Lattice Apple Pie
This delicious apple pie is impressive and surprisingly easy to make.
for the crust:
2½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon fine sea salt or table salt
½ pound (2 sticks) cold, unsalted butter, cut into ½-inch cubes
½ cup ice-cold water
for the filling:
⅔ cup packed light brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
pinch of ground cloves
¼ teaspoon fine sea salt
4 Granny Smith apples, peeled, cored, and cut into ½-inch wedges
3 Golden Delicious apples, peeled, cored, and cut into ½-inch wedges
2 tablespoons unsalted butter, thinly sliced
about 1 teaspoon whole milk
2 teaspoons raw sugar
vanilla ice cream, for serving
To make the crust:
1. In a food processor, pulse the flour, sugar, and salt to blend. Add the butter and pulse about 10 times, until the butter is in pea-size pieces. While pulsing the food processor, drizzle the ice water through the feed tube and process just until moist clumps form. Transfer the dough to a work surface, divide it in half, making one half slightly larger than the other, and form into 2 thick disks. Wrap each in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day.
2. Position a rack on the lowest rung of the oven and preheat to 425°F. (Being near the source of heat helps the bottom crust bake and brown properly.)
To make the filling:
1. In a large bowl, whisk the brown sugar, flour, cinnamon, nutmeg, cloves, and salt together. Add the apple wedges and mix to combine.
To make the pie:
1. Unwrap the larger disk of dough, set it on a floured surface, and lightly dust the top of the dough. Roll out the dough into a 13-inch circle, occasionally rotating the dough and dusting it with flour to prevent sticking. Brush away the excess flour and transfer the dough to a 9½-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges. Lightly press the dough into the dish. Refrigerate the pie shell.
2. On the floured surface, roll out the other disk of dough into a 12-inch round. Using a large knife, cut 10 1-inch-wide strips from the dough round.
3. Spread the apple mixture in the pie shell, then scatter the sliced butter on top. Arrange the dough strips over the filling, forming a lattice (see “How To Lattice” below). Trim the dough overhang to ¾ inch. Pinch the bottom crust and strips together and fold the overhang under. Crimp the edges to seal. Lightly brush the lattice with the milk and sprinkle the raw sugar over it.
4. Bake the pie on the rack above the baking sheet for 20 minutes. Reduce the oven temperature to 350°F and bake the pie for about 55 minutes more, or until the crust is deep golden and the filling is bubbling. If the crust begins to brown too quickly, tent the pie with foil. Let the pie cool on a wire rack until warm, about 1 hour.
1. Cut the pie into wedges and serve with ice cream.
HOW TO LATTICE:
The word “lattice” refers to the strips of pastry woven together to create the top crust. Once you get going, latticing is a pretty simple technique, and it’s fun to do. If weaving feels a bit intimidating, though, just lay half of the strips across the pie parallel to each other, then lay the remaining strips across them, perpendicular to the bottom strips. Don’t worry if your strips aren’t perfect—all the more handmade charm.
Here’s how to form a woven lattice: Lay half of the strips across the filling, spacing them evenly. Fold back every other strip; then place another strip perpendicular at the folded edge of the strips. Unfold the folded strips so they lie over the perpendicular strip. Fold back the other set of strips. Stopping about 1 inch from the first perpendicular strip, place a second perpendicular strip at the folds, and unfold the folded strips. Repeat with the remaining 3 pastry strips to cover the pie with the lattice.