Lactose Free Classic Apple Pie with Lattice Crust

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Lactose Free Classic Apple Pie with Lattice Crust

Tart-sweet apple slices get tossed with cinnamon, nutmeg, and allspice, then simmered right on the stovetop until the juices turn glossy and thick — a step that guarantees a filling with no watery, runny center once it's baked. That cooked-down apple mixture gets piled into a flaky, hand-rolled crust and topped with a woven lattice, so every slice shows off those golden-brown strips and the deep amber filling bubbling up between them. A quick egg wash brushed over the top before baking gives the crust its shiny, deep-gold finish, and a sprinkle of coarse sugar adds a little crunch. The result is a showstopper pie with crisp, tender apples in every bite and a crust that bakes up flaky and golden. It's a genuinely solid choice for a lactose free dessert table, and it slices cleanly once fully cooled, so don't rush that resting time. Whether it's for a holiday spread or a weekend baking project, this lattice-topped classic delivers all the cozy, spiced apple pie flavor you're after.

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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
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
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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