Lattice-Topped Apple Pie

Total Time Prep: 25 min. Bake: 55 min. + cooling
Yield 8 servings
Test Kitchen Approved
You can’t beat my mom’s lattice apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. —Anne Halfhill, Sunbury, Ohio

Ingredients

  • 5-1/2 cups thinly sliced peeled apples (about 6 medium)
  • 1 cup sugar
  • 2 tablespoons water
  • 4-1/2 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 6 tablespoons cold water
  • 3 tablespoons butter
  • 2 tablespoons milk
  • 1 tablespoon sugar

Directions

  1. In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
  2. In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
  3. On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
  4. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
  5. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts

1 slice: 456 calories, 21g fat (7g saturated fat), 12mg cholesterol, 219mg sodium, 64g carbohydrate (36g sugars, 3g fiber), 4g protein.

You can’t beat my mom’s lattice apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. —Anne Halfhill, Sunbury, Ohio
Recipe Creator

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