Classic Lattice Apple Pie |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
2 cup(s) all-purpose flour |
1 teaspoon(s) salt |
2 tablespoon(s) sugar, divided |
1 cup(s) (2 sticks) unsalted butter, cold, cut in chunks |
1/3 cup(s) water |
1 egg, separated |
2 tablespoon(s) rolled oats |
1 tablespoon(s) milk |
8 baking apples (such as granny smith or golden delicious), peeled, cored and sliced (about 8 cups) |
3/4 cup(s) sugar |
2 tablespoon(s) cider vinegar |
1 teaspoon(s) cinnamon |
1/4 teaspoon(s) nutmeg |
1/4 teaspoon(s) salt |
2 tablespoon(s) water |
2 tablespoon(s) cornstarch |
Directions:
1. To make the crust, in the bowl of a food processor, pulse together the flour, salt and 1 tablespoon of the sugar. Add the butter and pulse until the mixture forms chunks the size of peas. Pulse in the water 1 tablespoon at a time, just until the mixture forms a dough. Wrap in plastic and refrigerate for 30 minutes. Reserve the eggs, oats and milk for later.
2. Meanwhile, make the filling. In a large deep skillet, combine the apples with the sugar, vinegar, cinnamon, nutmeg and salt. Cook over medium heat, stirring and turning gently until the apples are just tender, about 5 minutes. Stir together the water and cornstarch, then add to the apples. Continue to cook until the juices thicken, about 1 minute. Set aside to cool.
3. Heat the oven to 350 degrees. Place a pizza stone in the oven, if available.
4. Divide the dough into 2 pieces, one slightly larger than the other. On a floured surface, roll the larger piece out to a 12-inch circle. Fold the dough in half to make it easier to move, then transfer it to a 9-inch pie plate. unfolding it and allowing it to settle into the bottom. The crust should overhang the edge slightly.
5. In a small bowl, beat the egg white until slightly frothy. Brush it over the surface of the crust, then spoon the apple filling into the crust.
6. On a floured surface, roll the smaller piece of dough to a 10-inch square. Using a pizza cutter or a paring knife, cut the dough into 1-inch strips. Weave the strips in a lattice across the top of the apple filling. Alternatively, roll the dough into a 10-inch circle and transfer to the top of the pie for a full crust.
7. Fold the overhang of the crust under the bottom crust, gently tucking them into the pie dish, then crimp the edge. Beat the egg yolk in a small bowl with the milk and brush over the surface of the pie crust. Sprinkle with the remaining tablespoon of sugar.
8. Bake on the pizza stone or on a baking sheet set on the rack in the lowest position of the oven until the crust is golden brown, about 45 minutes. Cool before cutting.
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