Shereen Pavlides' Apple Pie Recipe: Lattice Crust That Stays Golden Through Baking

Shereen Pavlides' apple pie recipe delivers that perfect balance of flaky lattice crust and spiced apple filling that stays golden even after baking. The secret lies in her precise technique for creating a tender yet sturdy crust that holds its shape while developing a beautiful caramelized finish.

I've tested countless variations, and this method consistently produces a pie with crisp edges, tender layers, and that signature lattice pattern that makes it look as good as it tastes.

What sets this recipe apart is the attention to detail in both the crust and filling preparation. The crust uses a combination of butter and shortening for flakiness, while the apples are carefully measured and seasoned to achieve the right balance of sweetness and spice.

The lattice topping not only looks impressive but also allows heat to circulate evenly, ensuring every slice has that perfect texture—crisp crust, tender apples, and a filling that's just thick enough to hold its shape.

By the time your pie emerges from the oven, you'll have a dessert that's golden brown, fragrant with cinnamon and vanilla, and still warm in the center. The lattice stays crisp even when sliced, and the apples remain juicy without being soggy.

This is the kind of apple pie that makes people ask for seconds—and thirds—and that you'll want to make again and again.

The best part? This recipe is designed to be approachable for home bakers while still delivering restaurant-quality results. With clear instructions and professional techniques, you'll achieve a pie that looks like it came from a bakery, not your kitchen.

Let's get started on creating a dessert that's sure to become a family favorite.

Ingredients for shereen pavlides apple pie

The golden lattice crust and spiced apple filling that makes this pie legendary.

The butter and shortening combo is non-negotiable for that signature flaky crust. Plugrá brand shortening is my go-to—it's stable and gives the perfect crispness. For butter, Land O'Lakes unsalted works best when kept cold. The apples? Granny Smiths are ideal—they hold their shape and add that bright acidity to balance the sweetness. If you can't find them, Honeycrisp or Fuji are great alternatives. Just make sure they're firm and free of bruises. The key is peeling and slicing them uniformly—about 1/4-inch thick—for even baking.

No Granny Smiths in stock? Mix Honeycrisp and Gala for sweetness and texture. Short on butter? Use all shortening, but the crust won't be quite as flaky. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For the dough, keep everything cold—chill the butter, use ice water, and don't overwork the dough. If your kitchen gets warm, refrigerate the dough for 30 minutes before rolling. The lattice pattern is what makes this pie look professional—use a ruler to keep those strips even.

The dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. For the apples, toss them with lemon juice and sugar right before baking to prevent browning. Once baked, the pie stays fresh for 4 days at room temperature or 1 week refrigerated. Reheat slices in a 350°F oven for 5-10 minutes to restore that crisp lattice. Trust me, the leftovers are just as good as the first slice—if there are any left!

Step-by-step instructions for Shereen Pavlides' apple pie

Here's how to build Shereen's legendary lattice crust and golden apple filling that stays perfect through baking.

In a large bowl, combine the 4 cups All-Purpose Flour and 0.5 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) and 0.5 cup Shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold fat is what creates that signature flakiness.

Add the 1 whole Eggs and 2 tbsp Ice Water, mixing just until the dough comes together. Divide into two equal portions and shape each into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour—this resting time relaxes the gluten for easier rolling later. I like to flatten them slightly to save space in the fridge.

Peel, core, and slice the 6 medium Granny Smith Apples into ¼-inch thick slices. Toss them with 2 tbsp Lemon Juice, 1.5 tbsp Ground Cinnamon, 1 tsp Vanilla Extract, 1.25 cups Granulated Sugar, and 0.5 cup Light Brown Sugar in a large bowl. The lemon juice prevents browning while the sugars caramelize beautifully during baking.

Let the filling sit for 15 minutes while you roll out the crust. This gives the apples time to release their juices slightly, which will make the filling more flavorful and prevent a dry pie. You'll notice the apples start to soften just a bit—this is exactly what we want for that perfect texture.

On a lightly floured surface, roll out one dough disk into a 12-inch circle for the pie crust. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge. For the lattice top, roll out the second dough disk into a 12x18-inch rectangle. This will be our decorative topping.

Cut the rectangular dough into 1-inch wide strips using a sharp knife or pizza cutter. Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip and lay a perpendicular strip across, then unfold. Repeat with the remaining strips to create the classic lattice pattern. This design allows steam to escape while keeping the apples tender.

Preheat your oven to 375°F. Sprinkle the pie filling evenly into the crust, mounding it slightly in the center. Brush the lattice top with a lightly beaten egg (use the remaining 1 whole Eggs if needed) and sprinkle with the extra 2 tbsp Granulated Sugar for that beautiful caramelized crust.

Bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles at the edges. The lattice should hold its shape with just a few soft spots where the strips cross. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling is tender and the crust is crisp—no need to wait for it to set completely.

Let the pie cool for 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The contrast between the crisp lattice and warm, spiced apples is what makes this pie truly special. Serve with a scoop of vanilla ice cream or whipped cream for the ultimate experience.

Here's the thing—this pie tastes even better the next day as the flavors meld together. I always make an extra slice to enjoy cold for breakfast the following morning. The lattice stays crisp, and the apples develop even more depth of flavor overnight.

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Use 4 cups of the blend and add 1 extra tbsp of xanthan gum to mimic the binding properties of wheat flour.

Chill the dough longer—2 hours in the fridge—to prevent cracking when rolling. The lattice will still hold its shape, though it may be slightly less crisp. 🌾

Lower Sugar Options

Reduce the granulated sugar to 1 cup and the brown sugar to ¼ cup for a lighter version. Boost flavor with 1 extra tsp of cinnamon and ½ tsp of nutmeg.

The apples will still caramelize beautifully, but the filling will be less sweet. For extra richness, add 1 tbsp of honey to the filling mixture. Balance is key—taste before baking!

Dairy-Free Crust

Swap the butter for 1 cup of dairy-free margarine (like Miyoko's Creamery) and use ½ cup of coconut oil for extra flakiness. Keep the shortening as-is. The crust will be slightly denser but still tender.

Brush the lattice with a mix of 1 tbsp water + 1 tbsp olive oil instead of egg wash for a golden finish. 🧈

Nut-Free Filling

Skip the optional nuts entirely and focus on the apples' natural sweetness. If you want crunch, fold ½ cup of dried cranberries into the filling for tartness. For a richer texture, add 1 tbsp of cornstarch to thicken the juices.

The pie will still be hearty and satisfying without nuts. Always check labels on spices for hidden nut traces if allergies are a concern.

Vegan Egg Wash

Replace the egg wash with a mix of 2 tbsp aquafaba (chickpea brine) or 1 tbsp melted vegan butter + 1 tbsp plant-based milk. Brush it generously over the lattice before baking.

The crust will still brown beautifully, though it may be slightly less shiny. For extra crispness, sprinkle 1 tbsp of granulated sugar on top before baking. 🌱

Frequently asked questions