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.
Who puts lemon juice in pie? That’s just weird. 2 stars.
Can I use different apples? Not sure if Granny Smith is best.
I used honey instead of sugar and added some raisins. Came out delicious! 😍
Why does everyone like this pie? It’s just apples in a crust, no big deal.
This is good but I’d reduce the sugar a hair—felt sweet to me. Also I’m pretty sure I missed the lemon juice once and I still ate it lol.
How can it be criss-cross if you don’t use real apples? I used canned ones and it was great!
Wow, Granny Smith + lemon juice = so tart and balanced. I served it warm and it was gone immediately. 10/10 would bake again.
Not gonna lie, I burnt mine. Still ate it though. LOL
I think 6 cups apples might be a lot? Mine looked like it was overflowing the first time. Still tasted amazing though, just had to bake longer.
Not sure if I messed up, but my bottom crust got a little soggy. The top looked awesome though. Next time I might bake on a lower rack or chill the dough longer.
I tried this but I used frozen apples. Didn’t turn out as nice!
Frozen apples can change the texture, maybe try fresh next time! It sounds like a delicious pie, though!
Too long of a process for me. I just want pie now! 📅🥧
Eh, it was alright, nothing special. I’ve had better pies. Maybe my apples were old? 3/5
I made this pie and skipped the nutmeg. Tasted great!
That’s awesome! Nutmeg can be pretty strong, so skipping it might actually be better for some people. Glad you enjoyed it!
I love that it specifies chill time. My lattice held up way better than other recipes I’ve tried. 375°F for 55 minutes was spot on.
I tried this and it was OK. My sister said it looks like a pizza 😅. Not sure if I’d make it again.
Honestly, I don’t get why people rave about pie. It’s just a bunch of fruit in dough. I wouldn’t make it either.
I think it looks great! Maybe your sister was just teasing? 😊 I love apple pie!
The texture is perfect when you chill the dough. 30 minutes feels a little short—next time I’ll do like 45–60 just to be safe.
Tried it exactly as written and it was solid, but my filling was a little too runny even after cooling. Next time I’ll probably add a bit more cornstarch or cook it a few extra minutes.
This pie was a hit at our family gathering! The crust was flaky and the filling was just the right amount of sweetness. Will definitely make again!
This pie was absolutely amazing! My family loved it so much, I couldn’t keep them away from it.
Idk why but it took like 1 hour 20 mins in my oven. Also I’m not good at lattice so I made big strips and called it a day 😅
Honestly that’s super relatable 😅 Pies can take longer in different ovens. And your “big strips” method sounds like it still gives that classic vibe—tastes matters most!
Lattice work is so hard! I ended up smushing it. 😂
I feel you! Lattice work made me want to cry the first time I tried it. 😂 But it gets easier with practice! Don’t give up!
Baking ain’t my thing, but my pie turned out well! Just didn’t have enough apples, shoulda used 7 cups!
Delicious! But maybe a bit too sweet for my taste. I used less sugar and it was still good.
Best pie ever! 👌
Baked exactly as written—crust is great color, but filling felt a bit firm. Maybe I didn’t let it cool the full hour? Or used apples that were too crisp.
Meh… 1 hour cool time is a lot, but I tried it anyway. Flavor is good though—cinnamon/nutmeg combo is on point. I had to add 5-10 minutes more baking to get truly bubbly filling.
This pie is fantastic! The apples are so tasty and the crust was easy to make. My family loved it!
This pie is amazing! The crust turned out so flaky. Five stars from me!
Lol, I forgot to add the butter and it still worked out fine! 4 stars!
My grandma used to make pies like this. Nostalgia overload! Thanks for the recipe!
Isn’t it a bit too sweet? I think I would use less sugar next time. Just my opinion.
Dough was hard to work with, any tips for that? Just confused.
The apple mix smelled amazing (cinnamon + nutmeg is a power combo). Next time I’ll slice apples a *tiny* thinner so they soften more evenly. Still super good though.
Totally agree—cinnamon + nutmeg really makes it smell like “real” fall. Great tip on slicing thinner!
My lattice went uneven lol. Some strips thicker than others, so it browned faster. I just tented with foil halfway through and it was fine.
Soo good and also great therapy while making it. Just loved the aroma of baking apples!
Totally agree! The smell of apples baking is the best! It’s like a hug from the oven. 😊
Pie? Yes, please! 🍏🥧
This pie sounds delicious! Can’t wait to try it! 🍏🥧
I followed the recipe but my crust burnt. What happened?!
Nah, you probably didn’t cover it or lower the temp. You gotta watch it closely.
Maybe you left it in too long? I usually check mine after 40 mins just to be safe.
This is a classic, so I expected it to be good. Still, 50-60 min felt a bit long—mine was browning fast, so I tented with foil halfway.
This recipe is too complicated. I just want to throw things in a pie dish. 2 stars for effort.
I totally get it! Sometimes simple is better. But making a pie is a fun project, don’t you think?
Too much sugar! It was like eating candy. Not for me.
I totally get what you mean! I reduced the sugar last time I made it and it turned out way better. It was still sweet but not overpowering. Try it next time!
What? Too much sugar? I dunno, that’s like the point of a pie, ain’t it? I love sweet stuff. Maybe just eat a smaller piece next time?
I messed the dough up. Gluey mess. 🤦♂️
So easy to make! I’ll definitely be making this again, it’s a hit. 🌟🌟🌟🌟
Why so much sugar? Apples are already sweet lol.
The egg wash is key! I brushed it on a little thicker and the top came out super shiny and golden. My family asked if I bought it.
The filling is a little too sweet for me with 1 cup sugar total—maybe I’m used to less. But the cornstarch-thickening worked and it didn’t come out watery.
Amazing recipe! I added some caramel sauce on top after it cooled. Yummmm!
That sounds delicious! Caramel makes everything better! 😍
Really? I thought caramel would be too sweet for apple pie. I’ll try it next time though.
Who’s got time for all that chopping? I just used canned apples and it worked just fine. Still tasty! 😋
Can’t tell if the lattice is worth the effort lol. Mine looked messy but it tasted like a proper homemade pie, so I’ll pretend it was “rustic”.
This recipe is a classic! Perfect for fall!