Betty Crocker's Old Fashioned Apple Pie Recipe: Crispy Lattice Top and Spiced Filling Magic

Betty Crocker's old-fashioned apple pie recipe brings back that nostalgic aroma of cinnamon and apples baking in the oven—just like Grandma used to make.

The secret lies in a crispy lattice crust that creates perfect steam pockets while keeping the filling tender, paired with a spiced apple mixture that balances sweet and tart flavors. I've perfected this recipe over years, ensuring every slice delivers that classic homemade taste.

What makes this recipe truly special is the combination of a traditional double-crust pie with a lattice top, which adds visual appeal while maintaining the pie's signature flaky texture.

The filling uses a mix of tart and sweet apples, seasoned just right with cinnamon, nutmeg, and a touch of lemon juice to keep it bright. Baking at 350°F ensures a golden-brown crust without burning the filling, resulting in a pie that's both impressive and foolproof.

By the time it emerges from the oven, you'll have a pie with a crispy, golden lattice top and a filling that's perfectly spiced and tender. The aroma alone will have everyone gathering around the kitchen, and the first bite will transport you to childhood memories.

This recipe captures the essence of old-fashioned baking while making it accessible for modern kitchens.

Whether you stick to the classic version or explore variations like a gluten-free crust, this pie is designed to impress. The lattice technique is simple once you get the hang of it, and the filling comes together in just minutes.

Let's get started on creating a pie that's as comforting as it is delicious.

Ingredients for betty crocker old fashioned apple pie

Nine simple ingredients for a pie that tastes like childhood memories.

The apples are the heart of this pie, so pick Granny Smith for tartness and Honeycrisp for sweetness. Local farmers markets often have the freshest, most flavorful varieties—ask when they were harvested. Peeling them keeps the filling clean, but if you're in a hurry, just core and slice. The butter matters too—Plugrá or Land O'Lakes unsalted work perfectly, but grab it cold from the fridge. For the lattice, I use 1/4 of the dough cut into strips—it's the secret to that perfect golden crisscross.

No Granny Smith? Fuji or Braeburn hold up well in baking too. Short on vanilla? Vanilla bean paste at half the amount gives you that real flavor. The dough can be made a day ahead—wrap it tightly in plastic and chill. Want to skip the lattice? Use a full top crust instead, but you'll lose that signature look. The cinnamon should be freshly ground if possible—pre-ground loses its punch fast. If you're making this gluten-free, swap the flour for a 1:1 gluten-free blend like Bob's Red Mill.

The dough keeps for 3 days wrapped in the fridge or 3 months frozen. The filling can be prepped ahead too—just toss the sliced apples with lemon juice and sugar, then store in an airtight container. Once baked, pies reheat beautifully—350°F for 10 minutes warms them up perfectly. I always make two pies—one for today, one to freeze for a rainy day. Slice before freezing, then reheat individual portions.

Step-by-step instructions for betty Crocker's old fashioned apple pie

Here's how to bake a classic apple pie with a golden lattice crust and spiced filling that tastes just like grandma's.

In a large mixing bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of salt. Cut in the 1 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers when baked.

Add the 0.75 cup of granulated sugar, 0.25 cup of packed light brown sugar, and 1 teaspoon of vanilla extract. Sprinkle in the 0.25 cup of ice water gradually while mixing with a fork until the dough just comes together. Be careful not to overmix—just until it forms a shaggy mass. This dough should be cool to the touch.

Turn the dough onto a lightly floured surface and divide it into two equal portions. Roll each portion into a 12-inch circle, about 1/8-inch thick. I like to use a rolling pin, but you can also gently press with your hands. Wrap each dough circle tightly in plastic wrap and refrigerate for at least 1 hour. This resting period relaxes the gluten for easier handling and a better texture.

While the dough chills, peel, core, and thinly slice the 6 whole apples (mix of Granny Smith and Honeycrisp). Toss them in a large bowl with the 2 tablespoons of freshly squeezed lemon juice to prevent browning. Sprinkle in the 2 tablespoons of ground cinnamon and 0.5 teaspoon of freshly grated nutmeg, mixing gently to distribute the spices evenly. This step is where the magic happens—those warm spices will infuse the apples and create that classic apple pie aroma.

Preheat your oven to 375°F. Remove one dough circle and unwrap it. Place it in a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. Fill the crust with the spiced apple mixture, mounding it slightly in the center. This ensures the apples cook evenly and the filling doesn't overflow.

Roll out the second dough circle and cut it into 1-inch wide strips using a sharp knife or pizza cutter. Arrange half the strips horizontally across the filling, then the other half vertically, creating a classic lattice pattern. Press the edges gently to seal, but don't overwork the dough. Brush the lattice with a beaten egg (the 1 whole large egg) for a golden finish. This egg wash is key for that beautiful, crispy top.

Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be crisp, and the lattice should look like it's been kissed by sunlight. If the crust starts browning too quickly, tent it loosely with aluminum foil to prevent burning while it finishes cooking.

For the last 10 minutes of baking, increase the oven temperature to 400°F. This broiling step helps create that perfect caramelized crust. Watch carefully—you want it golden, not burnt. Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute, ensuring each bite is perfectly balanced between crisp crust and spiced apple goodness.

Make-ahead tips for leftovers

Dough Prep Ahead

Make the crust dough the night before for a stress-free morning. After mixing, wrap each dough disc tightly in plastic wrap and refrigerate for up to 24 hours. The cold temperature enhances flavor development and makes rolling easier.

I like to label the dough with the date to track freshness. For extra convenience, freeze the dough balls for up to 3 months—thaw overnight in the fridge before using. 💫

Filling Prep

Prevent last-minute apple prep chaos by slicing and seasoning the filling ahead. Toss peeled, cored apples with lemon juice, sugar, and spices, then store in an airtight container for 24 hours in the fridge. The lemon juice keeps them vibrant while the spices infuse.

I often prep this while the dough rests—it's one less thing to worry about on baking day. For best results, use the filling within 2 days of prepping.

Lattice Mastery

Cut the lattice strips in advance and store them between parchment paper in the fridge. This prevents them from sticking and makes assembly faster. I like to use a pizza cutter for clean, 1-inch strips.

Arrange them in a crisscross pattern right before baking—this keeps them crisp. For a foolproof method, brush the strips with egg wash immediately before baking to lock in freshness. 🌟

Baking Timeline

Plan your baking day strategically: chill the dough for 1 hour, prep the filling while it rests, then assemble and bake. The pie needs 45-50 minutes in the oven plus 2 hours cooling time. I recommend baking pies in the morning—they'll be ready for afternoon tea or dinner.

For make-ahead baking, let the pie cool completely, then store it at room temperature for 1 day or refrigerate for up to 3 days.

Freezing Finished Pies

Slice the pie before freezing for individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer bag with all air removed. Label with the date—these pies keep for 2 months without losing quality.

To reheat, bake at 350°F for 10-12 minutes until warmed through. The crust stays crisp, and the filling remains tender. This is my secret for having fresh pie anytime! ❄️

Oven Prep Tips

Preheat your oven for 15 minutes before baking to ensure even cooking. Place a baking sheet under the pie to catch drips—this prevents soggy bottoms. For extra insurance, I like to blind-bake the bottom crust for 5 minutes before adding filling.

This creates a sturdy base that holds up to the juicy apples. Always use a pie dish with a 9-inch diameter for proper proportions. 🔥

Frequently asked questions