12-Inch Apple Pie Recipe: Homemade Size for Crowd-Pleasing Slices

This 12-inch apple pie recipe delivers the perfect balance of flaky crust and tender, spiced apples that make every slice worth savoring. 🍏 The secret lies in a cold butter crust that layers beautifully and a filling that stays juicy even after baking—no soggy bottoms here.

I’ve tested this recipe countless times to ensure it’s foolproof, whether you’re baking for a holiday gathering or just craving a classic dessert.

The dough comes together with just five ingredients—flour, butter, salt, sugar, and ice water—mixed until it forms a smooth, workable dough that chills perfectly for rolling.

The filling combines tart apples (like Granny Smith or Honeycrisp) with cinnamon, sugar, and a touch of lemon juice to keep the fruit from browning too quickly. A lattice top adds that classic pie aesthetic while keeping the filling warm and inviting.

By the time it emerges from the oven, you’ll have a golden-brown crust with a crisp yet tender texture, and a filling that’s just soft enough to melt in your mouth.

The aroma alone—warm cinnamon, buttery crust, and caramelized apples—will have everyone gathering around the table. This pie isn’t just dessert; it’s a centerpiece that brings people together.

Whether you’re a seasoned baker or new to pie-making, this recipe delivers restaurant-quality results with minimal fuss. The lattice design makes it easy to slice, and the filling stays moist for days, so you can enjoy leftovers without compromise. Let’s get baking!

Ingredients for 12 inch apple pie

Five simple ingredients for the crust, six apples for the filling—this is all you need for crowd-pleasing slices.

The butter is non-negotiable here—European-style or Plugrá gives the best flakiness. Grab it from the deli counter if you can, not the tub in the baking aisle. That said, any cold, high-fat butter works. For the apples, Granny Smith and Honeycrisp are ideal—their balance of tart and sweet keeps the pie from tasting too cloying. If you can only find one variety, use Granny Smith and add an extra tablespoon of sugar to the filling. The key is to slice them paper-thin—a mandoline makes this job so much easier, but a sharp knife works too.

No Granny Smith? Fuji or Braeburn hold up well too. The lemon juice is crucial—it prevents the apples from browning while you're prepping, so don't skip it. For the lattice, you can cut strips freehand if you're feeling confident, but parchment paper templates (available at craft stores) take the guesswork out of it. The dough needs to chill for at least 2 hours, so plan ahead. If you're short on time, wrap it tightly in plastic and pop it in the fridge while you work on the filling. And trust me on the cold butter—don't soften it, or you'll lose that perfect layering.

This pie tastes even better the next day, so make it ahead if you can. Store it covered at room temperature for up to 4 days. For longer storage, wrap tightly in plastic and freeze—it keeps for 3 months. When reheating, cover with foil and warm at 350°F for 15 minutes. The lattice design makes it easy to serve individual slices, and the filling stays moist for days. Leftovers? Perfect for breakfast toast or a quick dessert the next afternoon.

Step-by-step instructions for 12-Inch apple pie

Here's how to assemble a showstopping apple pie with a flaky crust and perfect lattice top.

In a large bowl, combine the 3.5 cups all-purpose flour, 0.5 tsp kosher salt, and 0.25 cup granulated sugar. Cut in the 1.25 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). The cold dough is key for flaky layers—don't skip this step!

Peel, core, and slice all 6 Granny Smith apples and 6 Honeycrisp apples into ¼-inch thick slices. Toss them immediately with 1.25 cups granulated sugar, 2 tsp ground cinnamon, and 2 tbsp lemon juice in a large bowl. Let the mixture sit for 10 minutes—this helps draw out juices and intensify the flavors.

Spread the apple mixture evenly in a 12-inch pie dish, mounding slightly in the center. The filling should be about 1 inch thick—this ensures proper cooking without a soggy bottom. I like to press down gently with my fingers to compact the slices, but don't overdo it or you'll squeeze out too much juice.

Roll out one dough disc on a floured surface to fit your 12-inch pie dish, about ⅛-inch thick. Drape it over the apple filling, trim the edges, and crimp decoratively. Cut the second dough disc into ½-inch wide strips to create the lattice pattern.

Arrange the strips in a crisscross pattern over the pie, alternating directions every other row. Brush the lattice and bottom crust with the egg wash (beaten 1 whole egg with 1 tbsp water) for a golden finish. This lattice design lets steam escape while keeping the apples tender and the crust crisp.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-55 minutes until the crust is deep golden brown and the filling is bubbling vigorously. The edges should be crisp, and the filling should be tender when tested with a knife.

For the last 10 minutes, tent the pie loosely with aluminum foil if the crust starts browning too quickly. This prevents burning while the filling finishes cooking. The pie is done when it smells like warm cinnamon and the filling is just set—it'll continue thickening as it cools.

Let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny mess. The contrast of crisp Granny Smith slices and sweet Honeycrisp pieces will be perfect after cooling.

Slice into 8 equal wedges and serve warm with vanilla ice cream or whipped cream. The lattice top should be crisp, the crust flaky, and each bite should deliver that perfect balance of tart and sweet apple flavors. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.

Regional styles of this dish

Classic New England

In New England, apple pies often feature a thicker, heartier crust made with 1 cup brown sugar instead of white, giving it a caramelized depth. I like adding ½ tsp nutmeg to the filling for warmth—it’s a nod to the region’s maple syrup traditions.

Serve with vanilla ice cream or whipped cream for that quintessential New England touch. 🍁

Southern Comfort Style

Southern apple pies swap the lattice for a full top crust and often include pecans in the filling for crunch. I’ve seen recipes with ½ cup chopped pecans mixed into the apples before baking.

A drizzle of honey over the top adds a subtle sweetness that balances the tart apples. This style is perfect for potlucks and family gatherings. 🥜

Midwest Rustic

The Midwest leans into homestyle simplicity—think thick, flaky crust and a filling loaded with extra cinnamon (up to 3 tsp). I’ve found that adding ½ cup oats to the filling creates a chewy texture that’s a Midwest favorite.

Serve with apple cider on the side for a cozy, seasonal pairing. 🍂

Pacific Northwest Twist

Out West, pies often incorporate local berries like raspberries or blackberries mixed into the apples for a fruity twist. I like using 1 cup mixed berries with the apples and adding 1 tsp cardamom for an aromatic kick.

The lattice top remains a staple, but the filling gets a zesty lemon glaze after baking. 🌿

Deep South Variations

In the Deep South, cornmeal is sometimes added to the crust for a nutty, crumbly texture—about ¼ cup mixed into the flour. The filling often includes diced onions (½ cup) for depth, and the pie is served with bourbon caramel sauce for a decadent finish.

This version is all about bold flavors and rich textures. 🥃

Modern Minimalist

For a sleek, contemporary take, I’ve seen pies with a single crust and a rustic, uneven edge for a bakery-style look. The filling uses just 1 type of apple (like Honeycrisp) and minimal sugar (1 cup) to let the fruit shine.

Top with edible flowers or flaky sea salt for an elegant presentation. Perfect for dinner parties! 🌸

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