Baked Cinnamon Apple Pie with Handmade Lattice Crust

Let’s make it

1. 1

   Crust

   Prepare the pie crust by combining all-purpose flour, granulated sugar, and salt in a large bowl.

2. 2

   Crust

   Cut in chilled unsalted butter (use the same butter as the filling) with a pastry cutter or fingers until mixture resembles coarse crumbs.

3. 3

   Crust

   Gradually add very cold ice water, 1 tablespoon at a time, mixing gently until dough just comes together.

4. 4

   Crust

   Form dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

5. 5

   Filling

   In a large bowl, combine sliced apples, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, salt, and lemon juice. Toss gently to coat evenly.

6. 6

   Assembly

   Preheat oven to 425°F (220°C). On a lightly floured surface, roll out one dough disc into a 12-inch circle and transfer to a 9-inch pie dish, trimming edges to leave a slight overhang.

7. 7

   Assembly

   Pour the apple filling into the crust and dot with small pieces of unsalted butter.

8. 8

   Assembly

   Roll out second dough disc into a 12-inch circle and cut into 1/2-inch strips to create lattice top.

9. 9

   Assembly

   Lay half the strips parallel over the filling, then weave the remaining strips perpendicularly to form a lattice pattern. Trim and crimp edges to seal the pie.

10. 10

    Finishing

    Beat the egg and brush evenly over the lattice crust. Sprinkle coarse sugar on top as desired.

11. 11

    Baking

    Bake pie at 425°F (220°C) for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the crust is golden and the filling is bubbling.

12. 12

    Resting

    Remove pie from oven and let cool on a wire rack at least 2 hours before slicing to allow filling to set.