Old-Fashioned Lattice-Top Apple Pie
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour3 tsp
Salt1 tbsp
Lemon Juice2 tsps
Lemon Peel (grated)1 tsp
Ground Nutmeg1
MilkDirections:
1
For crust: Blend flour, sugar and salt in processor
2
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal
3
Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry
4
Gather into ball; divide into 2 pieces
5
Flatten each into disk
6
Wrap each in plastic; chill 2 hours
7
(Can be made 2 days ahead
8
Keep chilled
9
Let dough soften slightly before rolling out
10
) Blend flour, sugar and salt in processor
11
Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal
12
Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry
13
Gather into ball; divide into 2 pieces
14
Flatten each into disk
15
Wrap each in plastic; chill 2 hours
16
(Can be made 2 days ahead
17
Keep chilled
18
Let dough soften slightly before rolling out
19
) For filling: Position rack in lowest third of oven and preheat to 400°F
20
Mix first 6 ingredients in large bowl
21
Add apples and toss to blend
22
Position rack in lowest third of oven and preheat to 400°F
23
Mix first 6 ingredients in large bowl
24
Add apples and toss to blend
25
Roll out 1 dough disk on floured surface to 12-inch round
26
Transfer to 9-inch-diameter glass pie dish
27
Fold edge under, forming high-standing rim; crimp
28
Add filling
29
Roll out second dough disk on floured surface to 13-inch round
30
Cut into twelve 1-inch-wide strips
31
Arrange 6 strips across pie
32
Form lattice by arranging 6 strips diagonally across first strips
33
Gently press ends into crust edges
34
Brush lattice with milk
35
Sprinkle lightly with additional sugar
36
Bake pie 10 minutes
37
Reduce oven temperature to 375°F
38
Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes
39
Cool on rack 1 hour
40
(Can be made 8 hours ahead
41
Let stand on rack
42
) Roll out 1 dough disk on floured surface to 12-inch round
43
Transfer to 9-inch-diameter glass pie dish
44
Fold edge under, forming high-standing rim; crimp
45
Add filling
46
Roll out second dough disk on floured surface to 13-inch round
47
Cut into twelve 1-inch-wide strips
48
Arrange 6 strips across pie
49
Form lattice by arranging 6 strips diagonally across first strips
50
Gently press ends into crust edges
51
Brush lattice with milk
52
Sprinkle lightly with additional sugar
53
Bake pie 10 minutes
54
Reduce oven temperature to 375°F
55
Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes
56
Cool on rack 1 hour
57
(Can be made 8 hours ahead
58
Let stand on rack)