Desserts
This homemade apple pie recipe from Anna Olson delivers the perfect balance of flaky lattice crust and spiced apple filling that stays golden and tender. The secret lies in a precise crust technique that prevents sogginess while creating those signature diamond patterns—no rolling pin required.
I've tested this recipe countless times, and it consistently produces a pie with a crisp, buttery crust and filling that's just sweet enough to satisfy without overpowering the natural apple flavor.
The lattice crust is the star of this recipe, offering both visual appeal and structural integrity. Using a simple folding method, you'll create those classic diamond patterns without the fuss of intricate cutting.
The filling combines tart apples with cinnamon, sugar, and a touch of lemon juice to enhance the flavor profile, ensuring every slice delivers that perfect mix of sweet and tangy. This recipe is designed for home bakers who want restaurant-quality results without the complexity.
What sets this apple pie apart is the attention to detail in both the crust and filling preparation. The crust is made with cold butter cut into the flour for maximum flakiness, while the apples are pre-cooked to remove excess moisture, preventing a gummy texture.
Baking at the right temperature ensures a golden-brown crust and a filling that's tender but not mushy. The result is a pie that looks impressive enough for company but is simple enough for a weeknight dessert.
Serve this pie warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate dessert experience. The lattice design not only looks beautiful but also allows for easy slicing, making it perfect for sharing.
Whether you're baking for a holiday gathering or just craving a classic apple pie, this recipe delivers every time.
Ingredients for anna olson apple pie
Six medium apples and a lattice crust that stays golden—this is Anna's secret to perfect pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ¼ cups | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Light Brown Sugar 🍚 | ¼ cup | Packed lightly |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Egg 🥚 | 1 large | For egg wash |
| Heavy Cream 🥛 | 2 tbsp | For egg wash |
The apples are non-negotiable—Granny Smiths give that perfect tartness, but Honeycrisp or Braeburn work too. Grab them at Trader Joe's or your local farmers market for the freshest flavor. The butter? Cold is key—cut it into cubes and keep it in the fridge until you're ready to mix. I always use Plugrá butter because it's European-style and stays firm. For the flour, King Arthur or Gold Medal brands are your best bet—they're consistently high quality. And if you're worried about the lattice crust, don't be—it's easier than it looks once you get the hang of the folding technique.
No Granny Smiths? Mix tart and sweet apples—like Fuji or Gala—to balance the filling. Running short on butter? Vegetable shortening works in a pinch, though it won't be as flavorful. Fresh spices make all the difference here—pre-ground spices lose their punch fast. If you're in a hurry, Penzeys Spices sells pre-ground cinnamon and nutmeg that's still vibrant. The egg wash is simple: just whisk the egg with heavy cream and a pinch of salt. Trust me, this is worth the extra minute—it gives that gorgeous golden finish.
Apples can be peeled and sliced a day ahead—they'll keep in the fridge for 24 hours without browning. The dough can be rolled out and chilled for up to 4 hours before baking. Once baked, this pie stays fresh for 3 days at room temperature or 5 days in the fridge. For leftovers, reheat in a 350°F oven for 10 minutes to restore that warm, gooey texture. Freezing? Wrap tightly in plastic and it'll keep for 3 months—just thaw overnight before serving.
Why You'll Love This Recipe
- No-Roll Shortcut: I swear by this cold butter crust—no chilling, no fuss. Just mix the flour, cold butter, and a splash of ice water until it almost holds together, then pat it into the pan. It’s forgiving, crispy, and honestly, my pie crust game changed the day I stopped overworking it.
- Tart-Sweet Magic: Granny Smiths meet brown sugar like old friends—sharp meets sweet, every bite. That caramelized top? The secret’s letting the pie bake until the edges are golden, then brushing with a little more sugar while it’s still hot. (Yes, I lick the spoon.)
- Leftovers for Days: This pie doesn’t just reheat—it transforms. Slice it warm with vanilla ice cream, or pack it cold for school lunches (trust me, kids beg for it). Even better? The filling thickens up overnight, so the next day’s slices are even richer.
- Pantry Staple Power: You’re using things you already own—no specialty ingredients, no last-minute grocery runs. Flour, butter, sugar, apples: that’s it. And if you’ve got extra crust, freeze half for next time. Budget-friendly? Absolutely. Stress-free? Even more so.
Step-by-step instructions for Anna Olson's apple pie
Here's the method I've perfected for that signature golden lattice crust and perfect spiced filling.
Prepare the Classic Pie Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.25 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures flaky layers when baked.
Add 0.75 cup granulated sugar and 0.25 cup light brown sugar, then sprinkle in 2 tsp ground cinnamon and 0.5 tsp ground nutmeg. Mix gently until just combined. The sugars will caramelize beautifully during baking, adding depth to the crust.
Drizzle in 2 tbsp lemon juice and 1 tsp vanilla extract, then add 1 large egg and 2 tbsp heavy cream. Mix with a fork until the dough comes together. Divide into two equal portions and shape into discs. Wrap in plastic and chill for at least 2 hours—this resting time is crucial for the flaky texture.
Assemble the Apple Filling
Peel, core, and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the apple slices with 0.5 tsp salt, 1 tsp vanilla extract, and 1 tbsp granulated sugar to balance the tartness.
Gently toss until the apples are evenly coated. The lemon juice will help maintain their shape while baking, and the sugar ensures they caramelize beautifully. Let the filling sit for 15 minutes at room temperature before assembling—this prevents a soggy crust.
Roll and Layer the Crust
On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. The crust should be about ⅛-inch thick for even baking.
Add the prepared apple filling, mounding it slightly in the center. Roll out the second dough disc into a 12-inch circle for the lattice top. Using a sharp knife or pizza cutter, make 1-inch wide strips by cutting from the edge toward the center, leaving the center uncut. This creates the classic lattice pattern.
Create the Signature Lattice Top
Arrange every other strip in a crisscross pattern over the filling, alternating directions with each layer. Press the strips lightly to adhere to the filling below. The center should remain open to allow steam to escape during baking. Brush the lattice with a beaten egg wash for a golden finish.
Fold the excess dough from the edges under the lattice to create a decorative border. Crimp the edges with a fork or your fingers to seal the pie. Brush the entire pie with the remaining egg wash, including the lattice. This creates that signature golden color and adds shine.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The lattice should be crisp and the apples tender with a slight caramelized sheen.
Remove from the oven and let cool for 2 hours before slicing. This resting time allows the filling to set and the crust to firm up. Serve warm with vanilla ice cream for the ultimate experience—each bite delivers that perfect balance of flaky crust, spiced apples, and caramelized sweetness.
Pro Tips For Making Anna Olson Apple Pie
- CHILL THE APPLE FILLING: After tossing your Granny Smiths with sugar and spices, pop the mixture in the fridge for 15-20 minutes. I used to skip this and wondered why my filling always turned into a sad, runny mess—cold apples release less juice when baking.
- CUT BUTTER INTO FLOUR DRY: Use cold, cubed butter (not softened) and work it into the flour with your fingertips until it resembles coarse crumbs. I learned this the hard way—using warm butter makes a tough crust that cracks like a bad joke.
- WEIGH THE APPLES: Granny Smiths vary wildly in size—weigh them first to avoid under- or overfilling. Aim for about 6 cups peeled/sliced (roughly 3-4 pounds). I once eyeballed it and ended up with a lopsided pie that looked like a sad pancake.
- USE BROWN SUGAR WET: Pack the light brown sugar into the measuring cup and tap it firmly—this ensures you get the full ¾ cup called for. Dry-packed sugar means less sweetness, and this pie needs that caramel depth to shine. (Yes, it’s annoying, but it matters.)
Pro cooking tips for this recipe
Butter Temperature Matters
Keep your 1.25 cups unsalted butter cold when cutting it into the flour—this is non-negotiable for flaky layers. I recommend cutting it into ½-inch cubes and keeping them in the fridge until you're ready to mix.
If the butter starts to melt during mixing, pop the bowl in the freezer for 5 minutes to reset. This prevents a tough crust and ensures those perfect, delicate layers. 🧈
Prevent Soggy Crust
The secret to a crisp lattice crust is pre-cooking the apples to remove excess moisture. After slicing your 6 Granny Smith apples, toss them with 2 tbsp lemon juice and let them sit for 15 minutes before assembling.
You can also sprinkle the sliced apples with 1 tbsp granulated sugar and let them sit for 30 minutes—this draws out moisture and creates a better caramelized texture. Trust me, this step makes all the difference. 🍎
Lattice Perfection
For the lattice top, use a sharp knife or pizza cutter to make 1-inch wide strips—this ensures clean cuts and even coverage. Start by cutting strips from the edge toward the center, leaving the center uncut.
When arranging, alternate directions with each layer to create that classic diamond pattern. Press the strips lightly to adhere to the filling below, but don’t overdo it—you want the lattice to stay crisp. 💫
Egg Wash Tricks
Your egg wash should be light and glossy, not thick or watery. Whisk 1 large egg with 2 tbsp heavy cream and a pinch of salt until smooth. Brush it generously over the lattice and edges—this creates that signature golden-brown color.
For extra shine, I like to add ½ tsp vanilla extract to the egg wash. Brush it on right before baking for the best results. 🥚
Baking Time Adjustments
Your oven might run hot or cold, so keep an eye on the pie after 40 minutes. The crust is done when it’s deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with a pie shield or foil tent to prevent burning.
The lattice should be crisp and the apples tender—if the filling isn’t set after 50 minutes, give it another 5-10 minutes at a lower temperature (350°F). 🌡️
Resting is Key
Never skip the 2-hour cooling time—this allows the filling to set and the crust to firm up. If you cut into the pie too soon, the filling will be runny and the crust will be soft.
For a shortcut, place the baked pie in the fridge for 1 hour to speed up the process. Serve it warm or at room temperature for the best texture. 💡
Nutrition facts
Frequently asked questions
Can I make this lattice crust without a rolling pin?
Use a wine bottle or even a clean, heavy glass jar to roll out the dough. Place the dough disc between two sheets of parchment paper, then roll gently in circular motions. The parchment prevents sticking and makes it easier to transfer to your pie dish. For extra thickness control, press down lightly with the bottom of a measuring cup after rolling.
What if I don't have Granny Smith apples?
Mix tart and sweet apples for balance—try Honeycrisp or Braeburn with Fuji or Gala (about 75% tart, 25% sweet). For extra tartness, add 1 extra tbsp lemon juice to the filling. If using only sweet apples, reduce sugar in the filling by 1 tbsp to avoid over-sweetness. The key is maintaining that perfect tart-sweet ratio!
How do I fix a soggy bottom crust?
Prevent sogginess by pre-cooking the apples: toss sliced apples with 1 tbsp sugar and let sit 30 minutes before assembling. For extra insurance, blind-bake the bottom crust for 10 minutes at 375°F before adding filling. If the crust gets soggy after baking, brush the top with apricot jam and rebake at 350°F for 10 minutes. This creates a protective barrier!
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours. For best results, bake it 2 hours before serving to let flavors meld. The crust can be pre-rolled and chilled for 4 hours ahead. Once baked, store at room temperature for 3 days or refrigerate for 5 days. For freezing, wrap tightly and bake straight from frozen (add 10-15 minutes to baking time).
What's the best way to serve this apple pie?
Warm slices pair perfectly with vanilla ice cream, bourbon caramel sauce, or whipped cream. For a sophisticated touch, serve with chilled sparkling wine or hot spiced apple cider. The lattice crust holds up well for 2-3 days at room temperature, making it ideal for potlucks. Cut through the lattice cleanly with a sharp knife for perfect slices!