Lattice Top Apple Pie is an all American classic. This apple pie has a twist when you pour a cinnamon sugar syrup over the lattice crust. The mixture coats the crust and bakes it into a crunchy, cinnamon, lattice-topped apple pie.
Keyword: apple pie, lattice top piecrust, recipe
Deep Dish Pie Plate
1recipepremade pie crusts (click here for a recipe)see the note below about this recipe.
10cupspeeled, sliced, and cored baking apples (1.4kg)
½cuppacked brown sugar(130g)
1tbspApple Pie Spice
Preheat oven to 425 degrees.
Make the apple filling.
Melt the butter in a large frying pan and add the apples.
Add the brown sugar, white sugar, apple pie spice, and flour and saute for 3-5 minutes until the flour is cooked.
Remove from the heat and let cool.
Assemble the Pie
While the apples are cooling, roll out the bottom crust for a deep-dish pie plate.
Add the apples to the pie crust. If there is liquid in the bottom of the pan, do not add it to the pie. Pour this into a measuring cup and set aside.
Watch this video for how to make a lattice topped pie crust. (click here)
Once the lattice crust is finished pour the reserved liquid over the top of the pie. Sprinkle the top of the pie with sparkiling sugar.
Bake the pie crust at 425°F for 15 minutes. Then cover the edge of the crust with a pie shield to prevent over-browning. Turn the oven down to 350°°F. Bake an additional 45 minutes if you like your apples firmer, bake an additional 35 minutes.When done, remove from the oven and let cool completely before serving.
If you use my recipe for a flaky no-fail pie crust scroll down to the Recipe Notes for the of ingredients to make a deep-dish pie crust. A deep-dish pie crust is about 30% larger than a regular pie crust.