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