8 Apple Pie Recipe: Flaky Lattice Crust With Spiced Filling

This 8 apple pie recipe delivers the perfect balance of flaky lattice crust and spiced apple filling that tastes like autumn in every bite.

The secret lies in a homemade pie crust with layers of cold butter that create that signature flaky texture, while the filling combines tart apples with warm cinnamon and brown sugar for a sweet-tart harmony.

I've perfected this recipe over years of baking, ensuring the crust stays crisp while the apples soften just enough to release their juices without turning mushy.

What sets this recipe apart is the lattice crust—a classic design that adds visual appeal while allowing steam to escape, creating a tender yet crispy texture. You can use store-bought dough for convenience, but I recommend making the crust from scratch for that restaurant-quality result.

The filling requires just a few simple ingredients: apples, sugar, spices, and a touch of lemon juice to brighten the flavors. Baking at 375°F ensures the crust browns beautifully while the filling bubbles and thickens to a perfect consistency.

By the time it emerges from the oven, you'll have a pie with a golden, flaky crust that shatters at the edges and a filling that's just thick enough to hold its shape but still juicy.

The aroma alone will have everyone gathering around the table, and the first slice will be worth the effort. This is the kind of pie that becomes a family tradition, served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Whether you're baking for a holiday gathering or simply craving a classic dessert, this recipe delivers foolproof results. The lattice design makes it easy to cut individual slices, and the filling keeps its texture even after cooling.

Let's get started on creating a pie that will impress even the most critical pie lovers.

Ingredients for 8 apple pie

Eight simple ingredients create the perfect balance of flaky crust and spiced apple filling.

The butter is non-negotiable for that signature flaky texture. Store-brand butter works fine, but Plugrá or Land O'Lakes are reliable choices. Keep it cold—cut it into cubes and let it sit in the freezer for 10 minutes before mixing. The apples should be firm but ripe, with no bruises. Granny Smith for tartness or Honeycrisp for sweet-tart balance. Peel and slice them evenly—about 1/4-inch thick—for consistent baking. If you're short on time, pre-sliced apples from the produce section save effort, but fresh-cut always tastes better.

No tart apples? Mix Granny Smith with Fuji for a sweeter-tart combo. Running low on vanilla? Almond extract at half the amount works in a pinch. The cinnamon should be fresh—ground spices lose flavor fast. If you've got whole cinnamon sticks, grind them yourself for maximum aroma. For the lattice, cut the dough strips into 1/2-inch wide strips—use a pizza cutter or sharp knife for clean lines. The filling can be prepped ahead and refrigerated for up to 24 hours before baking.

Store the pie crust dough between parchment paper in the fridge for up to 2 days. The filling keeps for 1 day in the fridge, but bake it fresh for best texture. Once baked, the pie stays fresh at room temperature for 3 days or refrigerated for 5 days. For longer storage, freeze the whole pie (uncut) for up to 3 months. Thaw overnight in the fridge before serving. The lattice design makes it easy to slice—just cut through the strips like a puzzle.

Step-by-step instructions for flaky lattice crust apple pie

Here's how to create that signature flaky crust and perfectly spiced filling every time.

In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures maximum flakiness when baked.

Add the 0.5 cup granulated sugar and mix until evenly distributed. Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough forms a shaggy mass. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 24 hours).

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle, about 1/8-inch thick. Transfer the rolled crust to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Chill the crust in the pie dish for 20 minutes while you prepare the filling.

Roll out the second dough disc into a 12-inch circle for the lattice top. Using a sharp knife or pizza cutter, make 8-10 vertical cuts, about 1/2-inch apart, stopping 1/2-inch from the edge. Then make 8-10 horizontal cuts, again stopping 1/2-inch from the edge. This creates the classic lattice pattern. Keep the lattice dough chilled until ready to assemble.

Peel, core, and slice the 8 medium tart apples into 1/4-inch thick slices. In a large bowl, combine the sliced apples with the 1.25 cups packed brown sugar, 2 tablespoons ground cinnamon, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 0.5 teaspoon ground nutmeg. Toss gently to coat the apples evenly. Let the mixture sit for 10 minutes to allow the flavors to meld.

Transfer the apple mixture to the chilled pie crust, mounding it slightly in the center. Arrange the lattice top over the filling, tucking the ends under the bottom crust to seal. Brush the lattice with a bit of cold water to help it stick, then crimp the edges of the bottom crust and lattice together to create a tight seal.

For extra flaky crust and to prevent a soggy bottom, line the pie with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for 15 minutes. Remove the weights and bake for an additional 5 minutes until the crust is lightly golden. This step ensures your crust stays crispy even with juicy apples.

Remove the pie from the oven and carefully remove the parchment paper and weights. Return the pie to the oven and pour 1/4 cup ice water into the bottom of the pie. Bake for 10 minutes to create steam, which helps the lattice crisp up beautifully.

Remove the pie from the oven and discard the ice water. Bake for an additional 40-50 minutes until the filling is bubbly and the lattice is deep golden brown. The edges should be crisp, and the apples should be tender but not mushy. Rotate the pie halfway through baking to ensure even browning.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the crust to firm up, ensuring clean slices with minimal filling leakage. Serve warm with vanilla ice cream for the ultimate experience.

Make-ahead tips for this dish

Prep Ahead Timeline

Start your pie crust dough the night before—it needs 1-2 hours of chilling, but making it ahead saves time on baking day. I often prepare the dough in the evening, wrap it tightly, and refrigerate overnight.

The filling can also be made 24 hours ahead and stored in the fridge, so toss the apples with spices and keep them covered until ready to assemble. 📅

Filling Prep Shortcut

For busy mornings, peel and slice your apples the night before, then store them in a bowl of cold water in the fridge. This prevents browning and keeps them crisp. Drain and pat dry just before mixing with the spices and sugar.

I've also used pre-sliced apples from the store in a pinch—they work, but fresh-cut apples always taste better. ✨

Crust Assembly Tips

Roll out your lattice top crust the morning of baking and keep it chilled until ready to use. If you're short on time, use store-bought pie dough—just roll it out and cut the lattice pattern before assembling.

For extra flakiness, brush the lattice strips with egg wash before baking. I like to do this step last to avoid soggy dough. 🧈

Baking Day Strategy

On baking day, preheat your oven while the crust chills. If you're blind baking, do this step first—it only takes 20 minutes and prevents a soggy bottom. Keep your filling prepped nearby so you can assemble the pie quickly once the crust is ready.

I set a timer for 15 minutes of blind baking, then add the filling right away. 🕒

Make-Ahead Baking

Bake your pie completely the day before serving if you're prepping for a party. Store it at room temperature in an airtight container for up to 3 days, or refrigerate for 5 days. To reheat, warm slices in the oven at 350°F for 10 minutes to restore crispiness.

For longer storage, freeze the whole pie (uncut) for up to 3 months. Thaw overnight in the fridge before serving. ❄️

Lattice Crust Hack

If cutting the lattice seems tricky, use a pizza cutter for clean, even strips. For extra stability, brush the lattice with egg wash before baking—this helps it hold its shape and crisps beautifully.

I also like to sprinkle a pinch of coarse sugar on the lattice strips before baking for a caramelized finish. The key is to keep everything chilled until assembly day. 🍯

Frequently asked questions