October is not just for Halloween, it’s also apple picking time! What better place to get apples than from your very own tree. Well… not my tree, it’s my mom’s tree, but the apples needed to be picked and a good ol’ American apple pie was the best way to showcase them. To snazz up the pie I decided to do a lattice top. So here’s the recipe, hope you enjoy!
Apple Pie with Lattice Top
Adopted from the Joy of Cooking
Mix in a large bowl:
- 2 1/2 cups flour
- 1 tsp sugar
- 1 tsp salt
Add into the flour mixture in tablespoon sized chunks:
- 1 cup vegetable shortening (crisco in the US/ cookeen in the UK)
Cut the shortening into the flour mixture. If you don’t have a pastry blender, you can use knives. Cut in opposite directions with one knife in each hand. Stir up the dry flour from the bottom of the bowl and scrape off any shortening stuck on the knives.
- 1/3 cup + 1 tbsp ice water
Cut the ice water into the flour mixture using a rubber spatula until the mixture looks evenly moistened and starts to form small balls. If the balls of dough stick together then the dough is ready! If not keep drizzling a little bit of ice water until the dough is ready. The dough will look rough, which will give you a great flaky crust once cooked.
Split the dough in half. Roll it into two disks, wrap with cling film and stick it in the fridge for at least 30 minutes. While the dough is in the fridge, you can get started on the apple filling.
Peel, core, and cut into 1/4 inch thick slices:
- 6 to 8 medium apples (once sliced will measure about 7 cups)
In a wide pan or pot (one that has a lid) on high heat melt:
- 3 tbsp unsalted butter (since this was for shabbat dinner, I used margarine instead of butter… but butter is better =)
Add the apples and toss until they are covered with the butter. Reduce the heat to medium and cover the pan, cooking the apples for about 6 minutes, stirring frequently. Stir in:
- 3/4 cup of sugar
- 1/2 tsp cinnamon
- 2 tsp vanilla
- 1/4 tsp nutmeg
- dash of salt
Bring the heat back up to high, cooking the apples and bringing the juices to a boil until they become thick and syrupy. Make sure that you boil the liquids down otherwise it will soak into the crust and you’ll get a soggy bottom! Take the apples off the heat and spread them on a baking sheet to cool down.
Forming the Pie
Pull out one of the dough disks and let it sit out until the dough becomes soft and pliable. Dust your work space with some flour and roll out the dough into a 13 inch round (about 1/4 inch thick). If the dough splits at any point, use a little ice water to stick it back together. Place the dough in a 9 inch pie pan and cut the overhanging dough to 3/4 inch around. Place the dough back into the fridge.
Pull out the second dough disk and let it sit out until it becomes soft and pliable. Flour your work area and roll out the dough into a 13 inch round (about 1/4 inch thick), Cut a 10 inch square from the dough. Cut the square into 18 1/2 inch strips.
Arrange 9 of the strips about 1/2 inch apart on a floured rimless cookie sheet (can also use the back of a rimmed cookie sheet). Fold every other strip halfway back, and place 1 of the other strips crosswise. Return the folded strips to the original position. Fold back the strips that were originally up and place a second strip cross wise.
Repeat this until 5 of the strips are woven. Now repeat this for 4 more strips, starting on the other end, so that in the end you have a 9 x 9 strip woven lattice. Refrigerate until firm.
Turn on the over to 425 deg F (215 C), positioning a rack in the lower third.
Pour the cooled apple mixture into the bottom crust.
Brush cold water on the edge of the dough and cover with the lattice top. Seal the edge and trim the excess dough from the side. Using a fork push the tines into the edges to crimp the dough and make the edges pretty. Bake until the crust is brown and the mixture bubbling, about 40 minutes. Let the pie cool completely. This allows the flavors to fully develop.
If you want to serve the pie warm, place it in the oven at 350F (180C) for about 15 minutes.