If you’re on the hunt for the ultimate comfort dessert, look no further than Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe. This treasured family recipe bursts with the sweet-tart tang of Granny Smith apples, perfectly balanced by a rich, buttery sugar glaze and wrapped in a beautifully woven lattice crust that’s as eye-catching as it is delicious. Every bite brings a warm, nostalgic feeling that makes this pie a showstopper at holiday dinners, friendly competitions, or any cozy gathering. Trust me, once you try this classic, it will quickly become your go-to dessert for those special moments.

Ingredients You’ll Need

A round apple pie with a golden brown lattice crust sits in a white pie dish on a silver cooling rack, which is placed on a white marbled surface. The crust is thick and flaky with visible sugar crystals on top, showing a slightly uneven, homemade texture. The lattice pattern is made of wide strips of crust woven over one another, revealing bits of light yellow apple filling beneath. The edges of the crust are crimped with a rustic, wavy design, showing some deeper browning than the rest. Photo taken with an iphone --ar 4:5 --v 7

Though it may seem like a simple apple pie on the surface, each ingredient in Grandma Ople’s classic calls for care and quality to achieve that perfect harmony of flavors and textures. From tart Granny Smith apples that give the filling its wonderful bite, to the buttery, flaky crust that cradles the whole pie in golden warmth, every element contributes something unique to this timeless dessert.

Granny Smith apples (8 small): Their tartness keeps the filling bright and balances the sweetness beautifully.
Unsalted butter (½ cup): Adds richness and helps create that luscious sugar glaze.
All-purpose flour (3 tablespoons): Helps thicken the sugar butter sauce for that perfect consistency.
White sugar (½ cup): Sweetens the filling without overpowering the apples’ natural flavors.
Brown sugar (½ cup, packed): Offers a hint of caramel depth and complexity in the glaze.
Water (¼ cup): Helps dissolve the sugars and meld the flavors in the filling glaze.
Double-crust pie pastry (9 inch, thawed): The foundation and crowning glory that holds everything together with delightful flakiness.

How to Make Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe

Step 1: Prepare Your Apples

Start by peeling, coring, and thinly slicing your Granny Smith apples. The thin slices ensure the filling cooks evenly and melds together gorgeously. Set them aside while you prepare your luscious sugar butter sauce and crust. This step is really where the charm of the pie begins — fresh, crisp apples are key to that timeless flavor everyone loves.

Step 2: Craft the Sugar Butter Sauce

In a saucepan over medium heat, melt the butter and then add the flour, stirring to create a smooth paste. Cook just long enough to lose that raw flour taste, about 1 to 2 minutes. Then mix in both the white and brown sugars along with water, bringing everything to a boil before lowering the heat to simmer. This thick, fragrant glaze seeps into the apples, giving them a beautiful shine and a sweet, buttery finish that makes this recipe truly standout.

Step 3: Prepare the Pie Crust

Press one pie pastry crust into your 9-inch pie pan, gently molding it to the sides. Roll out the remaining pastry and cut it into eight strips, each about one inch wide. The sturdy yet flaky dough is the perfect canvas for the intricate lattice topping that comes next, giving the pie both structure and an elegant appearance.

Step 4: Assemble the Pie Filling

Pile the sliced apples into the bottom crust, creating a slight mound to ensure the pie is packed with that juicy apple goodness. Pour the warm sugar butter sauce slowly over the apples, making sure it drips through the lattice and coats every slice. This layer of sweetness is what brings Grandma Ople’s magic to life.

Step 5: Weave the Signature Lattice Crust

Lay four pastry strips vertically over the apples, spaced evenly. Then, with patience and love, fold back alternating strips and weave the remaining strips perpendicularly, folding and unfolding to create a beautifully intricate lattice pattern. Trim and pinch the edges to seal everything perfectly. The lattice crust not only looks stunning but also lets the filling breath and bubble up to create that irresistible golden sheen.

Step 6: Bake to Perfection

Pop your pie into a preheated oven at 425 degrees F and bake for 15 minutes to set the crust beautifully. Then reduce the heat to 350 degrees F and bake for another 35 to 45 minutes, until the apples are tender and the crust is a gorgeous golden brown. The result? A pie that smells like cozy memories and tastes like a warm hug.

How to Serve Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe

A lattice apple pie sits on a red plate, showing a golden, flaky crust woven in wide strips on top. The crust edges are crimped with a slightly darker brown and crispy look. A slice is missing, revealing layers of cooked apple slices with a soft, warm pinkish color inside, nestled in a thick syrupy filling. The pie rests on a white marbled surface with light crumbs around the plate. Nearby, a clear glass mug with coffee and a blue glass sit on the marble, while a white plate with gold forks sits in the background. A brown cloth is partially visible at the corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This pie loves a little extra something on top. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes an irresistible pairing, melting just slightly over each warm slice. For those who like a touch of decadence, drizzle caramel sauce on top to add a rich, buttery cloak that enhances the pie’s sweet and tart flavors.

Side Dishes

One of Grandma Ople’s beloved serving secrets is a slice of sharp Cheddar cheese alongside the pie. It might sound unusual, but the savory bite of cheese perfectly balances the sweet, tender apples and adds a delightful texture contrast. For a more classic meal pairing, serving the pie after a cozy roast dinner rounds out the comfort food experience beautifully.

Creative Ways to Present

Making an impression goes beyond taste with Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe. Try serving individual mini pies in ramekins using the same lattice technique for personalized portions at dinner parties. Or present the pie with a rustic wooden board, surrounding it with fresh apple slices and cinnamon sticks for an inviting centerpiece that smells as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover pie is a true treasure. Keep it covered loosely with foil or plastic wrap at room temperature for up to two days to maintain that flaky crust texture. If you prefer, storing in the fridge is fine too but allow the pie to come to room temperature before serving to recapture its full flavor.

Freezing

This pie freezes beautifully. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to two months. When you’re ready for a sweet treat, thaw overnight in the fridge, then warm gently in the oven to revive that fresh-baked charm.

Reheating

Reheat slices in a low oven, about 325 degrees F for 10 to 15 minutes, to revive the crisp crust and warm filling. Avoid microwaving if you can, as it tends to make the crust soggy. For a special treat, pop slices under the broiler for just a minute to refresh the lattice’s golden color before serving.

FAQs

Can I use other types of apples besides Granny Smith?

Absolutely! Granny Smith apples are ideal because of their tartness and firmness, but you can experiment with Honeycrisp, Fuji, or Gala for a sweeter, less tangy filling. Just keep in mind that softer apples may produce a softer filling.

Is it difficult to make the lattice crust?

While it can look intimidating, the lattice crust is surprisingly simple once you get the hang of folding and weaving the strips. Taking your time and working over a clean surface makes it easier, and the beautiful result is worth every minute.

Can I make the pie crust from scratch?

Yes, if you love baking pie dough from scratch, go for it! A homemade double-crust pastry dough will elevate the pie even more. Just remember to chill your dough well before rolling it out for the best flaky texture.

What’s the best way to serve leftover pie?

Leftover pie tastes great slightly warmed, ideally paired with vanilla ice cream or whipped cream. You could also enjoy a cold slice straight from the fridge—each way has its own charm!

Can I add spices like cinnamon or nutmeg to the filling?

You can, but Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe shines in its simplicity and original flavor balance. If you love a spiced touch, add just a pinch of cinnamon or nutmeg to complement without overpowering the apples and glaze.

Final Thoughts

Making Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe is like inviting a little piece of family tradition and warmth into your kitchen. It’s a dish that brings people together, sparking smiles and stories with every slice. Whether you’re baking for a holiday, a contest, or a casual gathering, this pie is guaranteed to become a beloved favorite in your home too. So roll up your sleeves and dive into the joy of baking this unforgettable classic!

Grandma Ople’s Classic Apple Pie with Lattice Crust Recipe

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4 from 3 reviews

This classic apple pie recipe, treasured from Grandma Ople, features a buttery lattice crust woven over tender, sweetened Granny Smith apples. Perfect for family gatherings and holiday celebrations, it offers a nostalgic homemade taste that has won several local prizes.

Author: Martha
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Fruit

8 small Granny Smith apples, or as needed

Pie Filling

½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water

Pie Crust

1 (9 inch) double-crust pie pastry, thawed

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Instructions

Prepare Ingredients: Preheat the oven to 425 degrees F (220 degrees C). Peel and core the apples, then thinly slice them. Set aside.
Make Sugar-Butter Mixture: Melt the butter in a saucepan over medium heat. Stir in the flour to form a paste and cook until fragrant, about 1 to 2 minutes. Add white sugar, brown sugar, and water; bring the mixture to a boil. Reduce heat to low and simmer for 3 to 5 minutes. Remove from heat.
Prepare Pie Shell: Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out the remaining pastry so it overhangs the pie by about ½ inch. Cut the overhanging dough into eight 1-inch strips for the lattice crust.
Fill the Pie: Place the sliced apples into the bottom crust, mounding slightly.
Create Lattice Crust: Lay four pastry strips vertically and evenly spaced over the apples—use longer strips in the center and shorter at the edges. Fold the first and third strips back. Lay one unused strip perpendicularly over the second and fourth strips, then unfold the folded strips back. Fold back the second and fourth vertical strips and lay another strip perpendicularly, then unfold. Repeat weaving with the last two strips, fold and trim excess dough, and pinch edges to seal.
Add Sugar-Butter Mixture: Slowly and gently pour the sugar-butter mixture over the lattice crust, ensuring it seeps through to the apples. Brush some onto the lattice without letting it run off the edges.
Bake the Pie: Bake in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking until the apples are soft, about 35 to 45 minutes.
Serve: Let the pie cool slightly before serving. It is delicious warm, especially topped with whipped cream, ice cream, caramel sauce, or alongside a slice of Cheddar cheese.

Notes

This pie is best enjoyed warm and pairs beautifully with whipped cream or vanilla ice cream.
For an extra touch, serve with caramel sauce or a slice of sharp Cheddar cheese, a traditional complement to apple pie.
Ensure pie pastry is well chilled before use for easier handling and better texture.
Adjust sugar quantities to taste depending on the tartness of the apples.