Classic Lattice Apple Pie

Name: Classic Lattice Apple Pie
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: Pastry for a double-crust 9-inch pie (homemade or store-bought), chilled; 3 1/2 lb mixed baking apples (such as Honeycrisp and Granny Smith), about 7 large; 2/3 cup granulated sugar; 1/4 cup packed light brown sugar; 1/4 cup all-purpose flour; 2 tbsp cornstarch; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1 tbsp lemon juice; 2 tbsp cold butter, cut in small pieces; 1 egg beaten with 1 tbsp milk, for brushing; 1 tbsp coarse sugar, for sprinkling

A tall, juicy apple filling with cinnamon and a little lemon, baked under a buttery lattice crust until the juices bubble thick through the gaps.

Prep45 min

Cook1 hr 5 min

Total1 hr 50 min

Serves8

What you'll need

Mixing bowl setFor mixing and marinating

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8-inch chef's knifeFor all the chopping

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Nonstick baking sheetsFor roasting and baking

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Ingredients

Pastry for a double-crust 9-inch pie (homemade or store-bought), chilled

3 1/2 lb mixed baking apples (such as Honeycrisp and Granny Smith), about 7 large

2/3 cup granulated sugar

1/4 cup packed light brown sugar

1/4 cup all-purpose flour

2 tbsp cornstarch

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 tbsp lemon juice

2 tbsp cold butter, cut in small pieces

1 egg beaten with 1 tbsp milk, for brushing

1 tbsp coarse sugar, for sprinkling

Steps

Peel, core and slice the apples about 1/4 inch thick. Toss in a large bowl with both sugars, the flour, cornstarch, spices, salt and lemon juice. Let stand 20 minutes while you roll the crust.

Heat the oven to 425°F with a rack in the lower third. Roll half the pastry into a 12-inch circle and fit it into a 9-inch pie plate, leaving the overhang.

Pile the apples and their juices into the crust, mounding them in the center, and dot with the butter.

Roll the second piece of pastry and cut it into 1-inch strips. Weave them over the filling in a lattice, trim, and crimp the edges together.

Brush the lattice with the egg wash and sprinkle with coarse sugar. Set the pie on a foil-lined sheet pan.

Bake 20 minutes, then lower the oven to 375°F and bake 40 to 50 minutes more, until the crust is deep golden and the juices bubble thickly in the center. Tent with foil if the edges brown too fast.

Cool at least 3 hours so the filling sets before slicing.

TipUsing two kinds of apples gives you some slices that hold their shape and some that melt into the sauce.