You honestly can’t go wrong with apple pie. It’s the Little Black Dress of desserts. Dress it up with a crumble or caramel topping or keep it simple with a few slits poked on top. This Thanksgiving, I decided to add a little flair with a lattice-top which looks impressive yet is much easier than it seems (step-by-step process shown below). Make sure to eat it à la mode to finish off this polished dessert!
Latticing in progress…
Classic Apple Pie
- 2 pounds Granny Smith apples (about 4 medium)
- 1 pound McIntosh/Fuji apples (about 2 large)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¾ cup + 1 tablespoon sugar, divided
- 2 tablespoons flour
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 full recipe of Pie Dough
(1) Preheat oven to 350° F.
(2) Peel, core and slice the apples. Place them in a large bowl.
(3) Add the lemon juice, zest, ¾ cup sugar, flour, cinnamon, nutmeg and allspice to the apples. Gently toss together until all the apple slices are completely coated. Set aside.
(4) Take one round of the pie dough and roll onto a lightly floured work surface to a 12 inch disk. Transfer the dough to a pie plate by rolling dough around a rolling pin and unrolling over a 9-inch pie plate or by folding the dough in quarters, then unfolding onto the pie plate. Ease the dough into pan corners by gently lifting dough edges with one hand while pressing around the pan bottom with the other hand. Leave the excess dough that overhangs the lip of the pie plate.
(5) Place the apples into the pie plate, making sure to discard any excess liquid at the bottom of the bowl.
(6) Roll out the second piece of dough into a 12-inch disk.
For a non-lattice top: Place over the top of the apple filling. Press the edges of the top and bottom crusts together and trim the edges leaving a ½-inch border beyond the pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with fork tines to seal. Cut 4-5 slits on top of the pie.
For lattice top: Cut the rolled out pie disk into 14 strips. Then take every other strip and place evenly across the top of the apple filling. Fold every other strip on top of the pie back and place a remaining strip on top going in the opposite direction. Then alternate and fold back the other strips on top of the pie. Place another strip in between going the opposite direction. Continue until all the strips have been used. Press the edges of the top and bottom crusts together and trim the edges leaving a ½-inch border beyond the pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with fork tines to seal.
(7) Brush the top with water and sprinkle 1 tablespoon of sugar on top.
(8) Bake for 1 hour and 15 minutes until the crust is golden brown.
Makes 10-12 servings
Sadly, Thanksgiving is now over. I am back in the Big Apple (pun intended), but I already miss being home. I’m excited, though, to see this city for the first time in all its winter holiday glory, which I hope includes lots of SNOW!