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Easy Homemade Cinnamon Apple Pie with Lattice Crust

quick cinnamon apple pie with lattice crust - featured image
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A quick and easy cinnamon apple pie with a lattice crust that comes together in under 20 minutes using store-bought pie crust. Perfect for weeknights when you want a warm, comforting dessert without the fuss.

Ingredients

Scale
  • 6 medium apples, peeled and sliced (about 2 pounds or 900 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 refrigerated pie crusts
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar or turbinado sugar (for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  2. In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until evenly coated. Let sit for about 5 minutes.
  3. Unroll one pie crust and press it into a 9-inch pie dish. Trim the overhang to about 1/2 inch beyond the edge.
  4. Pour the apple mixture into the prepared crust. Dot the top with the small pieces of butter.
  5. Unroll the second pie crust on a cutting board. Cut into 8 strips, each about 1 inch wide. Weave the strips into a lattice top over the filling. Press the ends into the edge of the bottom crust and trim excess dough. Crimp the edges to seal.
  6. Brush the beaten egg mixture over the entire top crust and edges. Sprinkle the coarse sugar all over the top.
  7. Place the pie on the preheated baking sheet and bake at 400°F for 45 to 55 minutes, until the crust is deep golden brown and the filling is bubbling. If the edges brown too fast, cover them with foil after about 30 minutes.
  8. Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Let the apples sit in the sugar mixture for 5 minutes to draw out liquid. Use cold butter for dotting. Watch the edges and cover with foil if browning too fast. Let the pie cool completely for at least 2 hours before slicing to allow the filling to set. The pie can be stored at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: apple pie, cinnamon apple pie, lattice crust, easy pie, quick dessert, fall baking, weeknight dessert

Find it online: https://ovenmila.com/easy-homemade-cinnamon-apple-pie-with-lattice-crust/