Classic American Apple Pie with Lattice Crust

• •2.5 cup all-purpose flour
• •1 cup unsalted butter, very cold, cut into 0.5-inch cubes
• •1 tablespoon granulated sugar
• •1 teaspoon salt
• •0.5 cup ice water
• •6 large apples, a mix of tart and sweet (e.g., Granny Smith, Honeycrisp, Fuji), peeled, cored, sliced 1/4-inch thick
• •0.5 cup granulated sugar
• •0.3 cup light brown sugar, packed
• •0.3 cup all-purpose flour
• •1 teaspoon ground cinnamon
• •0.5 teaspoon ground nutmeg
• •1 tablespoon fresh lemon juice
• •2 tablespoon unsalted butter, cut into small pieces
• •1 egg, large, beaten
• •1 tablespoon milk or water
• •1 tablespoon turbinado sugar (coarse sugar)

Instructions

1. 1

   Prepare the Pie Crust: In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Add 1 cup very cold unsalted butter cubes and cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2. 2

   Gradually add 0.5 cup ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. If needed, add a little more ice water, 1 teaspoon at a time. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.

3. 3

   Prepare the Apple Filling: In a large bowl, combine the 6 large sliced apples, 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 0.25 cup all-purpose flour, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Toss gently until the apples are evenly coated. Set aside.

4. 4

   Assemble the Pie: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 0.5-inch overhang.

5. 5

   Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with 2 tablespoons unsalted butter pieces.

6. 6

   Create the Lattice Top: Roll out the second disk of dough into a 12-inch circle. Using a sharp knife or pastry wheel, cut the dough into 1-inch wide strips. Lay half of the strips parallel across the pie filling, about 0.5-inch apart. Fold back every other strip halfway. Place a perpendicular strip over the unfolded strips, then unfold the folded strips over the new strip. Repeat this weaving pattern, folding back the opposite strips each time, until you have a full lattice top.

7. 7

   Trim the lattice strips even with the bottom crust overhang. Fold the bottom crust overhang over the lattice strips and crimp the edges decoratively to seal. In a small bowl, whisk together the 1 large beaten egg and 1 tablespoon milk or water for the egg wash. Brush the lattice top and crimped edges with the egg wash, then sprinkle evenly with 1 tablespoon turbinado sugar.

8. 8

   Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15-20 minutes, or until the crust begins to turn golden. Reduce the oven temperature to 375°F (190°C) and continue to bake for another 45-55 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust browns too quickly, loosely tent the pie with aluminum foil.

9. 9

   Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely for at least 3-4 hours before slicing and serving. This allows the filling to set properly.

Chef's Tips

• 💡Keep your butter and ice water as cold as possible for a truly flaky crust. You can even chill your flour and mixing bowl.
• 💡Do not overwork the pie dough; overmixing develops gluten, leading to a tough crust. Mix just until it comes together.
• 💡A mix of apple varieties (e.g., Granny Smith for tartness, Honeycrisp or Fuji for sweetness and texture) yields the best flavor and prevents the filling from becoming too mushy.
• 💡If your crust starts to brown too quickly during baking, loosely tent the pie with aluminum foil.
• 💡Allow the pie to cool completely before slicing. This is crucial for the filling to set and prevent a runny pie.