Russian Apple Pie Recipe: Spiced Autumn Filling With Buttery Lattice Crust

This Russian apple pie recipe brings the cozy flavors of autumn to your table with a spiced apple filling wrapped in a golden, buttery lattice crust. 🍏 The secret lies in the perfect balance of cinnamon, cloves, and nutmeg that infuse every bite with warm, comforting spices—just like Grandma used to make.

I've perfected this recipe over years of baking, ensuring the apples stay tender while the crust achieves that signature flaky, crisp texture.

The beauty of this pie is in its versatility—whether you prefer a classic closed pie or an open-faced version with a lattice top, the technique remains the same.

The filling combines tart and sweet apples with just the right amount of brown sugar to create a caramelized, fragrant center that practically melts in your mouth. The lattice crust not only looks stunning but also allows the apples to caramelize beautifully while keeping the filling moist.

Baking this pie is simpler than you might think, with a foolproof method that delivers restaurant-quality results every time. The dough comes together with basic ingredients, and the lattice design is easier than it looks—no fancy skills required.

Once it emerges from the oven, golden and fragrant, you'll understand why this pie is a staple in Russian households during harvest season.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. This pie tastes even better the next day, making it perfect for meal prep or gifting. Let's get started on creating your own slice of autumn tradition.

Ingredients for russian apple pie

Eight ingredients for filling, eight for crust—all you need for a slice of autumn tradition.

The apples are the heart of this pie. Granny Smith and Golden Delicious together give you that perfect tart-sweet balance—Granny Smith holds its shape while Golden Delicious adds natural sweetness. Look for firm, unblemished apples at Trader Joe's or Whole Foods—they tend to have the freshest selection. If you can't find Granny Smith, Fuji apples work in a pinch. Peel and slice them thinly (about 1/8-inch thick) so they cook evenly without turning to mush. I always slice mine while I prep the dough—it gives me something to do while the butter chills.

No cinnamon sticks? Ground cinnamon is essential here—it's the soul of the pie. For the nutmeg, freshly grated is a game-changer (trust me, it tastes like Christmas), but if you only have whole nutmeg, a microplane works wonders. Short on cloves? Allspice works at half the amount. The dough needs to be cold for flaky layers—put the butter cubes in the freezer for 15 minutes first. And if you're feeling fancy, add a sprinkle of cardamom to the filling for an authentic Russian touch. The lemon juice brightens everything—don't skip it!

This pie tastes even better the next day, so bake it ahead and store it at room temperature (covered loosely). Keeps for 3-4 days in the fridge, but honestly? It disappears faster than that. For the lattice, cut the strips while the dough is still cold—use a pizza cutter or sharp knife for clean lines. Freeze the whole pie (unbaked) for up to 2 months—just add 20 minutes to baking time. And that vanilla ice cream? Store-bought is fine, but homemade takes it to another level.

Step-by-step instructions for Russian apple pie

This classic Russian apple pie delivers a perfect balance of spiced filling and buttery lattice crust—let's make it together!

In a large bowl, combine the peeled and sliced 4 medium Granny Smith Apples and 4 medium Golden Delicious Apples. Sprinkle with 1.5 cups granulated sugar, 0.75 cup light brown sugar, 2 tbsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp ground cloves. Toss gently to coat evenly—you want every slice infused with those warm Russian spices.

Drizzle in the 2 tbsp lemon juice and toss again. The acidity will brighten the apples and prevent browning while you work. Let the mixture sit for 10 minutes while you prepare the dough—this gives the flavors time to meld. You'll notice the apples start to soften slightly and release their juices, creating that perfect pie filling consistency.

In a food processor, pulse 4 cups all-purpose flour with 1 tsp salt until combined. Add 1.5 cups cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for flaky layers.

With the processor running, gradually add 0.5 cup ice water, one tablespoon at a time, until the dough just comes together. It should hold when pressed but not be sticky. Turn it out onto a lightly floured surface and divide into two equal portions. Chill one portion while you work with the other—this prevents the dough from warming up and losing its flakiness.

Roll out one chilled dough portion on a floured surface to fit a 9-inch pie dish, about 1/8-inch thick. Transfer to the dish and press gently into the bottom and up the sides. Trim excess dough, leaving about ½-inch overhang. Roll out the second dough portion for the lattice top, cutting it into 1-inch strips with a pastry cutter or knife.

For the lattice, arrange 5 strips horizontally across the pie, spacing them ¼-inch apart. Brush the top with a little beaten egg wash (1 egg + 1 tbsp water). Weave 5 vertical strips through the horizontal ones, alternating directions. Brush again with egg wash—this creates that beautiful golden crust and helps seal the edges. The lattice pattern allows steam to escape while keeping the filling contained.

Spread the prepared apple filling evenly into the crust-lined pie dish, mounding it slightly in the center. Dot with small pieces of remaining butter for extra richness. Arrange the lattice top carefully, pressing gently where strips cross. Brush the lattice with more egg wash and sprinkle with 1 tsp additional ground cinnamon for extra warmth.

Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. The pie is done when the lattice is crisp and the filling is tender but not mushy. For best results, tent loosely with foil after 30 minutes to prevent over-browning while the filling finishes cooking.

Let the pie cool for 1-2 hours before slicing—this allows the filling to set slightly and makes for cleaner cuts. The aroma alone will have everyone gathering! Serve warm slices with a scoop of 1 quart vanilla ice cream on the side. The contrast of warm spiced apples with cool vanilla creates the perfect balance of textures and temperatures.

This pie keeps well at room temperature for 2 days or can be refrigerated for up to 5 days. For an extra touch, dust with powdered sugar just before serving. The secret to this Russian classic lies in the careful balance of spices and the buttery lattice—every bite delivers that perfect autumnal flavor!

Pro cooking tips for russian apple pie

Dough Temperature Control

Keep your butter cold but workable—this is the #1 secret to flaky Russian apple pie crust. I recommend freezing your 1.5 cups cubed butter for 15 minutes before processing. The dough should feel cool to the touch but not icy.

If it gets too warm, chill it for 20 minutes before rolling. This prevents gluten development, which keeps your crust tender and crisp. 🧈

Apple Slicing Precision

Slice your apples thin and evenly—about 1/8-inch thick—to ensure consistent cooking. I use a mandoline slicer set to 1/8-inch for perfect slices every time. For the best texture, toss the slices in 1 tbsp flour before adding to the filling.