Anna Olson's Apple Pie Recipe: Flaky Lattice Crust With Spiced Apple Filling

This flaky apple pie recipe from Anna Olson delivers the perfect balance of buttery crust and spiced apple filling that tastes like a slice of autumn nostalgia. 🍂 The secret lies in a lattice crust that stays crisp while allowing the filling to breathe, creating those signature golden-brown patterns that make every slice irresistible.

I've perfected this recipe over years of baking, and it's become a staple for holidays and special occasions.

The recipe begins with a simple yet foolproof pie crust that comes together with just a few ingredients—flour, butter, salt, and ice water. The filling combines tart apples with cinnamon, nutmeg, and a touch of brown sugar for depth, while the lattice crust adds both visual appeal and structural integrity.

This isn't just another apple pie; it's a showstopper that will have everyone asking for seconds.

By the time it emerges from the oven, you'll have a pie with a flaky, golden crust and a filling that's tender yet holds its shape. The lattice design creates those iconic diamond patterns while keeping the pie stable, and the spices infuse the apples with warm, comforting flavors.

It's the kind of dessert that feels like a hug in pie form.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. This recipe is perfect for beginners and experienced bakers alike, with clear instructions that ensure success every time. Let's get baking!

Ingredients for anna olson apple pie

Buttery crust, spiced apples, and a lattice that stays crisp—just six ingredients make this showstopper pie.

The butter is non-negotiable here. Plugrá brand or Land O'Lakes unsalted work best—they have the right fat content for that signature flakiness. Look for cold butter with at least 80% fat content at Whole Foods or Kroger. The apples? Granny Smith or Honeycrisp are ideal—they hold their shape while cooking. If you can't find them, Fuji or Braeburn are solid backups. Peel and slice them uniformly for even baking. The flour should be King Arthur or Gold Medal all-purpose—no substitutions here, it's worth the small splurge.

No tart apples? Mix Granny Smith with a sweeter variety like Gala—about 3 parts tart to 1 part sweet. Running low on brown sugar? White sugar plus 1 tbsp molasses works in a pinch. The nutmeg is key for that autumnal warmth, but if you're out, a pinch of cinnamon plus a dash of allspice mimics it. For the lattice, cut the strips 1/4-inch wide—any wider and they won't hold their shape. Pre-made pie crust? Pillsbury's Uncrustables crust is a decent shortcut, but it won't be as flaky. The lemon juice prevents the filling from turning gray—don't skip it, even if the recipe doesn't call it out.

This pie tastes better the next day—cool completely, then refrigerate for up to 3 days. For freezing, wrap tightly in plastic wrap followed by foil—keeps for 3 months. Reheat slices at 350°F for 10 minutes to restore crispness. The lattice strips? Save any leftovers in an airtight container—they're perfect for mini pies or hand pies later. Store the butter in the freezer to keep it cold for longer, and keep your cinnamon in a dark glass jar to preserve its flavor for up to a year.

Step-by-step instructions for Anna Olson's apple pie

Here's how to build Anna Olson's signature flaky lattice crust and spiced apple filling.

In a large mixing bowl, combine the 3.5 cups all-purpose flour with the 1.5 tsp salt. Cut in the 1.25 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces—this ensures flaky layers. Add the 0.75 cup granulated sugar and mix lightly.

Drizzle in the 0.5 cup ice water slowly while stirring with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Turn the dough onto a lightly floured surface and knead gently 5-6 times until smooth. Divide into two equal discs, wrap in plastic, and chill for 30 minutes. This resting period relaxes the gluten for a tender crust.

Peel, core, and slice the 6 medium tart apples into ¼-inch thick slices. Toss them in a large bowl with the 0.75 cup light brown sugar, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract. Let the mixture sit for 10 minutes—this allows the flavors to meld and the apples to soften slightly.

Here's the thing—don't skip the lemon juice. It brightens the apples and prevents them from turning mushy during baking. The spices should be evenly distributed, so give the mixture a good stir before transferring it to your pie dish.

Roll out one chilled dough disc on a floured surface to fit a 9-inch pie dish, about ⅛-inch thick. Transfer it to the dish and press gently into the bottom and up the sides. Roll out the second dough disc and cut it into ½-inch wide strips for the lattice pattern. Arrange the strips in a crisscross pattern over the apple filling, leaving a ½-inch border around the edges.

Brush the lattice strips with a little ice water to help them stick together. This creates that beautiful Anna Olson signature design while keeping the pie structure intact. The lattice allows steam to escape while maintaining a crisp exterior—key for that perfect flaky texture.

Preheat your oven to 375°F. Place the assembled pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil.

I know it's tempting to peek, but resist—the temperature fluctuations can cause the crust to puff up unevenly. You'll know it's done when the crust is golden and the apples are tender enough to pierce easily with a knife. Let the pie cool for at least 2 hours before slicing—this resting period allows the filling to set properly.

Slice the pie into 6 equal wedges using a sharp knife. The lattice pattern should hold together beautifully, revealing those flaky layers beneath. Serve warm with a scoop of vanilla ice cream—the contrast of hot and cold makes every bite perfect.

This pie tastes even better the next day, so make it ahead if you can. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. The spices will deepen in flavor as it sits, making each slice more aromatic and delicious.

Troubleshooting this recipe

Crust Too Tough

If your crust turns out tough instead of flaky, you likely overworked the dough or didn’t chill it enough. The key is to handle the dough minimally—just 5-6 kneads—and let it rest 30 minutes before rolling.

Cold butter is non-negotiable here; if your kitchen’s warm, chill the dough longer. I’ve found using Plugrá brand butter (82% fat) makes a noticeable difference in flakiness. 🧈

Filling Too Watery

Watery filling usually means the apples weren’t prepped correctly or the sugar ratio is off. Always slice apples ¼-inch thick and toss them with 1 tbsp lemon juice—this draws out excess moisture.

If your filling still looks too wet, simmer it uncovered for 5-10 minutes before baking. For extra insurance, add 1 tbsp cornstarch to the filling to thicken it. 🍎

Lattice Collapsing

The lattice strips may collapse if they’re too wide or not brushed with enough water. Cut them ½-inch wide (no wider!) and brush them lightly with ice water before arranging. If they still sag, chill the pie for 15 minutes before baking to help the dough firm up.

I also recommend using a 9-inch pie dish—smaller dishes can cause the lattice to overcrowd. ✨

Burned Edges

Burned edges happen when the oven runs hot or the crust isn’t pre-baked. Lower the oven to 350°F if your kitchen’s warm, or cover the edges with aluminum foil during the first 20 minutes of baking.

For extra protection, blind-bake the crust for 10 minutes before adding the filling. A pie shield (like the Wilton brand) also works wonders for even browning. 🔥

Apples Too Mushy

Overcooked apples lose their texture when baked too long or at too high a heat. Pull the pie from the oven when the crust is golden and the filling is just bubbling—it’ll continue cooking as it cools.

For firmer apples, use a mix of Granny Smith and Honeycrisp (3:1 ratio) and reduce baking time by 5 minutes. A splash of apple cider vinegar (1 tsp) in the filling also helps maintain structure. 💪

Filling Not Setting

If the filling stays runny even after baking, the apples weren’t cooked long enough or the sugar wasn’t caramelized. Bake the pie 5-10 minutes longer at 350°F to thicken the filling. For extra stability, sprinkle 1 tbsp cornstarch over the apples before baking.