Joanna Gaines’ Apple Pie Recipe: Buttery Lattice With Cinnamon-Spiced Filling

There’s something timeless about a classic apple pie with its flaky crust and warm, spiced filling. This version delivers a buttery lattice top that’s as beautiful as it is delicious.

The cinnamon-spiced apples create a fragrant filling that softens perfectly in the oven. Every slice offers that ideal balance of tender fruit and crisp, golden pastry.

Ingredients for Joanna Gaines Apple Pie

Buttery crust, sweet-tart apples, and warm spices make this pie a showstopper every time.

The apples are everything here. Granny Smith keeps its shape while Honeycrisp adds sweetness—use both for balance. Trader Joe’s has great organic apples at fair prices. The butter needs to be cold and unsalted—cut it into cubes and pop it back in the freezer while you prep. For flour, King Arthur is my go-to, but any all-purpose works. Measure by spooning into cups, don’t scoop directly from the bag (packs the flour too tightly).

No Granny Smith? Braeburn or Pink Lady work well. Skip the pre-cut apples—they brown fast. Brown sugar is better than white here, but either works in a pinch. Out of cinnamon? Apple pie spice blend is basically the same thing. For the crust, vegetable shortening can replace half the butter if you’re in a bind. The egg wash can be skipped, but it gives that golden finish Joanna’s known for.

Dough can be made 2 days ahead—wrap tightly and refrigerate. The pie itself? Best the day it’s baked but still great 24 hours later. Store at room temp, loosely covered. Leftovers (if there are any) freeze beautifully for up to 3 months.

Step-by-Step Instructions for Buttery Lattice Apple Pie

Here’s the method I use to get that perfect flaky crust and spiced filling every single time.

Step 1: Make the Pie Crust Dough

In a large bowl, cut the 1 cup Unsalted Butter into the 2.5 cups All-Purpose Flour and ½ tsp Salt using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You want pea-sized butter pieces visible throughout—this creates those flaky layers we’re after.

Gradually add the ½ cup Ice Water 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it. The dough should hold when pressed but still look shaggy. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

Step 2: Prepare the Cinnamon Apple Filling

In a large bowl, toss the 2.5 lb Granny Smith Apples and 2.5 lb Honeycrisp Apples with 1 tbsp Lemon Juice. This prevents browning and adds a nice brightness to cut through the sweetness. The mix of tart and sweet apples gives the best flavor balance.

Sprinkle over the 0.5 cup Brown Sugar, 0.75 cup Granulated Sugar (reserve some for the crust), 2 tsp Ground Cinnamon, and remaining ½ tsp Salt. Add the 1 tsp Vanilla Extract and toss everything together until the apples are evenly coated. Let this sit for 15 minutes to draw out some juices.

Step 3: Assemble the Pie with Lattice Top

On a lightly floured surface, roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, trim the edges, and refrigerate. Roll the second disc into another 12-inch circle and cut into 1-inch strips for the lattice.

Pour the apple filling into the crust-lined dish, mounding slightly in the center. Dot with the 2 tbsp Unsalted Butter. Weave the lattice strips over the filling, trimming and crimping the edges. Brush the lattice with a beaten 1 whole Large Egg mixed with 1 tablespoon water, then sprinkle with 1 tbsp Coarse Sugar.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling thickly through the lattice.

If the edges brown too quickly, cover them with foil or a pie shield. The filling should look glossy and thick when you peek through the lattice. Let the pie cool for at least 2 hours before slicing—this allows the filling to set properly so it doesn’t run out when you cut into it.

Pro Cooking Tips for joanna gaines apple pie

Butter Temperature Control

Keep your 1 cup unsalted butter ice cold throughout crust prep. I cube it, then freeze for 10 minutes while measuring flour. The key is visible pea-sized butter pieces in the dough—this creates those flaky layers that make Joanna’s crust legendary. 🌡️

Dough Resting Time

Don’t rush the 1-hour chill—this relaxes the gluten for easier rolling. I always make my dough first thing in the morning. If you’re short on time, 20 minutes in the freezer works in a pinch, but texture suffers slightly.

Apple Prep Trick

After tossing 5 lbs mixed apples with 1 tbsp lemon juice, let them sit for 15 minutes. This draws out excess moisture, preventing a soggy bottom crust. I use a slotted spoon to transfer apples to the crust, leaving juices behind.

Lattice Weaving Hack

For perfect lattice, roll the second dough disc between parchment paper. Cut into 1-inch strips, then slide the whole parchment sheet onto the filled pie. This prevents stretching while you weave. A ruler helps keep strips uniform.

Baking Surface Matters

Place your pie on a preheated baking steel or inverted baking sheet at 375°F. This ensures the bottom crust gets crisp. I check at 30 minutes and rotate if browning unevenly. 🔥

Cooling Patience

The 2-hour rest is non-negotiable. I know it’s hard to resist, but slicing too soon releases all those beautiful juices. Set a timer and distract yourself with coffee—the wait is worth it for that clean slice.

Frequently Asked Questions