There is nothing quite like the aroma of a freshly baked Old-Fashioned Lattice Apple Pie cooling on a windowsill. This timeless dessert combines a flaky, buttery crust with a perfectly spiced, tender apple filling. While it looks like a masterpiece from a professional bakery, the secret lies in the balance of tart apples and the traditional weaving of the lattice top. Whether you’re a seasoned baker or a first-timer, this recipe will help you achieve that iconic “mile-high” pie with a golden, crisp finish.

Ingredients

The Signature Flaky Crust

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ½ cup cold vegetable shortening (or lard)
• 6–8 tablespoons ice-cold water

The Spiced Apple Filling

• 3 lbs baking apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced 1/4-inch thick
• ¾ cup light brown sugar, packed
• ¼ cup all-purpose flour (or 2 tbsp cornstarch)
• 1 tablespoon lemon juice
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small dots

The Finishing Touch

• 1 large egg whisked with 1 tablespoon water (egg wash)
• 1 tablespoon coarse sanding sugar

Step-by-Step Instructions

1. Prepare the Dough: In a large bowl, whisk flour, sugar, and salt. Cut in the cold butter and shortening using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just holds together. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Macerate the Filling: In a large bowl, toss the sliced apples with lemon juice, brown sugar, flour, cinnamon, and nutmeg. Let the mixture sit for 20 minutes to allow the juices to develop.
3. Roll and Fill: Preheat your oven to 425°F (220°C). Roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie plate. Spoon the apple mixture (including the juices) into the crust. Dot the top with the small pieces of butter.
4. Create the Lattice: Roll out the second disk of dough and cut into 1-inch wide strips. Lay 5–6 strips vertically across the pie. Fold back every other strip and lay a horizontal strip across. Unfold the vertical strips over the horizontal one. Repeat the process, alternating the folds to create a woven pattern.
5. Seal and Bake: Trim the excess dough and crimp the edges to seal. Brush the lattice with egg wash and sprinkle with coarse sugar.
6. The Bake: Place the pie on a baking sheet. Bake at 425°F for 15 minutes, then reduce the heat to 375°F (190°C). Continue baking for 40–50 minutes until the crust is golden brown and the filling is bubbling. Let cool for at least 2 hours before slicing.

Fact-Check: Apple Pie Lore

• English Roots: Despite the phrase “as American as apple pie,” the first recorded recipe for apple pie appeared in 1381 in England.
• The “Coffin”: Early pie crusts were not meant to be eaten; they were hard, thick shells called “coffins” used to preserve the fruit inside.
• No Sugar: Original medieval apple pies contained no sugar (which was too expensive) and were instead sweetened with figs, raisins, and pears.