Shereen Pavlides' Apple Pie Recipe: Lattice Crust That Stays Golden and Flaky

Shereen Pavlides' apple pie recipe delivers that perfect balance of flaky crust and spiced apple filling that bakes up golden and irresistible. 🍏 The secret lies in her signature lattice crust technique—thin, crisp layers that stay golden even after hours in the oven.

I've tested countless apple pie recipes, and this one stands out for its foolproof method that transforms simple ingredients into something restaurant-worthy.

The crust starts with cold butter cut into flour for maximum flakiness, while the filling combines tart apples with cinnamon, nutmeg, and just enough sugar to caramelize beautifully. Shereen's approach to lattice crusts ensures even baking without soggy spots, creating those coveted crisp edges and tender centers.

What makes this recipe truly special is how it captures the essence of classic apple pie while making it achievable for home bakers.

By the time it emerges from the oven, you'll have a pie with a golden, shatteringly crisp lattice crust and a filling that's tender yet holds its shape.

The aroma alone will have everyone gathering around the kitchen, and each slice delivers that perfect combination of spiced apple and buttery crust. This is the kind of pie that becomes a family tradition—simple enough to make regularly but impressive enough for company.

Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience. The beauty of this recipe is its versatility—use Granny Smith apples for tartness or Honeycrisp for sweetness, and adjust the spice blend to your preference. Let's get baking this classic apple pie with Shereen's trusted method.

Ingredients for shereen pavlides apple pie

Six medium apples and cold butter make this golden lattice crust the star of the show.

The butter is non-negotiable here—European-style unsalted butter like Plugrá or Land O'Lakes has higher fat content, which translates to flakier layers. Buy it cold from the dairy case and leave it in the fridge until you're ready to cut it into cubes. For apples, Granny Smiths are ideal for their tartness, but Honeycrisp or Braeburn work too. The key is using a mix of tart and sweet apples—I usually grab two bags of Granny Smith and one of Honeycrisp. Look for apples that are firm but not rock-hard, with no bruises. If you can't find Granny Smiths, Fuji apples are a decent substitute—they're sweeter but hold their shape well.

No cold butter? Freeze your butter cubes for 20 minutes to mimic the cold temperature. Short on brown sugar? White sugar plus extra molasses (1 tsp per 1/4 cup) gets you close. The lattice crust is where the magic happens, and it's all about precision. Use a pizza cutter or sharp knife to make clean cuts—no jagged edges. For the filling, if you can't find Granny Smiths, add 1 tbsp lemon juice to any apple mix to keep it from browning too fast. The eggs and ice water are crucial for binding the crust—don't skip them. If you're making this ahead, prep the filling and crust separately and assemble just before baking.

The crust dough can be made 2 days ahead and stored wrapped in plastic in the fridge. The filling keeps 1 day in the fridge—toss it with a bit of lemon juice to prevent browning. For the lattice, use parchment paper under the strips to make removal easier. This pie reheats beautifully—350°F for 10 minutes restores that fresh-from-the-oven texture. Store leftovers in an airtight container for up to 4 days, or freeze the whole pie for up to 3 months. I always make an extra lattice crust—it's perfect for mini hand pies or galettes later in the week.

Step-by-step instructions for Shereen Pavlides' apple pie

Here's how to create that signature lattice crust—golden, flaky, and crisp enough to stand up to juicy apple filling.

In a large bowl, combine the 3.5 cups all-purpose flour with 0.5 tsp salt. Cut in the 1.25 cups cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter is key—it creates those beautiful flaky layers when baked.

Add the 1 whole cold egg and 0.25 cup ice water, mixing just until the dough comes together. Avoid overworking it. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. Chilling relaxes the gluten and makes rolling easier. I like to flatten them slightly before refrigerating so they're uniform when rolled out.

Peel and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with 1 tbsp freshly squeezed lemon juice to prevent browning. In a large bowl, combine the apples with 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and a pinch of salt. Toss gently—just until everything is evenly coated.

Here's the thing—Granny Smiths are tart, so we balance them with brown sugar for depth. Don't skip the lemon juice either; it keeps the apples vibrant and prevents that dull gray color in the filling. Let the mixture sit for 10 minutes while you roll out the dough—this gives the spices time to meld with the apple juices.

On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about ½-inch overhang. Save the trimmings for the lattice.

Pour the apple filling into the crust, mounding it slightly in the center. The filling should be even but not packed down—this prevents a soggy bottom. Here's my pro tip: Sprinkle 1-2 tablespoons of granulated sugar over the top of the filling. This creates a beautiful caramelized crust during baking that contrasts perfectly with the flaky lattice.

Roll out the second dough disc to the same 12-inch circle thickness. Using a sharp knife or pizza cutter, make ½-inch wide strips by cutting parallel lines about ½-inch apart (leave a ½-inch border around the edge). Then cut perpendicular strips every 1½ inches, stopping ½-inch from the edge. This creates your classic lattice pattern.

Gently lift every other strip and fold it back slightly to create the overlapping pattern. Arrange the lattice over the pie, pressing lightly where it touches the filling. The overhang should extend ½-inch beyond the pie dish. Trim any excess dough hanging over the edge. Here's where it gets fun—brush the lattice with a bit of cold water using a pastry brush. This helps it stick together and creates that beautiful golden color when baked.

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes. The lattice should turn a gorgeous golden brown, and the filling should bubble gently at the edges. Here's how I know it's done: The crust is deep golden, the lattice edges are crisp, and when I gently shake the pie, the filling doesn't jiggle.

For the final touch, brush the lattice with 1 tablespoon melted butter and sprinkle with a pinch of salt. Return to the oven for 5-7 minutes until the butter melts and the crust shines. Let the pie cool for at least 2 hours before slicing—this resting time lets the filling set properly and makes for cleaner slices. Trust me, skipping this step means a messy pie!

Troubleshooting perfect results

Soggy Bottom Fix

If your pie crust turns soggy, the filling was likely too wet or the crust underbaked. Pre-bake the bottom crust for 8-10 minutes at 375°F before adding filling—this creates a barrier. For extra insurance, sprinkle ½ cup crushed cornflakes or 1 tbsp all-purpose flour between the crust and filling.

I've also had success using a pie crust shield (like the Wilton one) to protect the bottom while baking. 🍏

Lattice Collapsing

When lattice strips collapse during baking, it's usually due to insufficient support or over-filling. Ensure your strips are ½-inch wide and leave ½-inch gaps between them. If your pie is too full, remove ½ cup filling before assembling.

For extra stability, brush the lattice strips with egg wash (1 egg + 1 tbsp water) before placing them on the pie. This acts as a glue and adds shine.