Lattice Spiced Apple Pie
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This Lattice Spiced Apple Pie is a beautiful way to celebrate fall! Somerset apples with brown sugar, cinnamon, nutmeg, and allspice make for a comforting spiced apple filling with a buttery and flaky crust for a cozy fall pie that is delicious any time of day!
If you are looking for more apple pie recipes, check out some of my other favorites like my Vanilla Bean Apple Pie, Brown Butter Apple Pie, or Caramel Apple Pie.
Table of Contents
This Lattice Spiced Apple Pie is the ultimate comfort dessert! This organic pie is filled with tender, caramelized apples infused with warm and cozy spices. A blend of cinnamon, nutmeg, and allspice enhances the natural sweetness of the apples, creating a rich and flavorful filling that tastes like fall in every bite. The apples soften as they bake, releasing their juices and mingling with brown sugar and butter to form a cozy, spiced syrup all wrapped up in a flaky, golden brown pie crust.
What makes this apple pie truly special is it's a twist on the a classic. This organic pie is always a crowd-pleaser, making it the perfect addition to your Thanksgiving table. Plus, the deep, spiced flavors intensify as the pie cools, making leftovers just as delicious the next day. Ideal for holiday gatherings, cozy nights in, or as a nostalgic reminder of home-baked goodness, this Lattice Spiced Apple Pie is a timeless dessert that never fails to deliver warmth and joy with every slice.
Why You'll Love This Recipe
Lattice Pie Crust: I love a lattice pie crust as it not only looks beautiful, but I feel that the lattice top makes for an extra flaky and crisp crust!
Perfectly Spiced: This Lattice Spiced Apple Pie is perfectly spiced with all the quintessential fall flavors like cinnamon, nutmeg, and allspice. I also top this organic pie with turbinado sugar for delicious texture and sparkly top!
Fall Favorite: This Lattice Spiced Apple Pie is sure to become a fall favorite in your house. This organic pie is simple enough for a delicious weekend baking project and it’s stunning enough to serve at your Thanksgiving dinner! Use any kind of apple variety you have as in season apples will make this pie that much better!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure your butter is cold, straight from the fridge.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Apples: I'm using organic Somerset apples today. This is a sweet variety of apple, similar to Fuji, Gala, or Pink Lady. Any variety like this would also be delicious!
- Spices: I use organic ground cinnamon, nutmeg, and allspice in this apple pie. This combination of spices pairs beautifully with the sweet apples for a comforting and nostalgic organic pie.
- Cornstarch: I use organic cornstarch to thicken the filling as it bakes. This ensures that the fruit juices don't make the crust soggy or run out when you slice the pie.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream for pie wash. Cream is a great egg replacer for pie was as it still makes your pie crust incredibly golden brown. And, you get to save eggs for when they really count.
- Turbinado Sugar: I top this apple pie with organic turbinado sugar, which is what gives this organic pie a perfectly textured crust. This is my favorite part!
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- 9-inch Pie Pan: I use my USA Pie Pan that's aluminum here. Check out my post The Best Pie Pans to Bake With.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a medium bowl, add the cane sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, and allspice and mix together. Slice the apples into thin slices, leaving their skins on. Add the apples to the sugar mixture and toss to coat them completely. Set aside.
Step 4
Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread evenly.
Step 5
I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
Step 6
Once the lattice top is complete, trim the crust if needed so it lines up with the edges of the pie pan, and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
Step 7
Using a pastry brush, brush the dough with the heavy whipping cream and sprinkle with turbinado sugar. Bake for 1 hour and 15 minutes, or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure your butter is cold! For pie crust, butter should always be cold to ensure a buttery and flaky crust. If you are new to making pie crust, check out my All Butter Pie Crust post for tons of tips and tricks to make the best pie crust!
- I make my pie crust in my stand mixer, but you can also make it by hand, either way works! If you are new to making pie crust in a mixer, check out my post here How to Make Pie Crust in a Mixer.
- I used Somerset apples as that’s what I got at the farmer’s market this week. Somerset apples are lightly sweet and crisp with a reddish/yellow coloring. They are very similar to Gala or Fuji, so any of those varieties would work! You can also use a different apple if it’s one that you love. Apple pie will take on the flavor of the apple, so if you prefer a more tart apple, then use Granny Smith.
- I top this pie with heavy whipping cream instead of egg wash, which makes this Lattice Spiced Apple Pie naturally eggless! I love this trick as this way I’m not wasting egg, the pie is eggless, and it still is perfectly golden brown! Check out my article for more Tips for Golden Brown Pie Crust.
- Be sure to use a pie pan that is aluminum or cast iron. My top picks are USA Aluminum Pie Pan or the Lodge Cast Iron Pie Pan. These will yield the best results for the most buttery, flaky crust and prevent a soggy bottom! Glass and ceramic pie dishes are not ideal for baking up crispy crust.
FAQ's
No, if you want a traditional pie crust for the top, just skip the lattice step and use the top pie crust as is!
I used Somerset apples in this recipe, but you can use other varieties that are similar. Those would be Pink Lady, Fuji, Gala… any apple that is light red and sweet will be delicious!
Homemade apple pie has a buttery and flaky crust, so it's best stored in a cool dry place. I just leave pie out on the counter while we eat it over a few days. Do not store homemade apple pie in a tupperware, cake dome, or airtight container as the crust will become soggy.
If you want to reheat apple pie, the best way is in the oven, toaster oven, or air fryer. You can use a warm setting or 350°F. It should only take about 5 to 10 minutes to warm it up and this will crisp up the crust and make it delicious! Do not reheat apple pie in the microwave as the crust will become incredibly soft and soggy.
Craving More?
Lattice Spiced Apple Pie
Ingredients
Crust
- 226 grams all purpose flour
- 1 teaspoon cane sugar
- 170 grams salted butter (cold)
- 7 tablespoons cold water
- Extra flour for rolling
Filling
- 3 large Somerset apples (or apples of your choice)
- 57 grams cane sugar
- 57 grams light brown sugar (packed)
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Topping
- 2 tablespoons heavy whipping cream
- turbinado sugar (optional)
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
- Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: In a medium bowl, add the cane sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, and allspice and mix together. Slice the apples into thin slices, leaving their skins on. Add the apples to the sugar mixture and toss to coat them completely. Set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
- Once the lattice top is complete, trim the crust if needed so it lines up with the edges of the pie pan, and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
- Using a pastry brush, brush the dough with the heavy whipping cream and sprinkle with turbinado sugar.
- Bake for 1 hour and 15 minutes, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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This pie is so cozy and beautiful with the lattice top, it’s perfect for Thanksgiving!