Shereen Pavlides' Apple Pie Recipe: Spiced Filling and Buttery Lattice Crust Masterpiece

This Shereen Pavlides apple pie recipe delivers the perfect balance of spiced filling and buttery lattice crust that rivals any bakery. The secret lies in a foolproof crust technique and a filling so flavorful it stays tender through every slice.

I've baked this version countless times, and it never fails to impress—whether for holidays or weeknight desserts.

The lattice crust adds elegant visual appeal while keeping the pie crispy yet tender. Shereen's signature touch? A generous sprinkle of cinnamon and nutmeg in the filling, plus a touch of lemon juice to brighten the apples.

These small details transform a classic apple pie into something extraordinary. The crust stays flaky because of a cold butter method—no shortcuts here.

By the time you pull this pie from the oven, you'll have golden-brown crust edges, a filling that's just barely set, and an aroma that fills your home. The lattice pattern creates beautiful contrast while allowing steam to escape, ensuring the apples stay juicy.

This is the kind of pie that tastes even better the next day, with flavors deepening as it rests.

Ready to bake? We'll walk through each step—from mixing the dough to assembling the lattice—with troubleshooting tips to guarantee success. Whether you're a seasoned baker or trying this for the first time, this recipe delivers restaurant-quality results at home.

Ingredients for shereen pavlides apple pie

Buttery crust meets spiced apple perfection—here’s what you’ll need for Shereen’s legendary pie.

The apples are non-negotiable. Granny Smiths add tartness that balances the sweetness, but Honeycrisp or Braeburn work too. I always buy organic from the local farmers market—they hold up better during prep. For the butter, Plugrá or Land O’Lakes unsalted are my go-tos, but any good-quality brand will do. Keep it cold until mixing, or you’ll end up with a tough crust. The cinnamon and nutmeg? Penzeys spices are my secret—freshly ground makes all the difference.

No Granny Smiths? Mix Honeycrisp and Fuji for a sweeter-tart balance. Running low on brown sugar? White sugar plus 1 tsp molasses works in a pinch. The lattice crust requires precision, but if you’re nervous, just do a single top crust—it’ll still taste amazing. For the apples, toss slices with lemon juice immediately to prevent browning. And if you don’t have vanilla extract, vanilla bean paste or even a scraped vanilla bean will do.

The dough keeps best wrapped in plastic for 2 days in the fridge, or 3 months frozen. Prep the filling ahead and store it in an airtight container—it’ll thank you later. Once baked, this pie tastes even better the next day, so make it a day ahead if you can. Leftovers? Slice and reheat at 350°F for 10 minutes—crust stays crispy, filling stays warm.

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

A perfect balance of buttery crust and spiced apple filling—this is how you make it shine.

Peel, core, and slice the 6 medium Granny Smith Apples into ¼-inch thick pieces. Toss them immediately with 2 tablespoons Lemon Juice in a large bowl—this prevents browning and brightens the flavor. In a separate bowl, whisk together 0.75 cup Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tablespoons Ground Cinnamon, 0.5 teaspoon Ground Nutmeg, and 1 teaspoon Salt. Pour this spice mixture over the apples and stir gently to coat evenly.

Here's the thing—Granny Smiths are tart, so the sugar helps balance their acidity while the spices deepen the flavor. Let the mixture sit for 10 minutes at room temperature. This resting period ensures the juices distribute evenly, giving you a perfectly caramelized filling later. Don't skip this step; it makes all the difference in texture and taste.

In a large bowl, combine 4 cups All-Purpose Flour and 1 teaspoon Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 1 large Egg and 2 tablespoons Ice Water, mixing just until the dough comes together. Wrap it tightly in plastic wrap and chill for at least 1 hour—this resting time is critical for a flaky crust.

After chilling, divide the dough into two equal parts. Roll one piece into a 12-inch circle for the pie crust, and roll the second piece into a 10-inch rectangle for the lattice. Line a 9-inch pie dish with the larger circle, trimming any excess dough. Press the edges gently to create a rim, then fold the overhang inward to form a classic pie crust. Chill the lattice dough while you prepare the filling.

Preheat your oven to 375°F. Transfer the spiced apple mixture to the prepared pie crust, mounding it slightly in the center. Arrange the lattice strips in a herringbone pattern over the filling, leaving a ½-inch border around the edges. Trim any excess dough from the lattice pieces before placing them on the pie. Brush the lattice and crust edges with a beaten egg (save the remaining egg for brushing later), then sprinkle with a pinch of salt to enhance browning.

Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. If the lattice starts to brown too quickly, tent the pie with foil to prevent burning. The filling should be tender but not mushy—it'll continue thickening as it cools. Real talk: your oven might run hot, so start checking at the 40-minute mark to avoid overbaking.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set and the juices to redistribute, ensuring each slice is perfectly balanced with tender apples and a flaky crust. If the lattice isn't golden enough after baking, broil for 1-2 minutes at the end of the cooling period—just watch it closely to avoid burning.

Serve warm with a scoop of vanilla ice cream or whipped cream. The contrast of cold and warm creates the ultimate experience. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months—just thaw at room temperature before reheating.

Dietary considerations for this recipe

Gluten-Free Adaptation

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. These blends mimic the texture of regular flour while keeping the crust flaky.

Use 1 cup of the blend instead of the original 4 cups flour, and add 1 extra tablespoon of ice water to the dough—gluten-free dough tends to dry out faster. Chill the dough for 2 extra hours to help it hold together better. 🌾

Lower Sugar Options

For a diabetic-friendly version, reduce the granulated sugar to 0.5 cup and the brown sugar to 0.25 cup. Add 1 teaspoon of erythritol or monk fruit sweetener to maintain sweetness without spiking blood sugar.

Alternatively, use unsweetened applesauce—replace 0.25 cup of the sugar with 0.25 cup applesauce in the filling. This keeps the pie moist while cutting calories and carbs.

Dairy-Free Crust

Replace the butter with 1 cup of dairy-free margarine (like Miyoko’s or Earth Balance) or coconut oil (solid at room temperature). For extra flakiness, use 1 cup of cold, solid coconut oil instead of butter.

The dough will still need 1 extra tablespoon of ice water to bind, and the crust may need 5 extra minutes in the oven to crisp up. Brush the lattice with plant-based milk (like almond or oat) mixed with 1 tablespoon melted coconut oil for shine. 🧈

Nut-Free Filling

If you're avoiding nuts, skip the optional walnuts or pecans in the filling (if added). For a crunchy topping, sprinkle the baked pie with toasted pumpkin seeds (pepitas) instead. These add texture without nuts and pair beautifully with the spiced apples.

Toast 0.5 cup pepitas in a dry skillet over medium heat for 3-4 minutes until golden, then sprinkle over the pie before serving.

Vegan Egg Substitute

Replace the egg in the crust with a flax egg—mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes to thicken. This binds the dough just as well as a regular egg.

For the egg wash on the lattice, use 1 tablespoon plant-based milk (like almond or soy) mixed with 1 teaspoon melted coconut oil. Brush it on lightly to avoid sogginess. 🥚

Frequently asked questions