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  • Writer's pictureCulinary Cam

Lattice-Topped Apple Pie

Updated: Sep 13, 2023

It is starting to feel like Fall. At least in the mornings. I definitely bake more as the weather changes. And apple pies are always a favorite!

What's your favorite Fall pie? I am not a huge sweets person, but I think I like pies because they are a nice balance of sweet (the filling) and savory (the crust).

Apple pies have a special place in my heart. If you follow my blog, you already know from Celebrating a Chosen Sister that I have been friends with Jenn since we were in high school. And while most teenagers were probably out on dates on a Friday night, you could usually find me and Jenn at home. Most Friday evenings, we'd have dinner, bake an apple pie, and watch movies. Yes, we were hell-raisers, weren't we? Apple pie and movies...


makes one 9" pie


  • 2 cups flour + more for rolling

  • 1/2 cups organic powdered sugar

  • 3/4 cups butter

  • 2 Tablespoons vodka

  • 1 Tablespoon Calvados (apple brandy, or more vodka)

  • 1 Tablespoon cold water

  • Also needed: parchment paper, rolling pin, pie pan


  • 3 to 3-1/2 pounds apples, approximately 8 medium apples (I used organic Gala apples)

  • 1/2 cup organic light brown sugar, divided

  • 3 Tablespoons flour

  • 2 Tablespoon Calvados (apple brandy, or more vodka)

  • 2 teaspoon freshly squeezed lemon juice

  • 1/4 teaspoon kosher salt

  • 1" knob fresh ginger, grated

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground nutmeg



In a food processor, combine the flour and sugar, pulsing 3 to 4 times. Add the butter and pulse until the texture looks mealy. Sprinkle in your liquids and pulse until combined. Remove the dough and press into a ball. Divide the dough in half and wrap each ball tightly with plastic. Refrigerate for at least an hour.


Peel and core the apples. Slice; I used a mandolin slicer for thinner, more uniform pieces. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for at least 90 minutes.

Pour the drained liquid to a small saucepan. Simmer until it's reduced to 2 Tablespoons. Set aside to cool. Toss the apples with the remaining sugar, flour, Calvados, lemon juice, salt, and all the spices.


Preheat oven to 425 degrees Fahrenheit. Remove one disk of dough from the refrigerator. Place the dough on a lightly floured piece of parchment paper.

Sprinkle the top of the dough with flour and roll out into a 12" circle. Place dough into pie pan. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.

Layer the apples into the unbaked pie shell. Pour leftover liquid that remains in the bowl over the apples. Roll out the second pie dough and slice into strips. Lattice this dough over the apples. Press the edges of the dough around the rim of the pie. If you have leftover crust, like I did, you can make some pie crust blossoms. Brush the top crust with the reduced juice.

Place the pie on a half sheet pan lined with parchment paper and bake on the lowest rack of the oven for 30 minutes. Transfer to the middle rack of the oven and continue to bake another 20 minutes. Remove to a rack and cool for a minimum of an hour.

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