America's Test Kitchen Apple Pie Recipe: Flaky Lattice That Stays Perfect Through Baking

America's Test Kitchen apple pie recipe delivers the flaky lattice crust and tender apple filling that make this dessert legendary—every slice stays perfect from oven to table. After testing countless variations, I’ve refined the dough to achieve that signature buttery flakiness while ensuring the lattice stays crisp even after baking. The secret lies in precise dough handling and a filling that balances sweetness with just enough spice to enhance the apples’ natural flavor.

This recipe demands attention to detail, but the results are worth it: a golden-brown crust with layers that shatter at the touch, filled with soft yet slightly firm apples that hold their shape. The lattice pattern not only looks stunning but also allows for even baking, preventing soggy centers.

I’ve included step-by-step techniques for rolling the dough, assembling the lattice, and blind-baking to ensure your pie turns out restaurant-quality every time.

The filling starts with peeled and thinly sliced apples tossed in lemon juice and cinnamon to preserve their brightness, then simmered until just tender—never mushy. Meanwhile, the dough undergoes a cold rest to relax the gluten, making it easier to roll without tearing.

Once assembled, the pie bakes at 375°F until the crust is deep golden and the filling bubbles gently at the edges.

Perfect for holidays, potlucks, or a cozy weekend treat, this pie is designed to impress. No shortcuts here—just the proven methods that make America’s Test Kitchen recipes legendary. Let’s get baking.

Ingredients for america's test kitchen apple pie

This legendary apple pie needs just 13 ingredients for that legendary flaky lattice crust and perfect filling.

The butter is non-negotiable—European-style unsalted gives the best flakiness. Plugrá or Kerrygold are my go-tos, but any brand works if it's cold and cubed. For the apples, Granny Smiths are ideal—their tartness balances the sweetness, but Honeycrisp or Braeburn work too. Peel them first to avoid grittiness in the filling. The flour? King Arthur or Gold Medal for consistency. Don't skip sifting—it makes all the difference in that signature flaky texture. If you're in a rush, King Arthur's 1-to-1 Gluten-Free Flour works for a lighter crust.

No Granny Smiths? Mix Honeycrisp and Fuji for a sweeter-tart balance. The cinnamon can be swapped for pumpkin pie spice at half the amount if you're feeling festive. For a vegan option, use vegan butter and flax eggs—just know the crust will be slightly less flaky. The egg wash? Heavy cream adds richness, but whole milk works in a pinch. If your dough feels too sticky, chill it for 30 minutes—this is crucial for the lattice to hold its shape. And for the love of pie, don't skip the cold rest—it's what makes the crust truly flaky.

Assemble the pie 24 hours ahead if possible—the flavors meld beautifully. Store the unbaked pie in the fridge for up to 2 days, or freeze the assembled pie (unbaked) for 3 months. Once baked, let it cool completely before slicing—room temperature is key to prevent a soggy crust. Leftovers keep for 4 days in the fridge, but honestly? They rarely last that long.

Step-by-step instructions for america's Test Kitchen apple pie recipe

Here's how to achieve that legendary flaky lattice crust and tender apple filling every time.

In a large bowl, combine the 5 cups all-purpose flour and 1.5 teaspoons coarse kosher salt. Cut in the 2 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures those signature flaky layers when baked.

Add the 0.75 cup granulated sugar and mix until evenly distributed. Then pour in the 0.5 cup ice water all at once and stir gently with a fork until the dough just comes together. Avoid overmixing—you're looking for a shaggy mass that holds when pressed. The ice water is key here; it keeps the butter cold and prevents the dough from developing gluten, which would make it tough instead of flaky.

Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This resting period is non-negotiable—it allows the gluten to relax and the butter to solidify, resulting in that signature flakiness when baked.

While the dough rests, peel, core, and thinly slice the 6 medium Granny Smith apples (about 1/8-inch thick). Toss them immediately with 1.25 cups granulated sugar, 0.25 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 2 tablespoons lemon juice. The lemon juice prevents browning and adds a bright contrast to the apples' tartness.

Spread the apple mixture in a single layer on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 30 minutes. This chilling step prevents the apples from releasing too much liquid during baking, which would make the filling soggy. The cold apples also help maintain their shape and texture in the pie.

Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about 1/2-inch overhang. The dough should be cold but pliable—if it cracks, simply press it back together.

Add the chilled apple mixture to the crust, mounding it slightly in the center. Roll out the second dough disk and cut it into 1-inch wide strips using a pizza cutter or sharp knife. Arrange half the strips vertically across the filling, spacing them about 1/2-inch apart. Fold every other strip back slightly to create a lattice pattern—this allows steam to escape while keeping the filling contained.

Brush the lattice with a mixture of 1 whole large egg and 2 tablespoons heavy cream beaten together. This egg wash gives the crust that beautiful golden sheen and helps seal the edges for a perfect finish. Sprinkle any remaining apple slices on top for extra visual appeal and texture contrast.

Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling gently. The edges should be crisp, and the lattice should look slightly puffed. If the crust starts browning too quickly, tent it loosely with aluminum foil.

Here's the critical moment: the pie is done when the internal temperature reaches 190°F and the filling is tender but not mushy. Let it cool on a wire rack for at least 2 hours before slicing—this resting period allows the filling to set properly and prevents a runny pie. The contrast between the flaky, crisp crust and the tender, spiced apples is what makes this pie truly exceptional.

Slice the pie into 8 equal wedges, ensuring each piece has a good portion of both crust and filling. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. The lattice pattern not only looks stunning but also creates those perfect pockets of buttery, flaky goodness with every bite.

This pie stays fresh at room temperature for 2 days or can be refrigerated for up to 5 days. For best results, reheat slices in a 350°F oven for 5-10 minutes to restore that freshly baked texture. The combination of the flaky crust, tender apples, and perfectly balanced spices makes this America's Test Kitchen recipe a showstopper every time.

Flavor customization for this dish

Spiced Variations

Swap the standard cinnamon for pumpkin pie spice—just 1.5 teaspoons—to add warmth with nutmeg and cloves. For a Mexican-inspired twist, toss the apples with 1 teaspoon chili powder and ½ teaspoon cumin alongside the cinnamon.

The heat balances the sweetness beautifully, especially with a sprinkle of tortilla strips baked on top. 🌶️

Fruit Fusion Fillings

Combine 2 cups diced apples with 2 cups peeled, cored, and sliced pears (like Bosc or Anjou) for a dual-fruit filling. Reduce the sugar to 1 cup total—pears are naturally sweeter.

For a tropical twist, add ½ cup diced pineapple and ½ teaspoon ginger to the filling. The acidity cuts through the richness of the crust. 🍍

Nutty Crust Upgrades

Fold ½ cup chopped pecans or walnuts into the dough before rolling to add crunch. For a toasted nut lattice, sprinkle ¼ cup chopped nuts over the egg wash before baking.

The nuts toast beautifully and add a buttery depth that pairs perfectly with the apples. I recommend King Arthur’s pecans for their rich flavor. 🌰

Boozy Enhancements

Deglaze the pan after cooking the apples with 2 tablespoons bourbon or apple brandy to intensify the filling’s depth. For a spiked lattice, brush the egg wash with 1 tablespoon bourbon before baking.

The alcohol burns off, leaving behind a warm, caramelized aroma. Woodford Reserve or Fireball work well for a smooth finish. 🥃

Seasonal Twists

In fall, add ½ cup diced persimmons to the filling for a naturally sweet contrast. For winter, stir in 1 teaspoon vanilla extract and top with candied cranberries.

In spring, swap cinnamon for cardamom and add diced rhubarb (reduce sugar to ¾ cup). Each season brings a fresh take on the classic. ❄️

Dairy-Free Adaptations

Replace the heavy cream in the egg wash with 2 tablespoons coconut milk for a dairy-free option. Use vegan butter (like Miyoko’s) in the dough—chill it 30 extra minutes to compensate for lower fat content.

The crust will still be flaky, though slightly less rich. For the filling, add 1 tablespoon cornstarch to thicken if needed. 🌱

Frequently asked questions