Ingredients
- 2 pie crusts (homemade or store-bought), chilled
- 7 cups thinly sliced apples (mix of Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 tbsp lemon juice
- 2 tbsp cold butter, diced
- 1 egg beaten with 1 tbsp milk, for egg wash
- Coarse sugar, for sprinkling
Instructions
- Heat the oven. Place a rack in the lower third and preheat to 400°F (200°C). The low rack crisps the bottom crust.
- Toss the filling. Toss the apple slices with the sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Let sit 10 minutes so the juices start flowing.
- Line the plate. Roll one crust into a 9-inch pie plate, letting the excess hang over. Fill with the apples, mounding high — they shrink. Dot with the cold butter.
- Weave the lattice. Cut the second crust into 1-inch strips. Weave over/under across the pie, trim the overhang, and crimp the edges.
- Finish. Brush the lattice with egg wash and sprinkle generously with coarse sugar.
- Bake and cool. Bake 20 minutes at 400°F, then reduce to 375°F and bake 35-40 more minutes until deeply golden and bubbling thickly. Cool at least 4 hours — the filling sets as it cools. Serve warm or at room temperature.
🥧 Pie perfection
The 4-hour cool is not optional — slice early and the filling floods the plate. If the edges brown too fast, shield them with foil strips. A mix of tart Granny Smith and sweet Honeycrisp gives the best flavor and texture. This pie is actually better on day two, so bake it the day before Thanksgiving.
Common questions
What are the best apples for pie?
A 50/50 mix of tart Granny Smith (holds shape) and sweet Honeycrisp or Braeburn (flavor). Avoid Red Delicious — they turn to mush.
How do I prevent a soggy bottom?
Bake on the lower oven rack, use a metal or glass pie plate, and make sure the filling bubbles thickly — underbaking is the #1 cause.
Lattice weaving intimidates me — help?
Lay all the vertical strips first, then weave the horizontal ones one at a time, folding back alternate strips. Or skip weaving: lay strips in a simple crisscross for a rustic look.
Can I make apple pie ahead?
Yes — bake up to 2 days ahead and keep at room temperature, or freeze the baked pie up to 3 months. Rewarm at 350°F for 15 minutes.
Love this recipe?
Save it to your "Thanksgiving Recipes" board so the iconic Thanksgiving dessert is always one click away.
📌 Pin it for later