There’s nothing better than hot Apple Pie with Vanilla Ice Cream on top for dessert. Pie is my husbands favorite dessert and I don’t make it often enough. For his birthday this year all he asked for was apple pie, so I knew it had to be special. So I made a lattice top with a braided edge.

Do you see that delicious cinnamon sugar crust and juice coming from the pie? Delish! This post contains affiliate links to the tools that I use to make pie making easier!

Before we get started, let me let you in on a little secret. There is no way I would ever make an apple pie if it weren’t for my Apple Peeler/Corer/Slicer. It is the best thing to use when you need evenly and thinly sliced apples for any recipe. It does all the hard work for you. My kids love helping me turn the handle. (Be sure they are supervised when using it, it has sharp blades) You can get one for yourself HERE or by clicking on the image.

Let’s start with the crust. I love a light and flaky crust and this recipe makes the perfect flaky crust.

Old Fashioned Pie Crust

Pie Crust Ingredients

• 6 ounces (12 tablespoons) butter, chilled
• 2 ounces (4 tablespoons) shortening
• 12 ounces (approximately 2 cups) all-purpose flour, plus extra for rolling dough
• 1 teaspoon table salt
• 1/2 cup ice water

Apple Pie Filling Ingredients

• 3/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground cinnamon, plus more for sprinkling
• Freshly ground nutmeg, to taste
• 7 medium apples, peeled, cored and thinly sliced (I use my Apple Peeler/Corer/Slicer)
• 1 lemon, zested and juiced
• 3 tablespoons butter, diced
• Egg wash, for brushing
• Sugar and Cinnamon, for sprinkling

Let’s make the dough first.

Cut chilled butter into small pieces.

In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add shortening and pulse another 3 to 4 times. Remove lid and add half of the ice water. Pulse again. Add more water and pulse again until mixture holds together when pinched.

Split the dough into two (2) large and one (1) small piece (the small piece will be used to make the braid for the edge of the pie). Place one piece of the mixture on plastic wrap and press into a round disk wrap with the plastic wrap. Repeat with other piece of dough. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F.

While the dough is chilling, prepare the apple pie filling.

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. Using your Apple Peeler/Corer/Slicer, core, peel and thinly slice your apples. In another bowl, sprinkle apples with the juice and zest of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.

Remove one large piece of dough from refrigerator. Sprinkle both sides of the dough with flour. Roll out onto a silicone mat with a rolling pin to a 10 to 11-inch circle.

THIS is my favorite mat for rolling out dough and THIS is my favorite Baker’s Roller.

Press into your pie pan and trim edges if needed.

Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.

Remove the other large piece of dough from refrigerator. Sprinkle both sides of the dough with flour. Roll out with a rolling pin to a 10 to 11-inch circle.

Using a pizza cutter, cut the dough into one to two inch strips. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.

Remove the small piece of dough from the refrigerator and divide into three equal parts. Roll each piece into a long skinny “snake”, long enough to go all the way around the pie. Pinch the three pieces together at one end and braid all the way to the end. Slightly flatten if desired and place around the outer edge of the pie.

Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar.

Bake the pie at 375 degrees F until the crust is golden brown and the filling is bubbly, 50 to 60 minutes. Let rest 20 minutes before slicing.

Print

Yum

Old-Fashioned Apple Pie with Lattice Crust

Ingredients

• Pie Crust Ingredients
• 6 ounces (12 tablespoons) butter, chilled
• 2 ounces (4 tablespoons) shortening
• 12 ounces (approximately 2 cups) all-purpose flour, plus extra for rolling dough
• 1 teaspoon table salt
• 1/2 cup ice water
• Apple Pie Filling Ingredients
• 3/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground cinnamon, plus more for sprinkling
• Freshly ground nutmeg, to taste
• 7 medium apples, peeled, cored and thinly sliced (I use my Apple Peeler/Corer/Slicer affiliate link)
• 1 lemon, zested and juiced
• 3 tablespoons butter, diced
• Egg wash, for brushing
• Sugar and Cinnamon, for sprinkling

Instructions

1. Cut chilled butter into small pieces.
2. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add shortening and pulse another 3 to 4 times. Remove lid and add half of the ice water. Pulse again. Add more water and pulse again until mixture holds together when pinched.
3. Split the dough into two (2) large and one (1) small piece (the small piece will be used to make the braid for the edge of the pie). Place one piece of the mixture on plastic wrap and press into a round disk wrap with the plastic wrap. Repeat with other piece of dough. Refrigerate for 30 minutes.
4. While the dough is chilling, prepare the apple pie filling.
5. Preheat oven to 375 degrees F.
6. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice and zest of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
7. Remove one large piece of dough from refrigerator. Sprinkle both sides of the dough with flour. Roll out with a rolling pin to a 10 to 11-inch circle. Press into your pie pan and trim edges if needed.
8. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
9. Remove the other large piece of dough from refrigerator. Sprinkle both sides of the dough with flour. Roll out with a rolling pin to a 10 to 11-inch circle.
10. Using a pizza cutter, cut the dough into one to two inch strips. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
11. Remove the small piece of dough from the refrigerator and divide into three equal parts. Roll each piece into a long skinny "snake", long enough to go all the way around the pie. Pinch the three pieces together at one end and braid all the way to the end. Slightly flatten if desired and place around the outer edge of the pie.
12. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar.
13. Bake the pie at 375 degrees F until the crust is golden brown and the filling is bubbly, 50 to 60 minutes. Let rest 20 minutes before slicing.

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