Classic Lattice-Top Apple Pie

2 cups all-purpose flour
1 1/4 teaspoons salt, divided
3/4 cup plus, 2 tablespoons, sugar, divided
1 cup (2 sticks) unsalted butter, cold, cut in chunks
8 baking apples (such as Granny Smith or Golden Delicious), peeled, cored and sliced (about 8 cups)
2 tablespoons cider vinegar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1 egg, separated
2 tablespoons rolled oats
1 tablespoon milk

In bowl of a food processor, pulse the flour, 1 teaspoon of the salt and 1 tablespoon of the sugar. Add the butter and pulse until mixture forms pea-sized chunks. Pulse in 1/3 cup water, 1 tablespoon at a time, just until mixture forms a dough. Wrap in plastic and refrigerate for 30 minutes.

Meanwhile, make filling. In a large deep skillet, combine the apples with the 3/4 cup sugar, the vinegar, cinnamon, nutmeg and remaining 1/4 teaspoon salt. Cook over medium heat, stirring and turning gently until apples are just tender, about 5 minutes. Stir together 2 tablespoons water and the cornstarch, then add to apples. Continue to cook until juices thicken, about 1 minute. Set aside to cool.

Heat oven to 350 F. Place a pizza stone, if available, in oven.

Divide dough into 2 pieces, 1 slightly larger than the other. On a floured surface, roll larger piece out to a 12-inch circle. Fold dough in half to make it easier to move, then transfer it to a 9-inch pie plate, unfolding it and allowing it to settle into bottom. Crust should overhang edge slightly.

In a small bowl, beat the egg white until slightly frothy. Brush it over surface of crust. Sprinkle the oats over bottom crust, then spoon apple filling into crust.

On a floured surface, roll smaller piece of dough into a 10-inch square. Using a pizza cutter or paring knife, cut dough into 1-inch strips. Weave strips in a lattice across top of apple filling. Alternatively, roll dough into a 10-inch circle and simply transfer to top of pie for a full crust.

Fold overhanging crust under bottom crust, gently tucking them into pie dish, then crimp edge. Beat the egg yolk in a small bowl with the milk and brush over surface of pie crust. Sprinkle with remaining 1 tablespoon sugar.

Bake in preheated oven on pizza stone or on a baking sheet set on rack in lowest position of oven until crust is golden-brown, about 45 minutes. Cool before cutting. Makes 8 servings.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.