Erewhon-Inspired Apple Pie Recipe
A classic apple pie elevated with clean ingredients, warm spices, and a crisp, buttery crust.
I’ve such a sweet tooth, but I really love desserts made with ingredients I can actually understand and without any added chemicals. That is why I LOVE the Erewhon pumpkin pie (my recipe is here) and their apple pie so much. Erewhon’s version always tasted like the apples were fresh, not overcooked or mushy, and the filling had that glossy bakery look.
Because we no longer live near an Erewhon anymore (the Pasadena location used to be six minutes from us and grabbing a slice at night on the weekends was always such a fun treat!) I’ve been slowly recreating my favorite bakery items from there at home. This apple pie took some testing, but the final result came out so great. A crisp bottom crust, hydrated dough that rolls really well, glossy apples that stay intact, and a classic lattice top brushed with shine. I also linked a lattice how to video that makes it look professional.
Erewhon-Inspired Apple Pie:
Prep Time: 45 min Cook Time: 45–55 min Total: About 3 hr including cooling and chilling Serves: 8
Why This Pie Works
This filling never turns watery or mushy because the apples are lightly cooked first (so don’t over cook during that part), allowing moisture to release before baking. Tapioca flour thickens the juices into a glossy, sliceable filling. The dough is hydrated for flexibility, rolls without cracking, and holds up to the tall layer of apples. Baking at 375°F gives the crust a deep golden color, and brushing the lattice with apricot jam at the end gives the Erewhon style shine.
Before You Start
This recipe has three steps
Make and chill the pastry dough
Make the apple filling
Assemble, lattice, and bake
If you want to make the dough the day ahead
You can make the pastry dough up to 24 hours in advance. Wrap each disk tightly and refrigerate overnight. Overnight chilling makes the dough easier to roll, more flexible, and far less prone to cracking.
Tips for first time pie bakers
• Roll with a pie bag to keep the shape and help it not stick.
• If the dough cracks, let it warm up for 3 to 5 minutes before rolling again.
• Keep apple slices at ¼ inch so they soften evenly.
• Mound the apples high, 1 to 2 inches above the rim for the Erewhon look.
• Brush the lattice with egg wash before baking for golden color.
• Always brush the lattice with warm apricot jam or honey water right after baking for gloss.
Equipment
Large skillet
Mixing bowls
Rolling pin
Parchment paper
Food processor (optional)
9 inch pie dish
Measuring cups and spoons
Pastry brush
Cooling rack
Sharp knife
Pie Crust
Ingredients
2 cups organic pastry flour
1½ Tbsp organic cane sugar
½ tsp sea salt
¾ cup cold unsalted butter, cubed
5 to 6 Tbsp ice cold filtered water
Instructions
Whisk the pastry flour, cane sugar, and sea salt.
Cut in the cold butter until the mixture looks like coarse crumbs with pea sized pieces of butter.
Add the water slowly until the dough holds together without dry spots.
Divide into 2 disks for the bottom crust and lattice.
Wrap and chill 30 to 45 minutes or overnight.
Apple Filling
Ingredients
7 to 8 medium organic Granny Smith apples, about 6 to 7 cups sliced ¼ inch
½ cup organic cane sugar
1 Tbsp organic lemon juice
3 Tbsp unsalted butter
1½ tsp organic cinnamon
½ tsp organic nutmeg
2 Tbsp organic tapioca flour
¼ tsp sea salt
Instructions
Melt the butter in a large skillet over medium heat.
Add the apples, cane sugar, lemon juice, cinnamon, nutmeg, and sea salt.
Cook 6 to 7 minutes until the apples soften slightly but still hold their shape.
Sprinkle in the tapioca flour and stir 1 minute until glossy.
Cool slightly before assembling.
Assembly and Baking
Preheat oven to 375°F.
Step 1. Bottom crust
Roll one dough disk using a pie bag into a 12 inch circle about ⅛ inch thick.
Transfer to a 9 inch pie dish and trim the edges.
Step 2. Add the filling
Pour in the warm apple filling.
Mound it 1 to 2 inches above the rim for the full bakery look.
Step 3. Make the lattice
Roll the second dough disk to ⅛ inch thick.
Cut into 1 inch strips (I used a ruler and pizza slicer to make it easy, or this is cool if you want the wavy edges) and weave into a lattice over the apples. (how-to video for the best lattice)
Step 4. Egg wash
Whisk 1 egg with 1 teaspoon water.
Brush evenly over the lattice and edges.
Step 5. Bake
Bake 45 to 55 minutes until the crust is golden and the filling is bubbling around the edges.
Step 6. Glossy finish (essential for Erewhon style)
Brush the warm lattice with melted apricot jam or honey water.
This gives the signature glossy finish and prevents the crust from looking matte or dry.
Step 7. Cool
Cool at least 2 hours before slicing so the filling can set.
Pastry Dough Troubleshooting
Dough cracking
• The dough is too cold, let it warm 3 to 5 minutes.
• Patch cracks with your fingertip and a tiny amount of water.
• Roll only between parchment to prevent tearing.
• If cracks persist, add ½ teaspoon water and knead gently 2 to 3 times, then chill 10 minutes.
Lattice tearing
• Warm the dough slightly.
• Avoid stretching strips too thin.
Edges browning too quickly
• Cover with parchment or a pie shield for the final 15 minutes.
Bottom crust too soft
• Make sure the filling is not watery.
• Keep oven at 375°F for full browning.
Storage
Leave lightly covered at room temperature overnight.
Refrigerate once fully cooled if storing longer.
Keeps 2 to 3 days.
Shopping List
Produce
7 to 8 Granny Smith apples
1 organic lemon
Dairy
Cold unsalted butter
Unsalted butter (for filling)
Organic egg
Pantry
Organic pastry flour
Organic cane sugar
Organic tapioca flour
Organic cinnamon
Organic nutmeg
Sea salt
Apricot jam or honey
Parchment paper