An old family recipe lightened up, this whole wheat lattice apple pie is bursting with apples and cinnamon, with a pretty lattice whole wheat crust. It’s a delicious and healthier version of the classic apple pie recipe. (dairy-free option)
Fall always brings back a flood of family memories in the kitchen for me. It reminds me of the warm and cozy feeling I would get from being surrounded by a loving family while baking, cooking, and chatting the night away on Pie Night the night before Thanksgiving, and then again on Thanksgiving day.
When the Recipe ReDux asked us to share one of our first memory recipes, I was so excited because I have so many! Then I quickly realized it was going to be impossible to choose just one. The majority of my memories as a child are in the kitchen with my family! While I’ve already shared a couple of my first memory recipes, like my Aunt Debby’s famous pie crust (which is used in this pie), snowball cookies, and my grandpa’s apple cinnamon pancakes, I’d really love to share more with you. I’m so happy for the opportunity to share this family memory with you, Bec’s Lattice Apple Pie.
Becky, Bec for short, is a long-time family friend who always came along with Aunt Debby to our family lake house during the summers and to Pie Night in the fall. (She even rescued my baby brother from the lake once when he stumbled in after a toy when he was just barely a toddler!) So she’s basically family.
Bec made the most amazing apple pie. As a kid, my sister and I were allowed to help her peel and slice the apples, while Aunt Debby made the curst, of course. Then I would watch, mesmerized, and Bec made the beautiful lattice top and finished it with just a sprinkle of cinnamon.
We would wait for an hour while the house filled with the amazing scent of cinnamon and apples baking in the oven, then drool while we waited for dinner to be over (or if it was Pie Night, we’d have to wait for the next day after dinner) so we could have a slice of Bec’s delicious apple pie.
Though Aunt Debby is no longer with us and Becky has moved out of the state with her husband, Bec’s Lattice Apple Pie still always makes an appearance at Thanksgiving, and we savor it along with the memories it brings back. I truly hope you find this apple pie as special as my family does.
An old family recipe for lattice apple pie made bursting with apples and cinnamon with a pretty lattice whole wheat crust. It's a delicious classic apple pie recipe.
- 2 whole wheat pie crusts
- 2 Rome apples*
- 2 Macintosh apples*
- 1 Granny smith apple*
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Turbinado sugar, for sprinkling (optional)
- Core and slice apples no more than 1/4 in thick. You may peel them if you prefer, but I leave the peels on. In a large bowl, combine apples, sugar, cinnamon, and nutmeg.
- Preheat oven to 450° F. Roll out one pie crust into an 8" or 9" pie plate. Layer apples into the crust.
- Cut the second pie crust into thin strips and criss-cross them to form a lattice over the top of the apples. Trim the edges around the pie and pinch at the seams to seal. Sprinkle the top of the crust with turbinado sugar and extra cinnamon (optional).
- Bake at 450° F for 10 minutes, then turn the oven down to 350° F and bake an additional 35-45 minutes, or until the filling is bubbly and the top is golden.
- Remove from oven and let cool before serving.
*If you can't find all of these varieties of apples, don't freak out! Any assortment will do. I like Gala, Fuji, and Granny Smith. **Use coconut oil instead of butter in the crust for dairy-free.
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