Diner-Style Apple Pie With Lattice Crust
4.5
(4)
If this old-fashioned lattice apple pie recipe reminds you of the dreamiest slice of diner pie, then we’ve done our job. Honeycrisp apples are juicy, bright in flavor, and hold their shape beautifully, even after a long bake, making them one of the best apples for pie. All they need is a little butter, lemon zest, and cinnamon to bring out their very best.
The stovetop pie filling can be made up to two days ahead or frozen for longer. (Line a pie dish with plastic wrap, freeze the apple filling, and then pop it out and triple-wrap it in more plastic. When you’re ready, drop it straight into your crust and bake.)
Don’t be tempted to swap out the pie dough here for Our Favorite Pie Crust recipe. Unlike a double-crust pie, a lattice crust lets moisture evaporate, concentrating the filling and preventing a soggy bottom. The cream cheese in this dough keeps it tender and easy to handle while you roll and weave the lattice top. For clean, even strips, use a pizza cutter or sharp knife and aim for wide bands—they’re simpler to work with and, as developer Shilpa Uskokovic notes, far less fussy than spindly lattice. No need for an egg wash here; just brush the top crust with a bit of water and sprinkle on some granulated sugar for an extra-flaky pie crust that sparkles.
Dollop the top of the pie with homemade whipped cream or a scoop of vanilla ice cream and pair each slice with a mug of black coffee for the authentic diner experience.
What you’ll need
Best Pie Pan, Tested & Reviewed
Best Mixing Bowls, Tested & Reviewed
The Best Rolling Pin, Tested and Reviewed
Recipe information
Total Time
2 hours 15 minutes
Yield
10–12 servings
Ingredients
Dough
Filling and assembly
Preparation
Dough
Step 1
Whisk 3⅓ cups (416 g) all-purpose flour, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. baking powder in a large bowl to combine. Add 4 oz. (112 g) chilled cream cheese, cut into 1" pieces, and rub into dry ingredients with your fingers until incorporated (mixture will look very shaggy). Add 1¼ cups (2½ sticks; 280 g) chilled unsalted butter, sliced ½" thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea-size).
Step 2
Make a well in the center of mixture and pour in ½ cup (120 g) ice water. Toss with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
Step 3
Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Divide dough in half and pat each into a ½"-thick disk. Wrap each disk tightly in plastic. Chill at least 2 hours and, preferably, up to 12 hours.
Do Ahead: Dough can be made 1 month ahead. Wrap each disk in 2 layers of plastic and freeze instead of chilling. Thaw in refrigerator 12 hours before using.
Filling and assembly
Step 4
Combine zest of 1 lemon, 3 lb. Honeycrisp apples (about 6 large), peeled, cored, quartered, thinly sliced crosswise, ¾ cup (150 g) granulated sugar, 4 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cinnamon in a large Dutch oven or other heavy pot. Cover and cook over medium, stirring occasionally, until sugar is dissolved and apples have released a generous amount of liquid and are tender but still retain their shape (pieces will be mostly translucent), 15–18 minutes.
Step 5
Stir 2 Tbsp. cornstarch and 2 Tbsp. cold water in a small bowl until cornstarch is dissolved. Pour into apple mixture in pot and cook, stirring often, until mixture is thick, about 3 minutes. Transfer filling to a large bowl and let cool. Cover with a lid or plate and chill until cold, about 45 minutes.
Step 6
While the filling is chilling, let dough disks sit at room temperature 5 minutes. Unwrap 1 disk of dough and roll out on a surface lightly dusted with rice flour or all-purpose flour to a 12" round about ⅛" thick. Brush excess flour from dough and transfer to a 9"-diameter pie pan, preferably metal. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang. Prick bottom and sides of dough in several places with a fork. Chill 15 minutes.
Step 7
Unwrap remaining disk of dough and roll out on same lightly floured surface to a 12x9" rectangle about ⅛" thick. Brush excess flour from dough and transfer to a large parchment-lined baking sheet. Chill 15 minutes.
Step 8
Place a rack in lower third of oven; preheat to 375°. Spoon chilled filling into bottom crust and smooth surface to level. Using a ruler, cut dough rectangle into 8 strips. Lay 4 strips evenly across filling. Weave remaining 4 strips over, then under alternating strips on filling to create a lattice crust. Trim overhang to match bottom crust. Press edges of top and bottom crusts firmly together to seal. Fold overhang over to make flush with edges of pan and press firmly to seal; crimp edges as desired. Lightly brush top crust with water, then sprinkle lightly with sugar.
Step 9
Place pie on rimmed baking sheet to catch drips and bake until crust is set and golden, 45–50 minutes. Reduce oven temperature to 350° and continue to bake pie until crust is deep golden brown and filling is bubbling up through lattice, 35–45 minutes longer. Transfer pan to a wire rack and let pie cool in pan at least 4 hours before slicing.
Do Ahead: Filling can be made 2 days ahead; keep chilled. Pie can be baked 1 day ahead; store, loosely covered, at room temperature.
Editor’s note: Head this way for more of our best Thanksgiving desserts →
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.58 Pie Recipes to Bake Tonight
Or whenever the mood strikes.
