America's Test Kitchen Apple Pie Recipe: Crispy Lattice Crust and Spiced Filling

America's Test Kitchen's apple pie recipe delivers the perfect balance of a flaky lattice crust and spiced apple filling that bakes to golden perfection. The secret lies in their precise dough technique—using ice water and proper rolling—to create layers that flake apart effortlessly. I’ve tested countless variations, and this method consistently produces a crust so crispy it rivals any bakery’s, with a filling that’s tender yet holds its shape.

What sets this recipe apart is the apple selection and spice balance—Granny Smiths for tartness, Honeycrisp for sweetness, and a touch of cinnamon, nutmeg, and allspice that infuses every bite. The lattice design isn’t just decorative; it ensures even baking while adding that signature rustic charm.

Blind-baking the crust prevents sogginess, a common pitfall in home baking, while the filling thickens just enough to coat the bottom without turning to sauce.

By the time it emerges from the oven, you’ll have a pie with a crispy, caramelized crust and a filling that’s spiced to perfection—soft enough to melt in your mouth but firm enough to hold its shape.

The aroma alone will have everyone gathering around the table, and the first slice will silence any skepticism. This is the kind of dessert that feels like a hug in pie form.

Use this recipe for holidays, potlucks, or simply because you deserve a showstopper dessert. The techniques here are foolproof, and the results will make you the star of any gathering. Let’s get baking!

Ingredients for america's test kitchen apple pie

Flour, butter, and apples—this trio creates the perfect pie with crisp lattice crust and spiced filling.

The butter is non-negotiable—plugrah brand or Land O'Lakes unsalted work best for flakiness. Grab it cold from the fridge and cut it into uniform cubes for even distribution. Whole Foods or Costco carry the highest-quality butter in bulk. For apples, Granny Smiths and Honeycrisp are essential—Granny Smiths provide the tartness that balances Honeycrisp's sweetness. If you can't find Honeycrisp, Fuji or Braeburn are solid substitutes. Always peel and slice the apples just before baking to prevent browning.

No Granny Smiths? McIntosh or Jonathan apples work in a pinch, but expect less tartness. Running short on cinnamon? Cardamom or pumpkin pie spice adds complexity, though the flavor will differ slightly. The ice water is critical—it keeps the dough from overworking and ensures a tender crust. If you forget, chilled water from the fridge works in a bind. For the lattice, use a sharp knife and cut strips about 1/4-inch wide for even coverage.

Store the unbaked pie in the fridge for up to 24 hours if you need to prep ahead. Once baked, it keeps at room temperature for 3 days or in the fridge for 5 days. For longer storage, freeze the whole pie for up to 3 months. Reheat slices in a 350°F oven for 10 minutes to restore crispness. The filling reheats beautifully, but the crust loses some crunch—worth it for that first warm bite.

Step-by-step instructions for america's Test Kitchen apple pie recipe

Here's the precise method to achieve that signature crisp lattice crust and perfectly spiced filling.

In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon kosher salt. Cut in the 1 pound unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter creates steam during baking, ensuring that signature flaky texture.

Add the 1 whole cold large egg and 0.25 cup ice water, mixing just until the dough comes together. Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour. This chilling time is crucial—it prevents the butter from melting during rolling and ensures even layers when baked. If the dough feels sticky after chilling, add 1 tablespoon more ice water.

Peel, core, and thinly slice the 3 medium Granny Smith apples and 3 medium Honeycrisp apples (about ⅛-inch thick). Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the sliced apples with 0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.25 teaspoon ground allspice. Mix gently but thoroughly to distribute the spices evenly.

The Granny Smith adds tartness that balances the Honeycrisp's sweetness, while the spices create that warm, comforting aroma. Let the filling sit for 10 minutes while you prepare the crust—this allows the juices to begin releasing, ensuring a juicy pie rather than a dry one.

On a lightly floured surface, roll one dough disk into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Trim any excess dough hanging over the edge. Roll the second disk into another 12-inch circle for the lattice topping.

For the lattice, cut the second dough disk into 12 strips (about 2 inches wide). Arrange 6 strips horizontally across the pie, leaving ½-inch gaps between them. Fold back every other strip and lay the remaining strips perpendicular, then unfold to create the classic lattice pattern. Brush the lattice with the 1 whole egg beaten with 2 tablespoons water for a golden finish.

Preheat your oven to 375°F. Fill the pie with the prepared apple filling, pressing down gently to compact it. Sprinkle the 0.75 cup granulated sugar and 2 tablespoons granulated sugar for the lattice evenly over the top. Place a sheet of parchment paper on the lattice to prevent over-browning, then add a second pie dish upside-down as a weight.

Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. Remove the weights and parchment after 30 minutes to allow the lattice to crisp properly. The filling should be tender but not mushy—when done, a knife inserted near the center should come out clean. Let the pie cool for at least 2 hours before slicing to allow the filling to set and the juices to distribute.

Slice the pie into 8 equal wedges using a sharp knife and warm serving plate underneath to catch any filling. The crust should be crisp enough to hold its shape but tender enough to melt slightly in your mouth. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the spiced apple filling.

This pie delivers that perfect balance of textures—flaky, buttery crust with a lattice that stays crisp, and a filling that's just tender enough to release its juices with every bite. The secret lies in the precise technique and patience during each step, especially the chilling and baking times.

Creative variations of america's test kitchen apple pie

Spiced Rum Caramel

Swap out the sugar topping for a rich spiced rum caramel that adds depth and warmth. Simmer 1 cup granulated sugar with ½ cup heavy cream and 2 tablespoons spiced rum (like Captain Morgan or Kraken) until golden.