Apple and Grape Pie Recipe: Spiced Fruit Lattice That Shines Golden

This apple and grape pie recipe delivers the perfect balance of sweet-tart flavors in a golden lattice crust that's impossible to resist. 🍏✨ The secret lies in the fruit mixture—peeling and slicing the apples just right, then combining them with grapes for bursts of juicy contrast.

Every bite offers tender fruit, spiced filling, and that signature flaky, buttery crust.

What sets this pie apart is the foolproof technique for a crisp lattice top that stays golden and crispy, not soggy. We'll use a standard pie crust recipe (with shortcut options) and focus on proper fruit preparation to prevent a gummy filling.

The spices—cinnamon, nutmeg, and a touch of allspice—create warmth that complements the grapes' natural tartness.

Baking at 375°F for 50 minutes ensures a perfectly set crust with caramelized edges, while the filling stays juicy but not runny. The lattice design not only looks stunning but also allows steam to escape, keeping the fruit tender.

This pie is restaurant-quality at home, with a texture and flavor that rivals bakery versions.

Whether you prefer a deep-dish pie or a free-form rustic style, this recipe adapts easily. Serve it warm with vanilla ice cream or whipped cream for the ultimate dessert experience. The leftovers? They'll disappear just as quickly—if they last that long!

Ingredients for apple and grape pie

Golden lattice crust meets spiced apple-grape filling—this pie delivers restaurant-quality dessert at home.

The apples are non-negotiable—Granny Smiths bring the tartness that balances the grapes' sweetness perfectly. Local farmers markets often have them in season, but any crisp variety works. Avoid red delicious—they get mushy. For the grapes, red seedless is ideal, but green grapes add a nice contrast. The crust requires cold butter, so pull it from the fridge 30 minutes before mixing. If your butter melts, pop it in the freezer for 10 minutes—this is critical for flaky layers. King Arthur flour is my go-to for pie crusts, but any all-purpose will do.

No Granny Smiths? Honeycrisp or Fuji work as substitutes, but expect slightly less tartness. Grapes too expensive? Pitted cherries or chopped dried apricots add similar texture. The spices—cinnamon, nutmeg, and allspice—are essential for that warm, comforting flavor. Penzeys Spices sells pre-ground nutmeg that's perfect, but a microplane on fresh nutmeg is ideal. For the lattice, cut the dough strips into 1-inch widths—consistent size is key. If your dough cracks during rolling, chill it for 15 minutes before handling again. The lemon juice prevents browning and brightens the filling.

Assemble the pie and refrigerate for at least 2 hours before baking—this prevents a soggy crust. Bake at 375°F for 50 minutes, then tent with foil if the edges brown too quickly. Leftovers keep for 4 days in the fridge, but they won't last that long. For make-ahead prep, assemble the pie (unbaked) and freeze it—bake straight from frozen, adding 15 minutes to the time. The lattice design makes slicing easy, so portion individual pieces for serving. Store any leftovers in an airtight container with parchment between slices.

Step-by-step instructions for apple and grape pie

A perfect balance of tart apples and sweet grapes creates a showstopping lattice pie with golden crust and spiced filling.

Peel the 6 medium Granny Smith apples and slice them into ¼-inch thick slices. I use a mandoline for even slices, but a sharp chef's knife works too. Halve the 1.5 cups red seedless grapes and remove stems - these will add a juicy contrast to the tart apples.

In a large mixing bowl, combine the sliced apples and grapes with the 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground allspice, and 0.5 tsp Diamond Crystal kosher salt. The sugar should begin to dissolve slightly from the fruit's juices. Toss gently to distribute the spices evenly.

Add the 2 tbsp freshly squeezed lemon juice and mix again. The acidity helps balance the sweetness and prevents the filling from turning mushy during baking. Let the mixture sit for 15 minutes while you prepare the crust - this allows the flavors to meld slightly.

Cut the 1 cup cold unsalted butter into the 3.5 cups all-purpose flour (plus the 2 tbsp reserved for lattice) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 1 whole large egg and 0.33 cup ice water, mixing just until the dough comes together.

Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and chill for at least 1 hour. The cold dough is crucial for preventing shrinking during baking. While waiting, preheat your oven to 375°F - this temperature ensures a golden crust without burning.

Roll out one dough disk to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer to the pie dish and trim the edges, leaving the overhang intact. This will help create a beautiful, fluted crust edge.

Spread the prepared fruit mixture evenly into the prepared pie crust, mounding it slightly in the center. Sprinkle the reserved 1 tbsp granulated sugar over the top - this creates a beautiful caramelized crust during baking.

Roll out the second dough disk and cut it into 1-inch wide strips using a pizza cutter or sharp knife. Arrange the strips in a lattice pattern over the filling, alternating directions to create a classic pie design. Press gently where the strips cross to seal.

Brush the lattice crust with a beaten egg wash (1 egg yolk + 1 tbsp water) for a golden finish. This step is what gives your pie that professional bakery look. Sprinkle with coarse sugar if desired for extra crunch.

Place the pie on a parchment-lined baking sheet to catch any drips. Bake at 375°F for 50-60 minutes until the crust is deep golden brown and the filling is bubbling through the lattice. The edges should be puffed and the filling should be tender when tested with a knife.

I know it's tempting to open the oven early, but resist! The pie needs that full baking time to develop proper texture. If the crust starts browning too quickly, tent loosely with foil after 30 minutes.

Remove from oven and let cool for at least 2 hours before slicing. This resting period allows the juices to set and makes for cleaner slices. The pie will continue to release its aroma as it cools - that's when you'll know it's truly perfect.

Creative variations of these flavors

Spiced Rum Twist

Add 2 tablespoons spiced rum (like Captain Morgan) to the fruit mixture for a boozy depth—simmer it first for 2 minutes to evaporate the alcohol. The warm spices in the rum amplify the cinnamon and nutmeg flavors, creating a sophisticated twist.

Serve warm with vanilla ice cream for a grown-up dessert. 🍷

Nutty Crunch Topping

Sprinkle ½ cup chopped pecans or walnuts over the lattice strips before baking for added texture. Toast the nuts in a dry skillet for 3-4 minutes until golden—this prevents them from staying raw. The crunch contrasts beautifully with the tender fruit filling.