Lattice-Top Apple Pie
Desserts · Serves 8 · Prep 50 min · Cook 1 hr 10 min · Total 2 hr
A tall, juicy apple pie under a woven lattice that bakes up crisp and golden. A mix of tart and sweet apples keeps the filling bright and holds its shape. Bake it the day before a holiday dinner; it slices cleaner after a long rest.
Ingredients
The Crust
- 2 1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter (2 sticks), cut in 1/2-inch cubes
- 6 to 8 tbsp ice water
The Filling
- 3 lb apples (about 7 medium), half Granny Smith and half Honeycrisp, peeled and sliced 1/4 inch thick
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut in small pieces
To Finish
- 1 large egg, beaten with 1 tbsp milk
- 1 tbsp coarse sugar
Steps
The Crust
- Whisk the flour, sugar and salt in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until most pieces are the size of peas, with a few larger flakes left.
- Drizzle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when squeezed. Divide in two, press each into a flat disk, wrap and chill at least 1 hour.
The Filling
- Toss the apples with both sugars, the flour, lemon juice, cinnamon, nutmeg and salt. Let stand 15 minutes while you roll the crust so the apples start to release their juice.
- Heat the oven to 425°F with a rack in the lower third and a rimmed baking sheet on it. Roll one disk into a 12-inch circle and fit it into a 9-inch deep-dish pie plate, leaving the overhang. Pile in the apples and their juices, mounding them in the center, and dot with the butter.
- Roll the second disk into an 11-inch circle and cut it into ten 1-inch strips. Weave them over the filling in a lattice, trim the overhang to 1 inch, then fold the edge under and crimp.
To Finish
- Brush the lattice and edge with the egg wash and sprinkle with coarse sugar. Chill the pie 15 minutes while the oven finishes heating.
- Bake on the hot baking sheet for 20 minutes, then lower the oven to 375°F and bake until the crust is deep golden and the juices bubble thickly through the lattice, 45 to 55 minutes more. Tent the edge with foil if it browns too fast.
- Cool on a rack at least 3 hours so the filling can set before slicing.