Best-Ever Classic Apple Pie Recipe

This easy-to-make double crusted homemade apple pie with a buttery lattice crust will quickly become a go-to family recipe.

Best-Ever Apple Pie Filling

To make this apple pie, we use the same classic homemade pie crust recipe we use for most of our homestyle pies, such as this sweet and tart cinnamon rhubarb apple pie and cherry pie (coming soon!). We love the versatility of the pie crust, simply change out the pie filling as you like or as new fruits and berries come into season.

This pie recipe calls for a lattice pie crust, made by layering the pie shell dough in an over and under basket weave pattern creating a really pretty effect when the pie is baked.

We simplified this by creating a “faux-lattice” crust which we’ll explain in more detail below. Alternatively, you can always just roll out the other half of the dough and place it on top like other traditional pies and skip the lattice crust altogether.

Apple Pie Filling Ingredients:

• 4 cups of peeled and chopped apples
• ½ cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla sugar

Pie Crust Ingredients:

• 2 cups all-purpose flour
• ⅓ cup cold butter, cut into pieces
• 1/3 cup vegetable shortenings
• 2 tsp each sugar and salt
• 2-3 tbsp ice water

How to Make Apple Pie:

Prepare the homemade pie crust or buy a ready made pie crust. If making the pie crust from scratch, divide the dough in half and press one half into the bottom of the pie plate and along the sides. Keep the other half for making the lattice crust on top.

Preheat the oven to 400°F. Place a baking sheet on the center rack to warm up.

Preparing the Apple Pie Filling

In a large bowl, combine apples, cinnamon and sugar. Mix well.

Place in a shallow frying pan and cook on low heat until apples begin to soften. If the mixture appears to be too juicy (depending on which apples are used), you can add ¼ cup of graham cookie crumbs to help thicken the filling.

Add the filling into the pie shell.

Creating the Lattice Pie Crust

For the lattice crust on top of the pie, roll out the other half of the pie and cut into 1” wide strips. Don’t worry if the rolled out dough shape isn’t a perfect circle, ours never is.

• 

• 

Use the longer strips for the center of the pie and short strips for the sides.

Working with one strip at a time, place it on top of the pie filling, sealing and crimping the edges. Repeat with the other strips in the same vertical direction, evenly spacing them at least ½” apart.

Next, place the remaining strips in the opposite direction over top of the first layer. Since the strips are not folded over and under each other, technically it’s not a true basketweave pattern but the look is still beautiful but done in half the time and most importantly, still tastes delicious!

With a fork, gently poke the dough at all of the intersecting strips.

Baking the Apple Pie

Place pie on the baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (180°C) and bake for a further 25 minutes until crisp and golden.

More Homemade Apple Dessert Recipes:

• Mom’s Scrumptious Apple Pita
• Delicious Apple Cinnamon Buns
• Classic Cinnamon Apple Rhubarb Pie
• Instant Pot Apple Bread Pudding
• Granola Dipped Caramel Apples

• 

• 

• 

• 

• 

Like it? Pin it for later!