Old-Fashioned Lattice-Top Apple Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rare is the serious restaurant-goer who ventures into an unfamiliar city without a copy of the local Zagat Survey. Tim and Nina Zagat published their first guide back in 1979, and since then, their burgundy pocket-size compendiums of consumer opinion have led millions to the best dining rooms in the world. Over the years, the Zagats have had hundreds of stunning restaurant desserts, but for Nina, nothing is as well remembered as her grandmother's apple pie. She only believed in the basics: good apples, sugar, a squeeze of lemon, says Nina. Even cinnamon was suspect. I used to bake the pies with her, and I loved to make sweet little things from the leftover pastry scraps. She baked the pies in a wood stove and they always came out perfectly. In honor of such grandmotherly comforts, here is a beautiful and delicious pie to serve with vanilla ice cream or slightly sweetened whipped cream. Ingredients:
2 1/2 cups all purpose flour |
1 tablespoon sugar |
3/4 teaspoon salt |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces |
1/3 cup chilled solid vegetable shortening, diced |
6 tablespoons (or more) ice water |
1/2 cup sugar |
1/4 cup (packed) golden brown sugar |
2 tablespoons all purpose flour |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1/8 teaspoon ground nutmeg |
3 pounds golden delicious apples, peeled, cored, thinly sliced |
milk |
additional sugar |
Directions:
1. For crust: Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
2. For filling: Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
3. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)
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