Start by washing the apples under running water to remove any dirt or residue. Pat them dry with a clean kitchen towel to remove excess moisture. For a smooth, classic texture, peel the apples with a peeler. Peeling helps the apples blend seamlessly into the filling, giving you that tender bite we all love in an apple pie. If you prefer a rustic feel or enjoy the texture and nutrients of the apple skin, you can skip peeling.

After peeling, remove the stems and use a corer or knife to take out the seeds. Cut the apples in half, then slice each half into medium-sized, even slices. This helps the apples cook evenly, so the filling turns out perfectly tender without any undercooked or mushy bits.

Place the sliced apples in a large mixing bowl. Add the lemon juice, brown sugar, granulated sugar, ground cinnamon, and nutmeg. Gently toss the slices until they are evenly coated. The sugars and spices bring out the best in the apples and add those warm, cozy flavors that make apple pie so special.

Sprinkle the all-purpose flour over the seasoned apple slices and mix gently. The flour thickens the juices released by the apples as they bake, giving the filling a smooth, saucy texture that holds everything together. This step also helps prevent the pie from becoming too runny.

Roll the first pie dough into a 12-inch circle for the bottom crust. I’m using my homemade pie dough for this recipe, but store-bought works too if you prefer. If you’d like to make your crust from scratch, check out my detailed post on homemade pie crust—it includes step-by-step guidance. The recipe makes two crusts, which is perfect for this apple pie.

Take the second pie dough and roll it into a 10-11 inch circle. Use a pizza cutter or a knife to slice the dough into even strips. For a neat lattice design, aim to keep the strips consistent in width. I ended up with 13 strips, but the exact number may vary based on the width of your cuts. Set the strips aside for later—they’ll be used to decorate the top of your pie once the filling is added.

Carefully place the rolled-out bottom crust into your pie dish, pressing it gently into the corners to make sure it fits snugly. This step helps create a solid base for the apple filling and prevents air pockets that could affect the structure of the pie.

Add the prepared apple filling to the crust, spreading it out evenly. If there’s any excess liquid from the apples, drain it before adding. Too much liquid can make the bottom crust soggy as it bakes. Draining the liquid helps the pie hold its structure and gives you a perfectly baked crust.

Unfold the strips that were folded back so they lay over the newly placed strip. Then, fold back the alternating strips that were previously underneath the new strip. Lay another strip of dough next to the first, parallel to it, and repeat the process of folding back and placing strips. This creates the lattice pattern as you work outward toward the edge of the pie.

Move to the other side of the pie and repeat the same process. Start in the center and work outward, placing strips perpendicular to the initial ones. Alternate folding and laying strips until the entire pie is covered with an even lattice pattern.

After finishing the lattice, fold the edges of the strips and the bottom crust together to seal them. Press them gently but firmly to ensure they are well secured.

Use a fork to crimp the edges. This adds a decorative finish and helps keep the crust sealed tightly, which prevents the filling from leaking during baking.

Brush the top of the lattice with egg wash for a golden, shiny finish. For added crunch and sweetness, sprinkle coarse sugar on top before baking.

Preheat your oven to 400°F (200°C) and bake the assembled pie for the first 25 minutes. Baking at this high temperature helps the filling start to set and gives the crust a good initial bake.

Serve this apple pie as a snack or after-meal dessert. Top it with caramel sauce, vanilla ice cream, or whipped cream for an extra touch of sweetness. For more pairing ideas, take a look at the serving suggestions section below.