Quick Recipe Version (TL;DR)

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

Quick Ingredients

2 1/2 cups (312 g) all-purpose flour
1 cup (226 g) cold unsalted butter
3 lbs (1.35 kg) tart-sweet apples, peeled and sliced
1 cup (200 g) granulated sugar, divided
1/3 cup (70 g) light brown sugar
3 tbsp (24 g) cornstarch
1 1/2 tsp ground cinnamon, 1/4 tsp nutmeg
Lemon juice, vanilla extract, salt
1 large egg + 1 tbsp milk or cream
1/2 cup (120 ml) heavy cream, 4 tbsp (56 g) butter

Do This

1. Make pie dough: cut cold butter into flour, sugar, and salt; add ice water just until dough holds together. Divide in 2 disks and chill 1 hour.
2. Toss sliced apples with sugars, cornstarch, spices, salt, lemon juice, and vanilla. Let sit 10–15 minutes.
3. Roll one dough disk into a 12-inch circle; fit into a 9-inch pie plate and chill while you prepare the lattice strips from the second disk.
4. Fill crust with apples, mounding in the center; dot with butter. Arrange lattice strips on top and crimp edges.
5. Brush with egg wash, sprinkle with coarse sugar, and bake at 425°F (220°C) for 20 minutes, then 35–40 minutes at 375°F (190°C) until deep golden and bubbling.
6. Meanwhile, cook sugar and water to amber, whisk in butter, then cream, salt, and vanilla for caramel. Cool slightly.
7. Cool pie at least 1 hour, then slice warm and drizzle generously with warm caramel before serving.

Why You’ll Love This Recipe

Packed with tender, tart-sweet apple slices that hold their shape instead of turning mushy.
Classic warm spices (cinnamon and nutmeg) balanced with bright lemon and vanilla.
A flaky, buttery double crust with a beautiful lattice top that is easier than it looks.
Finished with a rich homemade caramel drizzle that makes it taste like a bakery showstopper.

Grocery List

Produce: 3 lbs tart-sweet apples (such as Granny Smith, Honeycrisp, Braeburn, or a mix), 1 lemon.
Dairy: Unsalted butter, heavy cream, 1 large egg, milk or additional cream (for egg wash), optional vanilla ice cream for serving.
Pantry: All-purpose flour, granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, ground allspice (optional), fine sea salt, vanilla extract, coarse sugar (or turbinado) for sprinkling.

Full Ingredients

Double-Crust Pie Dough

2 1/2 cups (312 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
7–9 tbsp (105–135 ml) ice-cold water, as needed

Apple Pie Filling

3 lbs (about 6–7 medium, 1.35 kg) tart-sweet baking apples, peeled, cored, and sliced 1/4-inch thick
2/3 cup (135 g) granulated sugar
1/3 cup (70 g) light brown sugar, packed
3 tbsp (24 g) cornstarch
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice (optional but delicious)
1/4 tsp fine sea salt
1 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting over the filling)

Egg Wash and Topping

1 large egg
1 tbsp milk or heavy cream
1–2 tbsp coarse sugar or turbinado sugar, for sprinkling

Caramel Drizzle

1 cup (200 g) granulated sugar
1/4 cup (60 ml) water
4 tbsp (56 g) unsalted butter, at room temperature, cut into pieces
1/2 cup (120 ml) heavy cream, at room temperature
1/4 tsp fine sea salt (add more to taste for salted caramel)
1/2 tsp vanilla extract

Optional for Serving

Vanilla ice cream or lightly sweetened whipped cream

Step-by-Step Instructions

Step 1: Make the pie dough

In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold; those visible bits help create flakiness.

Sprinkle 7 tbsp of ice-cold water over the mixture and gently toss with a fork. Pinch a small handful of dough; if it holds together without crumbling, you have enough water. If it is still dry and floury, add more water 1 tbsp at a time, mixing lightly after each addition, just until the dough comes together in shaggy clumps. Do not overwork it; you want to see streaks of butter.

Step 2: Chill and prepare the dough

Turn the dough out onto a lightly floured surface. Gather it into a ball, then divide it into two equal portions. Gently pat each portion into a thick disk about 1 inch thick. Wrap each disk tightly in plastic wrap or place in reusable airtight bags. Chill in the refrigerator for at least 1 hour (and up to 2 days). Chilling helps the gluten relax and the butter firm up, making the dough easier to roll and giving you a flakier crust.

About 15 minutes before you want to roll, remove the dough from the fridge so it can soften just slightly; this prevents cracking. Meanwhile, lightly grease a 9-inch pie plate and keep it nearby.

Step 3: Make the apple filling

While the dough chills, prepare the apples. Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large mixing bowl. Add the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice (if using), and salt. Drizzle in the lemon juice and vanilla extract. Toss everything together until the apples are evenly coated and no dry spots of cornstarch remain.

Let the mixture sit for 10–15 minutes. The apples will begin to release some of their juices, which helps the cornstarch start dissolving. This short rest also ensures the filling will be nicely saucy, but not watery, once baked.

Step 4: Roll out the bottom crust and assemble the filling

Preheat your oven to 425°F (220°C) with a rack in the lower third. Lightly flour your work surface and rolling pin. Unwrap one dough disk and roll it out into a circle about 12 inches in diameter and roughly 1/8 inch thick, rotating the dough often and dusting lightly with flour as needed to prevent sticking.

Carefully transfer the rolled dough to your 9-inch pie plate by loosely rolling it around the rolling pin or folding it into quarters, then unfolding it in the pan. Gently fit it into the bottom and up the sides without stretching the dough. Trim the overhang to about 1 inch beyond the rim of the plate. Place the lined pie plate in the refrigerator while you prepare the top crust.

Give the apple mixture a final toss, then spoon the apples into the chilled bottom crust, mounding them slightly higher in the center. Scrape any juices and spices from the bowl over the apples. Dot the top of the apples with the 2 tbsp of butter pieces.

Step 5: Make the lattice top and crimp

On a floured surface, roll out the second dough disk into another 12-inch circle. Using a sharp knife, bench scraper, or pizza cutter, slice the dough into even strips 1/2 to 3/4 inch wide. These will form your lattice.

Lay 4–5 strips parallel across the pie, leaving space between each. Fold back every other strip halfway, then lay a strip perpendicular across the center. Unfold the strips back over the new strip. Repeat this weaving process, folding back alternating strips and adding new perpendicular strips, until you have a woven lattice pattern over the entire pie.

Trim any excess dough strips to match the bottom crust overhang. Tuck the top and bottom crust edges together underneath themselves to create a thicker rim, then crimp all the way around using your fingers or a fork for a decorative seal. This helps keep the juices inside while baking.

Step 6: Egg wash and bake the pie

In a small bowl, whisk together the egg and milk or cream. Brush a thin, even layer of egg wash over the lattice and around the edge of the crust. Sprinkle the top generously with coarse sugar for a sparkly, crunchy finish.

Place the pie on a baking sheet (to catch any drips) and transfer it to the lower third of the preheated oven. Bake at 425°F (220°C) for 20 minutes. Without opening the oven too long, reduce the temperature to 375°F (190°C) and continue baking for another 35–40 minutes, or until the crust is a deep golden brown and the filling is bubbling vigorously through the lattice.

If the edges are browning too quickly, tent them loosely with strips of foil during the last 20 minutes of baking. When done, remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing so the juices can thicken slightly, while still serving warm.

Step 7: Make the warm caramel drizzle

While the pie bakes or cools slightly, prepare the caramel sauce. Use a medium, heavy-bottomed saucepan with high sides. Add the granulated sugar and water, gently stirring just until the sugar is moistened. Place the pan over medium heat and cook without stirring. As it heats, the sugar will dissolve and turn clear, then start to bubble. If crystals form on the sides, you can carefully brush them down with a wet pastry brush.

Continue cooking until the syrup turns a deep amber color, 8–12 minutes depending on your stove. Watch closely near the end; it goes from perfect to burnt quickly. Once amber, immediately remove from the heat and carefully whisk in the butter pieces (it will bubble up). When the butter is fully incorporated, slowly pour in the room-temperature cream while whisking constantly. The mixture will vigorously bubble and then smooth out into a glossy sauce.

Stir in the salt and vanilla. Let the caramel cool for 10–15 minutes; it will thicken as it stands but should still be pourable. For serving, slice the warm pie and drizzle each slice generously with warm caramel. Add a scoop of vanilla ice cream if desired and enjoy.

Pro Tips

Use a mix of apples. Combining tart Granny Smith with sweeter varieties like Honeycrisp or Braeburn gives you great flavor and texture contrast.
Keep everything cold for flakiness. Cold butter and cold dough are key to a flaky crust. If the dough softens while you work, pop it into the fridge for 10 minutes.
Watch for bubbling. A truly done fruit pie has visible, thick bubbles breaking through the crust; that means the cornstarch has fully activated and the filling will set.
Use a baking sheet. Fruit pies love to bubble over. A foil-lined baking sheet under your pie saves you from scrubbing the oven later.
Warm the caramel gently. If your caramel thickens too much, warm it over low heat or in short bursts in the microwave, stirring until silky and pourable again.

Variations

Salted caramel apple pie: Increase the salt in the caramel to 1/2–3/4 tsp, sprinkle a pinch of flaky sea salt over each slice just before serving, and drizzle extra caramel.
Cheddar crust twist: For a classic sweet-savory combo, replace 1/2 cup (56 g) of the flour with finely shredded sharp cheddar in the crust, adding it after cutting in the butter.
Apple-pecan crunch: Before adding the lattice, sprinkle 1/2 cup chopped toasted pecans over the apple filling for nutty crunch under the crust.

Storage & Make-Ahead

The pie is best enjoyed the day it is baked, especially when still slightly warm. However, leftovers keep well. Once completely cool, cover the pie loosely with foil or plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a 300°F (150°C) oven for 10–15 minutes or in the microwave in short bursts until warmed through.

The caramel sauce can be made up to 1 week in advance. Store it in an airtight jar in the refrigerator. Rewarm gently on the stove over low heat or in the microwave, stirring frequently, until smooth and pourable. You can also make the pie dough up to 2 days ahead and keep it refrigerated, or freeze the wrapped dough disks for up to 2 months. Thaw overnight in the fridge before rolling.

Nutrition (per serving)

Approximate values per slice (1/8 of the pie) with a generous caramel drizzle: about 500–550 calories, 26–30 g fat, 16–20 g saturated fat, 65–70 g carbohydrates, 3–4 g fiber, 35–40 g sugars, 5–6 g protein, and 280–320 mg sodium. Values will vary based on exact ingredients, portion size, and how much caramel you use.

Warm Caramel Drizzled Double-Crust Lattice Apple Pie