It's classic. It's delicious year-round—but especially in the fall. It's welcome at every dessert table. And it needs no introduction. We'll take our slice à la mode if you please.
Level
Intermediate
Prep Time
25 minutes
Cook Time
1 hour
Serves
6
Cook it With Our
Directions
- Preheat oven to 400˚F. Toss the sliced apples together with brown sugar, white sugar, spices, 2 tablespoons cornstarch, lemon juice, and salt. Set aside.
- In a skillet, melt the butter and let it brown gently; it will smell nutty. Pour the juices from the apple mixture into the pan and simmer for 3 to 5 minutes to thicken. Combine 1 teaspoon of water with 1 teaspoon of cornstarch to make a slurry; add this slurry and the vanilla to the pan to make a sauce.
- Remove from heat and mix with the apple slices.
- Grab your prepared pie dough discs from the fridge; roll the large dough disc to about 11 inches in diameter on a floured surface. Place in the pie pan, leaving about 1 inch overhang. Trim and refrigerate until ready to fill.
- Roll the smaller dough disc into a circle about 10 inches on a lightly floured surface. Using a sharp knife, cut the crust into ¾ inch-wide strips; you’ll have 12 total. These strips will be your lattice. Chill on a baking sheet for 10 minutes.
- Add the apple filling to the pie pan and press down with a spatula or spoon.
- Create the lattice crust by laying 5 or 6 strips of crust across the top of the pie in one direction. Fold back every other strip halfway, then lay one strip perpendicular to the rest. Unfold the original strips so that they now partially cover the last strip you placed. Repeat alternating layers until the top is fully latticed.
- Trim strips flush with the edge of the overhung crust. Fold the bottom crust over the lattice and crimp to seal.
- Whisk 1 egg and 1 tablespoon milk and brush over the lattice and crust edge. Sprinkle it with turbinado sugar.
- Bake pie at 400˚F for 20 minutes; reduce the oven to 350˚F and bake another 35 to 45 minutes. The filling will bubble and the crust will be golden brown. Let pie cool for at least 3 hours before slicing.
*We recommend a mix of Granny Smith and Honeycrisp, you’ll need about 6
Share: