Lattice Crust Apple Pie

Name: Lattice Crust Apple Pie
Prep time: 7 h 25 min
Cook time: 7 h 25 min
Total time: 7 h 25 min
Yield: 8
Cuisine: American
Ingredients: 14 Tbsps cold unsalted butter, diced; 1 large egg, lightly beaten; 1 large egg, lightly beaten with 2 tablespoons cold water; 1 liters all-purpose flour; 0 teaspoons ground cinnamon; 1 pinch Generous of ground nutmeg; 2 Tbsps freshly squeezed lemon juice; 1 kilograms baking apples like Golden Delicious, Cortland or Mutsu; 0 teaspoons fine salt; 158 milliliters sugar, plus more for sprinkling on the pie; 4 teaspoons sugar; 1 sticks unsalted butter

Need a vegetarian dessert? Lattice Crust Apple Pie could be a tremendous recipe to try. One portion of this dish contains approximately 9g of protein, 28g of fat, and a total of 660 calories. This recipe serves 8. Head to the store and pick up ground cinnamon, egg, sugar, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 7 hours and 25 minutes.

Instructions

Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)

Ingredients you will need

Yellow Cornmeal

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Bowl

To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times.

Ingredients you will need

Yellow Cornmeal

Butter

Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.)

Ingredients you will need

Dough

Water

Egg

Remove the bowl from the machine, remove the blade and bring the dough together by hand.

Ingredients you will need

Dough

Equipment you will use

Bowl

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Put the lemon juice in a medium bowl. Peel, halve and core the apples.

Ingredients you will need

Lemon Juice

Apple

Equipment you will use

Bowl

Cut each half into 4 wedges. Toss the apple with the lemon juice.

Ingredients you will need

Lemon Juice

Apple

Add the sugar and toss to combine evenly.

Ingredients you will need

Sugar

Melt the butter over medium-high heat in a large skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.

Ingredients you will need

Apple

Sugar

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

Ingredients you will need

Apple

Juice

Shake

Equipment you will use

Colander

Frying Pan

Bowl

Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)

Ingredients you will need

Apple

Spices

Juice

Equipment you will use

Bowl

Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide.

Ingredients you will need

Dough

Roll

Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Wax Paper

Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Equipment you will use

Baking Sheet

Oven

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.

Ingredients you will need

Dough

Equipment you will use

Pie Form

Frying Pan

Add the apple filling to the pan.

Ingredients you will need

Apple

Equipment you will use

Frying Pan

Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips.

Equipment you will use

Chefs Knife

Pizza Cutter

Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired.

Ingredients you will need

Crust

Dough

Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.

Ingredients you will need

Dough

Sugar

Egg

Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven