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
