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SZND by Katoya  /  From My Kitchen
From my kitchen · Fall

Lattice apple pie.

The pie from my Thanksgiving 2025 table. The turnover-style filling comes from the apple pies I grew up loving: the Hostess pie I microwaved after school, the old-school fried McDonald's pie, Popeyes. So the apples get cooked on the stove first, the way my mom cooks her cobbler fruit, until they're soft, glossy and spiced. Then a buttery, hand-woven lattice, egg wash and coarse sugar.

1 pie · 8 slices 425°F then 375°F Filling makes ahead
A golden lattice apple pie cooling on a rack
Thanksgiving 2025, out of the oven.

Ingredients

Crust (one double crust)

  • 2½ cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup cold butter, cubed
  • ½ cup ice water (plus 1–2 tbsp if needed)
  • 1 tbsp apple cider vinegar (keeps it tender)

Filling

  • 6 cups sliced apples (Honeycrisp and Granny Smith)
  • ¾ cup sugar (half white, half brown)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tbsp lemon juice
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp clove
  • Pinch of ground ginger (optional, my secret)
  • ½ tsp salt
  • 1 tsp vanilla
  • 1–2 tbsp heavy cream

Finish

  • 1 egg + 1 tbsp water (egg wash)
  • Coarse sugar

Method

  1. Crust. Mix the flour, sugar and salt. Cut in the cold butter until it's pea-sized. Add the ice water and vinegar and mix lightly. Shape two disks and chill at least 1 hour.
  2. Filling. Melt the butter in a large skillet. Add the apples, sugar, spices, salt and lemon and cook 5–7 minutes, until the apples just soften. Stir in the flour, then the vanilla and cream until glossy. Cool completely.
  3. Assemble. Roll out the bottom crust and add the cooled filling. Cut the top crust into ½–¾ inch strips and weave a lattice. Brush with egg wash and sprinkle coarse sugar.
  4. Bake. 425°F for 15 minutes, then 375°F for 40–50 minutes, until deep golden and bubbling. Put a sheet pan underneath for drips.
  5. Cool. At least 2 hours, so the filling sets and the slices hold.
Keep the dough coldNever let it come to room temperature. Take out one disk at a time, 5–10 minutes before rolling, and put it back in the fridge if it softens.
Browning too fast?It happened to me last Thanksgiving. Shield it with foil and drop the oven to 350°F. It's done when the center bubbles and a thin knife slides through the apples.
Make aheadThe cooked filling keeps 3–5 days in the fridge, or 3–4 months frozen. Thaw it overnight in the fridge.
Baking for a crowd?I mix three pies' worth of crust at once in my stand mixer, paddle attachment only, just until the butter is pea- to marble-sized.
Hand-woven lattice crust on an apple pie before baking
The lattice, before the egg wash.

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