Classic Lattice Top Apple Pie (Cheat)

Before this, I’d never made an apple pie before.

I know, right? All those hours I’d spent baking, and baking an apple pie never crossed my mind. I made this yesterday, and 3/4 of it is already gone. It’ll probably be completely gone by tonight.

So why exactly did I randomly decide to bake an apple pie? Well, apparently one of my mom’s friends baked an apple pie, and my mom has been urging me to bakean apple pie ever since.

I asked her if she wanted a crumble or a lattice top. Personally, I adore crumbles, but she wanted a lattice top. I’m glad she did. The lattice top was really fun to make, and it tasted so good!

I really really really hate wasting food, so after peeling the apples, I places the peels on a baking sheet, sprayed a little oil on them with a bit of cinnamon and sugar, and baked them at 150C for a while…I didn’t check how long it took them to dry and crisp up, bust just keep an eye on them. When they’re crispy and dry, eat them!

Subs: You could always throw 1/2 cup of raisins into the filling if you wish. I forgot to. Also, feel free to adjust the lemon and spices to taste.

Apple Pie

Adapted from Smitten Kitchen

Serves 10-15

Ingredients:

Crust:

• 3 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 17 tablespoons cold, unsalted butter
• 8-10 tablespoons ice water

Filling:

• 1.5kg baking apples (about 7-8)
• Juice and zest from half a lemon
• 3/4 cups sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon juice and 1 teaspoon zest from 1 lemon
• 3/4 cup sugar, plus 1 tablespoon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 1 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 egg white, beaten lightly

Method:

Dough:

1. In a food processor, pulse flour, salt, and sugar until combined
2. Add 7 tablespoons of butter and pulse until the mixture has the texture of coarse sand
3. Cut the remaining 10 tablespoons of butter into small pieces, and add to mixture
4. Cut the butter into the flour (or pulse very shortly) until the mixture resembles coarse crumbs
5. Turn mixture into a medium bowl
6. Pour 8 tablespoons of ice water over the mixture and mix
7. Use your hands and press the dough together. If it doesn’t stick, add up to 2 more tablespoons of ice water
8. Divide the dough into two pieces (they should weigh 400 and 450 grams)
9. Flatten the dough into small 10cm disks
10. Wrap separately in plastic and refrigerate for at least 1 hour
11. Remove the larger piece of dough from the refrigerator, and let stand at room temperature until workable
12. Roll the dough out on a lightly floured surface to a 30cm disk
13. Transfer the dough over a 25cm pie plate by rolling the dough around the rolling pin, and unrolling it over the pie plate
14. Press the dough into the edges of the pie plate carefully. Let the extra dough hang over the edge of the pie plate
15. Refrigerate dough-lined pie plate

Filing:

1. Preheat oven to 260C or 500F
2. Peel, core, and cut the apples into 5mm thick slices
3. In a large bowl, toss the apples with the lemon juice and lemon zest
4. In a separate bowl, mix 3/4 cup sugar, flour, salt, and spices
5. Toss dry ingredients with apples
6. Turn the fruit mixture into pie crust and press down gently so that the fruit makes a stable pile
7. Roll out second piece of dough and create a lattice top and place over the filling (Learn how to make a lattice top here)
8. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar
9. Place pie in the oven and lower the temperature to 220C or 425F. Bake until top crust is golden, about 25 minutes
10. After 25 minutes, Reduce oven temperature to 190C or 375F and continue baking until juices bubble and crust is deep golden brown, about 30-35 more minutes
11. Remove pie from oven and allow it to cool
12. Serve