Description
Create a beautiful lattice pie crust with a delicious apple filling. This recipe guides you through making a classic apple pie with an elegant, decorative lattice top.
Ingredients
Scale
- 1 recipe for double pie crust
- 6 cups thinly sliced peeled apples (about 6 medium apples)
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Prepare your double pie crust dough according to your favorite recipe. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine the sliced apples, 3/4 cup sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Pour the apple filling into the pastry-lined pie plate. Dot the top of the filling with the small pieces of butter.
- Roll out the second disc of pie dough into an 11-inch circle. Cut the dough into 1/2-inch wide strips using a knife or pastry wheel.
- Arrange the dough strips over the apple filling in a lattice pattern. Start by laying several strips parallel to each other across the pie. Then, lift alternate strips and lay a new strip perpendicular to them. Continue this process, weaving the strips to create a lattice.
- Trim the ends of the lattice strips and press them onto the bottom crust to seal.
- Brush the lattice top with the beaten egg wash and sprinkle with the remaining 1 tablespoon of sugar.
- Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Notes
- For best results, use a mix of apple varieties like Granny Smith and Honeycrisp for a balanced sweet and tart flavor.
- Chill your dough properly; it makes rolling and handling much easier.
- Don’t overwork the pie dough, as this can make the crust tough.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400
- Sugar: Approximately 30-35g
- Sodium: Approximately 150-200mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 10-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 3-4g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 25-30mg