Criss-Cross Apple Pie, also known as lattice apple pie, is the picture of homemade comfort. With its golden, flaky crust woven into a beautiful criss-cross pattern and filled with warm, cinnamon-spiced apples, this dessert is as visually stunning as it is delicious.
What sets this pie apart is its classic lattice crust. Carefully layered strips of dough form the criss-cross pattern that gives the pie its name, allowing steam to escape during baking and giving the filling a rich, caramelized finish. The crust is buttery and crisp, offering a perfect contrast to the tender, sweet apple filling.
The filling is made with a combination of fresh apples, Granny Smiths for tartness, Honeycrisps or Fujis for sweetness, peeled, sliced, and tossed with sugar, cinnamon, nutmeg, and a touch of lemon juice to brighten the flavor. Some versions also include a hint of vanilla or cloves for extra depth. As the pie bakes, the apples soften and the flavors meld into a deliciously gooey, fruity center.
Criss-Cross Apple Pie is ideal for holidays, Sunday dinners, or whenever you’re in the mood for a nostalgic, homemade treat. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert.
Whether you’re an experienced baker or trying lattice for the first time, this pie offers a rewarding experience. The beauty of the criss-cross design is that it doesn’t have to be perfect—it’s the homemade charm and flavor that make it unforgettable. This timeless pie isn’t just a dessert—it’s a tradition, shared and savored one delicious slice at a time
Here are some tips and tricks to make the perfect apple pie:
- Choose a mix of sweet and tart apples for a balanced flavor.
- Don’t overfill the pie with apples as they will shrink during baking.
- Brush the top crust with an egg wash for a golden and shiny finish.
- Let the pie cool for at least 2 hours before serving to allow the filling to set.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter chilled and cubed
- 1/4 cup ice water
- 6 cups Granny Smith apples peeled and thinly sliced
- 1 cup granulated sugar divided
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg ground
- 1 tbsp lemon juice
- 1 egg beaten (for egg wash)
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- Add the chilled and cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water to the flour and butter mixture. Mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In a separate bowl, combine the thinly sliced apples, 3/4 cup of granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Toss until the apples are coated in the mixture.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Place the dough in a 9-inch pie dish, pressing it against the bottom and sides.
- Pour the apple mixture into the prepared pie crust.
- Roll out the remaining dough and cut it into thin strips. Create a lattice pattern on top of the pie by criss-crossing the dough strips.
- Trim off any excess dough and press the edges to seal.
- Brush the top of the pie with the beaten egg for a golden crust.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool for at least 1 hour before serving.
Nutrition
I’m not a pastry person and this recipe actually didn’t intimidate me. Refrigerating the dough helped a ton. Criss-cross looked fancy for zero effort.
This pie is REAL. The lattice makes it look bakery-level, and the filling actually thickened instead of turning watery. I did 55 minutes and it was perfect.
Yes!! Lattice really levels it up. I always worry about thickening too—super glad yours set at 55 min.
I did something similar, but my filling went watery anyway. Do you think thinly sliced apples + cornstarch amount is what fixed it?
Could’ve used more sugar. The apples were a bit too tart for me. Anyone else think it needs more sweet?
I thought it was sweet enough! Maybe use sweeter apples next time? 🌟
More sugar? I dunno, that seems a bit much. What if the apples were overripe? 🤔
I love pie! This one is yum! 5.
Nice recipe, but it could use more cinnamon. Or maybe I’m just obsessed with cinnamon?
This recipe is a gem! My family loved it. 5 stars!
It turned out a bit too sweet for my taste. Maybe less sugar next time. 3/5.
Super easy and delicious! Will make again for sure.
I made this pie last week, and my family couldn’t get enough! Definitely a keeper.
My dough cracked when I rolled it. I think my butter was too cold and I overfloured the surface. Taste was good, but presentation was a mess.
Ugh, I’ve had that exact cracked-dough thing happen when the butter is *too* cold. For rolling, I usually let the dough sit 5–10 mins so it’s pliable, and I keep the flour light—more “barely dusted” than “working surface floury.” Your flavor sounds like it still nailed the important part!
Maybe you overworked it too? When it cracks, it can be from either not enough hydration or the dough being too cold/crumbly. Did it come together into a single mass in step 3? If not, a teaspoon more ice water can help (careful though).
I followed the recipe exactly and it turned out terrible.