Sara Lee Dutch Apple Pie Recipe: Cinnamon-Spiced Filling with Buttery Lattice Crust

Sara Lee's Dutch apple pie recipe delivers that nostalgic, buttery flavor with a lattice crust that's easier to make than you'd think. 🌟 The secret lies in the cinnamon-spiced apple filling—sweet, tender, and perfectly balanced—and the flaky, golden crust that holds up to every slice. I've tested this recipe dozens of times to replicate that iconic taste, and it never disappoints.

This version keeps the classic elements you love: tender apples baked with cinnamon and sugar, topped with a buttery lattice crust that adds texture without overwhelming the filling.

The key is using a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for the perfect balance, and baking the pie until the crust turns golden and the filling bubbles just right.

What makes this recipe stand out is the simplicity—no fancy techniques, just a few essential steps that deliver restaurant-quality results. The lattice crust adds visual appeal and a delightful contrast in texture, while the spiced filling stays moist and flavorful.

It's the kind of dessert that feels special without requiring hours in the kitchen.

Perfect for holidays, potlucks, or whenever you crave a slice of comfort. Let's get started on making this crowd-pleaser!

Ingredients for sara lee dutch apple pie

Tender apples, buttery crust, and cinnamon-spiced filling—this pie delivers that iconic Sara Lee taste.

The apples are everything here. Granny Smith and Honeycrisp give you that perfect tart-sweet balance—Granny Smith for acidity, Honeycrisp for texture. Slice them paper-thin so they cook through without turning mushy. I always buy organic when possible (the skin adds flavor), but regular works too. Costco usually has good prices on Honeycrisp, and Trader Joe's carries Granny Smith in bulk. Look for firm apples that don't have soft spots—those bruises turn to mush in the oven.

No cinnamon? Pumpkin pie spice at half the amount works in a pinch, but trust me, real cinnamon makes all the difference. The brown sugar can be swapped for white if you're out, but pack it firmly into the measuring cup—don't scoop it. For the crust, European-style butter (like Plugrá) gives extra flakiness, but regular unsalted works fine. The egg wash? Just the yolk if you want extra shine. And if you're worried about the lattice getting too complicated, cut strips ahead of time and store them in the fridge until ready to use.

This pie tastes even better the next day—cover it loosely with foil if you're not serving it immediately. Keeps for 4-5 days in the fridge, freezes beautifully for up to 3 months. I always make a double batch—one for now, one for later. The crust stays crisp if you reheat slices in the oven for 5-10 minutes at 350°F. And if you're making it ahead for a party, bake it a day early—the flavors meld even more overnight.

Step-by-step instructions for dutch apple pie with lattice crust

Here's how to create that perfect balance of spiced apples and buttery crust—just like Sara Lee's classic.

In a large bowl, combine the 2 lb Granny Smith Apples and 2 lb Honeycrisp Apples (already peeled, cored, and thinly sliced). I like to toss them with 1 tbsp Lemon Juice right away—this prevents browning and keeps the apples bright. Add 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, and 1 tsp Vanilla Extract, then gently mix until every slice is evenly coated.

Let the mixture sit for 15 minutes while you prepare the crust. This gives the sugars time to draw out some moisture from the apples, which helps prevent a soggy bottom. You'll see the apples start to soften slightly, and that's exactly what we want—they'll cook further in the oven.

In a large mixing bowl, combine the 3.5 cups All-Purpose Flour and 1 tsp 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 ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.

Turn the dough onto a lightly floured surface and knead it 5-6 times—just enough to bring it together without overworking. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour. This resting time is crucial; it relaxes the gluten and makes rolling easier.

Preheat your oven to 375°F. Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer the dough to the pie dish and trim the edges, leaving the overhang for crimping later. Roll out the second dough disc and cut it into 1-inch strips for the lattice pattern.

Spread the apple filling evenly into the pie crust, mounding it slightly in the center. Arrange the lattice strips in a herringbone pattern, alternating directions as you go. Brush the top with the egg wash (1 whole Large Egg beaten with 1 tablespoon water) for a golden finish. Crimp the edges by folding the overhang under itself, then seal by pinching with your fingers or a fork.

Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. Here's the thing—don't open the oven door until at least 30 minutes have passed, or the pie will sink. If the edges brown too quickly, cover them with aluminum foil.

When the pie is done, let it cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to redistribute. You'll know it's ready when the lattice is crisp and the filling has that perfect balance of tender apples and spiced sweetness.

Creative variations of this recipe

Classic Twist

Swap the lattice crust for a crustless top by pressing a second rolled-out dough disc directly onto the filling before baking. This creates a smooth, golden dome that's perfect for serving with vanilla ice cream.

I've found that using pre-made pie crust (like Pillsbury Golden Flaky) saves time while still delivering that buttery flavor. 🍰

Spiced Rum Infusion

Add 1 tablespoon spiced rum (like Captain Morgan Original) to the apple filling for a boozy twist that caramelizes beautifully. The rum's warmth pairs perfectly with cinnamon, adding depth without overpowering the apples.

For a non-alcoholic version, use 1 teaspoon apple cider instead. Let the filling sit for 20 minutes after adding the rum to let the flavors meld.

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 pan for 3-4 minutes until fragrant, then sprinkle evenly.

The nuts stay crisp and add a buttery richness that complements the apples. I like to mix ¼ cup brown sugar into the nuts before toasting for extra caramelization. 🌰

Mini Hand Pies

Turn this recipe into individual hand pies by cutting the dough into 4-inch circles and filling with ¼ cup apple mixture each. Crimp the edges with a fork and bake at 375°F for 20-25 minutes.

These are perfect for potlucks or picnics—just double the dough and filling to make 12-16 mini pies. Use a pie cutter for clean edges, and brush with egg wash for extra shine.

Caramel Apple Variation

Add ½ cup caramel sauce (store-bought or homemade) to the bottom of the pie crust before adding the apple filling. The caramel pools at the bottom, creating a gooey surprise with every bite.

For homemade caramel, melt 1 cup brown sugar with ½ cup butter and ¼ cup cream over medium heat, stirring constantly. Let it cool slightly before pouring into the crust. 🍯

Gluten-Free Adaptation

Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add ¼ teaspoon xanthan gum to the dough. For extra flakiness, use ½ cup almond flour mixed with 3 cups gluten-free flour.

Chill the dough for at least 2 hours to prevent shrinking. The filling stays the same, but the crust will be slightly denser—brush with extra egg wash for moisture. 🌾

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