Lattice Crust Apple Pie
Classic lattice crust apple pie, with homemade buttery, flaky crust and sweet, perfectly spiced apple filling. It's the perfect Thanksgiving dessert!
Ingredients
For the Flaky Pie Crust
- 2 ½ cups (313 g) all-purpose flour
- 2 tablespoon (25 g) granulated sugar
- ½ teaspoon salt
- 1 cup (224 g) unsalted butter, cold and cut into cubes
- 2-4 tablespoon (30-60 ml) vodka, water or bourbon, cold
- 1 egg, whisked for the egg wash
- 1-2 tablespoon turbinado sugar for sprinkling
For the Apple Filling
- 8 cups (1040 g) peeled, cored and diced apples (6-7 apples) Honeycrisp, Gala or Granny Smith work best
- ¾ cup (150 g) granulated white sugar
- 2 tablespoon (16 g) cornstarch
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
Instructions
For the Pie Crust
- Add the flour, sugar and salt to a food processor and pulse to combine.2 ½ cups (313 g) all-purpose flour, 2 tablespoon (25 g) granulated sugar, ½ teaspoon salt
- While the food processor is running, add in cold butter a few pieces at a time until all is combined.1 cup (224 g) unsalted butter, cold and cut into cubes
- While the food processor is running, add in the cold vodka, water or bourbon. (See recipe notes). Start with two tablespoons and increase from there just until you see the dough pull away from the sides and come together.2-4 tablespoon (30-60 ml) vodka, water or bourbon, cold
- Divide the dough in two, form into disks and wrap tightly with plastic wrap.
- Chill the dough in the fridge for at least two hours and work on the apple filling
For the Apple Filling
- Peel, core and slice the apples, and then dice into ½ inch pieces. Measure out 8 cups of apple pieces or 1040 g.8 cups (1040 g) peeled, cored and diced apples (6-7 apples)
- Add the apples to a large pot and toss them with granulated sugar, cinnamon, nutmeg, allspice, cloves and salt. Let sit for five minutes to release juice.¾ cup (150 g) granulated white sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, ⅛ teaspoon ground cloves, ⅛ teaspoon salt
- Add cornstarch to the apples and stir.2 tablespoon (16 g) cornstarch
- Heat the apples over medium low heat and stir frequently. Simmer the apples until the juice has thickened a lot and resembles caramel when drizzled off of a spoon. This usually takes 15 minutes. The apples should be tender with a slight bite still.
- Remove the apples from the heat and allow them to cool completely.
Assembling the Pie
- Preheat oven to 400 degrees. Place a baking sheet in the oven while it is preheating.
- Once the dough has chilled, remove both disks form the fridge and allow them to sit out of the fridge for 15-20 minutes until they are soft but still cold.
- Roll out the first dough disk on a floured surface until you have a 10 inch circle.
- Carefully transfer the dough to a 9 inch pie pan.
- Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
- Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge for at least 20 minutes while working on the other crust.
- Roll out the second dough disk on a floured surface until you have a 10 inch circle.
- Cut into strips with a pizza cutter. I chose to cut out 8 strips, and use the rest of the dough for leaf cut outs. (You can cut the strips thicker or thinner to get more or less depending on the design you want to do.)
- Remove the prepared pie shell from the fridge and pour in the cooled apple filling.
- Arrange 4 strips across the top of the pie vertically towards you. The strips will be longer than necessary, but will get folded in once the lattice pattern is complete.
- Next braid one strip going horizontally across the top of the pie. Lift up every other vertical strip and begin the pattern.
- Continue with the next horizontal dough strip lifting the other vertical pieces you did not lift previously.
- Continue down the pie with the horizontal strips until you reach the opposite end.
- Pinch the extra bits of the strips into the outer rim of the crust to hold everything together. (You may have to trim the strips if they are really long.) Arrange decorative leaf cutouts on top of the pie if you wish.
- Brush the top and edges of the crust with egg wash, and sprinkle turbinado sugar over the crust.1 egg, whisked, 1-2 tablespoon turbinado sugar for sprinkling
Baking the Pie
- Place the assembled pie on the baking sheet in the oven and bake the pie uncovered for 20 minutes at 400 degrees.
- After 20 minutes, reduce the heat to 375 degrees and cover the edges of the pie crust. Continue baking for an additional 45 minutes. (If you see the entire top crust getting too brown, place a loose sheet of tin foil over the pie).
- Once the pie is done baking remove it from the oven and allow it to cool completely before serving.
Notes
*You can use water, vodka or bourbon in the pie crust. Vodka and bourbon will give you an extra flaky crust, but water works well also.
*Cover left overs and store for up to 3 days.
Tried this recipe?Let us know how it was!