Desserts
This Pillsbury Grands apple pie recipe delivers all the comfort of homemade pie with the convenience of pre-made dough—golden lattice crust, tender filling, and that perfect balance of sweet and spiced apples.
The secret lies in the no-roll crust shortcut that creates flaky layers with minimal effort, while the lattice design adds visual appeal and crispy edges. I’ve perfected this recipe over years of testing, ensuring every slice is buttery, flaky, and packed with juicy apple goodness.
The filling is where the magic happens: a mix of Honeycrisp and Granny Smith apples (for the perfect sweet-tart balance) simmered with cinnamon, brown sugar, and a touch of lemon juice to keep the filling bright.
The Pillsbury Grands dough handles beautifully, requiring just a few folds and a quick chill before cutting into strips for that classic lattice pattern. Baking at 375°F ensures a crisp crust while keeping the filling tender—no soggy bottoms here.
What you’ll end up with is a pie that looks like it came from a bakery but took less than 45 minutes of active time. The lattice crust turns golden and crispy, while the filling stays moist and fragrant with warm spices.
Serve it warm with vanilla ice cream or whipped cream for the ultimate dessert experience. This recipe proves you don’t need to be a baking expert to create something impressive.
For extra flair, brush the lattice with a simple egg wash before baking or drizzle with a honey-cinnamon glaze after cooling. The possibilities for customization are endless—add a sprinkle of flaky sea salt on top, or swap in your favorite apples like Braeburn or Fuji.
Let’s get started on this foolproof, restaurant-quality apple pie.
Ingredients for pillsbury grands apple pie
Pillsbury Grands dough plus these pantry staples create the perfect golden lattice pie with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Pillsbury Grands Flaky Pie Crust 🥧 | 1 package | Unrefrigerated, for lattice crust |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Granny Smith Apples 🍎 | 2 medium | Peeled, cored, sliced thin |
| Granulated Sugar 🍚 | 1 ¼ cups | Or substitute brown sugar |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for depth of flavor |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥄 | 1 tsp | Pure vanilla for best flavor |
| Large Egg 🥚 | 1 whole | For egg wash |
| Flaky Sea Salt 🧂 | ½ tsp | For garnish, optional |
| Unsalted Butter 🧈 | 1 tbsp | Melted, for brushing crust |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting lattice strips |
The apples are everything here—Honeycrisp and Granny Smith together give you that perfect sweet-tart balance. Walmart or Kroger usually have Honeycrisp in season, but if you can't find them, Fuji or Braeburn work too. Peeled or unpeeled? Honestly, your call—I peel mine for cleaner slices, but leaving the skin adds texture. The Pillsbury Grands dough is a game-changer—no rolling, no stress. Just unfold, fold, chill, and cut. Pro tip: keep the dough chilled until you're ready to use it, or it gets too soft to handle. Costco sells these in bulk if you're making pies regularly.
No vanilla extract? Vanilla bean paste works too, or even a pinch of ground vanilla bean. The brown sugar adds that caramelized depth—don't skip it. For the egg wash, just the yolk gives you that golden color without making the crust soggy. Short on apples? Substitute 2 cups of pre-cooked apple sauce (unsweetened) for half the apples, but you'll lose that fresh apple crunch. The sea salt on top? Optional but worth it—it cuts through the sweetness and adds a fancy touch. If you're feeling extra, brush the lattice with melted butter after baking for that buttery richness.
This pie tastes even better the next day, so make it ahead if you can. Store in an airtight container at room temperature for 2 days, or in the fridge for 4 days. For longer storage, freeze the whole pie (unbaked or baked) for up to 3 months. Thaw overnight in the fridge before serving. The lattice crust stays crispy if you reheat slices in the oven at 350°F for 5-10 minutes. Trust me, it's worth the extra minute to brush that egg wash on—your pie will look like it came straight from a bakery.
Why You'll Love This Recipe
- Here’s what sold me: the Honeycrisp’s juicy crunch and Granny Smith’s bright snap in every bite. Toss them with brown sugar and a pinch of cinnamon, and suddenly, you’ve got a flavor combo that’s ridiculously addictive—like dessert and breakfast had a baby. The sugar caramelizes just enough to make the filling sticky and irresistible.
- No-Roll-Out Crust: I’ll admit, I used to dread pie crusts—until I discovered Pillsbury Grands. Unfold that flaky sheet, press it in, and boom—no rolling, no stress. The apples go in, the crust seals the deal, and you’re left with that golden, shatteringly crisp edge that makes it feel fancy without the effort.
- Sweet-Tart Magic: Here’s what sold me: the Honeycrisp’s juicy crunch and Granny Smith’s bright snap in every bite. Toss them with brown sugar and a pinch of cinnamon, and suddenly, you’ve got a flavor combo that’s ridiculously addictive—like dessert and breakfast had a baby. The sugar caramelizes just enough to make the filling sticky and irresistible.
- Weeknight or Holiday: Between us, this pie is my secret weapon for any gathering. Need a last-minute dessert for a potluck? Done. Craving something comforting on a Tuesday night? Also done. The crust’s buttery richness and the apples’ balance of sweet and tart mean it’s always a crowd-pleaser, whether it’s a family dinner or a solo snack attack.
Step-by-step instructions for Pillsbury Grands apple pie
Here's how to transform store-bought crust into showstopping lattice magic.
Prepare the Filling with Perfect Balance
In a large mixing bowl, combine the peeled and thinly sliced 4 medium Honeycrisp Apples and 2 medium Granny Smith Apples. The Honeycrisp adds sweetness while Granny Smith brings tartness—this balance is everything. Toss the apples with 1.25 cups Granulated Sugar, 0.25 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, 2 tbsp Lemon Juice, and 1 tsp Vanilla Extract until every slice is evenly coated and glistening.
Let the mixture sit for 10 minutes while you prepare the crust. This resting time allows the juices to develop slightly, ensuring your pie filling stays thick and flavorful—not watery. The sugar should begin to caramelize just slightly, giving you that perfect sweet-tart profile when baked.
Assemble the Pie Crust with Lattice Perfection
Preheat your oven to 375°F while you work. Unroll the 1 package Pillsbury Grands Flaky Pie Crust onto a lightly floured surface. Gently press it into a 9-inch pie dish, letting the edges hang about 1 inch over the rim. Trim any excess crust to create a clean edge.
Cut the remaining crust into 12 strips (about 1-inch wide), alternating between 6 strips cut lengthwise and 6 strips cut widthwise. This crosshatch pattern creates the classic lattice design. Brush the bottom crust with 1 tbsp melted Unsalted Butter and sprinkle lightly with 0.5 tsp Flaky Sea Salt—this adds depth of flavor and helps create a golden finish.
Fill and Create the Lattice Top
Transfer the apple mixture to the prepared crust, spreading it evenly. Arrange the 6 lengthwise strips over the filling, spacing them about ½ inch apart. Then, weave the 6 widthwise strips over and under the lengthwise strips, creating the lattice pattern. Press gently to ensure good contact with the filling—this prevents soggy crust.
Trim any overhanging crust edges to create a clean finish. Brush the lattice with the 1 whole Large Egg beaten with 1 tablespoon water for a beautiful golden sheen. The egg wash will create that irresistible shine and crisp texture. Place the pie on a baking sheet to catch any drips.
Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. The lattice should look crisp and slightly puffed, with no soggy spots. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes to prevent over-browning.
You'll know it's done when the filling smells like warm cinnamon and the crust is firm to the touch. Let the pie cool for at least 2 hours before slicing—this resting time allows the juices to set and the lattice to crisp up properly. The contrast of crisp lattice over warm, spiced apples is pure magic.
Pro Tips For Making Pillsbury Grands Apple Pie
- Preheat Crust First: I learned this the hard way—rolling out the Pillsbury Grands crust straight from the fridge leads to soggy bottoms. Pop the crust in the oven for 5-7 minutes at 375°F while you prep the filling; it crisps up just enough to handle and prevents that dreaded gummy base.
- Slice Apples Thin: Granny Smiths and Honeycrisp both turn to mush if you’re heavy-handed. Aim for ⅛-inch slices—thin enough to soften quickly but not so delicate they dissolve. Toss them in lemon juice right after cutting to keep the color bright (yes, even if you’re impatient like me).
- Skip the Overmixing: The Grands crust is forgiving, but poking and pressing it too much flattens the flaky layers. Once it’s in the pan, just press the edges gently with your fingers and let the filling do the work. Overworking it guarantees a tough, dense crust instead of that buttery, shatterable texture.
- Vent the Top Early: After 20 minutes in the oven, the filling will bubble and the crust edges will start browning. Open the oven door for 30 seconds to let steam escape—this prevents a soggy center and helps the top brown evenly. (Your future self will thank you for avoiding that half-raw apple goo.)
Common mistakes when making perfect results
Overfilling the Crust
One of the most common mistakes is overfilling the pie crust—this leads to a soggy bottom and a messy lattice. The filling should reach about ½ inch below the crust edges when placed. Too much filling causes the lattice to collapse and the crust to steam instead of crisp.
I’ve seen pies with filling spilling over the sides, which makes the lattice look uneven and the crust soggy. 🥧
Skipping the Resting Time
Apples release liquid as they cook, and skipping the 10-minute rest for the filling means your pie will be watery. Let those juices develop slightly before baking. I once rushed and baked immediately—ended up with a runny filling that soaked the crust.
The 2-hour cooling time after baking is just as crucial; it lets the lattice crisp up properly.
Uneven Lattice Strips
Inconsistent strip widths or spacing ruin the classic lattice look. Cut all strips to 1-inch width and space them ½ inch apart for even coverage. I’ve seen lattices where some strips were too wide or too narrow, making the pattern look sloppy.
Use a ruler for precision—it’s worth the extra minute to get this right.
Not Preheating the Oven
Baking at 375°F requires a fully preheated oven. Starting with a cold oven means the crust won’t crisp properly, and the filling may cook unevenly. I learned this the hard way—my first pie had a pale, doughy crust because I skipped preheating.
Always wait 10-15 minutes for the oven to reach the right temperature before baking.
Overmixing the Filling
Tossing the apples too vigorously bruises them, causing the filling to release excess liquid. Gently fold the ingredients just until combined—no need to mash or overwork. I once blended the filling aggressively, and the pie turned out watery.
The goal is to coat the apples evenly, not pulverize them. A light hand keeps the texture perfect. 🍎
Ignoring the Egg Wash
Skipping the egg wash means a dull, pale crust instead of the golden, crispy lattice you want. Brush the strips with the egg mixture (1 egg + 1 tbsp water) for that bakery-style shine.
I’ve made pies without it, and while they tasted fine, they looked homemade—not impressive. The wash also helps seal the edges for extra crispiness.
Nutrition facts
Frequently asked questions
Can I use a different type of apple for this recipe?
The recipe calls for Honeycrisp and Granny Smith apples because they create the perfect sweet-tart balance, but you can substitute with other varieties! Try Fuji for extra sweetness or Braeburn for a firmer texture. Just keep the total quantity at 6 medium apples and adjust sugar slightly if using very tart apples like McIntosh.
How do I make this pie ahead of time?
This pie actually tastes better the next day! Assemble the pie completely (even with the lattice) and refrigerate it for up to 24 hours before baking. For a make-ahead dessert, bake the pie and let it cool completely, then store it in an airtight container at room temperature for 2 days or refrigerate for 4 days. Reheat slices in the oven at 350°F for 5 minutes to restore crispiness.
Can I substitute the Pillsbury Grands dough?
Yes, but the texture may differ slightly. For a similar flaky result, use Pillsbury Crescent Rolls dough or homemade pie dough. If using homemade dough, chill it thoroughly before cutting the lattice strips—warm dough sticks together. The Pillsbury Grands dough is ideal because it's pre-rolled and handles the lattice pattern beautifully without shrinking.
Why did my lattice turn out uneven?
Uneven lattice usually happens when strips aren't cut consistently or spaced properly. Cut all strips to 1-inch width and space them ½ inch apart for perfect coverage. Use a ruler to measure strips before weaving—they should all be the same size. Also, press the strips gently against the filling to prevent gaps where filling could bubble up and make the lattice look messy.
Can I make this pie in a different size pan?
This recipe is designed for a 9-inch pie dish, but you can adapt it to other sizes. For an 8-inch dish, reduce the crust to ½ package and adjust filling to 3 cups total. For a 10-inch dish, use the full crust and increase filling to 4 cups. Just maintain the ½ inch gap between filling and crust edges to prevent sogginess.