Name: Brown Sugar Apple Pie with Lattice Top
Prep time: 40 min
Cook time: 60 min
Total time: 120 min
Ingredients: 2 lbs Granny Smith apples (about 3 large, peeled, cored, and sliced 1/4 inch thick); 1 1/2 lbs Honeycrisp apples (about 2 large, peeled, cored, and sliced 1/4 inch thick); 3/4 cup packed light brown sugar; 2 tbsp all-purpose flour (helps thicken the filling); 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg (freshly grated preferred); 1/4 tsp kosher salt; 1 tbsp fresh lemon juice (from about half a lemon); 1 tsp pure vanilla extract; 2 tbsp unsalted butter (cut into small pieces, for dotting the filling); 2 discs pie dough (homemade or store-bought refrigerated, enough for a double-crust 9-inch pie); 1 large egg (beaten with 1 tbsp water for egg wash); 1 tbsp granulated sugar (for sprinkling on top crust)

From the roundup: 24 Thanksgiving Dinner Recipes Classic Enough to Please Every Table

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This brown sugar apple pie is what I bring to Thanksgiving when I know half the table isn’t going to touch the pumpkin pie. The filling uses both Granny Smith and Honeycrisp apples, which matters: Granny Smith holds its shape, Honeycrisp adds sweetness, and together they don’t turn to mush at the bottom of the crust the way a single-variety filling can.

Total time is about two hours, but most of that is hands-off. You’ll spend roughly 40 minutes on prep and assembly, then the oven does the rest. The one thing I’d warn you about is the cooling time. Two hours on a wire rack before you cut into it is real advice, not filler. I’ve rushed it before and ended up with a soupy slice that looked nothing like the photo.

The lattice top sounds harder than it is. If the dough starts sticking or getting soft while you’re weaving, just slide the whole pie into the fridge for 10 minutes. Cold dough is cooperative dough.

Why you will love this

The two-apple mix gives the filling real texture. You get some slices that soften and some that hold a little bite.
Brown sugar brings a deeper, slightly caramel flavor that white sugar just doesn’t have in a baked filling.
The lattice isn’t just for looks. The open gaps let you see the filling bubbling, which is your actual doneness cue.
It serves 8 cleanly, which is exactly right for a Thanksgiving dessert table where you’re also cutting pumpkin pie.
The unbaked pie can go straight from the freezer to the oven, so you can build it weeks ahead and not think about it again.

Tips for success

Let the apple mixture sit for the full 10 minutes before filling the crust. The juice that releases will combine with the flour and brown sugar into a thicker coating that sets up properly in the oven.
Don’t pull the pie at 50 minutes just because the edges look done. You want to see the filling actively bubbling through the center of the lattice, not just around the rim. That’s how you know the flour has cooked out and the filling will set.
Chill the assembled pie for 20 minutes before it goes into the oven. This keeps the lattice strips from slumping and gives you cleaner layers in the crust.
Put a foil-lined baking sheet on the rack below the pie before you preheat. Brown sugar fillings bubble over, and cleaning a hot oven on Thanksgiving is not how you want to spend that afternoon.

What to do with leftover pie

Leftover slices reheat well at 325 degrees for about 10 to 12 minutes. They come out closer to fresh-baked than anything the microwave will give you.
A cold slice straight from the fridge with a spoonful of plain yogurt makes a reasonable breakfast the next morning. My kids have strong opinions on this.
If you have more than a couple slices left, wrap the whole pie tightly and refrigerate it. It keeps well for up to 4 days and the crust stays better than you’d expect.

Substitutions

If you can’t find Honeycrisp, Braeburn or Fuji are the closest swaps for sweetness and texture. You can also use all Granny Smith if you want a sharper, more tart filling. Store-bought refrigerated pie dough works fine here. I’ve used it plenty of times and nobody has ever complained.

If you want to skip the lattice entirely, roll the second disc into a full lid, cut a few slits in the top, and crimp the edges. It bakes the same way. Light brown sugar is what the recipe calls for, but dark brown sugar will also work and gives a slightly stronger molasses note in the filling.

Make-ahead and storage

The pie dough can be made up to 3 days ahead and kept wrapped in the refrigerator, or frozen for up to a month. You can also assemble the full unbaked pie, wrap it tightly in plastic and then foil, and freeze it for up to 6 weeks. Bake it straight from frozen at 375 degrees and add 20 to 25 minutes to the baking time. Watch for that center bubble as your cue, not the clock.

Baked pie keeps loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat slices, use a 325-degree oven for 10 to 12 minutes. You can also freeze a fully baked pie, wrapped in plastic then foil, for up to 2 months. Thaw it overnight at room temperature before serving.

Brittany Stage