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    Home » Recipes

    Apple Pie with Lattice Top Crust

    Published: Jul 8, 2015 · Modified: Oct 14, 2022 by Candi Elm

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    This winning Apple Pie with lattice top crust is made with 3 varieties of apples and is a delicious addition to these other apple recipes

    I recently entered a small contest for baking an apple pie at a local event. I thought about how I wanted to make it and what the top would look like and what the pie would taste like.

    Jump to Recipe
    Apple Pie with 3 varieties of apples

    What are the best apples for baking Apple Pie?

    I decided to try three different varieties of apples. I would guess depending on the month you are making this pie, is what you can find in season. For this pie, I used Honey Crisp, Pink Lady, and Granny Smith. Typically people use Granny Smith. I have also made a chart of different varieties of apples.

    I also use both butter and vegetable shortening in the crust. When I went to culinary school, part of our lesson one day was making crusts with different fats. Mixing shortening and butter seems to be the best for flavor and flakiness.

    Tips to make this the tastiest apple pie ever:

    • Cut your apples all the same size
    • Make sure your crust ingredients are really cold
    • Use an oven thermometer for a correct temperature
    • Place in the middle of the oven for even heating
    • Try to get your crust to cover the edges for the best looking crust
    Apple Pie with 3 varieties of apples
    Print Pin
    5 from 1 vote

    Apple Pie with Lattice Top Crust

    Make this delicious apple pie with 3 types of apples and create a stunning lattice top. 
    Course Dessert
    Cuisine American
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Servings 8 slices
    Calories 504kcal
    Author Candi

    Ingredients

    Crust

    • 2 1/2 Cups of all purpose flour
    • 1/4 teaspoon salt
    • 3 Tablespoons white granulated sugar
    • 1/4 cup vegetable shortening
    • 1 1/2 sticks butter cut in pieces
    • 1/2 cup ice water
    • Egg wash

    Filling

    • 7 apples peeled , cored and sliced
    • 3/4 light brown sugar
    • 1/4 cup all purpose flour
    • 3/4 teaspoon ground cinnamon
    • 1 lemon juiced
    • 3 Tablespoons butter diced

    Instructions

    Crust

    • Measure out butter, water and shortening and place in refrigerator to chill.
    • Sift together, flour, salt and sugar, in large bowl.
    • Mix in shortening with your fingers and coat it with the flour. Add the cold butter cubes and mix it into the flour with a pastry blender. Work quickly so butter doesn’t melt. This is the key to a good crust.
    • Once the mix looks like coarse cornmeal you can start adding drops of ice water a little at a time and mix it in.
    • Use enough water until you can form a ball of dough and then split it in two and wrap each disk and place in plastic wrap and refrigerate for at least 30 minutes.

    Filling

    • Once your apples are cut and placed in a large bowl, add lemon juice to coat Apples. Mix, flour, brown sugar, cinnamon, and nutmeg in a smaller bowl and sprinkle over apples to coat generously.
    • Preheat oven to 450 degrees
    • Take out one disk of dough and roll out to 2″ larger than your pie plate. Place into the pan and fill with apples. Adding any remaining sugar mix on top of apples.
    • Take out second wrapped disk and roll out to 2″ larger than pan. Take pastry cutter and slice even slices and weave on the top.
    • Make an egg wash and brush on top of crust, moderately.
    • Place in middle rack of oven on a cookie sheet. Bake for 40 – 50 minutes, checking on it the last few minutes.

    Notes

    If you don’t feel up to the challenge of a lattice crust, you can just lay it on whole. Just make sure to cut a few slits to let steam escape.

    Nutrition

    Serving: 1slice | Calories: 504kcal | Carbohydrates: 60g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 57mg | Sodium: 246mg | Potassium: 228mg | Fiber: 5g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

    By the way, my pie won for best-looking pie. I was honored and realized I am not good at competitions, I was so nervous.

    Apple Pie-with-Lattice-Top-Crust. A tart apple pie with a beautiful homemade crust.

    *This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details

    Tools for Apple Desserts

    • Apple Slicer
    • Apple Corer
    • Apple Peeler

    This Apple Pie with lattice top crust is one of my favorite pies. Try some of these pie recipes:

    • Cherry Pie Recipe from Scratch
    • Gluten Free Smore Brownie Pie 
    • Pie recipes for Pi Day
    • Caramel Apple Bread Pudding

    More Recipes

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    Dessert, Fall, Recipes

    About Candi Elm

    Candi Elm is a wife and mom who shares how you can simply create a sweet life with weekly encouragement, recipes, household budgeting, and organizing tips. She currently lives in Southern California while blogging, baking, and living life to the fullest.

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      Recipe Rating




    1. Jennifer at Making Our Life Matter says

      July 10, 2015 at 7:29 pm

      Can I just say that I would really love to share a cup of coffee and a piece of this pie with you? Right now?

      Reply
    2. cars low preces Jupiter says

      May 31, 2017 at 10:18 am

      i also add hemp seeds, dates and dried apricots to mine and i never toast anything as to get the most nutrition out of all the raw fiber and grains. i do soak over nite in almond or hemp milk and sometimes add a dollop of greek yogurt for extra creamy goodness.

      Reply
    3. CulinaryLab School says

      June 28, 2019 at 4:01 am

      5 stars
      I usually Make a Lattice-Topped Pie on a lightly floured surface, the role reserved dough out to a ¼-inch thickness. Roll it in a circle, as though preparing a double-crusted pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pans that will fit in my refrigerator.

      Reply
    4. Sam Roberts says

      March 25, 2021 at 7:57 am

      I usually Make a Lattice-Topped Pie on a lightly floured surface, the roll reserved dough out to a ¼-inch thickness. Roll it in a circle, as though preparing a double-crusted pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in my refrigerator. Details here https://culinarylabschool.com/pro-culinary

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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