Classic Lattice Apple Pie
Tart-sweet apples spiced with cinnamon and nutmeg under a golden, flaky lattice crust. The all-American dessert for fall gatherings, made from scratch.
- Prep
- 45 min
- Cook
- 70 min
- Total
- 1 hr 55
- Serves
- 8
Mixing tart and sweet apples gives both structure and flavor. Letting the apples sit before filling draws out juice that the cornstarch thickens, so the slices stay neat. The pie keeps at room temperature for 2 days.
Method
-
Whisk the flour, salt and 1 tablespoon sugar. Cut in the cubed butter until the mixture looks like coarse crumbs with some pea-size pieces.
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Sprinkle with 6 tablespoons ice water and stir until the dough just holds together, adding more water if needed. Divide in two, shape into discs, wrap and chill for at least .
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Toss the apples with the 2/3 cup sugar, brown sugar, cornstarch, cinnamon, nutmeg and lemon juice. Let sit for .
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Heat the oven to 425°F (220°C) with a rack in the lower third and a baking sheet on it. Roll one disc into a 12-inch round and fit it into a 9-inch pie plate.
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Pile in the apples and dot with the small pieces of butter. Roll the second disc, cut into 1-inch strips and weave a lattice over the filling. Trim and crimp the edges.
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Brush the lattice with the egg wash and sprinkle with coarse sugar. Set the pie on the hot baking sheet.
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Bake for , then reduce to 375°F (190°C) and bake for more, until the crust is deep golden and the filling bubbles through the lattice. Tent with foil if the crust browns too fast.
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Cool for at least so the filling sets before slicing.
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