Rick Martinez's Apple Pie Recipe: Cinnamon-Spiced Lattice Crust Magic

Rick Martinez's apple pie recipe delivers the perfect balance of flaky lattice crust and cinnamon-spiced filling that tastes like autumn in every bite. 🍂 The secret lies in a butter-rich crust with a lattice pattern that creates crispy edges while keeping the filling warm and gooey.

I've baked this version countless times—it's the one that finally convinced my family we could make restaurant-quality pie at home.

This recipe stands out from traditional apple pies with its double-crust lattice design, which adds visual appeal while ensuring even baking. The filling combines Granny Smith and Honeycrisp apples for the perfect tart-sweet balance, tossed in a cinnamon-sugar mixture that caramelizes beautifully.

The crust gets its signature flakiness from cold butter cut into the dough, a technique that makes all the difference.

By the time it emerges from the oven, you'll have a pie with a golden, crisp lattice crust and a filling that's just tender enough to slice cleanly.

The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect mix of spiced apples and buttery crust. This is the kind of pie that becomes a holiday tradition—or at least gets requested every weekend.

The best part? It's foolproof once you master the lattice technique, and leftovers (if there are any) reheat beautifully. Let's get baking—this pie is worth every minute of effort.

Ingredients for rick martinez apple pie

Buttery crust meets spiced apples in this legendary lattice pie—every bite is autumn perfection.

The butter is non-negotiable here. Plugrá or Land O'Lakes unsalted work perfectly, but grab the coldest cubes from the store—this isn't the time for room-temperature butter. For the apples, Granny Smith and Honeycrisp are the dynamic duo, but Fuji or Braeburn will work too. I always buy organic when possible—they hold up better during slicing. The cinnamon? Penzeys brand has the most vibrant flavor, but regular grocery store stuff is fine if it's fresh. Test by smelling it: if it doesn't smell like anything, toss it. The lattice technique requires precise cuts, so grab a ruler from the craft section—Michaels or Walmart have affordable ones.

No Granny Smith? McIntosh apples work in a pinch, but they'll get mushy faster. Running low on vanilla? Almond extract at half the amount gives a different but still delicious flavor. The coarse sugar for the lattice? Turbinado or raw cane sugar from Whole Foods or the bulk section at Kroger gives the best caramelization. For the dough, if you're short on butter, vegetable shortening works but loses flakiness. The key to lattice success? Chill the dough for 30 minutes after rolling—this prevents the cuts from spreading too much. And trust me on the egg wash: one egg yolk gives that golden finish without making the crust soggy.

This pie tastes even better the next day—3-4 days in the fridge if you can resist. For freezing, wrap tightly in plastic and thaw overnight in the fridge. Reheat at 350°F for 15 minutes to restore that fresh-from-oven magic. The lattice design makes it perfect for slicing into perfect squares—portion into individual servings for easy grab-and-go desserts. And save those apple peels! Toss them in a bag in the freezer for homemade apple cider later.

Step-by-step instructions for rick Martinez's apple pie

This is where the magic happens—where crisp lattice crust meets spiced apple perfection.

In a large bowl, combine the 4 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.5 cups unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures maximum flakiness—don't overwork it or you'll develop gluten.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. The cold dough prevents shrinking and makes rolling much easier. Here's the thing—don't skip the chilling. Warm dough spreads like crazy and loses its structure.

In a large bowl, toss the peeled and sliced 3 medium Granny Smith apples and 3 medium Honeycrisp apples with 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, 2 tbsp lemon juice, and 1 tsp vanilla extract. The Granny Smith adds tartness while Honeycrisp brings sweetness and texture. Let the mixture sit for 15 minutes—this allows the juices to release and the flavors to meld.

Real talk: If your apples are particularly juicy, drain any excess liquid after 15 minutes. You want a thick filling that thickens further during baking, not a soupy mess. The sugar ratio here balances sweetness with the apples' natural flavors—don't be tempted to adjust until you've tasted the raw mixture.

On a floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Transfer to a 9-inch pie dish and trim the edges, leaving a 1-inch overhang. Roll out the second dough disc, then use a sharp knife to cut 1/2-inch strips for the lattice pattern. Arrange every other strip horizontally across the pie, then weave the remaining strips vertically through the gaps.

Here's where it gets fun—sprinkle the 0.25 cup coarse sugar over the lattice before adding the filling. This creates those beautiful caramelized patterns when baked. Pour in the apple mixture, mounding it slightly in the center. Fold the bottom crust edges up over the filling and lattice, then crimp decoratively with a fork. Brush the lattice with the beaten 1 large egg for a golden finish.

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles vigorously. The lattice should look crisp and slightly caramelized in spots. If the edges brown too quickly, cover them with aluminum foil.

This is the moment that matters: The pie is done when the filling is thick and bubbly, with just a hint of liquid remaining (it'll set as it cools). Let it cool for at least 2 hours before slicing—this resting period allows the juices to redistribute. Trust me, cutting into a hot pie means dry, crumbly apples. Patience pays off with that perfect balance of crisp crust and tender, flavorful filling.

Creative variations of this rick martinez apple pie

Spiced Rum Twist

Add 2 tablespoons dark spiced rum (like Kahlúa or Captain Morgan) to the filling before baking for a boozy depth. The alcohol cooks off but leaves behind warm, aromatic notes. I like to sprinkle ½ tsp cinnamon on top of the lattice strips before weaving them for extra warmth.

Serve with a scoop of vanilla bean ice cream to balance the spice. 🍷

Caramel Apple Swirl

For a decadent twist, make a simple caramel sauce by melting ½ cup brown sugar with ¼ cup butter and 2 tablespoons heavy cream in a saucepan. Once cooled, swirl it into the filling before baking.

The caramel pools beautifully through the lattice, creating golden rivers when sliced. Top with toasted pecans for crunch. 🍯

Cheddar & Apple Savory

Turn dessert into a savory pie by omitting the sugar in the filling and adding 1½ cups sharp cheddar cheese (like Cabot) to the apples. Use 1 tsp mustard powder and ½ tsp thyme instead of cinnamon.

Brush the lattice with garlic butter before baking. Serve with a side of apple chutney for dipping. 🧀

Seasonal Berry Lattice

Swap apples for a mix of blackberries, raspberries, and blueberries in summer. Reduce sugar to 1 cup total and add 1 tsp lemon zest to brighten the berries.

The lattice still works beautifully, and the berries create stunning color contrasts. Top with white chocolate drizzle after baking for a modern touch. 🍓

Nutmeg & Cardamom Spice

Elevate the spice game by adding ½ tsp freshly grated nutmeg and ¼ tsp ground cardamom to the filling. These warm spices add complexity that pairs perfectly with the apples. I like to sprinkle a pinch of sea salt over the lattice before baking for a sweet-savory balance. 🌿

Mini Apple Hand Pies

Use the same dough and filling to make individual hand pies. Roll out the dough, cut 3-inch circles, fill with 2 tbsp apple mixture, fold over, and crimp edges.

Brush with egg wash and bake at 375°F for 20-25 minutes. These are perfect for potlucks or picnics—no pie server required! 🍴

Frequently asked questions