Perfect Apple Pie Recipe & Woven Lattice Crust How-To

Everything you need to make the perfect apple pie recipe and a beautiful woven lattice crust!

Everything you need to make the perfect apple pie recipe and a beautiful woven lattice crust!

FEATURE CREDITS

Our Workshop

Are you a home industry creative who's interested in joining our vendor guide?

Explore

instagram

PINTEREST

GET IN TOUCH

Learn More

Explore the
Vendor Guide

The Home Industry's Top Experts & Creatives

It’s pie season, friends! Are you attempting to make your own for Thanksgiving in a couple of weeks? Maybe an upcoming Friendsgiving? If so, we’ve got you covered with a no-fail recipe that’s sure to wow your guests. Let’s get straight to it…

Dough

  • Easy Pie Crust Mix
  • 2 sticks of cold butter, cut into half-inch cube pieces
  • 4-6 tablespoons ice-cold water

Filling

  • 4-6 firm baking apples, peeled, cored, thinly sliced
  • ⅓ cup light brown sugar
  • 1 tablespoon dark molasses
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • All-purpose flour (for surface)
  • 1 cup apple cider
  • 2 tablespoons vanilla extract
  • 2 tablespoons cornstarch
  • 1 large egg
  • 2 tablespoons chilled unsalted butter, cut into pieces

Equipment

Instructions

  • Follow instructions for the Easy Pie Crust Mix and make dough.
  • Mix light brown sugar and dark molasses until combined.
  • Toss apples with brown sugar mix, sugar, lemon juice, cinnamon, salt, allspice, and cardamom in mixing bowl. Set aside apples for 30-45 minutes until they start to release their juices.
  • Bring apple cider to a boil in a saucepan and add vanilla extract, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about ½ cup. Stir cornstarch into 3 tablespoons water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly until cider mixture is thick and bubbling, about 5 minutes. Let cool slightly, then pour over apples to coat fully.
  • Remove dough from the fridge and let sit at room temp 5 minutes to soften. Prep a lightly floured surface and roll out the first disk of dough until it’s ¼ thick. Roll flattened dough onto your rolling pin for easy transferring to your pie plate. Lightly press dough into the pie plate and trim any extra dough from the edges.
  • Place apple filling into the pie plate and dot with butter.
  • Beat egg and use this egg wash to brush the edges of your pie to create a ‘glue’ to adhere top layer of dough.
  • Preheat oven to 375°.
  • Roll out second disk of dough to ¼ thickness. Use a pizza cutter to create ½ inch strips. Follow instructions HERE for a woven lattice pie top. Use remaining egg wash to coat top of crust for a golden brown pie top.
  • Bake pie until crust is deep golden brown and juices are thick and bubbling, 1½–2 hours. Transfer pie to a wire rack and let cool at least 4 hours before serving.
  • Do Ahead: Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

*Recipe adapted from Bon Appetit

The Haven Workshop is an intimate, community-driven learning experience for interior designers who are looking to up-level their business and build a successful brand.

GIVE ME ALL THE DETAILS

The Industry's Leading
Business Retreat

The Haven Workshop is for interior designers and home industry creatives who want to take control of their business strategy. Whether you're just starting out or are well-established, this experience will take your business to the next level.

THE Haven Workshop

for Interior Designers

The Industry's Leading Business Retreat for

Interior Designers

THE HAVEN WORKSHOP