This apple pie gets an extra boost of apple flavor from boiled apple cider, turning an ordinary apple filling into something much more intensely apple-y. Warm spices, a flaky all-butter crust, and a pretty woven top make it a classic fall pie with a flavorful twist. And don't let that lattice intimidate you - it's much easier to weave than it looks!
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Quick Recipe Summary ✨
Lattice Apple Pie with Boiled Cider: A classic apple pie with a flaky all-butter lattice crust and a warmly spiced filling boosted with concentrated apple flavor from boiled apple cider.
Well-set apple filling: A choice of thickeners keeps all those flavorful apple juices where they belong - inside the pie - for slices that hold together nicely.
Pretty lattice crust: The woven top gives a classic bakery-style finish while letting steam escape as the filling bubbles and thickens.
Active Time: About 1 hour • Bake Time: About 1 hour • Cooling Time: 4 hours • Total Time: About 6 hours
Difficulty Level: ⭐⭐⭐ Medium. The filling is simple to prepare; rolling and weaving the lattice takes a little extra time, with a separate step-by-step lattice tutorial to guide you.
Yield: One 9-inch pie • Freezer-friendly: Yes • Make-ahead: Pie dough can be refrigerated up to 3 days or frozen up to 3 months; the assembled unbaked pie can also be frozen.
👉 Follow the detailed instructions and troubleshooting tips below for a deeply flavored apple pie with a crisp, flaky crust and filling that slices cleanly, plus my step-by-step lattice tutorial for weaving the top.
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Why this recipe works
- Evenly cooked apples: ¼-inch slices become tender without turning mushy
- Crisper bottom crust: A hot start on a preheated baking sheet helps prevent sogginess
- Clean slices: Cooling the pie completely gives the filling time to set
Nothing says Fall quite like a homemade apple pie, especially when all those wonderful varieties of Autumn apples are just begging to be baked. But even a beautiful pie can fall flat if the filling tastes more like cinnamon and sugar than apples.
That's where my favorite secret apple ingredient, boiled apple cider, comes in. Reducing fresh cider to a thick syrup concentrates its flavor, giving the filling a deeper apple taste without adding a lot of extra liquid.
Add warm apple pie spices, a flaky all-butter crust, and a pretty lattice top, and you've got an apple pie that's as flavorful as it is beautiful. Serve it warm with a scoop of vanilla ice cream to complete the picture!
⭐⭐⭐⭐⭐
Truly delicious!
- Shira
Recipe Ingredients
You'll need the following ingredients to make this apple pie recipe:
Ingredient Notes
Apples: For the best apple pie filling, use firm sweet-tart baking apples that hold their shape, preferably a combination of varieties for more complex flavor. I like Granny Smith and Empire together - the Granny Smith brings tartness while Empire adds sweetness and apple flavor. Need more inspiration? Check out The very best pie apples from King Arthur Baking.
You'll need about 3 pounds of apples (4 to 5 large apples) to get the 7 to 8 cups of sliced apples needed for the filling.
Boiled apple cider: What really takes this apple pie from good to great is the boiled apple cider. Think of it as the apple equivalent of maple syrup - thick, sweet, and intensely apple flavored. This simple ingredient really boosts the flavor of apple-based desserts, like Apple Spice Cookies and Apple Honey Babka.
You can buy it ready-made, but making it at home is super simple. All you need is fresh apple cider and some time. Don't substitute regular apple cider 1:1 for boiled cider - regular cider contains much more water and won't provide the same concentrated flavor.
If boiled cider isn't available, you can always use thawed frozen apple juice concentrate as a substitute.
Apple spice mix: Making your own apple pie spice mix blend of cinnamon, nutmeg, and cardamom gives this pie complex spice notes. If you prefer, you can use 1½ teaspoons of store-bought apple pie spice instead.
Thickener: Instant ClearJel is a thickener that helps keep the filling from being overly wet. You can also use ¼ cup flour or 2 tablespoons cornstarch instead.
Pie crust: You'll need a pie crust for a double crust pie. My favorite is my all-butter pie crust, using a double crust 12 : 8 : 4 recipe ratio of flour, butter, and water (by weight), and sweetened with 2 to 3 tablespoons granulated sugar. You can, of course, use any type of homemade or store-bought pie dough you prefer.
See the recipe card for a full list of ingredients and measurements.
How to make Lattice Apple Pie with Boiled Cider
Step 1: Prepare the pie crust
Prepare pie dough for a double crust pie. Divide the dough in half and chill, wrapped in plastic, until ready to use.
If you plan on freezing the whole unbaked pie, see these instructions. Otherwise, roll out one of the dough portions and ease it into a 9-inch pie pan (see the FAQs on choosing the type of pie pan to use). Gently settle the dough into the pan and trim the overhang to about 1-inch, setting aside any scraps. Chill the pie shell and the remaining dough while you make the filling.
Step 2: Prepare the filling
Peel, core, and slice the apples into ¼-inch thick wedges.
Place apples in a large bowl and stir in the lemon juice to coat. Whisk together the sugar, Instant ClearJel (or your thickener of choice), spices, and salt, then sprinkle the mixture over the apple slices (photo 1).
How to peel and slice apples
Peeling and slicing the apples can be a chore, but it doesn't have to be. I have two different methods to peel and slice apples:
Method 1: If you have an apple peeler/corer/slicer, you can prep the apples in a single step. Plus, apple spirals are fun! You only have to slice the spiral into pieces, and you're done.
Method 2: A serrated peeler will make quick work of peeling the apples, and a melon baller is a good way to scoop out the core.
Using a mandolin slicer speeds up the slicing and ensures uniform pieces. Just be careful with the sharp blade, and make sure you use the food guard! I definitely use the food guard on the mandolin - I want to keep all my fingers!
Fold in the boiled cider (or apple juice concentrate) and the vanilla extract, then transfer the pie filling to your chilled bottom crust (photo 2).
Distribute the butter cubes over the top of the apples, then return the pie to the refrigerator while you prepare the top crust.
Drain the apples if needed
If your mixture is especially wet, you can place the apples in a large colander and allow the juices to drain into a bowl while you get ready to assemble the pie.
Transfer the liquid into a small saucepan. Bring it to a boil and reduce until it's thickened and coats the back of a spoon. Pour the syrup over the filling and stir it in.
Step 3: Make the lattice top
Roll out the second dough disc on a floured surface into a 12-inch circle. Remove the chilled pie from the refrigerator.
Using a pastry wheel, pizza cutter, or sharp knife, cut the rolled-out dough into strips ½- to 1-inch wide, or to your desired width. Top the pie by weaving the dough strips over and under each other, pulling back alternating strips to make the weave. See my step-by-step lattice pie crust tutorial for detailed photos of the weaving technique.
Prefer a full top crust? You can simply lay the rolled dough over the filling instead (trimming to hang over the pie by ½-inch), then cut several slits to allow steam to escape. Trim and crimp the edges, then bake as directed.
Step 4: Crimp the edges and glaze the top
Press the edges of the strips into the bottom pie crust edges to seal, then tuck the overhang under itself and press down to create the edge. Smooth around the edges for a neater appearance, then crimp the edges with a fork or your method of crimping.
You can use any dough scraps to roll out and cut decorative shapes.
To create a shiny glaze on the finished crust, brush the lattice and edges with milk or an egg wash with a pastry brush.
If you made decorations, place them on top of the lattice and glaze them as well (photo 3). For added crunch, sprinkle the pie with coarse sugar.
Chill the pie to firm up the crust while the oven heats.
Step 5: Bake the pie
The best way to ensure that the pie bakes fully (and without a soggy bottom) is to bake the pie in stages:
- Preheat a baking pan: Place a half sheet baking pan lined with a Silpat silicone mat or parchment paper on the lowest oven rack in the oven as it preheats.
- Bake at a high heat: Place the pie on the preheated baking pan and bake at 425°F for 20 minutes until the crust begins to turn golden. Cover the edges of the pie with a pie shield or foil to keep them from browning too quickly, if necessary.
- Finish baking at a lower heat: Rotate the baking pan, move it to the center rack, and reduce the oven temperature to 375°F. Continue baking for 40 to 45 minutes more.
How to tell when apple pie is done
An apple pie is done when the crust is deeply golden and the filling is bubbling through the lattice, including near the center of the pie (photo 4).
Step 6: Cool fully before slicing
Remove the pie from the oven and allow it to cool completely on a wire rack for 3 to 4 hours to allow juices to set before slicing (photo 5).
You don't want those juices all over your plate instead of in your pie, so be patient.
Storage and make-ahead instructions
Storage instructions: Store the pie for a day or so at room temperature. Alternatively, cover and refrigerate it for up to 5 days, or wrap it well and freeze for longer storage.
Make-ahead instructions: Homemade pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months (thaw overnight in the refrigerator before using).
Troubleshooting tips
Here are some issues you might encounter when making this Lattice Apple Pie:
- Filling is runny: Make sure the juices are visibly bubbling before removing the pie from the oven, then cool the pie completely for 3 to 4 hours before slicing.
- Bottom crust is soggy: Keep the assembled pie cold and bake it on the preheated sheet pan so the bottom crust starts setting quickly.
- Apples are still too firm: Slice them evenly about ¼-inch thick and bake until the filling is bubbling, not just until the crust looks done.
- Lattice strips are breaking: Let very cold dough sit for a few minutes until it's flexible enough to bend without cracking.
- Lattice dough is getting soft or sticky: Refrigerate the dough for 10 to 15 minutes before continuing. Cold dough is much easier to weave.
- Crust edges are browning too quickly: Cover just the edges with foil or a pie shield while the center finishes baking.
- Filling bubbles over: Set the pie on a lined baking sheet to catch drips (and save yourself an oven-cleaning adventure).
How to freeze an unbaked fruit pie
Did you know that you can assemble a fruit pie and freeze it to bake later? It's true! I learned about this tip from King Arthur Baking.
You can, of course, freeze a pie in its pie pan, well wrapped with plastic wrap and foil, but that ties up your pie pan until that pie is baked. Instead, you can store the frozen pie without its pie pan. Here's how:
- Start by spraying the pie pan with baking spray, then lining the bottom with parchment paper. Proceed with the recipe to prepare the pie.
- When making the filling, add a little extra ClearJel or cornstarch to soak up any extra juices from the pie being frozen.
- Place the assembled, unbaked pie (in its pan) in the freezer, and freeze until solid, about 2 to 3 hours.
- Remove the pie from the freezer. Remove it from the pie pan (you can set the pan in a slightly larger pan of warm water, to thaw the underside just a bit), then peel away the parchment paper.
- Wrap the pie in 2 layers of plastic wrap and a layer of foil, then place back in the freezer.
- The night before you're ready to bake the pie, unwrap it and place it back in its pie pan.
- Defrost the pie overnight in the refrigerator, covered with plastic wrap propped by a couple of toothpicks to keep it from sticking to the top crust.
- Brush the defrosted pie with egg wash and proceed with baking as usual.
You can store the frozen, unbaked pie for several months. Note: this method works for fruit pies (perfect for blueberry pie!), but not egg- or milk-based fillings (like pecan pie or pumpkin pie).
Questions asked and answered
Here are some questions you might have...
Yes. Thawed frozen apple juice concentrate is the best substitute because it provides concentrated apple flavor without adding too much liquid. Don't substitute regular apple cider 1:1 because its higher water content can make the filling too wet.
Both work, but I prefer a metal pie pan for this apple pie. Metal heats quickly and conducts heat efficiently, helping the bottom crust set before the juicy apple filling can soak into it. It also handles the recipe's initial high oven temperature well.
A glass pie pan heats more slowly, but its big advantage is visibility - you can check whether the bottom crust is nicely browned. If you're using glass, reduce the oven temperature by 25°F and avoid moving the pan directly from the freezer to a hot oven, since the sudden temperature change can cause it to break.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Lattice Apple Pie with Boiled Cider
Equipment
Ingredients
For the crust
- 1 recipe double pie crust, or store-bought, see Recipe Notes
For the filling
- 7 to 8 cups apples, peeled, cored, and sliced, about 3 pounds or 4 to 5 large apples, see Recipe Notes
- 2 tablespoons lemon juice
- ½ cup granulated sugar, or to taste
- 1½ tablespoons Instant ClearJel, see Recipe Notes
- 1½ teaspoons apple spice mix, see Recipe Notes
- ¼ teaspoon kosher salt
- ¼ cup boiled apple cider, or thawed apple juice concentrate
- 2 teaspoons pure vanilla extract, optional
- 2 tablespoons unsalted butter, small dice
For the topping
- 2 tablespoons milk, or egg wash (1 egg beaten with 1 tablespoon of water)
- 2 tablespoons coarse sugar
Instructions
- Prepare the crust: Prepare a double crust pie (or use a store-bought double crust pie dough), using a double crust 12 : 8 : 4 recipe ratio of flour, butter, and water (by weight), sweetened with 2 to 3 tablespoons granulated sugar. Divide the dough in half and chill, wrapped in plastic, until ready to use.
- Preheat the oven to 425 °F with racks placed on the bottom rung and in the center of the oven. If desired, lightly spray a 9-inch pie pan (that's at least 1½-inches deep) with baking spray (which will make serving the pie easier after it's baked and cooled).
- On a lightly floured surface, roll out one of the discs into a 12-inch circle, about ¼-inch high (if your pan is 2-inch deep, increase the circle to 13-inches). Transfer the dough to the pie pan by draping the dough loosely around the rolling pin. Gently settle the dough into the pan and trim the overhang to about 1-inch, setting aside any scraps. Chill the pie crust while you make the filling.
- Prepare the filling: Peel, core, and slice 7 to 8 cups apples into ¼-inch thick wedges (see the Recipe Notes for tips on the best way to do this step). Place the apples in a large bowl and stir in 2 tablespoons lemon juice to coat.
- In a small bowl, whisk together ½ cup granulated sugar, 1½ tablespoons Instant ClearJel (or your thickener of choice), 1½ teaspoons apple spice mix, and ¼ teaspoon kosher salt. Sprinkle the mixture over the apple slices, stirring well. Fold in the ¼ cup boiled apple cider (or apple juice concentrate) and 2 teaspoons pure vanilla extract, if using.
- If your mixture is especially wet, you can place the apples in a large colander and allow the juices to drain into a bowl while you get ready to assemble the pie.Transfer the liquid into a small saucepan. Bring it to a boil and reduce until it's thickened and coats the back of a spoon. Pour the syrup over the filling and stir it in.
- Assemble the pie: Remove the empty pie crust from the refrigerator and spoon in the drained apple mixture. Distribute 2 tablespoons unsalted butter cubes over the top of the apples, then return the pie to the refrigerator while you prepare the top crust.
- Roll out the second dough disc on a floured surface into a 12-inch circle. Remove the chilled pie from the refrigerator.Using a pastry wheel, pizza cutter, or sharp knife, cut the rolled-out dough into strips ½- to 1-inch wide, or to your desired width. Top the pie by weaving the dough strips over and under each other, pulling back alternating strips to make the weave (see How to make a lattice pie crust for step-by-step instructions and pictures). Prefer a full top crust? You can simply lay the rolled dough over the filling instead (trimming to hang over the pie by ½-inch), then cut several slits to allow steam to escape. Trim and crimp the edges, then bake as directed.
- Press the edges of the strips into the bottom pie crust edges to seal, then tuck the overhang under itself and press down to create the edge. Smooth around the edges for a neater appearance, then crimp the edges with a fork or your method of crimping.You can use any dough scraps to roll out and cut decorative shapes.
- To create a shiny glaze on the finished crust, brush the lattice and edges with 2 tablespoons milk or an egg wash (1 egg beaten with 1 tablespoon water).If you made decorations, place them on top of the lattice and glaze them as well. Sprinkle 2 tablespoons coarse sugar all over the top of the pie for a nice crunch, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
- Place a half sheet baking pan lined with a Silpat silicone mat or parchment paper on the bottom rack to preheat.
- Bake the pie: Place the pie on the preheated baking pan and bake for 20 minutes until the crust begins to turn golden. Rotate the baking pan, move it to the center rack, and reduce the oven to 375 °F. Cover the edges of the pie with a pie shield or foil to keep them from browning too quickly, if necessary. Continue baking for 40 to 45 minutes more until the crust is golden brown and you can see the thickened juices bubbling.
- Remove the pie from the oven and allow it to cool completely on a wire rack for 3 to 4 hours to allow juices to set before slicing. You don't want those juices all over your plate instead of in your pie, so be patient.
- Storage instructions: Store the pie for a day or so at room temperature. Alternatively, cover and refrigerate it for up to 5 days, or wrap it well and freeze for longer storage.
- Make-ahead instructions: Homemade pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months (thaw overnight in the refrigerator before using).
Notes
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ½ teaspoon ginger
- ½ teaspoon allspice or cloves
- ½ teaspoon cardamom
Shira says
Truly delicious!
Tammy Spencer says
Glad you liked it! 🙂