Vegetarian Classic Apple Pie with Lattice Crust

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Vegetarian Classic Apple Pie with Lattice Crust

This pie is all about a mountain of tender, cinnamon-spiced apples piled into a flaky, from-scratch crust, with a glossy lattice top that lets the bubbling filling peek through as it bakes. Tossing the apples with brown sugar, cornstarch, and a hit of lemon juice before cooking them down gives the filling that deep, syrupy consistency that makes every slice hold together instead of running. Weaving the lattice takes a little patience, but the payoff is a bakery-worthy golden top that gets a final sprinkle of coarse sugar for crunch. It's a completely fitting centerpiece for a vegetarian table, whether you're serving it for a holiday spread or just want a classic apple pie done right. Cooling it fully before slicing is the real secret to clean, picture-perfect wedges with all that spiced apple filling intact.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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