Fresh Apple Pie with a Lattice Crust

Fresh Apple Pie with a Lattice Crust

After picking an absurd amount of apples this year, I wanted to make apple pie(s) and, with the help of this recipe, set about making and eating/freezing several pies for us and our friends!

apple_pie_final

What I Used:

Crust:

Filling:

  • 4 lbs apples (hand-picked apples run smaller, so I was using 10-12 apples in a combination of Pippin and Golden Delicious)
  • 1/2 cup unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/8 cup water
  • 1 Tbsp vanilla
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg

(1)  Mise-en-place

(a)  Roll out first pie crust and place in pie dish.  Reserve second crust in refrigerator.

trim-crust

(b)  Peel, core, and slice apples into roughly 1/4″ slices.  I absolutely LOVE this tool for doing all of these things with minimal effort.

apple_pie_prep

(c)  Boil 3 quarts of water

(2)  Place apple slices in a large bowl and pour boiling water over them, let rest for 10 minutes (or until room temperature)

apple_pie_boiling_water

(3)  Drain apples and let sit until dry (roughly 10 minutes).

apple_pie_drain

(4)  Meanwhile, melt butter in saucepan, and stir in flour to create a paste.

apple_pie_paste

(5)  Add water, vanilla, white sugar, brown sugar, cinnamon, nutmeg and bring to a boil.  Reduce temperature and let simmer.

apple_pie_syrup

(6)  In a large bowl, combine apple slices and syrup.

apple_pie_combine

(7)  Transfer to pie dish after par-baking bottom crust (see crust recipe).

apple_pie_fill_crust

(8)  Remove second crust from the fridge and roll out, cutting into 1/2″ strips.

apple_pie_lattice_strips

(9)  Place 4-6 parallel strips across your pie.

apple_pie_lattice_half

(10)  Weaving under and over previously placed strips, add 4-6 perpendicular strips to create a lattice (or if freezing, cover with basic vented crust).  This site has a great tutorial for lattice crusts!

apple_pie_lattice_crust

(11)  Crimp ends and sprinkle with brown sugar.

apple_pie_crimp_edges_brown_sugar

Make Ahead:  At this point, you may freeze your pie for later (up to 3 months).  Flash freeze (uncovered) for 20 minutes and then cover first in cling wrap and then in aluminum foil.

(9)  Place on a baking sheet to catch any overflow during baking.  If frozen, bake for 25 minutes at 425 degrees and then for 1 hour at 375 degrees.  If unfrozen, bake pie for 20 minutes at 425 degrees and then for 25 minutes at 375 degrees.

apple_pie_final

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Anne, along with her husband and growing family, live in suburban America. Follow us on our adventures both at home and away!

Simply put, we are a family trying our best to defy the odds and make the most of these crazy blessings called marriage, family, and life.

also featured in:

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  • Bringing Home a Second Baby: Lil Birdie

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