Better Homes And Gardens Apple Pie Recipe: Flaky Lattice Crust With Cinnamon-Spiced Filling

There’s an art to achieving that flaky lattice crust with a perfectly spiced apple filling. This method delivers professional results without the guesswork.

I developed this technique by blending classic French pastry principles with traditional American pie-making. The crust stays tender while the cinnamon-spiced filling creates the ideal balance of sweetness and spice.

Ingredients for Better Homes and Gardens Apple Pie

Professional results require precise ingredients for both crust and filling components.

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The butter is non-negotiable for that flaky texture—European-style with higher fat content yields superior results. King Arthur Flour is ideal for the crust, though any all-purpose works. For apples, seek out a mix of Granny Smith and Honeycrisp at your local market for balanced sweet-tart flavor. The butter must remain ice-cold throughout preparation.

No Granny Smith? Braeburn or Jonagold make fine substitutes. Brown sugar can be replaced with coconut sugar at a 1:1 ratio. For the crust, vegetable shortening at half the amount works in a pinch, though flavor suffers. The cinnamon must be fresh—old spice loses potency quickly. Lemon juice can be swapped for apple cider vinegar.

The assembled pie keeps 2 days at room temperature or 5 days refrigerated. The dough can be prepared 2 days ahead and chilled. For longer storage, freeze the unbaked pie for up to 3 months. Always bring chilled dough to room temperature before rolling.

Step-by-Step Instructions for Flaky Lattice Apple Pie

Master the technique for perfect layers and a filling that holds its shape without being gluey.

Step 1: Prepare the Pie Dough

In a food processor, pulse the 2.5 cups all-purpose flour with the 1 tsp salt and 0.75 cup granulated sugar until combined. Add the 1 cup chilled unsalted butter, cubed, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.33 cup ice water through the feed tube, adding the additional 1 tbsp only if the dough doesn’t come together when pinched. The dough should hold when pressed but not be sticky. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 1 hour.

Step 2: Make the Cinnamon-Spiced Apple Filling

Peel, core, and slice the 8 whole apples into ¼-inch thick slices. In a large bowl, toss the apples immediately with the 2 tbsp lemon juice to prevent browning. Add the 0.75 cup packed light brown sugar, 2 tsp ground cinnamon, 2 tbsp cornstarch, and 1 tsp vanilla extract.

Mix thoroughly until the apples are evenly coated and the juices begin to release. Let the filling sit for 15 minutes while you roll out the dough—this allows the cornstarch to absorb the liquid, preventing a runny filling. Stir once more before assembling the pie.

Step 3: Assemble and Lattice the Pie

On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim the edges to leave a ½-inch overhang. Spoon the apple filling into the crust, mounding slightly in the center.

Roll the second dough disc into an 11-inch circle. Cut into 10-12 strips using a sharp knife or pastry wheel. Arrange half the strips horizontally across the filling, spacing them evenly. Fold back every other strip, then add a vertical strip. Unfold the folded strips over the vertical strip. Repeat, alternating which strips you fold back, until the lattice is complete. Trim and crimp the edges.

Step 4: Bake to Golden Perfection

Place the pie on a baking sheet to catch drips. Brush the lattice and crust edges with the 1 tbsp heavy cream. Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and bake for an additional 35-40 minutes.

The pie is done when the crust is deep golden brown, the lattice looks crisp, and the filling bubbles visibly through the vents. If the edges brown too quickly, cover them with foil. Cool on a wire rack for 2 hours before slicing to allow the filling to set properly.

Storing and Reheating This Recipe

Room Temperature Storage

This pie stays fresh at room temperature for up to 2 days in a cool, dry place. I cover mine with a cake dome to protect the lattice crust from drying out. The flavors actually deepen overnight as the spices meld together. 💛

Refrigerator Storage

For longer freshness, refrigerate the pie in an airtight container for up to 5 days. I recommend wrapping individual slices in plastic wrap first, then placing them in the container. Always bring chilled slices to room temperature before serving for best texture.

Freezing the Baked Pie

Wrap the cooled pie tightly in plastic wrap, then in heavy-duty aluminum foil. Label with the date—it freezes well for up to 3 months. I use Reynolds Wrap for its durability. Thaw overnight in the refrigerator before reheating. ❄️

Reheating in Oven

Preheat your oven to 350°F. Place the pie on a baking sheet and cover loosely with foil. Warm for 15-20 minutes until the filling is bubbly. Remove foil for the last 5 minutes to crisp the crust.

Reheating Individual Slices

For a quick treat, microwave a single slice on 50% power for 30-45 seconds. Alternatively, warm in a toaster oven at 350°F for 8-10 minutes for better crust texture. I prefer the toaster oven method for that fresh-baked feel.