Apple Cinnamon Kringle Pie Recipe: Flaky Lattice Crust Over Warm Spiced Filling

This apple cinnamon kringle pie delivers the perfect balance of flaky lattice crust and warm, spiced filling that tastes like autumn in every bite. 🍂 The secret lies in a well-proportioned yeast dough that creates those signature crispy, golden layers while keeping the filling tender and fragrant with cinnamon and caramelized apples.

What sets this recipe apart is the lattice topping—a classic Scandinavian technique that adds visual appeal while allowing the filling's aroma to escape. I've perfected a simple yeast dough that's easier to work with than traditional pie crust, yet still achieves that signature kringle texture.

The filling combines tart apples, warm spices, and just enough sweetness to complement the crust.

By the time it emerges from the oven, you'll have a pie with a flaky, golden-brown crust and a filling that's perfectly spiced and just set—not too runny, not too firm.

The lattice pattern creates beautiful shadows and crispy edges that add texture to every bite. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience.

This recipe works beautifully for holiday gatherings or cozy weeknight treats, and the dough can be made ahead for convenience. Whether you're a baking novice or experienced pastry chef, this apple cinnamon kringle pie delivers restaurant-quality results with a homemade touch.

Ingredients for apple cinnamon kringle pie

Flaky lattice crust meets spiced apple filling in this autumnal showstopper.

The yeast dough is where the magic happens. King Arthur flour or Gold Medal gives the best rise, but any all-purpose works. For the yeast, Saf-Instant is foolproof—no need to proof it first. The butter should be cold but not rock-hard; cut it into small cubes and rub it into the flour until it resembles coarse crumbs. Warm the milk to about 110°F before adding the yeast—this activates it perfectly. If your dough feels sticky, chill it for 30 minutes before rolling. The cinnamon in the dough adds warmth that pairs beautifully with the filling.

Granny Smiths are ideal for their tartness, but Honeycrisp or Fuji work too. If you can't find fresh cinnamon sticks, ground cinnamon is fine—just use an extra pinch. No vanilla extract? Vanilla bean paste or even a dash of rum adds depth. For the lattice, cut strips about 1/4-inch wide—too thick and they won't crisp properly. The allspice berries might be tricky to find; if you can't locate them, substitute 1/4 tsp ground allspice. The filling should be thick but not dry—if it looks too loose, simmer it uncovered for 5-10 minutes to reduce.

The dough can be made 24 hours ahead and stored wrapped in plastic in the fridge. Once assembled, the pie keeps at room temperature for 4 hours or refrigerated for 2 days. For best results, bake it just before serving—those lattice strips are crispest when fresh from the oven. Leftovers? Reheat in a 350°F oven for 10 minutes to restore crispness. The filling freezes beautifully too—portion it before baking for easy reheating later.

Step-by-step instructions for apple cinnamon kringle pie

Master the lattice crust and spiced filling with these precise techniques for a restaurant-quality pie.

In a large bowl, whisk together the 0.25 oz active dry yeast with the 0.25 cup warm whole milk (should be about 110°F) and 0.5 cup granulated sugar. Let sit for 5-10 minutes until foamy—this confirms your yeast is active. If it doesn't foam, your yeast is dead and you'll need to start over.

Add the 4 cups sifted all-purpose flour and 1 tsp salt to the yeast mixture. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface. Cut in the 0.5 cup cold cubed unsalted butter using a pastry cutter or your fingers until the butter is pea-sized and evenly distributed. This cold butter creates those signature flaky layers.

Knead the dough by hand for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, add 1 tablespoon flour at a time until it comes together cleanly. Shape into a ball, place in a lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour.

This chilling step is crucial—it firms up the dough and makes it easier to roll out later. I like to press the dough against the bowl's sides to create a smooth surface before covering, which helps prevent sticking during rolling.

Preheat your oven to 375°F. On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to a parchment-lined 9-inch pie dish, pressing gently to shape it into the bottom and sides. Trim any excess dough hanging over the edge.

Roll out the remaining dough into a 10-inch square for the lattice top. Cut the square diagonally into two triangles, then cut each triangle into ½-inch strips (you'll have 16 strips total). Arrange 8 strips in one direction, then weave the remaining 8 strips perpendicular, leaving a ½-inch border around the edges. Brush the lattice with a little beaten egg for color.

While the crust bakes, peel and thinly slice the 6 medium Granny Smith apples (about ¼-inch thick). Toss them with 0.75 cup packed light brown sugar, 0.5 cup ground cinnamon, 0.5 tsp crushed allspice berries, 1 tsp vanilla extract, and 1 tbsp lemon juice. Let sit for 10 minutes to soften slightly.

Melt the 0.25 cup unsalted butter in a small saucepan over low heat. Stir in 2 tablespoons flour to make a simple slurry. This butter mixture will add richness and help thicken the filling as it bakes.

Bake the crust (without filling) for 15 minutes until lightly golden. Remove from oven and add the apple filling, spreading it evenly. Pour the melted butter mixture over the top. Return to the oven and bake for another 35-40 minutes until the filling bubbles and the crust is deep golden brown.

Here's the thing—don't overbake. The filling should be thick but still slightly jiggly in the center when done. If the edges brown too quickly, tent with foil. Let the pie cool completely before slicing—this ensures clean cuts through the lattice and allows flavors to meld.

Essential equipment for perfect results

Pie Dish Essentials

Your 9-inch deep-dish pie plate is non-negotiable for this recipe—it provides the perfect vessel for the lattice design while allowing room for the filling to expand. I recommend Wilton pie plates for their sturdy construction and even heat distribution.

For a rustic touch, use a ceramic or stoneware dish (like Le Creuset) that can handle the 375°F oven temperature without warping. 🍂

Rolling Tools

A rolling pin is essential, but not just any pin will do. For even pressure, I use a French-style marble rolling pin (like OXO Good Grips)—the weight helps create that signature thin, even lattice.

If you're short on space, a glass rolling pin (like Pyrex) works too, though it requires more effort. For extra flakiness, keep your dough and rolling surface lightly floured with King Arthur all-purpose flour.

Precision Cutting Tools

The lattice design demands precision, so invest in a sharp chef's knife (like Wüsthof) for clean cuts. For the ½-inch strips, a pizza cutter with a ¼-inch blade (like OXO Good Grips) makes quick work of the dough.

If you're feeling fancy, a lattice cutter (available on Amazon) creates perfect strips with minimal effort. Keep your tools chilled in the fridge for 10 minutes before cutting to prevent sticking.

Measuring & Mixing

Accurate measurements are key for the yeast dough and filling. A digital kitchen scale (like OXO Good Grips) ensures precision, but if you prefer volume, use a stainless steel measuring cups set (like Farberware) for consistency.

For mixing, a large mixing bowl (at least 5-quart capacity) and a wooden spoon (like OXO Good Grips) help distribute the dough evenly. A pastry brush (like Silpat) is perfect for brushing the lattice with beaten egg for that golden finish. 💛

Baking Gear

Your oven is the star of this recipe, so ensure it's calibrated with an oven thermometer (like Thermoworks). For even baking, place a baking sheet (like Nordic Ware) on the lower rack to catch any drips.

If your oven runs hot, use parchment paper under the pie dish for easy removal. A pie cooling rack (like OXO Good Grips) prevents soggy bottoms while the pie cools completely before slicing.

Optional Extras

For the filling, a mandoline slicer (like OXO Good Grips) makes quick work of ¼-inch apple slices, but a sharp knife works just as well. A spice grinder (like Spiceworks) ensures freshly ground cinnamon and allspice for maximum flavor.

If you love garnishes, keep powdered sugar and toasted pecans on hand for a festive touch. For storage, airtight containers (like Rubbermaid) keep leftovers fresh for up to 4 days.

Frequently asked questions