Description
Experience the comforting flavors of fall with this Classic Lattice Apple Pie. A tender, flaky crust encases a luscious filling of spiced apples, perfectly balanced with sweet and tangy notes. The intricate lattice top not only elevates its presentation but also allows the aroma of cinnamon and nutmeg to waft through your kitchen as it bakes. Ideal for family gatherings or holiday celebrations, this pie is sure to impress both visually and in taste. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, very cold and cut into 1/2-inch cubes
- 1/2 cup ice water, or as needed
- 6 medium baking apples (Granny Smith or Honeycrisp), peeled, cored, and sliced 1/4-inch thick
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Chill the pie crust in the dish while you prepare the filling.
- Prepare the Apple Filling: In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, 2 tablespoons all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, and lemon juice. Toss gently to ensure the apples are evenly coated.
- Fill the Pie: Pour the apple filling into the chilled pie crust in the pie dish, mounding it slightly in the center. Dot the top of the filling with the small pieces of unsalted butter.
- Create the Lattice Top: On a lightly floured surface, roll out the second disc of dough into an 11-inch circle. Using a sharp knife or pastry wheel, cut the dough into 1-inch wide strips. Lay five or six strips parallel across one side of the pie. Fold back every other strip. Lay one crosswise strip over the unfolded strips. Unfold the original strips over the crosswise strip. Repeat the weaving pattern with the remaining strips until a lattice design is formed. Trim any excess lattice strips, then fold the overhang of the bottom crust over the lattice strips and crimp the edges together to seal.
- Preheat Oven and Apply Egg Wash: Preheat your oven to 425°F. In a small bowl, whisk together the beaten egg and 1 tablespoon of water to create the egg wash. Lightly brush the egg wash over the entire lattice crust.
- Bake the Pie: Place the pie on a baking sheet (to catch any drips). Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for an additional 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent the pie with aluminum foil.
- Cool Before Serving: Transfer the baked pie to a wire rack and let it cool for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
- Prep Time: 45 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg