https://cyrusramsey.com/homemade-apple-pie-with-a-golden-lattice-crust/
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 6 to 8 tablespoons ice water
- 6 medium apples, peeled, cored, and thinly sliced (about 7 to 8 cups)
- 2/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon coarse sugar, optional
Method
Recipe by Heather Schiefelbein.
- Make the crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces remaining.
- Add the water: Drizzle in 6 tablespoons ice water and toss with a fork until the dough starts to clump. Add more water, 1 teaspoon at a time, only if needed. Divide the dough into 2 disks, wrap each in plastic, and chill for at least 30 minutes.
- Mix the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Toss until the apples are evenly coated.
- Roll the bottom crust: On a lightly floured surface, roll 1 dough disk into a 12-inch circle. Fit it into a 9-inch pie plate, letting the excess hang over the edge.
- Add the filling: Spoon the apple mixture into the crust and mound it slightly in the center. Dot the top with the small pieces of butter.
- Top with a lattice: Roll the second dough disk into a 12-inch circle and cut it into strips about 3/4 inch wide. Arrange the strips over the filling in a lattice pattern, then trim and crimp the edges to seal.
- Chill briefly: Place the assembled pie in the refrigerator for 15 minutes while the oven heats to 400°F. This helps the crust keep its shape.
- Bake: Brush the lattice with egg wash and sprinkle with coarse sugar, if using. Bake on a parchment-lined sheet pan for 20 minutes. Reduce the oven temperature to 375°F and bake for 35 to 50 minutes more, until the crust is deep golden and the filling is bubbling in the center.
- Check for doneness: If the edges brown too quickly, cover them loosely with foil during the last part of baking. The pie is ready when the apples feel tender when pierced through a vent and the juices are thick and bubbling, not watery.
- Cool: Let the pie cool on a rack for at least 2 hours before slicing so the filling can set.
Serving, useful notes and storage
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For the best texture, use a mix of tart and sweet apples so the filling tastes lively and holds its shape. If you want a slightly softer filling, bake the pie until the bubbling juices are active across the center, not just the edges.
Easy variation: For a crumb-top version, skip the lattice and sprinkle the pie with a mixture of 1/2 cup flour, 1/3 cup brown sugar, 1/4 teaspoon cinnamon, and 4 tablespoons cold butter cut into crumbs.