Lattice Topped Apple Pie
You Need: (Yield: one 9" pie)
8 c. sliced, peeled red delicious apples - 4-6 apples. (I sliced mine thin with the mandoline and then chopped into thirds, I liked how well they stacked.)
2 tbsp. lemon juice
1/2 c. white sugar
1/4 c. brown sugar
1/4 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tbsp. butter
1 egg yolk
1 tbsp. milk
Pie Crust (two - top and bottom)
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. butter, chilled and diced
1/2 c. ice water
Simple Pie Crust
Pie Crust (Yield: two (top and bottom) 9" pie crusts)
1) Whisk together flour and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
2) Stir in the ice water, one tablespoon at a time. Stop when you have a uniform dough, but don't overmix. Wrap in plastic wrap and refrigerate for 2-4 hours.
3) Roll dough on floured surface and divide in half. Roll out one portion to about 1/4 inch thick. Gently press the dough into the pie plate and trim excess from the edges. Add filling (recipe below).
4) Roll out the other portion, and using a pizza cutter or sharp knife cut into strips about 1/2-1 inch wide, depending on your own preference. These strips were about 3/4 inch which worked well, but I think I could have fit in another one. Weave the strips in a lattice pattern. Two sets of hands are better than one, just to hold up the strips for quick weaving. You can use your leftover ends for small cinnamon rolls!
5) In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
6) Bake at 425 F for 15 minutes, then reduce heat to 350 F and bake 40-45 minutes more, until crust is golden and filling is bubbly.
1) In a large bowl, toss the sliced apples with lemon juice. Add brown and white sugar, flour, cinnamon and nutmeg to apples and toss well to coat.
2) Fill dough lined pan with apple mixture and dot with butter.
This piece is just longing for a scoop of vanilla ice cream
My boyfriend (the primary pie tester) said this was his favourite apple pie of all time, so I guess that tells me I've done an okay job! Despite hearing that red delicious apples don't work in pies because of their softness, the filling held firm and didn't leak out of the pie. Although with my next pie I might try a green variety, I wouldn't hesitate to make a red apple pie again. Let me know if you've had any experiences with baking red apples!