There’s something undeniably comforting about the warm, flaky crust of an old-fashioned lattice top apple pie fresh from the oven. When the golden dough weaves over tender cinnamon-spiced apples, it feels like a little slice of nostalgia wrapped up in every bite. Whether you’re craving a classic dessert to impress family or simply want to savor the joy of homemade baking, this pie’s perfect balance of sweet and tart, paired with that inviting crust, makes it an unbeatable treat. Join me as I share how to bring this timeless favorite to your kitchen with ease—no fancy equipment, just simple ingredients and a heart full of delicious tradition.
Why choose Old-Fashioned Lattice Top Apple Pie?
Timeless Comfort: This pie delivers that nostalgic feeling with every flaky bite.
Simple Elegance: The lattice top adds a stunning homemade touch without complexity.
Perfect Balance: Sweet, tart apples meld beautifully with warm spices for a rich flavor.
Crowd-Pleaser: Ideal for family gatherings or cozy nights in.
No Fuss: Made with basic ingredients and straightforward steps anyone can master.
Old-Fashioned Lattice Top Apple Pie Ingredients
For the Pie Crust
• All-purpose flour – Use chilled flour to ensure a tender, flaky crust every time.
• Unsalted butter – Cold butter creates that classic, buttery flakiness key to an old-fashioned lattice top apple pie.
• Granulated sugar – Adds a hint of sweetness that balances the crust without overpowering the filling.
• Salt – Enhances flavor and balances the sweetness in the crust.
• Ice water – Keeps the dough cool and helps bring the flakey layers together without toughness.
For the Apple Filling
• Granny Smith apples – Tart and firm, these apples hold up well during baking and add necessary brightness.
• Honeycrisp apples – Sweet and crisp, they complement the Granny Smiths perfectly for flavor complexity.
• Brown sugar – Deep caramel tones enrich the filling’s sweetness, crucial to the old-fashioned lattice top apple pie taste.
• Ground cinnamon – Warms the filling with aromatic spice that defines this classic dessert.
• Ground nutmeg – Just a pinch adds cozy complexity to the apple mixture.
• Lemon juice – Keeps the apples from browning while adding a subtle tang to balance sweetness.
• Cornstarch – Thickens the filling to prevent it from becoming soggy under the beautifully woven crust.
For Finishing Touches
• Egg wash (egg + water) – Brushed over the lattice crust to give it a golden, glossy finish that feels like homemade perfection.
• Coarse sugar – Sprinkled on top for a delightful sparkle and gentle crunch.
How to Make Old-Fashioned Lattice Top Apple Pie
- Make Dough: In a large bowl, whisk together flour, granulated sugar, and salt. Use a pastry cutter to cut in chilled butter until the mixture looks like coarse crumbs with pea-size pieces.
- Chill Dough: Shape the dough into two flat discs, wrap each tightly in plastic, and chill in the refrigerator for at least 30 minutes to firm up for easy rolling and flaky layers.
- Roll Out: On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle. Fit it into a 9-inch pie pan, gently pressing to line the bottom and sides with overhang.
- Mix Filling: In a large bowl, combine sliced apples with brown sugar, ground cinnamon, nutmeg, lemon juice, and cornstarch. Toss until apples are evenly coated in the aromatic, spiced mixture.
- Assemble Pie: Pour the apple filling into the prepared crust. Roll out the second dough disc, slice into 10–12 strips, then weave a classic lattice top and crimp edges to seal.
- Egg Wash: Whisk together egg and water, then brush the lattice crust evenly. Sprinkle with coarse sugar to achieve a golden, sparkly finish that bakes to a perfect sheen.
- Bake Pie: Place on the center rack of a preheated oven at 375°F. Bake 50–60 minutes, rotating halfway, until the crust is golden brown and the filling bubbles up.
- Cool Pie: Transfer the pie to a wire rack and let it cool for at least 2 hours. This resting time ensures the spiced filling sets perfectly before slicing.
Optional: Serve warm with a scoop of vanilla ice cream for extra indulgence.
Exact quantities are listed in the recipe card below.
Tips for the Best Old-Fashioned Lattice Top Apple Pie
- Chill Your Dough: Always keep your pie dough cold before rolling and baking to ensure a flaky, tender crust that holds the lattice shape beautifully.
- Even Apple Slices: Slice apples uniformly to guarantee even cooking and a consistent filling texture, preventing some pieces from becoming mushy while others stay firm.
- Avoid a Soggy Bottom: Use cornstarch as a thickener and don’t overload the filling to keep the classic lattice top apple pie’s crust crisp and golden.
- Weave the Lattice Neatly: Take your time weaving the dough strips to create a sturdy yet elegant top that showcases the apples beneath and browns evenly.
- Egg Wash Magic: Brush the lattice top with egg wash for that irresistible golden shine and sprinkle coarse sugar for a delicate crunch on every slice.
- Patience on Cooling: Let the pie cool fully before slicing to allow the spiced filling to set, avoiding a runny mess and highlighting the old-fashioned charm.
What to Serve with Old-Fashioned Lattice Top Apple Pie?
The perfect meal is waiting to be crafted alongside this delightful dessert, creating a symphony of comforting flavors.
-
Vanilla Ice Cream: The classic choice, warm pie topped with creamy ice cream is a match made in heaven, balancing warmth with coolness.
-
Caramel Sauce: Drizzle warm caramel over each slice to enhance the sweetness and add a rich, buttery flavor that complements the apples beautifully.
-
Whipped Cream: Light and airy, a dollop of whipped cream adds a delightful creaminess that makes each bite feel indulgent and luxurious.
-
Cheddar Biscuit Bites: The sharpness of cheddar in flaky biscuits contrasts the pie’s sweetness, bringing a savory element that plays beautifully with the warm spices.
-
Fresh Lemonade: The tartness of refreshing lemonade cuts through the richness of the pie, creating a bright, uplifting beverage pairing.
-
Coffee or Tea: A steaming mug of coffee or herbal tea makes a comforting companion, inviting delightful moments of conversation over pie and warmth.
-
Fruit Salad: A light and zesty fruit salad serves as a refreshing counterpoint, balancing the richness of the pie while offering a burst of freshness.
This selection of delightful pairings will elevate your dining experience, wrapping the nostalgic warmth of Old-Fashioned Lattice Top Apple Pie in an inviting meal.
Old-Fashioned Lattice Top Apple Pie Variations
Feel free to infuse your own unique twist into this classic dessert; let your creativity shine!
-
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities while keeping the pie delicious.
-
Sugar-Free: Use a sugar substitute like stevia or erythritol for a healthier version, perfect for those watching their sugar intake.
-
Spiced Apples: Add a pinch of cardamom alongside cinnamon for a warm, aromatic twist that elevates the flavor profile of the filling.
-
Nuts & Crunch: Fold in some chopped walnuts or pecans into the apple filling for added texture and a delightful nutty flavor.
-
Fruity Fusion: Mix in other fruits like blueberries or raspberries for a burst of additional flavor and vibrant color that complements the apples beautifully.
-
Bourbon Kick: Add a splash of bourbon or vanilla extract to the apple filling for an adults-only version that adds depth and richness.
-
Cinnamon Roll Crust: For extra indulgence, roll a cinnamon roll dough into the crust instead of traditional pastry for a sweet and spiced alternative.
-
Savory Spin: Incorporate crumbled bacon into the apple filling for a unique sweet-savory pie that surprises with each delicious bite.
How to Store and Freeze Old-Fashioned Lattice Top Apple Pie
Room Temperature: Keep the pie covered at room temperature for up to 2 days; this helps maintain its delightful crust and flavors.
Fridge: Store leftover pie in the refrigerator for up to 5 days, covered with plastic wrap to prevent drying out while allowing the lattice top to stay crisp.
Freezer: Wrap the cooled pie tightly in plastic wrap, then aluminum foil, for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, place the pie in a preheated oven at 350°F for 15-20 minutes, just until warmed through and the crust is crisp—perfect for enjoying your old-fashioned lattice top apple pie again!
Make Ahead Options
These Old-Fashioned Lattice Top Apple Pies are perfect for busy home cooks looking to save time during hectic weeks! You can prepare the pie crust up to 3 days in advance; simply wrap the discs tightly in plastic wrap and refrigerate them to maintain their freshness and flakiness. The apple filling can also be mixed and stored in the refrigerator for up to 24 hours to keep the apples from browning. When you’re ready to bake, assemble the pie by rolling out the chilled crust and layering the apple filling, then top it with your lattice crust. Brush with egg wash and bake as directed for a delicious dessert that tastes just as good as if made fresh that day!
Best Old-Fashioned Lattice Top Apple Pie You’ll Crave Today Recipe FAQs
What kind of apples are best for the Old-Fashioned Lattice Top Apple Pie?
I recommend using a mix of Granny Smith and Honeycrisp apples. Granny Smiths offer a tart, firm texture that holds up well during baking while Honeycrisp adds natural sweetness and crispness. Together, they create a perfect balance of sweet and tart flavor that makes this pie truly irresistible.
How long can I store leftover Old-Fashioned Lattice Top Apple Pie?
Leftover pie tastes best within 3 to 5 days when stored in the refrigerator. Wrap it in plastic wrap or store in an airtight container to keep the crust from drying out or becoming soggy. If you plan to enjoy it sooner, covering it loosely at room temperature for 1 to 2 days is also fine.
Can I freeze the Old-Fashioned Lattice Top Apple Pie? How?
Absolutely! Freezing is a great way to enjoy this pie later. First, let the pie cool completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight. Reheat in a 350°F oven for 15-20 minutes until warm with a crisp crust.
Why is my lattice crust sometimes not as flaky as I want?
This usually happens if the dough gets too warm during handling. Keep your butter and dough cold at every step—use chilled flour and ice water, and chill the dough discs for at least 30 minutes before rolling out. Handling the dough gently and not over-kneading preserves those lovely flaky layers that make the lattice so special.
Is this Old-Fashioned Lattice Top Apple Pie safe for pets?
It’s best to keep this pie away from pets, especially dogs and cats. Ingredients like cinnamon, nutmeg, and sugar aren’t ideal for them and can cause digestive upset. Sharing a small piece of plain apple (without spices or crust) as a treat is a safer option. Always consult your vet for dietary advice for your furry friends.
Best Old-Fashioned Lattice Top Apple Pie You’ll Crave Today
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, granulated sugar, and salt. Use a pastry cutter to cut in chilled butter until the mixture looks like coarse crumbs with pea-size pieces.
- Shape the dough into two flat discs, wrap each tightly in plastic, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle. Fit it into a 9-inch pie pan.
- In a large bowl, combine sliced apples with brown sugar, ground cinnamon, nutmeg, lemon juice, and cornstarch. Toss until evenly coated.
- Pour the apple filling into the prepared crust. Roll out the second dough disc, slice into 10–12 strips, and weave a classic lattice top.
- Whisk together egg and water, brush the lattice crust evenly, and sprinkle with coarse sugar.
- Place on the center rack of a preheated oven at 375°F. Bake for 50–60 minutes, until the crust is golden brown.
- Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing.
