Apple and Mixed Berry Pie Recipe: Rustic Lattice Crust With Bursting Fruit Filling

This apple and mixed berry pie recipe delivers the perfect balance of crisp lattice crust and bursting fruit filling that tastes like autumn in every bite. 🍂 The secret to success lies in a well-baked crust that holds up to the juicy apples and berries while maintaining its flaky texture, and a filling that's just sweet enough to let the natural fruit flavors shine through.

What sets this recipe apart is the combination of tender apples with vibrant mixed berries, creating a filling that's both classic and unexpected. The lattice crust adds a rustic touch while allowing steam to escape, preventing a soggy bottom.

I've tested this recipe countless times to ensure it's foolproof, whether you're using a store-bought crust or making one from scratch.

By the time it emerges from the oven, you'll have a golden-brown pie with a crisp lattice top, tender yet slightly crisp apples, and juicy berries that burst with every bite.

The aroma alone will have your kitchen smelling like a cozy farmhouse, and the contrast of warm crust with cool fruit filling makes it irresistible straight from the oven.

Perfect for holiday gatherings, weekend brunches, or anytime you crave a taste of fall. The recipe includes options for both traditional and modern variations, so you can customize it to your preferences. Let's get baking!

Ingredients for apple and mixed berry pie

Six ingredients for the crust, six for the filling—simple staples that create autumn magic in every bite.

The apples are non-negotiable—Granny Smith keeps things tart and crisp, but Honeycrisp or Pink Lady work too. I always peel and slice them just before baking to prevent browning. For the berries, frozen mixed berries from Trader Joe's are a lifesaver—they're pre-washed and ready to go. If you're using fresh, pick ones that are firm but ripe—no mushy ones. The butter for the crust? Use European-style if you can find it—it's higher in fat, which means flakier layers. Keep everything cold until you're ready to mix.

No Granny Smith apples? Fuji or Braeburn hold up well too. Frozen berries not an option? Blueberries, raspberries, or blackberries all work—just adjust the sugar to taste. The cornstarch is key for thickening the filling without making it gummy. Diamond Crystal kosher salt is my go-to, but any fine sea salt works. For the crust, if you don't have a food processor, pulse in a blender or cut the butter into the flour by hand with a pastry cutter. And trust me, skip the pre-made crust—homemade tastes 100 times better.

The dough keeps best in the fridge for up to 2 days before rolling, and the filling can be prepped a day ahead. If you're making this for a crowd, double the crust recipe—it's worth it. Store the baked pie at room temperature for up to 2 days, or freeze for 3 months by wrapping tightly in plastic. The lattice crust stays crispy if you poke holes in the top before freezing. And if anyone asks, warm slices make the crust extra flaky—just 10 seconds in the microwave.

Step-by-step instructions for rustic apple and mixed berry pie

Here's how to build a pie with a golden lattice crust and juicy fruit filling that bursts with flavor.

Cut the 1 cup unsalted butter into ½-inch cubes and place in the freezer for 10 minutes to chill. In a large bowl, whisk together the 3 cups all-purpose flour, 1.5 teaspoons ground cinnamon, 0.5 teaspoon salt, and the extra 2 tablespoons flour for dusting. Add the chilled butter cubes and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add the 0.5 cup ice water and mix gently with a fork until the dough just comes together. Be careful not to overmix—just combine until it forms a shaggy mass. Turn the dough onto a lightly floured surface and knead 4-5 times just to smooth it out. Divide the dough into two equal pieces, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). This chilling step prevents the crust from shrinking during baking.

Peel, core, and slice the 4 whole medium Granny Smith apples into ¼-inch thick slices. In a large bowl, combine the apple slices with the 2 cups mixed berries, 0.75 cup granulated sugar, 0.5 cup packed light brown sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and the extra 1.5 teaspoons ground cinnamon. Toss gently to coat the fruit evenly. Let the mixture sit for 15 minutes while you roll out the crust—this allows the juices to begin releasing.

In a small bowl, whisk together the 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Add this to the fruit mixture and stir gently—this will help thicken the filling as it bakes, preventing a runny pie. Taste the filling and adjust sweetness if needed (I usually add another 1 teaspoon sugar since berries vary in tartness).

Preheat your oven to 375°F. Roll out one of the chilled dough discs on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Transfer the dough to the pie dish and gently press it into the bottom and up the sides. Roll out the second dough disc and cut it into ½-inch wide strips for the lattice crust.

Arrange the fruit filling in the pie crust, mounding it slightly in the center. Weave the dough strips over the filling in a lattice pattern, starting with a full strip across the top, then alternating perpendicular strips underneath. Trim any excess dough from the edges and crimp the bottom crust to seal. Brush the lattice and crust with a light coating of melted butter for extra golden color.

Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling vigorously. If the crust starts browning too quickly, tent loosely with aluminum foil. The pie is done when the filling is thick and the crust is crisp—you should see a slight pull away from the edges when gently shaken.

Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents it from running when you serve. The contrast of the warm, spiced filling with the crisp lattice crust makes every bite worth the wait!

Pro cooking tips for this recipe

Crust Perfection

Chill your butter cubes for 10 minutes before mixing—the colder the butter, the flakier your crust. I use my fingers to work it into the flour until it resembles coarse crumbs with pea-sized butter pieces.

Overworking the dough makes it tough, so handle it gently. For extra flakiness, I recommend European-style butter like Plugrá—it has a higher fat content that melts beautifully during baking. 🧈

Filling Thickness

The cornstarch slurry is your secret weapon against a runny pie. Mix 1 tbsp cornstarch with 1 tbsp cold water and stir it into the fruit just before baking. This creates a gentle thickening that keeps the filling luscious without turning it gluey.

Taste your filling before baking—berries vary in tartness, so I often add an extra 1 tsp sugar to balance flavors.

Lattice Mastery

Cut your dough strips for the lattice ½-inch wide and weave them in a checkerboard pattern for even steam escape. Start with a full strip across the top, then alternate perpendicular strips underneath.

For a rustic look, leave some gaps in the lattice—it adds visual interest and prevents over-browning. Brush the finished lattice with melted butter for that golden, crisp finish.

Baking Time

Bake at 375°F for 50-60 minutes, but don't rush it—the filling needs time to thicken properly. If the crust browns too quickly, tent it loosely with aluminum foil. The pie is done when the crust pulls slightly from the edges and the filling bubbles vigorously.

Let it cool for at least 2 hours before slicing—this resting time is crucial for preventing a messy filling.

Temperature Control

Use an oven thermometer to verify your oven's accuracy—many home ovens run 25°F hotter than set. For even baking, place a baking sheet under your pie dish to catch drips. If your kitchen gets hot, consider baking on the middle rack instead of the bottom.

The goal is a deep golden brown crust with a thick, bubbling filling that holds its shape when sliced. 🔥

Equipment Essentials

You'll need a 9-inch pie dish, a sharp knife for cutting dough strips, and a pastry brush for butter. I use a Pyrex baking dish for even heat distribution, and a pie bird (or aluminum foil tent) to prevent over-browning.

For rolling out the dough, a 12-inch rolling pin works perfectly, and I keep it chilled in the freezer for 5 minutes before use to prevent sticking.

Frequently asked questions