I’ve always wanted to make an apple pie with a lattice top and with so many apples after getting our pick on…the time as come. I’m feeling a little intimidated but mostly excited, come along.

We had about 18 small apples left over from our Julian Farm and Orchard adventure. Most of the time spent making this pie was during peeling and slicing said tiny cute apples. Peely peely. Choppy, choppy.

As soon as I started chopping this little guy came running. Loves his fruits and veggies. That face…COME On! ❤

Next preheat your oven 425˙. Heaty, heaty. (Ok, I’ll stop).

Ok, before we go any further I feel that I need to confess I DID NOT make my own pie crust for this pie. Yeah. We had 2 leftover pie crusts from last holiday season hanging in the freezer and thought “hey, les do this”. More on this later*

Next melt 8 tbsp of butter in a saucepan on the stove.

Whisk in 3 tbsp of flour, and simmer for a minute.

Then whisk in 1/4 water and 1 cup of sugar and bring to a boil.

Reduce heat, simmer and continue whisking for a few minutes, then remove from heat. Then sprankle on 1 1/2 tsp of cinnamon on your peeled and sliced apples and stir.

Pour the butter, sugar, flour mixture on the apple mixture and mix, mix, mix.

Then pour that delicious apple mixture into your pie crust. (Check out that beautiful store bought pie crust, haha!)

So after filling my pie crust to the brim I realized I have a lot of extra apple pie mixture. What should I do with the extra? (PSA – Don’t try to stuff it all in like I tried, it doesn’t work)

Next on to our lattice top. Woot!

I took the 2nd pre made pie crust and tried to roll it out. It cracked and broke and kinda turned to a mess. Gulp. Not really sure this is going to work.

Mushed and pieced it back together and you know what…I’m just going to go for it. I cut the crust into about inch and 1/2 slices.

Then lay every other slice over the apple filling and pie crust horizontally.

Fold back every other strip and lay in another strip vertically. My pieces kept cracking and I kept trying to mush and mold them back together, they started to look a little…how do I say – not great. Haha, I guess them’s the breaks.

Continue folding back every other strips and laying strips on either side until you cover the top of your pie.

Next I trimmed then mushed and molded the ends of the strips into the pie crust. I had some leftover crust so I decided to add a little something extra – boost up the cuteness and hopefully distract from the pieced together strips. Winky winky

What cha think? Can barely see the broken strips right?! haha!

Then beat 1 egg and 1 tbsp of water and brush over crust. I do not have a pastry brush (let me know your thoughts on the best one, this gal is in the market) so I dabbed it on using a paper towel. Dabby Dab.

Now time to bake this little cutie.

Place said cutie pie 😉 into the pre-heated oven at 425˙ for 15 min.

After 15 min reduce heat to 350˙ and bake for 45 min or until apples are soft and pie juice (yum) is bubbling.

Mine baked for about an hour. I pulled it out and check out this beaut of a pie! Ohh la la

I mean, wow! I did it. What a picture worthy pie. Cracks? What cracks? haha

Now, serving time. Any tips to serving a piece of pie and not having it fall apart? Haha

Ok. Final verdict – The inside of the pie is absolutely delicious ! The crust…mmm not so much. It tasted old and dry, which it was. Go figure. Hahah, hey ya’ live ya’ learn. I’m so happy I made my first pie with a lattice top, noice! Next time I think I will make my own pie crust, up the ante. Until then, pie for breakfast with coffee for me. Yaya!

Try the recipe below and let me know how it works out for you.