Desserts
This 13x9 apple pie recipe delivers the perfect balance of deep-dish spice and buttery lattice crunch—a classic dessert that feels like a warm hug.
The secret lies in a flaky crust (homemade or store-bought) and a filling packed with tender apples, cinnamon, and a touch of lemon to keep it bright. Baking at 350°F for 50 minutes ensures a golden crust and bubbling filling that’s just set in the center.
The lattice topping isn’t just decorative—it creates crispy, buttery edges while allowing steam to escape, preventing a soggy bottom. Whether you use Granny Smith for tartness or Honeycrisp for sweetness, the apples hold their shape while caramelizing slightly.
A sprinkle of flaky sea salt on top adds depth, cutting through the sugar’s sweetness.
What makes this recipe stand out is the foolproof technique for a perfectly textured crust—venting it before baking prevents puffing, and brushing it with egg wash guarantees a shiny, golden finish.
The lattice isn’t just for looks; it’s a textural masterpiece, offering contrast with every bite. Serve it warm with vanilla ice cream or a drizzle of caramel for the ultimate dessert experience.
This pie is versatile enough for holidays but simple enough for a weeknight treat. The 13x9 pan makes it easy to slice and serve, and leftovers reheat beautifully—just cover them with foil and warm for 10 minutes.
Trust me, once you try this, you’ll never go back to a pre-made pie again.
Ingredients for 13x9 apple pie
Buttery crust, spiced apples, and crisp lattice—this pie has it all.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Large Eggs 🥚 | 1 whole | Cold for egg wash |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Flaky Sea Salt 🧂 | ½ tsp | For lattice topping |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving (optional) |
| All-Purpose Flour 🌾 | 1 ½ cups | Extra for lattice strips |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling on lattice |
The apples are the heart of this pie, so pick them fresh—Granny Smith for tartness and Honeycrisp for sweetness. Local farmers markets often have the best selection, but grocery store produce works too if they're firm and vibrant. Slice them thin and toss with lemon juice right away to keep them bright. Pro tip: Peeled or unpeeled? Your call, but peeling ensures a cleaner bite. For the crust, Crisco or shortening can replace butter if you're worried about flakiness, but trust me on the full-fat version.
No Granny Smith? Fuji or Pink Lady hold up well too—just adjust sugar to taste. Running short on apples? Substitute pears for a different flavor profile. The brown sugar in the filling is non-negotiable—it caramelizes beautifully and balances the tartness. For the lattice, pre-cut strips from the store are a lifesaver, but cutting your own gives that restaurant-quality look. Need extra crunch? Toast the flour strips for 2 minutes before assembling. And that flaky sea salt? Don't skip it—it's what makes this pie taste like a bakery masterpiece.
This pie keeps beautifully—3 days at room temperature covered loosely, or up to 5 days in the fridge. Reheat slices in a 350°F oven for 10 minutes to restore that fresh-baked magic. Freezes for 3 months if wrapped tightly in foil. I always make a double batch—one for now, one for later. The lattice stays crispy even after reheating if you wrap it in foil while still warm. Serve with that vanilla ice cream you've got in the freezer—it's worth the extra minute.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this trick—just mix cold butter into flour until it looks like wet sand, then add ice water. No rolling pin, no stress, and the flaky layers still happen. Even my kids can "help" (read: make a mess) without ruining it.
- Tart-Sweet Magic: Granny Smiths keep things bright, but the brown sugar in the filling? That’s where it gets good—caramelized edges that cling to the crust like a hug. The egg wash seals it all with that golden, buttery shine.
- Leftovers That Work: Slice it warm with vanilla ice cream, or reheat thick pieces in the oven until bubbly for breakfast. Honestly, I’ve even packed it for lunch—yes, really. The crust stays crisp enough to hold up, and the apples don’t turn mushy overnight.
- Budget Baking Win: Butter and flour are pantry staples, and a few apples stretch farther than you’d think. Here’s what sold me—this feeds six but costs less than takeout, and the leftovers? Free dessert for days. No guilt, just flavor.
Step-by-step instructions for deep-dish apple pie
Here's how to build a showstopping 13x9 pie with a buttery lattice crust and spiced apple filling.
Prepare the Crust for Crispy Layers
In a large bowl, combine the 3 cups all-purpose flour and 0.75 cup granulated sugar. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Add the 1 whole cold large egg and enough ice water (about 2-3 tablespoons) to bring the dough together when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. Chilling prevents shrinking and makes rolling easier. I like to press the dough between two sheets of parchment paper before rolling to prevent sticking.
Assemble the Filling with Perfect Balance
Peel, core, and slice the 4 medium Granny Smith apples and 4 medium Honeycrisp apples into ¼-inch thick slices. Toss them with 0.5 cup packed brown sugar, 2 tbsp ground cinnamon, 2 tbsp freshly squeezed lemon juice, and 0.5 tsp flaky sea salt in a large bowl. Let the mixture sit for 10 minutes while you roll out the crust—this allows the flavors to meld and the apples to soften slightly.
Roll out one dough disc to fit your 13x9-inch pie dish, leaving a ½-inch overhang. Transfer to the dish and trim the edges, leaving the overhang intact. Roll out the second disc for the lattice topping, then cut it into ½-inch wide strips using a pizza cutter or sharp knife. Arrange half the strips horizontally across the pie, then weave the remaining strips vertically over them like a basketweave pattern.
Bake to Golden Perfection
Preheat your oven to 375°F. Pour the apple filling evenly into the crust-lined pie dish, mounding it slightly in the center. Brush the lattice strips with the 1 whole egg mixed with 1 tablespoon water for a glossy finish. Sprinkle the 0.25 cup granulated sugar evenly over the lattice—this creates a beautiful caramelized crust.
Bake for 50-55 minutes until the crust is deep golden brown and the filling bubbles around the edges. The center should be just set but still slightly soft—it'll firm up as it cools. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack before slicing—this prevents a soupy filling.
Serve with Classic Pairings
Once cooled, slice the pie into 8 equal wedges using a sharp serrated knife. The lattice should hold its shape beautifully, and the apples should be tender with just a hint of bite. Serve warm with 1.5 cups vanilla ice cream on the side for the ultimate combination of warm and cold. The ice cream cuts through the richness of the crust and complements the spiced apples perfectly.
For best results, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 20-30 seconds to restore that just-baked warmth. This pie tastes even better the next day as the flavors deepen and the crust firms up.
Pro Tips For Making 13x9 Apple Pie
- Preheat Pan Before Filling: I learned this the hard way—skipping it makes the crust soggy. Pop the 13x9 pan in the oven at 375°F for 5 minutes before adding the filling. The heat jumpstarts the crust’s set, so it doesn’t turn into a wet blanket when the apples release juice.
- Peel and Core Apples Like a Pro: Granny Smiths bruise easily, and uneven slices = uneven baking. Use a paring knife to peel them first, then cut into ½-inch chunks (smaller than you’d think). Toss with 1 tablespoon lemon juice right away—keeps them from browning and makes the filling brighter.
- Vent the Top Crust Early: After 20 minutes in the oven, slash the top crust in a cross pattern and poke 3-4 holes with a fork. This lets steam escape, so the crust doesn’t puff up like a sad balloon. (Yes, it’ll still brown—just not explode.)
- Chill the Dough Twice: Cold butter = flaky crust, but even I’ve rushed this. Shape the dough, wrap it, and refrigerate for at least 2 hours. Then, before rolling, let it sit at room temp for 10 minutes. This prevents cracking when you stretch it over the pan—trust me, your pie will thank you.
Storing and reheating this recipe
Refrigerator Storage
Store your freshly baked apple pie in an airtight container at room temperature for 1-2 days to let the flavors develop. Once cooled completely, transfer to the fridge where it keeps beautifully for up to 5 days.
I like to cover it loosely with a pie keeper or aluminum foil to prevent drying out while allowing the crust to stay crisp. The lattice topping remains perfectly crunchy when stored this way. 🍎
Freezer Preservation
For long-term storage, wrap the entire pie tightly in heavy-duty aluminum foil followed by a layer of plastic wrap to prevent freezer burn. Label with the date and freeze for up to 3 months.
When ready to serve, thaw overnight in the fridge before reheating. The crust stays flaky and the apples maintain their texture when frozen properly. 🥶
Reheating Slices
For individual servings, reheat slices in a 350°F oven for 10-12 minutes covered with foil to restore that fresh-baked warmth. This method preserves the lattice's crispness better than microwave reheating.
For a quick fix, microwave on medium power for 20-30 seconds—just be sure to cover with a damp paper towel to prevent drying. 🔥
Reviving Stale Crusts
If your pie's crust loses its crispness after storage, brush the lattice with melted butter and sprinkle with granulated sugar. Bake at 350°F for 5-7 minutes until golden again. This quick fix works wonders for restoring that bakery-fresh crunch without reheating the entire pie. 💫
Make-Ahead Tips
Assemble your pie completely (including the lattice) and refrigerate overnight before baking. This allows the apples to soften slightly and the dough to relax, making it easier to handle.
For even better results, bake the pie 2 hours before serving—this lets the flavors meld perfectly and the crust crisp up during cooling. 📅
Serving Leftovers
Slice and serve pie leftovers at room temperature for the best texture contrast. If you prefer warm slices, reheat in the oven as directed above. I always save a few slices for breakfast the next morning—the lattice stays crisp and the apples taste even sweeter.
Pair with a dollop of whipped cream or extra ice cream for a comforting treat. ✨
Nutrition facts
Frequently asked questions
Can I use a 9x13-inch dish instead of a 13x9-inch pan?
Yes, a 9x13-inch pan works perfectly—it's the same size, just rotated 90 degrees! The lattice design will adapt beautifully to the longer shape, and the baking time remains identical. Just make sure your strips are ½-inch wide for even coverage. The only difference is the orientation of your slices—you'll get longer wedges instead of wider ones.
What's the best way to keep the lattice from getting soggy?
Prevent soggy lattice by brushing the strips with egg wash before baking, which creates a protective barrier. Sprinkle granulated sugar on top to caramelize slightly, and avoid overfilling the pie—leave about ½-inch headspace between the apples and the lattice. For extra insurance, chill the assembled pie for 30 minutes before baking to firm up the dough.
Can I make this pie without a lattice topping?
For a simpler version, roll out the second dough disc, cut a few slits for steam to escape, and place it directly on the filling. Brush with egg wash and sprinkle with coarse sugar for a crunchy top. This method still delivers that buttery flavor but with less visual complexity. Just reduce baking time by 5 minutes to avoid over-browning.
Why did my pie crust turn out tough instead of flaky?
Tough crust usually means overworking the dough or using warm butter. Keep your butter cold and cubed, mix just until crumbly, and avoid excessive handling. Chill the dough for at least 1 hour before rolling, and use a pastry cutter or your fingers to cut in the butter—don't pulse in a food processor. Overmixing develops gluten, making the crust dense.
How do I adjust this recipe for a smaller pie pan?
For a 9-inch pie pan, reduce the crust dough by half (use 1.5 cups flour and ½ cup butter) and halve the filling ingredients. The baking time stays the same (50-55 minutes), but expect smaller portions. For a 10-inch pan, use 2/3 of the recipe and adjust baking time to 45-50 minutes. Always check doneness with a toothpick—it should come out clean or with a few moist crumbs.