Low Sodium Classic Apple Pie with Lattice Crust

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Low Sodium Classic Apple Pie with Lattice Crust

Thin apple slices simmer down into a glossy, cinnamon-spiced filling before they're tucked between two layers of flaky, hand-rolled pastry. The woven lattice top bakes up deep golden and blistered, letting the juices bubble through in that classic, irresistible way. A touch of lemon juice keeps the fruit bright, while cinnamon, nutmeg, and allspice give the filling real warmth and depth. Every bite delivers that perfect contrast of tender apples and shattery, buttery crust. It's a solid pick for an added salt–conscious table, letting you control exactly what goes into every layer. Cool it fully before slicing so the filling sets into clean, neat wedges worth waiting for.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

3 lbs (about 6–7 medium) apples, peeled, cored, and sliced ¼-inch thick
¾ cup granulated sugar
2 tbsp light brown sugar, packed
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be wet or sticky. You will likely need 6–8 tablespoons total.

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