Lattice Spiced Apple Pie

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 Without Eggs, Chinese Five Spice Cranberry Apple Pie, Sourdough Apple Pie, or Caramel Apple Pie.

A Quick Look At The Recipe

• Recipe Name: Lattice Spiced Apple Pie
• Ready In: 7 hours 30 minutes
• Makes: 9-inch pie
• Main Ingredients: butter, cane sugar, all purpose flour, apples
• Flavor Profile: layers of sweet-tart apple flavor, infused with cozy cinnamon, nutmeg
• Dietary Info: eggless, no seed oils
• Difficulty: Medium
• Why You’ll Love It: comforting fall-classic reimagined with warm spices

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!
• Eggless Apple Pie: I use heavy whipping cream in place of egg wash so this apple pie is naturally eggless.
• Crowd Pleaser: This Lattice Spiced Apple Pie is such a hit! If you're looking for another popular apple pie, try my Apple Berry Pie!

Ingredients

• Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure your butter is cold, straight from the fridge.
• 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!
• 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: 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!

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Lattice Spiced Apple Pie

• 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 How to Make Pie Crust in a Mixer post for tons of tips and tricks to make the best pie crust!
• 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. 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. Check out The Best Nontoxic Pie Pans to Bake With for more info.
• High Altitude – Bake at 350°F for 1 hour, or until golden brown.

How to Make Lattice Spiced Apple Pie

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.

2. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. Add the filling into the pie pan and spread evenly.

9. 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.

10. 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.

11. Flute the edges. 

12. 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).

What to Serve with Lattice Spiced Apple Pie

• My favorite way to enjoy this is with a scoop of Salted Caramel No Churn Ice Cream.
• Also, try Homemade Organic Whipped Cream with a drizzle of Homemade True Caramel Sauce on top!
• Get cozy with a mug of Chai Tea Hot Chocolate or Boozy Pumpkin Spice Hot Chocolate.

Recipe FAQ's

More Apple Pie Recipes

Brown Butter Apple Pie Without Eggs

Sourdough Apple Pie

Chinese Five Spice Cranberry Apple Pie

Caramel Apple Pie