Apple and Grape Pie Recipe: Spiced Fruit Duet With Buttery Lattice Top

This apple and grape pie recipe transforms two classic flavors into a spiced fruit duet that’s both nostalgic and unexpected. The secret lies in balancing tart grapes with sweet apples, all nestled in a buttery lattice crust that crackles perfectly every time. I developed this recipe after years of baking pies—it’s the one that finally earned me compliments from even the most skeptical pie critics.

The filling starts with a wine-spiced reduction that deepens the fruit’s natural sweetness while adding warmth from cinnamon and clove. A lattice top, made from rolled-out dough cut into strips, creates a beautiful pattern and keeps the filling moist. The grapes add a juicy contrast to the apples’ soft texture, making each bite feel like a little celebration.

What you’ll end up with is a pie that looks stunning on the table and tastes even better—golden crust, fragrant spices, and a filling that’s just tender enough to melt in your mouth. The lattice design not only looks impressive but also makes it easy to serve slices without a mess.

Perfect for holiday gatherings, potlucks, or a cozy weekend dessert, this pie is foolproof once you master the lattice technique. The recipe includes step-by-step instructions for both the crust and filling, so you’ll have a showstopper without the stress. Let’s get baking!

Ingredients for apple and grape pie

Sweet apples, tart grapes, and a buttery lattice crust make this pie a showstopper.

The apples and grapes are the stars—Granny Smiths for tartness and red seedless grapes for juicy contrast. I always grab organic apples from Whole Foods for better flavor, but regular grocery store apples work too. The grapes should be firm, not mushy. If you can't find seedless, just remove the seeds yourself—it's worth it. For the spices, Penzeys has the best ground cinnamon and cloves, but the regular grocery store stuff works fine if it's fresh. The key is balancing sweet and tart—don't skip the lemon juice, even if the recipe doesn't call for much.

No red wine? Apple cider or grape juice works in a pinch—just add an extra splash of lemon to balance. Running low on brown sugar? White sugar plus a pinch of molasses gets you close. The dough is non-negotiable though—King Arthur flour gives the best texture, but any all-purpose will do. Want to make it ahead? Prep the filling the night before and let it sit overnight for deeper flavor. The lattice is the fun part—use a ruler to keep those strips even. No ruler? Cut the dough into 1-inch strips—it'll look rustic but still delicious.

This pie tastes even better the next day—3-4 days in the fridge, no problem. For serving, I always brush the lattice with a little melted butter before baking—it gives that golden, crisp finish. Store leftovers wrapped tightly in foil to keep the crust from drying out. Freezes beautifully too—just wrap the whole pie in plastic wrap and foil for up to 3 months. And trust me, the leftovers are just as good as day one.

Step-by-step instructions for apple and grape pie

Here's how to create a perfect spiced fruit pie with a buttery lattice top—simple steps for a showstopper dessert.

Start by peeling, coring, and thinly slicing the 4 medium Granny Smith Apples. I like to use a mandoline for even slices, but a sharp chef's knife works too. Toss the apple slices with 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, and 0.5 tsp Ground Cloves in a large bowl until evenly coated. This spice mix is what gives the pie its signature warmth.

Add the 1.5 lb Red Seedless Grapes to the bowl, gently tossing to combine. Pour in the 0.25 cup Red Wine and 1 tbsp Lemon Juice, then let the mixture sit for 15 minutes at room temperature. This allows the flavors to meld and the fruit to release some juices, which prevents a soggy bottom crust. Here's the thing—don't skip this waiting time. It makes all the difference in texture.

In a large mixing bowl, combine 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. This is where you want to be gentle—overworking the dough will make it tough. Add 0.5 cup Ice Water, 1 tsp Vanilla Extract, and mix just until the dough comes together.

Divide the dough into two equal parts and flatten each into a disk. Wrap each in plastic wrap and refrigerate for at least 1 hour. Chilling relaxes the gluten and makes rolling easier. I always let mine rest overnight if possible—it gives the crust a flakier texture. While the dough chills, preheat your oven to 375°F for when you're ready to bake.

Roll out one dough disk to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the dough to the pie dish and trim the edges, leaving the overhang. Roll out the second dough disk for the lattice top—cut it into ½-inch strips using a pizza cutter or sharp knife. This is where the fun happens; you'll weave these strips over the filling to create that beautiful lattice pattern.

Poke the bottom crust all over with a fork to prevent air bubbles. Pour the fruit mixture into the crust, mounding it slightly in the center. Arrange the lattice strips in a herringbone pattern over the filling, leaving the edges of the crust exposed. Brush the exposed dough edges with a beaten egg to create a golden finish. This step is crucial—it seals the edges and gives that bakery-style crust.

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes. You'll know it's done when the crust is deep golden brown and the filling is bubbling gently. The lattice should look crisp and slightly puffed. If the edges start to brown too quickly, cover them with aluminum foil to prevent burning.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period is essential—it allows the filling to set and the juices to distribute evenly. Real talk: I've learned the hard way that cutting into a hot pie results in a runny filling and a soggy crust. Patience here ensures every slice is perfect.

Once cooled, slice the pie into 6 equal wedges using a sharp knife. The lattice top should be crisp, and the filling should be tender with just the right amount of spice. Serve warm with a scoop of vanilla ice cream to balance the tartness of the apples and grapes. This combination is what makes this pie truly special—each bite offers a perfect harmony of sweet, tart, and spiced flavors.

Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating, cover with foil and warm in a 350°F oven for 10-15 minutes to restore that fresh-from-the-oven feel. Enjoy your creation—it's worth every step!

Serving suggestions for this apple and grape pie

Classic Pairings

Serve this apple and grape pie with a scoop of vanilla bean ice cream—the creamy coldness cuts through the warm spiced filling beautifully. I always reach for Blue Bell Homemade Vanilla or Ben & Jerry's Phish Food for that nostalgic flavor. For a lighter option, try coconut whipped cream or mascarpone cheese dolloped on top. 🍦

Wine Pairings

A glass of dry Riesling (like Dr. Loosen Blue Slate) complements the pie’s tart-sweet balance perfectly. The wine’s acidity cleanses your palate between bites. For red wine lovers, a Pinot Noir from Oregon pairs wonderfully with the spiced fruit. Avoid heavy, tannic wines—they’ll clash with the delicate flavors. 🍷

Seasonal Serving Ideas

In fall, add a sprinkle of toasted pecans or candied walnuts for crunch. For holiday gatherings, serve with whipped cream and a dusting of cinnamon sugar for extra festive flair. In summer, try a scoop of mint chip ice cream to refresh the palate. The contrast of warm pie and cold ice cream is always a crowd-pleaser. 🍂

Presentation Tips

For an elegant touch, arrange slices on a wooden board with a few fresh rosemary sprigs for garnish. Serve with warm apple cider or mulled wine in small mugs for a cozy vibe. If you’re feeling fancy, drizzle the pie with a honey drizzle (mix 2 tbsp honey with 1 tsp lemon juice) before serving. The visual appeal makes it feel like a restaurant-quality dessert. ✨

Make-Ahead Serving

This pie tastes even better the next day, so prepare it a day ahead for gatherings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in a 350°F oven for 5-7 minutes to restore crispness. For a freezer-friendly option, wrap individual slices in parchment paper and freeze for up to 1 month. Thaw at room temperature before serving. 🧊

Dietary Adaptations

For a gluten-free version, use a pre-made gluten-free pie crust (like King Arthur’s) and ensure your flour is certified gluten-free. To make it lower in sugar, reduce the granulated sugar to 1 cup and add 1 tsp vanilla bean paste for extra flavor. For a vegan twist, substitute the butter with vegan butter (like Miyoko’s) and use flax eggs in the crust. These tweaks keep the pie delicious while accommodating dietary needs. 🌱

Frequently asked questions