Pioneer Woman apple pear lattice pie is an easy dessert made with Granny Smith apples, Bosc pears and a flaky crust, ready in 2 hours. That makes it a go-to for Thanksgiving dinner, Christmas dessert or any fall potluck, since the lattice top looks impressive but comes together in minutes.
The step that decides this pie is weaving the lattice strips over and under before crimping, because a tight weave holds steam inside. If you just lay strips flat without weaving, the fruit releases too much liquid and the bottom crust turns soggy.
The lemon juice in the filling sets this apart from a regular apple pie, since it keeps the fruit tasting bright after baking. That tartness pairs with coarse sugar on the lattice, which adds crunch most fruit pies skip.
Pioneer Woman Apple Pear Lattice Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings45
minutes1
hour15
minutes367
kcalSliced apples and pears tossed with sugar, flour and lemon juice, baked under a woven lattice crust until tender and bubbly.
Ingredients
2 pieces Sylvia’s Perfect Pie Crust, thawed slightly
1/3 c. all-purpose flour, plus more for dusting
3 Granny Smith apples, peeled and sliced 1/4 inch thick
3 Bosc pears, peeled and sliced 1/4 inch thick
Juice of 1/2 lemon
1/3 c. granulated sugar
1/4 tsp. salt
1 large egg, beaten
Coarse sugar, for sprinkling
Directions
- Prep the crust: Preheat the oven to 375°, then roll out 1 piece of dough on a floured surface into a 12-inch round. Lift it with a spatula once it’s even, place it in a 9-inch pie pan and tuck the excess dough underneath itself.
- Mix the filling: In a large bowl, combine the apples, pears, lemon juice, granulated sugar, flour and salt. Roll out the other piece of dough into a 12-inch round on a floured surface, then cut it into twelve 1-inch-wide strips.
- Weave the lattice: Pour the fruit mixture into the pie crust, then arrange 5 strips of dough in parallel rows on top. Lay the remaining strips perpendicular to the first ones, weaving them over and under to form a lattice. Trim the ends and press them against the bottom crust, then crimp the edges with your fingers.
- Bake the pie: Brush the dough with the beaten egg and sprinkle with coarse sugar. Cover the crust edges with foil, then bake for 25 minutes. Remove the foil and bake about 50 more minutes until the fruit softens and the liquid bubbles, then cool for 20 minutes before slicing.
FAQs
Can I use different apples or pears in this pie?
You can swap Granny Smith for Honeycrisp or Braeburn, since both hold their shape during baking. For pears, Anjou or Bartlett work well, but avoid very ripe ones because they break down too fast and turn the filling mushy.
How long does apple pear pie last in the fridge?
Cover the pie loosely with foil or plastic wrap, then store it in the fridge for up to 4 days. The crust softens a bit after the first day, so reheat a slice at 350° for about 10 minutes to bring back some flakiness.
Can I make this pie ahead of time?
You can assemble the whole pie up to a day before baking, then wrap it tightly and refrigerate until you are ready. Add about 10 extra minutes to the bake time since the filling starts cold, and keep an eye on the crust edges so they do not darken too quickly.
Do I need a special pan for lattice pie?
A standard 9-inch glass or ceramic pie dish works fine for this recipe. Glass is a good choice because you can see the bottom crust browning, which helps you avoid pulling the pie out too early.
Why does my lattice crust shrink or crack?
That usually happens when the dough gets too warm before you finish weaving. Keep the strips chilled until you are ready to lay them, and work quickly so the butter stays cold, since cold butter creates flaky layers once it hits the oven.
