny juice that floods the plate the moment you cut the first slice. This classic lattice apple pie has a flaky all-butter crust and a filling that holds its shape when you slice it. It is the pie we bring to every Thanksgiving table and the one readers bake most often once the first cool weekend of fall arrives.

Prep 45 min · Cook 1 hr 10 min · Serves 8

Why pre-cook half the apples

Raw apples are full of water and air. As they bake, they soften, release their juices and collapse, often leaving a hollow dome of crust on top. Cooking half of them briefly with sugar before they go into the pie lets some of that moisture escape and the slices soften slightly, so they pack more closely together in the dish. Mixing them with the remaining raw apples gives you the best of both: a filling that is tender and jammy but still has slices with a little bite.

The gentle heat also helps the apples hold their shape later. Warming them activates a natural enzyme that firms up the cell walls, so the slices are less likely to turn to mush in the oven. A small amount of flour then thickens the juices as the pie bakes, and the result is a filling that stays put on the fork.

Ingredients

• 2 all-butter pie crusts
• 3 lb mixed apples, sliced
• 2/3 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 egg, for brushing

You can use homemade or good-quality store-bought crusts. If you make your own, keep everything very cold: cold butter, ice water and a cool kitchen. Small pieces of butter in the dough melt in the oven and create steam, and that steam is what separates the crust into flaky layers. Peel and slice the apples about a quarter-inch thick so they cook evenly.

How to make it

1. Cook half the apples with the sugar for 8 minutes, then cool and mix with the raw apples, flour, cinnamon and lemon.
2. Line a pie dish with one crust and add the filling.
3. Cut the second crust into strips and weave a lattice on top.
4. Brush with egg and bake at 400°F for 20 minutes, then at 350°F for 50 minutes.
5. Cool at least 3 hours before slicing.

Weaving a lattice, step by step

A lattice looks impressive, but it is really just over-and-under. Roll the second crust into a round about 11 inches across and cut it into 8 to 10 even strips with a knife or pizza cutter. Lay half the strips across the filling in one direction, leaving a little space between them. Fold back every other strip, lay one new strip across the other direction, then unfold the folded strips over it. Fold back the alternate strips, add another crosswise strip, and repeat until the top is covered. Trim the overhang, tuck the ends under the bottom crust edge and crimp.

If your dough gets soft and sticky while you work, slide the whole pie into the refrigerator for 15 minutes. Cold dough is far easier to handle and bakes up flakier.

Baking at two temperatures

Starting at 400°F sets the crust quickly and gives it a head start on browning before the filling releases its juice. Lowering the heat to 350°F lets the apples cook through gently without burning the top. Set the pie on a rimmed sheet pan to catch any drips, and bake on a lower rack so the bottom crust browns well. If the edges darken too quickly, cover them with strips of foil. The pie is done when the crust is deep golden and the juices bubble thickly through the lattice.

Choosing your apples

Mix tart and sweet apples — Granny Smith and Honeycrisp is our favorite pair.

Baker Lena Morris

Lena’s advice is the starting point for a great pie. A single variety can taste flat, while a mix gives you layers of flavor and texture. Tart apples keep their shape and bring brightness; sweet apples add juiciness and round out the sugar. Here are other varieties that bake well:

• Braeburn: Firm, sweet-tart and holds its shape well.
• Jonagold: Juicy and honey-sweet, great paired with something tart.
• Pink Lady: Crisp, tangy and slow to brown after slicing.
• Golden Delicious: Soft and mellow; best mixed with a firmer apple.

Avoid apples that turn mealy when cooked, such as most Red Delicious. A fall trip to an orchard or farmers market is the perfect excuse to taste a few varieties before you buy.

The hardest part: waiting

We know it is tempting to cut into a warm pie, but the 3-hour cool-down matters. As the pie cools, the thickened juices continue to set. Slice it too soon and the filling will run, no matter how carefully you made it. Let it rest on a wire rack at room temperature so air can circulate underneath and the bottom crust stays crisp.

If you love pie served warm, bake it in the morning, let it cool completely, and then rewarm slices in a 300°F oven for about 10 minutes before serving. Top with vanilla ice cream, lightly sweetened whipped cream or, as many New Englanders do, a thin slice of sharp cheddar.

Make ahead and storage

Apple pie is a great make-ahead dessert for the holidays. A baked pie keeps at room temperature, loosely covered, for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze an unbaked assembled pie for up to 3 months. Do not thaw it; just brush with egg and bake straight from the freezer, adding 20 to 25 minutes to the total time.

Fixing common pie problems

Even experienced bakers run into trouble now and then. If your bottom crust turns out pale and soggy, try baking on the lowest rack, using a glass or metal pie dish instead of ceramic, and preheating a sheet pan underneath the pie. If the crust shrinks down the sides of the dish, the dough probably was not rested long enough; chill it for at least an hour after mixing and again after lining the dish. A filling that tastes bland usually needs more salt and lemon, so add a pinch of salt to the apples next time. If the lattice browns before the filling bubbles, tent the whole pie loosely with foil and keep baking. And if the filling is still a little loose after cooling, do not worry. Spoon it into bowls, add a scoop of ice cream and call it a cobbler. Nobody has ever turned down a bowl of warm apples and buttery crust.

Key takeaway: Pre-cook half the apples, mix tart and sweet varieties and let the pie cool fully for clean, tidy slices.

A pie for every fall table

A classic lattice apple pie never goes out of style. With a little planning and one quick extra step, yours will slice neatly, taste deeply of apples and look beautiful on the table. Bookmark this recipe for your holiday menu, check our baking class schedule if you want hands-on help with pie dough, and share a photo of your lattice with us.