08/10/2026
Rustic Apple Pie with Lattice Crust 🍎
2½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water
For the filling:
6–7 medium apples (Honeycrisp or Granny Smith), peeled and sliced thin
¾ cup sugar
2 tbsp all-purpose flour
1½ tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
2 tbsp cold butter, cut into small dots
1 egg beaten with 1 tbsp milk (for brushing)
Make the dough: Mix flour, salt, and sugar. Cut in the cold butter with your fingers or a pastry cutter until pea-sized crumbs form. Add ice water one spoon at a time until the dough just holds together. Split into two discs, wrap, and chill 1 hour.
Prep the filling: Toss the apple slices with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit 15 minutes so the juices start flowing.
Roll the base: On a floured counter, roll one disc into a 12-inch circle. Lay it into a 9-inch pie dish, letting the edges hang over.
Fill it: Pile the apples high into the crust — they shrink as they bake. Dot the top with the small butter pieces.
Weave the lattice: Roll the second disc and cut into ¾-inch strips. Lay half the strips one way, then weave the rest over-under across them. Trim and crimp the edges.
Finish: Brush the lattice with the egg wash. Bake at 425°F (220°C) for 20 minutes, then drop to 375°F (190°C) and bake 35–40 more minutes until golden and bubbling.
Cool at least 2 hours before slicing — hardest step, honestly.
