Apple Pie Filling

Margi Hazen, Burnside Foodie

An apple pie with lattice crust

This classic apple pie filling features three different types of apples.


  • 7 apples, (4 1/2 lb) Granny Smith, Braeburn, and Honeycrisp, peeled and sliced into 12-16 slices each
  • 1/2 C sugar
  • 1/2 C  brown sugar
  • 1 T cinnamon
  • 1/4 t ginger
  • 1/4 t nutmeg
  • 1/2 t  salt
  • Zest and juice of one lemon
  • 5 T flour
  • 1 T butter, cubed
  • 1 large egg white beaten with a little water
  • Sparkling sugar (optional)


Preheat oven to 400°.

In a large bowl toss apples with sugar, spices, salt, lemon zest & lemon juice. Let sit for 30-40 minutes then stir in flour.

Place filling in prepared bottom pie crust, then dot with butter. Top with second crust rolled out to 12 inches in diameter. Fold and crimp edges then cut vents in the top. Or cut second crust into strips and weave a lattice top.

Brush with egg white, sprinkle with sparkling sugar (optional), then refrigerate while oven heats.

Bake for 60-75 minutes until crust is brown and filling bubbles out of the top of the crust. If the edges start to get too brown, cover with a foil ring.

Let pie cool completely before serving if you possibly can!