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Description
A classic apple pie with a flaky lattice crust, perfect for fall.
Ingredients
Scale
- 1 recipe double pie crust
- 6 cups thinly sliced peeled apples (about 6 medium)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out one disk of pie dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, combine the sliced apples, 3/4 cup sugar, flour, cinnamon, and nutmeg. Toss to coat the apples evenly. Stir in the lemon juice.
- Pour the apple mixture into the prepared pie crust. Dot the top with the butter pieces.
- Roll out the second disk of pie dough. Cut it into strips for the lattice top. Arrange the strips over the apple filling, weaving them to create a lattice pattern. Trim and press the edges to seal.
- Brush the lattice top with the beaten egg wash and sprinkle with 1 tablespoon of sugar.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool on a wire rack for at least 2 hours before serving.
Notes
- For a richer flavor, you can add 1/4 cup of caramel sauce to the apple filling.
- Ensure your apples are firm and slightly tart for the best texture and flavor.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg