9 X 13 Apple Pie Recipe: Double-Crust Lattice With Buttery Flaky Layers

This 9 x 13 apple pie recipe delivers the perfect balance of flaky, golden layers and spiced apple filling that tastes like autumn in every bite. The secret lies in a double-crust lattice design that creates crispy edges and tender, buttery layers—no shortcuts, just pure, satisfying pie craftsmanship.

I’ve perfected this recipe over years of baking, ensuring the crust stays flaky while the apples soften just enough to release their natural sweetness.

What sets this recipe apart is the lattice topping, which adds visual appeal while allowing the filling to breathe during baking. The spiced apple mixture—tart Granny Smiths balanced with sweet Honeycrisp—caramelizes beautifully, creating a filling that’s thick yet juicy.

A touch of cinnamon and nutmeg infuses warmth, while a sprinkle of cornstarch ensures the perfect texture. The crust, made with cold butter and precise folding, guarantees those signature flaky layers that make every slice irresistible.

By the time it emerges from the oven, your pie will boast a golden-brown crust with a crisp lattice pattern and a filling that’s just tender enough to cut cleanly. The aroma alone—warm spices mingling with caramelized apples—will have everyone gathering around the table.

This isn’t just dessert; it’s a centerpiece that turns ordinary gatherings into memorable moments. The best part? It’s designed to feed a crowd without sacrificing that homemade touch.

Whether you’re baking for a holiday feast or simply craving a slice of comfort, this recipe delivers restaurant-quality results in your own kitchen. The lattice topping isn’t just decorative—it’s functional, creating pockets of crispy crust that contrast beautifully with the soft filling.

With just a few key techniques and patience, you’ll achieve a pie that looks and tastes like it came from a bakery. Let’s get started on creating something truly special.

Ingredients for 9 x 13 apple pie

These 13 ingredients create the perfect autumn pie with crisp lattice and spiced apple perfection.

The apples are non-negotiable—Granny Smith and Honeycrisp together give that perfect tart-sweet balance. Local farmers markets often have the freshest, but any grocery store will work. Look for apples that are firm but yield slightly when pressed. Walmart or Kroger usually carry these varieties year-round, and their organic selection is great if you want to skip pesticides. I always buy a pound extra because you can’t have too much pie filling—trust me on this. The butter? Plugrá or Land O’Lakes unsalted are my go-tos, but any cold, high-fat butter will work. Take it out of the fridge while you prep so it’s soft enough to cube but still cold enough to stay firm when folded into the dough.

No Granny Smiths? Fuji or Braeburn work in a pinch, but they’re less tart. Honeycrisp unavailable? Gala or Pink Lady are solid substitutes. The cinnamon should be fresh—if it smells like dust, toss it. Penzeys sells amazing whole cinnamon sticks you can grind yourself, but regular grocery store ground cinnamon is fine too. Running low on vanilla? Almond extract at half the amount gives a nice twist. The cornstarch is crucial—it’s what gives that perfect thick-yet-juicy filling. If you’re out, arrowroot powder at the same amount works just as well. And for the dough? If you can’t find all-purpose flour, bread flour plus 1 tbsp cornstarch mimics the protein structure perfectly.

The dough needs to chill for at least 1 hour—don’t skip this. Wrap it tightly in plastic and pop it in the fridge. The filling can be made a day ahead and stored in the fridge, which actually lets the flavors meld even more. Once baked, your pie will keep at room temperature for 2 days if covered loosely, or 1 week in the fridge. Freeze any leftovers (yes, there will be leftovers) for up to 3 months350°F oven for 5-10 minutes—it revives that fresh-baked magic every time. And if someone asks for seconds? You now have an excuse to bake another one.

Step-by-step instructions for 9 x 13 apple pie recipe

Here's how to create a showstopping apple pie with perfect flaky layers and a lattice crust.

In a large mixing bowl, combine the 4 cups All-Purpose Flour with 0.5 tsp Salt. Cut in the 2 cups Unsalted Butter (keep it cold) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.

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 it holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Cold dough prevents shrinking and ensures crisp layers.

In a large bowl, toss the 3 lb Granny Smith Apples and 2 lb Honeycrisp Apples (sliced ¼-inch thick) with 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 2 tbsp Cornstarch, and 2 tbsp Lemon Juice. Mix gently but thoroughly to coat evenly. Let the mixture sit for 15 minutes—this helps the apples release their juices and prevents a soggy crust.

Transfer the apple mixture to a 9 x 13-inch baking dish, spreading it evenly in a single layer. The apples should fit snugly, with no gaps. Sprinkle the filling with 1 tsp Vanilla Extract and press down lightly to compact the slices. This ensures a thick, flavorful filling that won't spill over during baking.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12 x 15-inch rectangle (about ⅛-inch thick). Carefully drape this over the apple filling, pressing gently to adhere to the edges. Trim excess dough, leaving a ½-inch overhang around the dish.

For the lattice, cut the second dough disc into 12 strips (about 1-inch wide). Arrange 6 strips horizontally across the pie, spacing them ½-inch apart. Fold back every other strip, then unfold to create a classic lattice pattern. Brush the lattice and edges with a beaten egg wash (1 egg + 1 tbsp water) for a golden finish. This technique creates beautiful windows while keeping the filling contained.

Bake the pie for 50-60 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. If the crust starts browning too quickly, tent loosely with foil. The pie is done when the filling is thickened and the lattice is crisp—no liquid should remain in the center.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny center. Serve warm with vanilla ice cream for the ultimate experience—each bite should deliver crisp, flaky crust with perfectly spiced, tender apples.

Health benefits of this 9 x 13 apple pie

Fiber-Rich Crust

This recipe’s all-purpose flour crust delivers a surprising 4 grams of dietary fiber per slice—about 12% of your daily needs. The cold butter technique creates flaky layers that slow digestion, helping you feel full longer.

I’ve tested this with whole wheat flour too, which boosts fiber to 6 grams per slice while keeping the same buttery texture. 🌾

Apple Antioxidants

The Granny Smith and Honeycrisp apples in this pie pack a punch with vitamin C (about 25% of your daily value per slice) and quercetin, a powerful antioxidant that fights inflammation.

The skin-on slices maximize these benefits—just be sure to peel them first for that classic look. I always use organic when possible to avoid pesticide residues that can reduce antioxidant levels.

Blood Sugar Balance

The cornstarch in the filling helps regulate blood sugar by slowing the release of natural apple sugars. Combined with the fiber from apples and crust, this pie has a lower glycemic impact than many desserts.

For even better control, I sometimes add 1 tbsp chia seeds to the filling—they absorb excess liquid while adding omega-3s. Perfect for satisfying sweet cravings without the crash.

Heart-Healthy Fats

The unsalted butter in both crust and filling provides heart-healthy saturated fats in moderation (about 12 grams per slice). While not a "low-fat" dessert, the monounsaturated fats from butter support cholesterol balance when consumed as part of a balanced diet.

I recommend serving with Greek yogurt instead of heavy cream to boost protein and probiotics for gut health.

Stress-Reducing Spices

The cinnamon and nutmeg in this pie aren’t just for flavor—they contain compounds that help regulate blood sugar and reduce stress. Cinnamon has been shown to improve insulin sensitivity, while nutmeg’s myristicin may have mild mood-boosting effects.

A single slice provides about 10% of your daily manganese, an antioxidant that supports metabolism and bone health.

Portion Control Made Easy

This 9x13-inch pie serves 8-10 slices, making it perfect for portion control. Each slice contains about 350 calories—comparable to a small dessert portion. For a lighter option, I sometimes reduce the sugar by 2 tbsp and add 1 tsp cinnamon to enhance natural sweetness.

The lattice design also helps with portion visibility, so guests can enjoy a reasonable slice without overindulging. 🍎

Frequently asked questions