Apple Cinnamon Kringle Pie Recipe: Flaky Lattice Crust Hugs Spiced Apple Filling

This apple cinnamon kringle pie delivers the perfect balance of flaky lattice crust and warm spiced filling every time. The traditional Scandinavian technique transforms simple ingredients into a showstopping dessert with its signature braided crust and aromatic apple filling.

I've perfected this recipe through years of baking, ensuring the lattice stays crisp while the filling remains tender and fragrant.

The beauty of this recipe lies in its layers—starting with a rich pie dough that's rolled and folded to create the iconic lattice pattern. The filling combines tart apples with cinnamon, nutmeg, and brown sugar for that classic autumnal flavor.

What makes this version special is the way the lattice crust bakes to a golden finish while keeping the filling moist and perfectly spiced.

By the time it comes out of the oven, you'll have a pie that looks like it belongs in a Scandinavian bakery, with its intricate lattice design and warm cinnamon aroma filling your kitchen.

The combination of crisp crust and tender, spiced apple creates a dessert that's both impressive and comforting—ideal for holidays, family gatherings, or simply treating yourself.

This recipe builds on traditional techniques while making them accessible for home cooks. The dough requires careful handling, but the step-by-step instructions ensure you'll achieve that professional-looking lattice every time. Serve it warm with vanilla ice cream for the ultimate dessert experience.

Ingredients for apple cinnamon kringle pie

Six ingredients for the lattice crust and six for the spiced apple filling—simple yet transformative.

The butter is non-negotiable here—European-style butter like Plugrá or Land O'Lakes European Style gives the most flaky layers. Look for high-fat content (82% or higher) to ensure proper flakiness. King Arthur Flour is my go-to for the all-purpose flour—it's finely milled and perfect for pie dough. If you're using pre-sliced apples, Granny Smith or Honeycrisp work best for that tart-sweet balance. For the cinnamon, Penzeys Spices or bulk bins at Whole Foods offer the freshest, most aromatic options.

No brown sugar? White sugar plus 1 tbsp molasses works in a pinch, though the flavor won't be identical. Substituting apples? Pears or tart cherries can work, but the texture will differ slightly. Fresh nutmeg is a game-changer—pre-ground loses its punch quickly. If you only have ground nutmeg, double the amount for similar warmth. The vanilla extract should be pure—imitation extracts won't provide the same depth of flavor. For the lattice, butterfly-folding the dough creates those iconic layers, but don't stress if yours isn't perfect—it'll still taste amazing.

Store the pie dough between layers of parchment paper in the fridge for up to 48 hours—this actually improves the flavor. The assembled pie can be prepped ahead and baked fresh, or frozen unbaked for up to 3 months. Once baked, it reheats beautifully—just cover with foil and warm at 350°F for 10 minutes. Leftovers keep for 5 days in an airtight container, though I rarely have any lasting that long. For serving, a scoop of vanilla bean ice cream elevates the experience—trust me on this.

Step-by-step instructions for apple cinnamon kringle pie

Here's how to create a lattice crust so flaky it practically melts in your mouth.

In a large mixing bowl, combine the 4 cups all-purpose flour, 0.25 cup granulated sugar, and 0.5 tsp salt. Whisk lightly to distribute the sugar evenly—this prevents concentrated sweet spots in the crust. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates steam during baking, which is what gives the crust its signature flakiness.

Add the 1 whole large egg and 0.5 cup ice water to the bowl. Mix gently with a wooden spoon until the dough just comes together—don't overwork it. The dough should be shaggy but hold its shape when pressed. Turn it out onto a lightly floured surface and knead just until smooth, about 5-6 strokes. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten, which prevents shrinking during baking.

On a lightly floured surface, roll one portion of the dough into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish and trim the edges, leaving a ½-inch overhang. Roll the second portion into a 14-inch circle for the lattice top. The key here is to keep both pieces of dough cold—if they warm up, they'll shrink during baking. If needed, chill the rolled dough for 10-15 minutes before transferring.

Fold the overhang under the edge of the pie dish to create a clean finish. Prick the bottom crust all over with a fork to prevent puffing. Preheat your oven to 375°F while you prepare the filling. The lattice pattern is what makes this a kringle pie—we'll cut the second dough sheet into strips in the next step, but first, we need to fill the crust.

Peel, core, and slice the 4 medium tart apples into ¼-inch thick slices. Toss them immediately with 0.75 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 2 tbsp lemon juice, and 1 tsp vanilla extract. The lemon juice prevents browning while adding brightness, and the spices will infuse the apples as they cook. Arrange the apple slices in a single layer in the prepared pie crust, overlapping slightly but not crowding.

Dot the apples with small pieces of the remaining cold butter—this ensures the filling stays moist and adds rich flavor. Sprinkle any remaining spice mixture over the top. The filling should look vibrant and inviting, with the apples coated in a dusting of cinnamon and nutmeg. If you have any leftover filling, press it into the center of the pie—it'll expand as it bakes.

Roll out the second dough sheet to 14 inches again if it has shrunk during chilling. Using a sharp knife or pizza cutter, cut the dough into 12 strips, alternating between 4-inch and 6-inch lengths. This alternating pattern creates the classic kringle design. Arrange the strips in a herringbone pattern over the pie, starting with the longer strips and weaving the shorter ones through them. Press the edges gently to seal, but don't stretch the dough—this can make the lattice look uneven.

Brush the lattice with a light coating of the egg wash (beat the 1 whole large egg with 1 tablespoon water until frothy). This gives the crust a golden finish and helps it crisp up beautifully. The lattice should cover the pie completely, with no gaps showing the filling underneath. If any strips don't lie flat, gently press them down with your fingers—just enough to make them adhere without stretching.

Place the assembled pie on a parchment-lined baking sheet to catch any drips. Bake in the preheated 375°F oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling. The lattice should look crisp and slightly puffed, with no soft spots. If the edges brown too quickly, cover them loosely with aluminum foil after 25 minutes to prevent over-browning while the center finishes baking.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the crust to firm up, preventing a soggy bottom. The aroma filling your kitchen will be worth the wait—warm apple cinnamon with that buttery, flaky crust is pure comfort. Serve with whipped cream or vanilla ice cream for the ultimate dessert experience.

Make-ahead tips for apple cinnamon kringle pie

Dough Prep Ahead

Roll out the dough and shape it into a 12-inch circle for the base, then wrap tightly in plastic wrap. Store it in the fridge for up to 48 hours—this actually enhances the flavor as the gluten relaxes.

For the lattice top, roll it into a 14-inch circle and wrap it separately. When ready to assemble, let both dough pieces sit at room temperature for 15-20 minutes to make rolling easier. 💪

Filling Prep

Peel, core, and slice the 4 tart apples up to 24 hours ahead, storing them in an airtight container with a sprinkle of lemon juice to prevent browning. Toss with the spice mixture right before assembling the pie to keep the apples crisp.

For extra convenience, measure out all filling ingredients into small bowls the night before—this makes morning assembly a breeze. ✨

Assembled Pie Storage

Once your pie is fully assembled (crust filled and lattice in place), cover it tightly with plastic wrap and refrigerate for up to 24 hours. This chilled prep ensures the lattice stays intact during baking.

For a make-ahead option, freeze the unbaked pie: wrap it completely in plastic wrap, then place it in a freezer bag. Thaw overnight in the fridge before baking—add 10-15 minutes to the baking time. ❄️

Baked Pie Refresh

To reheat slices, cover them with foil and warm at 350°F for 10 minutes—this restores the lattice's crispness. For a whole pie, reheat at 325°F for 15 minutes, covered with foil.

The filling will soften slightly, but the crust maintains its structure. Store leftovers in an airtight container for up to 5 days, though I rarely have any lasting that long. 🌟

Freezing Fully Baked

Slice the cooled pie and freeze individual portions on a parchment-lined tray for 1 hour to prevent sticking. Transfer slices to a freezer bag with parchment between layers.

Reheat directly from frozen at 350°F for 15-20 minutes, covered with foil. The texture stays surprisingly close to freshly baked—perfect for quick dessert nights. 💡

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