In My Kitchen: Lattice Apple Pie

Recently, my husband and I went apple picking up in Oak Glen. These apple orchards have “U-Pick” orchards where people can come, pick their own apples and pay to take them home.

We picked a bunch of Winesap and Arkansas Black apples, but I prefer to snack on super soft and sweet Golden Delicious apples, not red apples. Instead, I looked for some fun and delicious recipes to make with our new haul.

This homemade lattice apple pie took quite a lot of time to make, but it was absolutely mouthwateringly delicious and well worth the effort.

You’ll need:

CRUST

  • 2 cups all-purpose flour
  • 1 cup cold unsalted butter, cut into small pieces
  • 1 teaspoon salt

FILLING

  • 10 tart apples (about 4 pounds total), peeled and sliced (I used Winesap apples)
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cut into small pieces
  • Dash of salt

Instructions:

  1. Prepare the crust. Using your fingers, mix together flour, butter and salt in a large bowl until butter is well incorporated.
  2. Gradually sprinkle 2-4 tablespoons of cold water into mixture, kneading as you go along, until dough just comes together.

3. On a lightly floured work surface, knead dough until it forms a smooth ball, 2-3 times. Divide ball into half, and shape into 2 discs.

4. Wrap each disc in plastic wrap and chill in fridge for at least 2 hours.

5. When dough is chilled, unwrap 1 disc and place on lightly floured work surface. Let stand at room temperature until slightly softened.

6. Sprinkle with flour and roll into a 12-inch circle. Carefully fit dough round into a 9-inch pie plate, leaving a 1 1/2 inch overhang around edges.

7. Preheat oven to 425 with oven rack in lowest position.

8. In a large bowl, stir together app slices, sugar, flour, cinnamon and salt until apples are evenly coated. Spoon mixture into prepared pie crust and sprinkle with butter.

9. Unwrap second chilled dough disc and place on a lightly floured work surface. Let stand at room temperature until slightly softened.

10. Sprinkle with flour and roll into 12-inch circle. Cut into 3/4 inch wide strips (you won’t use all the dough). Arrange strips into a lattice design on top of pie, trimming strips as needed.

11. Fold dough edges under and crimp using a fork.

12. Place pie on a rimmed baking sheet. Bake in preheated oven (425 degrees) for 15 minutes.

13. Leaving the pie in the oven, reduce oven temperature to 350 and continue baking for 45 minutes.

14. Next, cover loosely with aluminum foil to prevent excessive browning. Continue baking until juices are think and bubbly, crust is golden brown and apples are tender when pierced with a toothpick, about 30 minutes.

15. Transfer pie to a wire rack and cool before serving.

Source: Southern Living

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