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There’s something especially comforting about pulling an apple pie from the oven when the crust is golden and the filling is still bubbling underneath. But what makes this one a little different is what happens just before it goes into the oven: a warm, buttery brown sugar mixture is slowly poured right over the lattice crust, where it slips between the strips and settles into the apples below.
As the pie bakes, the tart Granny Smith apples soften beneath that sweet, buttery sauce, while the lattice becomes golden and lightly crisp on top. I love the contrast—the tender apples, rich filling, and flaky pastry all come together in every slice. Serve it while it’s still a little warm with a scoop of vanilla ice cream, and it’s exactly the kind of simple, cozy dessert that belongs at the center of a family table.
Why You’ll Love This Recipe
We’ve been talking about the caramel-like topping for good reason—it’s what makes this apple pie stand out. Instead of tossing the apples with sugar and calling it done, you cook butter, flour, white sugar, brown sugar, and water together first. Then you pour that warm mixture over the finished lattice.
Some of it coats the pastry, and some makes its way down to the apples. In the oven, everything comes together into a sweet, buttery filling with tart Granny Smith apples underneath and a beautifully browned crust on top.
And despite how impressive that lattice pie looks, the ingredient list is wonderfully short. You only need 7 ingredients, including the pastry. It’s a great pie for holidays and family dinners, but it’s simple enough to make whenever a homemade apple dessert sounds good.
Apple Pie Ingredients
You only need a handful of simple ingredients to make this apple pie, and the combination of tart apples with the buttery brown sugar mixture is what makes it so good.
- Granny Smith Apples – These tart, firm apples are a great match for the sweet filling. They soften as the pie bakes while still giving the filling plenty of apple texture.
- Unsalted Butter – This gives the sugar mixture its rich, buttery flavor and forms the base of the sauce that gets poured over the lattice crust.
- All-Purpose Flour – The flour is cooked with the melted butter to form a paste and helps give the sugar-butter mixture some body.
- White Sugar – Adds sweetness to the filling and becomes part of the warm sauce that works its way through the lattice and into the apples.
- Brown Sugar – Brings a deeper, caramel-like sweetness that pairs especially well with the tart Granny Smith apples.
- Water – Helps dissolve the sugars and brings the butter and sugar mixture together into a pourable sauce.
- Double-Crust Pie Pastry – You’ll use one crust for the bottom of the pie and the second to create the lattice top. The lattice is especially important here because it allows that buttery sugar mixture to seep down into the apples as the pie bakes.
Step-by-Step Instructions
First, get the apples ready. Preheat the oven to 425 degrees F (220 degrees C), then peel, core, and thinly slice the Granny Smith apples. Set them aside while you make the buttery sugar mixture.
Next, melt the butter in a saucepan over medium heat. Stir in the flour to create a paste and let it cook until fragrant, about 1 to 2 minutes. Add the white sugar, brown sugar, and water, bring everything to a boil, then reduce the heat and let it simmer for 3 to 5 minutes.
Now, assemble the pie. Press one pastry into a 9-inch pie pan, then roll out the remaining pastry and cut it into eight strips. Pile the sliced apples into the crust so that they mound slightly in the center.
Use the pastry strips to weave the lattice over the apples. Once the lattice is finished and the edges are secured, slowly pour the sugar-butter mixture over the top. Take your time here! You want some of that mixture to coat the lattice while the rest works its way through the openings and over the apples.
Bake the pie for 15 minutes at 425 degrees F (220 degrees C). Then reduce the temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 45 minutes, until the apples are soft. Then it’s time to serve and enjoy.
Expert Tips
The best place to start is with the apples. Slice them thinly so that they have plenty of time to soften as the pie bakes. Granny Smiths are especially nice here because their tart flavor balances all that buttery sweetness.
When you make the sugar-butter mixture, don’t rush the saucepan step. Let the flour cook with the butter for the full 1 to 2 minutes, and after adding the sugars and water, give the mixture its 3 to 5 minutes of simmering time.
And when it comes time to pour, go slowly. This is the fun part! You want the mixture to find its way through the lattice instead of running straight over the sides of the pie.
Finally, keep an eye on the crust toward the end of baking. If the edges are getting darker than you’d like before the apples are soft, you can loosely protect them with foil. And while a warm slice is hard to resist, giving the finished pie some time to cool will help the filling settle before you cut into it.
Recipe Variations
I wouldn’t change the apple filling or baking method here—the buttery topping and Granny Smith apples are what give this pie its character. Instead, have fun with what you add after it comes out of the oven.
For a classic dessert, add a scoop of vanilla ice cream to a warm slice and let it soften over the apples. Whipped cream makes a lighter topping, while an extra drizzle of caramel sauce leans into the pie’s rich brown-sugar flavor.
And if you like a little sweet-and-savory contrast, try serving it with a slice of Cheddar cheese. It might sound unexpected if you’ve never had the combination, but sharp cheese and sweet apple pie make a surprisingly good pair.
Storage & Reheating
If you have leftover pie, cover it well once it has cooled. You can keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days.
For longer storage, the pie can be frozen for up to 3 months. Wrap it carefully so that the pastry and filling are protected from the freezer air.
You can enjoy leftover slices cold or bring them back to a warm, just-baked feel before serving. Warming them gently in the oven is especially nice when you want the filling warm without losing too much of the crust’s texture.
Serving Suggestions
This apple pie really doesn’t need much once it comes out of the oven. A warm slice on its own gives you everything you want—tender apples, buttery sweetness, and that golden lattice crust.
But if I’m turning it into a full dessert, I’d add vanilla ice cream first. The cold, creamy ice cream melting against the warm apples is hard to beat. Whipped cream or caramel sauce are delicious too, and a slice of Cheddar cheese gives you that classic salty-sweet combination.
Serve it after a cozy family dinner, bring it out for the holidays, or make it simply because you have a pile of Granny Smith apples waiting in the kitchen. This is the kind of pie that feels right at home in all three situations.
Recipe FAQs
1. Do I have to use Granny Smith apples?
Granny Smith apples work especially well in this pie because they’re firm and tart. They hold up nicely as they bake, and that tart flavor balances the sweet butter and brown sugar mixture. I recommend sticking with them for the best results.
2. How thin should I slice the apples?
Slice the apples thinly and as evenly as possible. You don’t have to make every slice perfect, but keeping them around the same thickness will help them soften evenly while the pie bakes.
3. What if I have trouble making the lattice crust?
Don’t worry if your lattice isn’t perfect! Start with four pastry strips across the apples, then gently fold alternating strips back as you weave the remaining strips in the opposite direction. Just work slowly and pinch the pastry around the edges when you’re finished.
4. Why does the recipe start at 425°F and then drop to 350°F?
The higher temperature gives the crust a good start, then lowering the oven to 350°F allows the apples to continue cooking until they’re nice and soft without overbaking the pastry. Make sure to bake it at 425°F for 15 minutes before reducing the temperature as directed.
5. Why is my apple pie runny when I slice it?
The pie may simply need more time to cool. The filling is very hot and loose when it first comes out of the oven, but it will thicken and settle as it cools. If you want cleaner slices, give the pie plenty of time to set before cutting into it.
Apple Pie
Ingredients
- 8 small Granny Smith apples, or as needed
- 1/2 cup unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 1 (9 inch) double-crust pie pastry, thawed
Instructions
- Gather the ingredients. Heat the oven to 425 degrees F (220 degrees C). Peel and core the apples, then cut them into thin slices and set them aside.
- Place the butter in a saucepan over medium heat and melt it. Stir in the flour until a paste forms, then cook for 1 to 2 minutes, until fragrant. Stir in the white sugar, brown sugar, and water and bring the mixture to a boil. Turn the heat to low and simmer for 3 to 5 minutes, then take the saucepan off the heat.
- Fit one pastry crust into the bottom and along the sides of a 9-inch pie pan. Roll out the second pastry so that it extends roughly 1/2 inch beyond the edge of the pie. Slice this pastry into eight 1-inch strips.
- Fill the bottom crust with the sliced apples, arranging them so they rise slightly higher in the center. Position four pastry strips vertically across the apples at even intervals. Place the longer strips toward the middle and the shorter ones near the sides.
- Begin weaving the lattice by folding the first and third vertical strips all the way back, nearly to the edge of the pie. Place one unused strip crosswise over the second and fourth strips. Return the first and third strips to their original positions.
- Fold back the second and fourth vertical strips. Position another unused strip crosswise over the top, then return the second and fourth strips to place. Continue the same weaving process with the final two pastry strips. Trim or fold away any extra dough around the perimeter as needed, then pinch the edges to seal them.
- Slowly pour the warm sugar-butter mixture over the lattice, allowing it to work its way through the openings and onto the sliced apples. Lightly coat the lattice itself as well, taking care to keep the mixture from spilling over the sides.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for another 35 to 45 minutes, or until the apples are tender.
- Serve and enjoy.
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