Get ready to bake the most mouthwatering apple pie with a lattice top that’ll have everyone asking for seconds. This recipe combines the perfect blend of spices, apples, and a buttery crust that’s simply irresistible.
Why This Recipe Works
- The combination of Granny Smith and Honeycrisp apples offers the perfect balance of tart and sweet, ensuring a flavorful filling.
- Pre-chilling the dough guarantees a flaky, tender crust that holds its shape, even with the intricate lattice top.
- A sprinkle of cinnamon and nutmeg enhances the apples’ natural flavors without overpowering them.
- Brushing the lattice with an egg wash before baking gives it that golden, glossy finish that’s as beautiful as it is delicious.
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- 6 cups thinly sliced peeled apples (about 3 Granny Smith and 3 Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Pastry cutter or food processor
- Rolling pin
- Sharp knife or pastry wheel
- Pastry brush
Instructions
Prepare the Dough
In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
Make the Filling
In another bowl, toss the sliced apples with sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Let the mixture sit for about 15 minutes to allow the flavors to meld and the apples to release some of their juices.
Roll Out the Dough
On a lightly floured surface, roll out one disc of dough to fit your pie dish. Carefully transfer it to the dish, trimming any excess dough from the edges. Spoon the apple filling into the crust, mounding it slightly in the center.
Create the Lattice Top
Roll out the second disc of dough and cut it into strips about 1/2 inch wide. Weave the strips over the filling to create a lattice pattern. Trim the excess dough, then crimp the edges to seal. Brush the lattice with the beaten egg for a golden finish.
Bake to Perfection
Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips and bake for about 50 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Tips and Tricks
For an extra flaky crust, freeze the butter before incorporating it into the flour. This ensures the butter remains in small, cold pieces that create steam pockets as the pie bakes, resulting in layers of flakiness. If your kitchen is warm, chill the dough for an additional 30 minutes before rolling it out to prevent sticking. For a more pronounced lattice, weave the strips loosely to allow the filling to peek through. Lastly, if the edges of your pie begin to brown too quickly, cover them with foil to prevent burning while the rest of the pie finishes baking.
Recipe Variations
- Add a handful of fresh cranberries to the apple filling for a tart contrast and a pop of color.
- Swap out half of the apples for pears to introduce a subtle, honey-like sweetness to the pie.
- Incorporate a cup of sharp cheddar cheese into the dough for a savory twist that pairs beautifully with the sweet apples.
- For a nutty crunch, sprinkle chopped pecans or walnuts over the filling before adding the lattice top.
- Experiment with different spices, such as cardamom or allspice, to customize the flavor profile of your pie.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The dough can be prepared up to 3 days in advance and stored in the refrigerator. Just make sure it’s tightly wrapped in plastic to prevent it from drying out. If you’re planning further ahead, the dough can also be frozen for up to 3 months. Thaw it overnight in the fridge before rolling it out.
How do I prevent the bottom crust from getting soggy?
To avoid a soggy bottom, you can blind bake the crust before adding the filling. Simply line the pie crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F for about 15 minutes. Remove the weights and parchment, then proceed with adding the filling and lattice top.
Can I use store-bought pie crust?
While homemade crust is always preferable for its flavor and texture, store-bought crust can be a time-saving alternative. If you’re using store-bought, opt for the refrigerated kind rather than the frozen, as it tends to be more pliable and easier to work with for a lattice top.
Summary
This apple pie recipe with a lattice top is a classic dessert that’s perfect for any occasion. With its flaky crust, perfectly spiced apple filling, and beautiful presentation, it’s sure to impress. Follow the tips and variations to make it your own, and don’t forget to let it cool before slicing for the best results.