Desserts
This Pillsbury lattice apple pie recipe delivers the perfect balance of buttery crust and spiced filling with minimal effort. The lattice topping isn't just beautiful—it creates crispy, golden-brown edges while keeping the center tender.
I've perfected this recipe over years of testing, ensuring every slice looks like it came from a bakery but tastes even better.
The secret lies in the Pillsbury pie crust, which requires no rolling or fussing—just press it into the pan and let the lattice do the work. The filling combines tart apples with cinnamon, sugar, and a touch of lemon juice for brightness.
Baking at 375°F for 50-55 minutes ensures a golden crust and bubbling filling without burning.
What makes this pie special is the lattice technique: cutting the dough into strips and weaving them into a crisscross pattern. It’s simpler than it looks, and the result is stunning—crispy, airy, and visually impressive. Serve warm with vanilla ice cream for the ultimate dessert experience.
Whether you're baking for a holiday gathering or a cozy family dinner, this pie delivers restaurant-quality results with minimal effort. The lattice topping isn’t just decorative—it adds texture and prevents sogginess. Let’s get baking!
Ingredients for pillsbury lattice apple pie
Six ingredients for the crust, six for the filling—just enough to create bakery-style perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Classic Pie Crust (2 crusts, 9 inch) 🥧 | 2 crusts | Unrolled, chilled ready-to-use |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Granulated Sugar 🍚 | 1 ¼ cups | White or light brown |
| All-Purpose Flour 🌾 | ¼ cup | For thickening filling |
| Ground Cinnamon 🌿 | 2 tsp | True cinnamon preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure extract preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| Brown Sugar 🍚 | ¼ cup | Packed firmly |
| Turbinado Sugar 🍚 | 2 tbsp | For lattice sprinkle |
| Egg Wash 🥚 | 1 whole | Beaten with 1 tbsp water |
The Pillsbury Classic Pie Crust is your shortcut to golden perfection—no rolling required. Buy the refrigerated version (not frozen) for easiest handling. If you prefer homemade, use a 9-inch double-crust recipe with all butter for richness. For apples, Granny Smiths are ideal for their tartness, but Honeycrisp or Fuji work too. Peel and slice them uniformly—thin slices cook faster and stay tender. The key is tossing them with lemon juice immediately to prevent browning while you prep the filling.
No Granny Smiths? Fuji or Honeycrisp hold up well too—just slice slightly thicker. Substitute dried fruit like raisins or chopped dates (½ cup) if you're in a pinch, but add 1 extra tbsp lemon juice. The vanilla extract is non-negotiable for depth, but if you're out, ½ tsp almond extract works in a bind. For the lattice, butter the strips lightly before weaving—this creates those stunning golden edges. Turbinado sugar on top adds crunch, but white sugar works if that's what you have. Pro tip: Keep your filling cold while assembling to prevent premature thickening.
Assemble the pie up to 24 hours ahead and refrigerate—flavors meld beautifully. Bake at 375°F for 50-55 minutes until the lattice is golden and filling bubbles. Cool completely before slicing—this ensures clean cuts. Leftovers keep for 4 days in the fridge, but honestly, they disappear faster. Freeze portions for up to 3 months—just thaw overnight in the fridge. Serve warm with vanilla ice cream or whipped cream for that restaurant touch.
Why You'll Love This Recipe
- No-Fuss Assembly: The Pillsbury crust does all the heavy lifting—just unroll, fold, and weave. No rolling pins, no stress, just that satisfying lattice pattern that looks impressive with zero effort.
- Tart-Sweet Magic: Granny Smiths cut through the sugar perfectly, and that dusting of cinnamon? It turns every bite into a cozy hug. The crust stays crisp while the apples melt into something dangerously good.
- Weeknight to Holiday: Same recipe for Tuesday dinners or Thanksgiving leftovers. Halve the apples for a single-serving pie, or double it for company—no last-minute scrambling.
- Leftovers That Don’t Suck: Cold slices the next day? Still incredible. Pack it for lunches, reheat slices in the oven, or freeze the whole pie. Budget-friendly, too—just apples, sugar, and a shortcut crust.
Step-by-step instructions for Pillsbury lattice apple pie
Master this classic technique for a showstopping lattice crust and perfectly spiced filling.
Prepare the Apple Filling
In a large mixing bowl, combine the 6 medium Granny Smith Apples (pre-sliced), 1.25 cups Granulated Sugar, 0.25 cup All-Purpose Flour, 2 tsp Ground Cinnamon, 0.5 tsp Salt, 2 tbsp Lemon Juice, and 1 tsp Vanilla Extract. Toss gently with your hands until the apples are evenly coated and the sugar begins to dissolve slightly.
Let the mixture sit for 10 minutes at room temperature. This resting period allows the apples to soften slightly and the flavors to meld. You'll notice the liquid released from the apples will start to thicken naturally—this is exactly what we want for a perfect pie filling.
Assemble the Crust and Filling
Preheat your oven to 375°F. Unroll one Pillsbury Classic Pie Crust onto a lightly floured surface and transfer it to a 9-inch pie dish. Press it gently into the bottom and up the sides, creating a smooth base. Spoon the apple filling into the crust, mounding it slightly in the center.
Roll out the second crust and cut it into 1-inch wide strips using a sharp knife or pizza cutter. Arrange these strips horizontally across the filling, leaving a ½-inch gap between each strip. Fold every other strip upward to create the classic lattice pattern, then fold the remaining strips downward. Press lightly to seal the edges.
Add Butter and Sugar for Extra Flavor
Cut the 0.5 cup Unsalted Butter into small cubes and arrange them evenly over the lattice. Sprinkle 0.25 cup Brown Sugar and 2 tbsp Turbinado Sugar evenly across the top. The turbinado sugar will caramelize beautifully during baking, adding that signature crunch and golden color.
Brush the lattice with the 1 whole Egg Wash (beaten with 1 tbsp water), focusing on the top edges and the exposed parts of the lattice. This creates a golden finish and helps seal the crust. Place the pie on a baking sheet to catch any drips during baking.
Bake to Golden Perfection
Bake the pie for 50-55 minutes until the crust is deep golden brown and the filling is bubbling. The edges should look crisp, and the lattice should have a beautiful caramelized pattern. If the crust starts to brown too quickly, tent it loosely with aluminum foil.
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting time is crucial—it allows the filling to set properly and the juices to distribute evenly. Serve warm with vanilla ice cream for the ultimate experience.
Pro Tips For Making Pillsbury Lattice Apple Pie
- CHILL THE CRUSTS: Pillsbury crusts can get gummy when warm—pop them in the fridge for 15 minutes before rolling. I learned this the hard way after my lattice fell apart like wet paper when I rushed straight to assembly. Cold crusts handle the knife better and keep their shape.
- PEEL THOSE APPLES: Granny Smiths have tough skins that stay rubbery even when cooked. Take 5 minutes to peel them—yes, even if you’re impatient—it makes the texture silky instead of gritty. Skip this, and you’ll regret it when every bite feels like apple leather.
- WEIGH THE SUGAR: Granulated sugar can pack differently, and eyeballing it leads to either a cloyingly sweet or bland filling. Use a kitchen scale for ¾ cup—it’s the thing that matters most for balancing the tart Granny Smiths. (I know, scales are annoying, but trust me.)
- VENT THE TOP CRUST: Pillsbury’s lattice crusts trap steam like a sauna, and that’s a recipe for a soggy bottom. Cut a few small slits in the top crust before baking—about 3 or 4, just enough to let air escape. No one will notice, but your pie will stay crisp.
Creative variations of this dish
Spiced Rum Lattice Twist
Swap the vanilla extract for 1 tsp spiced rum (like Captain Morgan) in the filling—it adds warm, caramel notes that pair perfectly with the apples. For extra drama, brush the lattice strips with 1 tbsp rum before weaving them together.
Bake as directed, then serve with a scoop of bourbon vanilla ice cream for a boozy dessert that feels like a cozy night in. 🍹
Caramel Apple Filling
Add ½ cup caramel sauce (store-bought or homemade) to the filling mixture for a gooey, sweet contrast. I like to drizzle an extra 2 tbsp caramel over the lattice strips before baking—it pools beautifully in the center when sliced.
Top with toasted pecans for crunch and serve with salted caramel ice cream for maximum indulgence.
Cinnamon Streusel Topping
Skip the lattice entirely and make a cinnamon streusel instead! Mix ½ cup all-purpose flour, ½ cup brown sugar, 2 tbsp cold butter, and 1 tsp cinnamon, then sprinkle over the baked pie.
The streusel adds a buttery, crumbly texture that’s easier than lattice but just as impressive. This version is perfect for weeknight baking—no fancy weaving required! 🍪
Mini Hand Pies
Cut the pie dough into 6-inch circles and fill each with ½ cup apple filling. Top with a second dough circle, crimp the edges, then cut into 4 wedges (like a mini pie).
Bake at 375°F for 25-30 minutes until golden. These are portable, perfect for picnics, and kids love them! Double the filling recipe if making a full batch.
Herb-Infused Lattice
Add 1 tbsp fresh thyme leaves or 1 tsp dried rosemary to the filling for an unexpected herbal depth. Brush the lattice strips with 1 tbsp honey before weaving for a subtle floral note.
The herbs cut through the sweetness beautifully—pair with mascarpone whipped cream to balance the earthy flavors. 🌿
Gluten-Free Adaptation
Use Pillsbury Gluten-Free Pie Crust and replace the all-purpose flour in the filling with ½ cup gluten-free flour blend. For extra binding, add 1 tbsp cornstarch to the filling.
The lattice technique works the same, but gluten-free dough is more delicate—handle it gently to avoid tearing. Serve with dairy-free vanilla ice cream for a fully adapted dessert. ✨
Nutrition facts
Frequently asked questions
Can I make this lattice apple pie without a pie dish?
Yes! Use a 9-inch cast-iron skillet or deep oven-safe dish instead. The lattice technique works the same way—just press the crust into your alternative pan. Cast iron adds extra crispiness to the crust, but watch the baking time (reduce by 5-10 minutes since it conducts heat differently).
What's the best way to store leftovers?
Keep your pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4 days or freeze portions for 3 months. Thaw frozen slices overnight in the fridge—never microwave, or the lattice will get soggy!
Why did my lattice turn out uneven?
Uneven lattice usually happens when strips aren't cut uniformly or the gaps are too wide. Cut all strips to 1-inch width with a sharp knife, and leave ½-inch gaps between them. Chill the dough for 15 minutes before cutting to prevent stretching. If it still looks messy, no worries—it'll still taste amazing!
Can I use frozen apples instead of fresh?
Yes, but thaw and drain them first! Use 1.5 cups frozen apple slices (about 4-5 apples worth) and squeeze out excess liquid. Add 1 extra tbsp flour to thicken the filling. Frozen apples work best in pies because they're pre-sliced and pre-peeled—just no need for lemon juice since they're already preserved.
How do I make the lattice look extra crispy?
For maximum crispiness, brush the lattice strips with egg wash and sprinkle with turbinado sugar before baking. Bake on the lower oven rack for the first 20 minutes to get intense browning, then move to the middle rack. The butter cubes on top also help create those golden, crispy pockets!