This incredibly easy slow cooker apple pie has all the flavors of classic apple pie with a ton more hands-off time. Apple slices cook in the crock pot until spiced and tender, and are topped with quick baked cinnamon sugar pie crust lattice squares for a simple version of apple pie that tastes like the real thing!
Prep Time 30minutes
Cook Time 3hours
Total Time 3hours30minutes
For the Apples:
6large apples,peeled and cored (see note)
1 1/2tspground cinnamon
Pinchof ground allspice(optional)
Pinchof ground cardamom(optional)
For the Crust:
1 1/4cupall-purpose flour
4ozunsalted butter(1/2 cup), chilled and cut into small pieces
1ozcold water(2 tbsp), approximate
Cinnamon sugarfor dusting
For the Apples:
Peel and core apples. Slice into approximately 1/4"-thin slices. Add apple slices in a large bowl, preferably one with tall sides.
To the bowl with the apple slices, add brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, allspice, and cardamom. Toss everything until the apple slices are coated evenly.
Lightly spray bottom and sides of slow cooker insert with cooking spray. Add apple slices to slow cooker and set temperature to "low". Cook apples for at least 3 hours, or until the apple slices have become tender and gooey.
For the Crust:
Cut cold butter into small chunks. Add butter pieces to a bowl along with flour and salt.
Using a pastry cutter or your hands, work butter into the flour until the dough begins to come together and become cohesive. There will still be pieces of butter remaining (it won't be smooth).
Add two tablespoons of ice water to the bowl and work into the dough until everything is combined. Stick dough in the refrigerator for at least 15-20 minutes. At this point, preheat oven to 350°F and line a baking sheet with parchment paper.
Once the dough is chilled again, roll out on a lightly floured work surface until it's about 1/4" thick. Using a pastry wheel (or a pizza wheel!), cut the dough into strips.
Place about half of the strips horizontally a short distance apart from one another on the baking sheet.
Gently fold every other strip back over onto itself. You don't need to press them down as you'll be unfolding them in a moment. Place one strip vertically onto the horizontal strips that remained on the sheet, and unfold the folded strips back onto the sheet so they're now over the vertical strip.
Now fold back the horizontal strips that you didn't do last time. Place another vertical strip as you did before, and replace horizontal strips again. You'll notice the lattice pattern forming.
Continue the process for the remainder of that side, and then repeat for the other half.
Using the pastry wheel, slice lattice into squares. You don't need to move the squares on the baking sheet apart from one another as they will separate once baked.
Sprinkle cinnamon sugar over top of the lattice.
Bake for 13-15 minutes, or until the crust is golden and crisp.
Scoop apples into a bowl or plate, top with a pie crust square, and top with ice cream if you like!
The Kitchn has a great visual on how to lattice pie crust!I used 3 Gala apples and 3 Ambrosia apples here, and I found the mix of the two varieties to be delicious. Both kinds withstood hours of slow cooking and became perfectly soft but not mushy in the slightest. I'm also partial to Pink Lady and Honeycrisp apples. Of course, if you have preferred apples for apple pie go right ahead and use those!