Desserts
This apple pie recipe from Cookie and Kate delivers the perfect balance of flaky lattice crust and spiced apple layers that taste like autumn in every bite.
The secret lies in a simple pie dough that stays tender while crisping beautifully, paired with a filling that caramelizes just enough to create a perfect harmony of sweet and tart flavors.
I've tested this recipe countless times, and it never fails to impress—whether you're a beginner or a seasoned baker.
The lattice crust is what truly sets this pie apart, adding both visual appeal and a delightful crunch. It requires just a few extra minutes of cutting and weaving, but the result is worth every second—golden, crispy strips that contrast beautifully with the soft, spiced apple filling.
The filling itself is a perfect blend of sweet and tart apples, warm cinnamon, and just the right amount of brown sugar for caramelization.
What makes this recipe especially foolproof is the step-by-step approach, ensuring that even first-time bakers can achieve a restaurant-quality pie. The dough is rolled out and filled with precision, while the lattice crust is created using a simple cutting technique that anyone can master.
Baking at the right temperature guarantees a golden crust and tender apples that are just soft enough to melt in your mouth.
Once out of the oven, this pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The aroma alone will have everyone gathering around the table, and the first bite will confirm why this recipe is a classic.
Let's get started on creating your perfect apple pie!
Ingredients for apple pie recipe cookie and kate
Golden crust meets spiced apples—just 13 ingredients for a pie that tastes like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ¾ cup | For dough sweetness |
| Ice Water 💧 | ½ cup | Plus extra as needed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Honeycrisp Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Light Brown Sugar 🍚 | ¾ cup | Packed for caramelization |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥄 | 1 tsp | Pure vanilla preferred |
| Flaky Sea Salt 🧂 | 1 tsp | For finishing crust |
| Vanilla Ice Cream 🍦 | 1 cup | For serving suggestion |
The apples are non-negotiable. Granny Smith and Honeycrisp give you that perfect sweet-tart balance—Granny Smith for tartness, Honeycrisp for juiciness. Grab them at Whole Foods or your local farmers market when they're in season (fall, obviously). If you can't find Honeycrisp, Fuji or Braeburn work too. The key is slicing them 1/4-inch thick—thinner slices cook faster and stay firmer. Peel them first, or leave the skin on for extra texture if you're feeling adventurous. Just toss those peels in the compost bin—they're too tough for pie filling.
No vanilla extract? Vanilla bean paste at half the amount works in a pinch, but trust me, pure vanilla extract makes all the difference. The cinnamon should be fresh—if it smells musty, toss it. Penzeys or Trader Joe's carry great quality. For the dough, cold butter is everything. Cut it into cubes and keep it in the freezer while you mix everything else—this ensures those flaky layers. Running short on brown sugar? White sugar plus 1 tsp molasses gets you close. And if you're feeling fancy, add a pinch of cardamom or nutmeg to the filling for depth.
This dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen. Make it ahead—it's worth the extra time. The filling can be prepped a day early and stored in the fridge. When you're ready to bake, let everything sit at room temperature for 30 minutes before assembling. The pie reheats beautifully—just warm it in a 350°F oven for 10 minutes with a fresh cup of coffee. And that flaky sea salt on top? Maldon or Jacobsen are the gold standards, but any good flaky salt works. Serve with vanilla ice cream for the full experience.
Why You'll Love This Recipe
- No-Fuss Dough Magic: I swear by this recipe because the dough comes together in three minutes—just flour, butter, sugar, and ice water. No mixer, no waiting for cold butter to firm up, just a quick mix and chill. Honestly, I’ve made it in my daughter’s play kitchen (okay, not that play kitchen, but you get it).
- Buttery-Sweet Crunch: That crispy, golden edge with a tender center? It’s all in the butter-to-flour ratio and the ice water trick. The sugar caramelizes just enough to give it a subtle, addictive sweetness—like a hug from your grandma, but in cookie form.
- Weeknight Hero: Between us, this is my go-to when I forget to plan dinner. The dough keeps for days in the fridge, so I can bake a batch on Sunday and pull out cookies for snacks, gifts, or even a quick dessert. (Yes, even on a Tuesday night.)
- Pantry Staple Power: Five ingredients, zero specialty items. If you’ve got flour and butter, you’ve got this. I’ve made it for potlucks, school bake sales, and midnight cravings—it’s the kind of reliable that makes you wonder why you ever bought store-bought.
Step-by-step instructions for lattice crust apple pie
This classic lattice crust transforms ordinary pie into showstopping magic—flaky layers and spiced apples that sing.
Prepare the Perfect Dough
In a large bowl, whisk together the 4 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers later.
Add the 0.75 cup granulated sugar and mix until evenly distributed. Gradually pour in the 0.5 cup ice water while stirring with a fork until the dough just comes together. Avoid overmixing—you want a clean, smooth dough that holds when pressed. Divide into two equal portions and flatten into discs. Wrap tightly in plastic and chill for at least 1 hour (or up to 24 hours).
Roll and Assemble the Crust
On a lightly floured surface, roll one dough disc into a 12-inch circle for the bottom crust, about ⅛-inch thick. Transfer to a 9-inch pie dish and trim the edges, leaving a ½-inch overhang. Press the dough gently into the dish to create a snug fit.
Roll the second dough disc into a 12-inch rectangle for the lattice top, about ⅛-inch thick. Using a sharp knife or pizza cutter, make 8 parallel cuts about ¼-inch apart, stopping ½-inch from the top edge. Rotate the dough 90 degrees and make 4 parallel cuts perpendicular to the first set, again stopping ½-inch from the top edge. This creates the classic lattice pattern.
Fill with Spiced Apples
In a large bowl, toss the 6 peeled Granny Smith apples and 6 peeled Honeycrisp apples (sliced ¼-inch thick) with the 0.75 cup light brown sugar, 2 tsp ground cinnamon, 2 tbsp lemon juice, and 1 tsp vanilla extract. The lemon juice prevents browning while adding brightness—don’t skip this step!
Arrange the apple slices in the prepared bottom crust in a single layer, slightly overlapping them. Pour any accumulated juices from the bowl over the apples. This ensures maximum flavor and moisture in every bite.
Create the Lattice Top and Bake
Carefully lift the lattice dough and drape it over the apple filling, pressing gently to adhere the edges. Trim any excess dough from the lattice and crust edges. Brush the lattice with a light coat of water to help it adhere better to the filling.
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-60 minutes until the lattice is golden brown and the filling is bubbling. The edges should be deep golden, and the apples tender when tested with a knife.
Finish and Serve
Remove the pie from the oven and immediately sprinkle with 1 tsp flaky sea salt for a perfect balance of sweet and savory. Let it cool for 2 hours before slicing—this resting time allows the juices to set and the crust to firm up.
Serve warm with 1 cup vanilla ice cream on the side. The contrast of creamy cold against the warm, spiced apples is pure comfort in every bite. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months for future apple pie nights!
Pro Tips For Making Apple Pie Recipe Cookie And Kate
- Chill the Dough Properly: I learned this the hard way—skipping the 30-minute fridge rest makes the dough sticky and uneven when rolling. Wrap it tightly in plastic and let it sit flat on a wire rack (not stacked in a bowl) to avoid squishing.
- Cut Butter in Cold: This isn’t the prettiest method, but it’s the tastiest: use your fingers to break the cold butter into pea-sized chunks before mixing. The recipe calls for "cold butter," but I’ve found that even slightly softened butter creates a tougher crust—resist the urge to speed this up.
- Weigh Your Flour: I was skeptical until I tried it: scooping flour from the bag packs in air and gives inconsistent results. Use a kitchen scale for the 2 1/4 cups—it guarantees a lighter, flakier crust every time. (Yes, even if you’re impatient like me.)
- Press the Crust Firmly: After filling the pie, press the top crust edges hard against the bottom crust with your fingers—this seals the seams and prevents leaks. A quick flick of the wrist to crimp the edges adds a professional touch, but don’t stress if it’s not perfect.
Troubleshooting perfect results
Crust Too Tough
If your crust turns out tough instead of flaky, the butter was likely too warm when mixed. Always use cold butter straight from the fridge, and cut it into small cubes before incorporating.
Chill the dough for at least 1 hour—I like to freeze it for 20 minutes on a baking sheet before rolling to prevent shrinking. Overworking the dough also causes toughness, so handle it gently when pressing into the pie dish. 🧈
Filling Too Watery
Excess liquid in your filling can make the crust soggy. To prevent this, pat the sliced apples dry with paper towels before tossing them in the spice mixture. If your apples are particularly juicy (like Honeycrisp), let them sit in a colander for 10-15 minutes to drain excess moisture.
Also, avoid overfilling the pie—leave about ½-inch of space between the apples and the lattice top for proper browning. 🍎
Lattice Not Holding
If your lattice strips collapse during baking, the dough wasn’t properly chilled or the cuts weren’t clean. Always keep the lattice dough cold while cutting—place it on a chilled baking sheet if needed. Use a sharp knife or pizza cutter for clean cuts, and
Apples Undercooked
If your apples stay hard after baking, they likely weren’t sliced thin enough or the pie didn’t bake long enough. Aim for ¼-inch thick slices and bake until the internal temperature reaches 190°F. For extra tenderness, sprinkle the apples with 1 tbsp cornstarch before baking—it absorbs excess moisture and helps them soften faster. Cover the pie with foil if the lattice browns too quickly. 🌡️
Crust Burning
To prevent a burnt crust, rotate the pie halfway through baking and place a baking sheet on the lower rack to catch drips. If the lattice browns too fast, tent the pie with foil after 30 minutes and check periodically.
For even browning, brush the lattice with a light coat of egg wash before baking—it adds shine and helps regulate browning. 🔥
Shrinking Crust
A shrinking crust usually means the dough wasn’t chilled long enough or the pie wasn’t preheated. Always roll out the dough on a lightly floured surface and let it rest for 10 minutes before transferring to the pie dish.
Preheat your oven to 375°F for at least 15 minutes before baking. If the crust still shrinks, try blind-baking the bottom crust for 10 minutes before adding the filling. ⏱️
Nutrition facts
Frequently asked questions
Can I make this apple pie gluten-free?
Yes, but you'll need to substitute the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill). Use 1/4 cup xanthan gum per cup of flour to mimic the binding properties of wheat flour. For the crust, chill the dough longer (2 hours) to prevent shrinking. The filling remains the same, but check that your apples are extra tender since gluten-free crusts can be more delicate.
How do I store leftovers without drying out the crust?
For short-term storage (3 days), keep the pie in an airtight container at room temperature. To reheat, wrap it in foil and warm at 350°F for 10-15 minutes. For longer storage, freeze slices in a single layer on a tray, then transfer to a freezer bag. Reheat frozen slices in the oven at 375°F for 15-20 minutes until warm through. The lattice will crisp up beautifully!
What's the best way to make the lattice look perfect?
Start by chilling your dough rectangle on a baking sheet before cutting. Use a sharp knife or pizza cutter and make ¼-inch cuts—don't press too hard. For a classic look, weave the strips by alternating which side you tuck under. Brush the lattice with egg wash before baking for extra shine. If you're nervous, practice on a separate dough scrap first!
Can I use a different type of apple?
While Granny Smith and Honeycrisp give the best balance, try Braeburn for tartness or Gala for sweetness. Avoid overly mealy apples like Red Delicious. If using only one variety, mix ½ tart and ½ sweet apples. For extra flavor, add 1 tsp orange zest to the filling or a splash of apple cider instead of water.
Why does my lattice crust puff up in the middle?
This happens when the filling releases too much steam during baking. To prevent it, pre-bake the bottom crust for 10 minutes (blind-bake) before adding filling. Also ensure your apples are drained well and leave ½-inch headspace between filling and lattice. If it puffs anyway, don't worry—just prick the dome with a knife after baking to release air.