Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch pie)
Prep Time: 45 minutes (plus 1 hour chilling)
Cook Time: 55 minutes
Total Time: 2 hours 30 minutes

Quick Ingredients

2 1/2 cups (315 g) all-purpose flour
1 tbsp sugar + 2/3 cup (135 g) sugar + 1/4 cup (50 g) light brown sugar
1 tsp fine salt (plus pinch in filling)
1 cup (226 g) cold unsalted butter, cubed
1/2 cup (120 ml) ice water, plus 1–2 tbsp as needed
2 3/4 lb (about 1.25 kg) firm apples, peeled and sliced
3 tbsp (24 g) cornstarch
1 1/4 tsp ground cinnamon + pinch nutmeg
2 tsp lemon juice + 1 tsp lemon zest
1 large egg + 1 tbsp milk or cream (egg wash)
1–2 tbsp coarse sugar for topping (optional)

Do This

1. Make dough: Pulse flour, sugar, and salt; cut in butter until pea-sized. Add ice water just until dough clumps; divide into 2 disks and chill 1 hour.
2. Prepare filling: Toss sliced apples with sugars, cornstarch, cinnamon, nutmeg, salt, lemon juice, and zest. Let stand 15–20 minutes.
3. Roll bottom crust: On lightly floured surface, roll first disk to a 12-inch circle. Fit into 9-inch pie plate; chill while you roll the top.
4. Roll top crust: Roll second disk into a 12 x 10-inch rectangle; cut into 3/4–1-inch strips for a lattice.
5. Assemble: Fill crust with apples and juices. Weave lattice strips on top; trim and crimp edges.
6. Egg wash & bake: Brush crust with egg wash, sprinkle with coarse sugar, and bake at 425°F (220°C) for 15 minutes, then 375°F (190°C) for 35–40 minutes until deep golden and bubbly. Cool at least 2 hours before slicing.

Why You’ll Love This Recipe

Classic, buttery double crust that bakes up beautifully flaky and golden every time.
Thinly spiced cinnamon-apple filling that tastes like pure apple, not a spice bomb.
Lattice top and glossy egg wash finish make it look like it came from a bakery.
Step-by-step guidance designed for home cooks, even if it is your first from-scratch pie.

Grocery List

Produce: 2 3/4 lb firm apples (such as Granny Smith, Honeycrisp, or Braeburn), 1 lemon
Dairy: 1 cup (2 sticks) unsalted butter, 1 large egg, 1 tbsp milk or cream, optional vanilla ice cream for serving
Pantry: All-purpose flour, granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, fine salt, apple cider vinegar (optional), coarse or turbinado sugar (optional)

Full Ingredients

For the Double-Crust Pie Dough

2 1/2 cups (315 g) all-purpose flour
1 tbsp granulated sugar
1 tsp fine sea salt
1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
1/2 cup (120 ml) ice water, plus up to 2 tbsp (30 ml) more as needed
1 tsp apple cider vinegar (optional, helps tenderness and reduces gluten)

For the Cinnamon-Apple Filling

2 3/4 lb (about 1.25 kg) firm baking apples, about 6–8 medium (a mix of Granny Smith and Honeycrisp or Braeburn is ideal)
2/3 cup (135 g) granulated sugar
1/4 cup (50 g) lightly packed light brown sugar
3 tbsp (24 g) cornstarch
1 1/4 tsp ground cinnamon
1/8–1/4 tsp ground nutmeg
1/4 tsp fine sea salt
2 tsp freshly squeezed lemon juice
1 tsp finely grated lemon zest

For Assembly & Finish

1 large egg
1 tbsp milk or heavy cream
1–2 tbsp coarse sugar or turbinado sugar, for sprinkling (optional but recommended)
All-purpose flour, for dusting the work surface

Step-by-Step Instructions

Step 1: Make the pie dough

In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss them so they are coated in flour. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the pieces are roughly pea-sized with a few larger, marble-sized bits. Those slightly larger chunks help create flaky layers.

Drizzle in 1/2 cup (120 ml) ice water and the apple cider vinegar, tossing gently with a fork. The dough should begin to clump together when you squeeze it in your hand. If it seems dry and crumbly, add more ice water 1 tablespoon at a time, mixing just until the dough holds together when pressed, but is not sticky or wet.

Turn the mixture out onto a clean surface, gather it into a rough mass, and gently press it into a ball. Do not knead; you want visible streaks of butter. Divide the dough in half and shape each half into a flat disk about 1 inch thick. Wrap each disk tightly in plastic wrap.

Step 2: Chill the dough thoroughly

Refrigerate both dough disks for at least 1 hour and up to 3 days. This resting time allows the flour to hydrate and the gluten to relax, making the dough easier to roll and helping the crust stay tender and flaky.

If the dough has been chilled longer than a couple of hours and feels very firm, let it sit at room temperature for 5–10 minutes before rolling, just until it yields slightly when pressed with a fingertip.

Step 3: Prepare the cinnamon-apple filling

While the dough chills, prep the apples. Peel them, then core and slice into 1/4-inch thick slices. For very large apples, cut slices in half crosswise so they fit neatly in the pie.

Place the apple slices in a large bowl. Add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and lemon zest. Toss well until every slice is evenly coated. Let the mixture stand for 15–20 minutes, tossing once or twice. The apples will start to release some juices; this helps the sugars dissolve and the flavors meld.

Just before assembling the pie, gently toss the apples again to redistribute the juices and coating.

Step 4: Roll out and fit the bottom crust

Lightly flour your work surface and rolling pin. Unwrap one dough disk and place it on the floured surface. Roll it out from the center outward, turning the dough a quarter turn after every few strokes, until you have about a 12-inch round, roughly 1/8-inch thick. Dust with a little more flour as needed to prevent sticking, but avoid adding too much.

Carefully transfer the dough to a 9-inch pie plate by rolling it loosely around the rolling pin or folding it in half, then unfolding it in the pan. Gently ease the dough into the bottom and up the sides of the plate without stretching it, which can cause shrinkage in the oven. Leave any overhang; do not trim yet.

Place the lined pie plate in the refrigerator to keep the dough cold while you roll the top crust.

Step 5: Roll and cut the lattice top

On the same lightly floured surface, roll out the second dough disk into a rectangle about 12 x 10 inches, again about 1/8-inch thick. Using a sharp knife or a pizza cutter and a ruler if you like neat lines, cut the dough into strips 3/4–1 inch wide. You should get about 10–12 strips.

Transfer the strips to a parchment-lined baking sheet and place them in the refrigerator for 5–10 minutes to firm back up while you fill the pie. Chilled strips are much easier to weave without breaking.

Step 6: Fill the pie and weave the lattice

Preheat your oven to 425°F (220°C). Place an oven rack in the lower third of the oven and set a rimmed baking sheet on it to preheat; this helps crisp the bottom crust and catches drips.

Remove the chilled pie shell from the fridge. Spoon the apple filling into the crust, mounding it slightly higher in the center. Scrape all the accumulated juices from the bowl into the pie; they will thicken into a glossy sauce as the pie bakes.

Lay 5 or 6 strips of dough horizontally over the filling, spacing them evenly. Fold back every other strip halfway. Lay a strip vertically across the center, then unfold the folded strips over it to begin the lattice. Repeat, alternating which strips are folded back, weaving the remaining strips over and under until the top is fully covered in a classic lattice pattern.

Trim the overhanging dough from both top and bottom crusts to about 1 inch beyond the rim. Fold the overhang under itself all around the edge to seal, then crimp with your fingers or a fork to create a decorative border.

Step 7: Egg wash, bake, and cool

In a small bowl, whisk together the egg and milk or cream until smooth. Brush this egg wash lightly but evenly over the lattice and edge of the crust. Sprinkle with coarse sugar if using for extra sparkle and crunch. Cut 2–3 small steam vents where the lattice meets, if needed.

Place the pie on the preheated baking sheet in the oven. Bake at 425°F (220°C) for 15 minutes. Without opening the oven for long, reduce the temperature to 375°F (190°C) and continue baking for 35–40 minutes, or until the crust is a deep golden brown and the filling is bubbling thickly through the lattice.

If the edges are browning too quickly, tent them with strips of foil or a pie shield during the last 20 minutes of baking.

Transfer the baked pie to a wire rack and let it cool for at least 2 hours before slicing. This rest time allows the juices to thicken so the slices hold together, while the apples stay tender but not mushy.

Pro Tips

Keep everything cold. Cold butter and chilled dough are the keys to flaky layers. If the dough softens while you work, pop it back in the fridge for 10 minutes.
Use a mix of apples. Combining tart (Granny Smith) and sweeter, aromatic apples (Honeycrisp or Braeburn) gives a more complex flavor and texture.
Do not overwork the dough. Mix just until it comes together. Overmixing develops gluten, which makes crusts tough instead of tender.
Bake on a preheated sheet pan. This helps prevent a soggy bottom crust and makes the underside nicely golden.
Let the pie cool completely. Slicing while hot may be tempting, but the filling will be runny. Let it cool until just warm for neat slices and a set filling.

Variations

Salted caramel apple pie: Drizzle 1/3–1/2 cup store-bought or homemade salted caramel sauce over the apples before adding the lattice. Reduce the granulated sugar in the filling to 1/2 cup.
Brown sugar–maple apple pie: Replace half of the granulated sugar (about 1/3 cup) with pure maple syrup and increase the cornstarch to 4 tbsp (32 g) to account for the extra liquid.
Cheddar crust twist: For a sweet-savory note, mix 1 cup (about 100 g) finely shredded sharp cheddar into the flour before cutting in the butter for the dough.

Storage & Make-Ahead

The baked pie can be kept, loosely covered, at cool room temperature for up to 2 days. After that, transfer to the refrigerator, where it will keep for an additional 2–3 days. To serve leftovers warm, reheat slices in a 300°F (150°C) oven for 10–15 minutes or until heated through; this helps re-crisp the crust better than the microwave.

The unbaked pie dough disks can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped. For longer storage, freeze the disks for up to 2 months; thaw overnight in the fridge before rolling. You can also assemble the entire pie (through the lattice step), cover well, and refrigerate for up to 24 hours before baking. If baking straight from chilled, add 5–10 minutes to the total bake time, watching the crust color closely.

Nutrition (per serving)

Approximate values for 1 of 8 slices: about 460 calories; 24 g fat (14 g saturated); 58 g carbohydrates; 4 g protein; 3 g fiber; 29 g sugars; 320 mg sodium. Actual values will vary based on exact ingredients and serving size.

Old-Fashioned Double-Crust Apple Pie With Cinnamon Filling