lattice apple pie;

lattice apple pie;

A classic apple pie with a criss cross lattice crust. With a dash of tart lime to stand up to the sweetness of the apples and cinnamon in this pie, every bite will have you going back for more!

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A classic apple pie with a tiny little twist—a twist of lime that is! I love this apple pie because it’s the perfect balance of sweet and tart. The lattice crust is sprinkled with sugar on top, blanketing a bed of sugary sweet cinnamon apples with lime zest and lime juice to keep the apples the perfect color.

When it comes to apple pie, the key is—of course—apples! So what apples are the best for apple pie? My favorite, and recommended for this classic lattice crust apple pie is a combination of pink lady and green apples. If you prefer a sweeter apple, try a McIntosh or a Honeycrisp apple. Blend together your favorite flavors and don’t be afraid to mix and match! If you go apple picking this fall, you might find fun new varietals to try.

I started off with Ina Garten’s apple pie recipe and was halfway through making the recipe when I realized I didn’t have lemon OR orange juice. But it just so happens that I have some limes around and I figured—why not? And it turned out so deliciously. Especially since the apples I picked included Granny Smith, the lime was the perfect choice to play on that tartness. So zest and juice from one lime, and off you go.

When it comes to the crust, there are two routes. Make your own pie crust, or go with storebought. It’s really not too hard to make your own pie crust, and trust me, it’s worth it. But sometimes you need ease and convenience. I’ve used both my own dough recipe and storebought, but here I’ve used storebought. I happened to be making three different kinds of pie for Pi day, and I needed to trim down on the complexity where I could. It still turned out a fantastic lattice apple pie.

So you lay your bottom layer of crust out, and then comes the question—to par-bake or not to par-bake? Or maybe first, what even is par-baking? It’s the process of partially baking the crust prior to filling it. It’s also called blind bake sometimes. This helps to crisp up the bottom layer of a pie and helps prevent it from getting overly soggy. For a filled apple pie, you do want to par-bake your crust. This recipe is heavy on the apples and less on the “goo” but you’ll get some of that cinnamony-sweet goodness naturally when the juices of the apples bake and mix with everything. So partaking ensures the crust is cooked and crisp and not just soggy and underbaked when you cut into the lattice apple pie.

To cut a lattice shape for the top of the pie you only need one pie crust (one pie crust for the top, one we just talked about par-baking in the bottom, so two total). Using a pizza cutter or bench scrape or knife, make even strips. I cut mine about an inch thick. I just eyeballed it—it is a homemade rustic pie, after all, it’s not supposed to be perfect. Mine cut easily into about 10 strips. You’re aiming for an even number if you can.

Then begin weaving your lattice. I like laying half the strips out across the pie in one direction first. Then with each remaining strip, you weave over and under those starting strips. Make sure you crump the edges at the end. This helps keep the pie cohesive and of course, adds to the look. I just used fingers to pinch around the edges, nothing fancy.

Serve with vanilla ice cream to make this savory lattice apple pie the perfect summer dessert! Or serve at Thanksgiving with a classic home-style meal. Apple pie is a classic at any time of the year.

secrets to success;

• I like to use half pink lady apples, and half granny smith. I find it gives the recipe the right amount of tartness, especially when paired with the lime zest. But you can always adjust your apples to what you have on hand or if you like sweeter, try subbing the granny smith for Honeycrisp or McIntosh apples.
• Feel free to make your own pie crust! But honestly, store-bought works great and makes for a quick, easy, and still delicious apple pie.
• This step is optional, but I really like the added texture of sprinkling Turbindo raw sugar on top. These large grains of sugar have an extra deep flavor and add just a little bit of color and texture to your pie crust.

Looking for other recipes?

• brown sugar cinnamon ice cream pairs perfectly with this apple pie, or if you’re intolerant of dairy, try this dairy-free maple vanilla oat milk ice cream. Both pair deliciously with a slice of classic apple pie!
• Love apples or got too many? Make this easy slow cooker apple butter.
• For a sweet, chocolatey treat check out this easy three ingredient no-bake apple butter truffles because of course–even apples are best with chocolate!

lattice apple pie;

A classic apple pie with a criss cross lattice crust. With a dash of tart lime to stand up to the sweetness of the apples and cinnamon in this pie, every bite will have you going back for more!

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Oven Temp: 400°

Servings: 8

Author: bestwithchocolate.com

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Ingredients

• 4-6 apples, large (I used half pink lady and half Granny Smith)
• 1 lime juice + zest
• ½ tsp all spice
• 1 tsp cinnamon
• ⅓ cup sugar
• ¼ cup flour
• ½ tsp salt
• 1 egg + 1 Tbsp water
• Turbindo or raw sugar optional
• 2 pie crusts

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Instructions

• Peel and slice apples. Slice apples thinly, roughly a ¼” – ⅓” thick. Set aside into a large bowl. I leave about half the apple slices in their full form and cut the other half in half again to make roughly 1” pieces.
• Zest one lime on top of the apples, then juice the lime and add the juice to the apples. Toss lightly to coat.
• Add 1 tsp cinnamon, ½ tsp allspice, ⅓ cup sugar, ¼ cup flour, and ½ tsp salt to the apples and toss to evenly coat. Allow to stand 5-15 minutes.
• Roll your crust dough out into two circles. Lay the first on the bottom of your 9" pie pan, pressing into the edges.
• Dump the apple pie filling into the crust and arrange to form a flat surface.
• Lay or roll out the second crust to a circle. Use a pizza cutter or knife, slice into strips. Lay each strip across the pie, starting with one direction, and weaving across the perpendicular direction. Press the edges together where the strips meet and crimp the edges. I pinch them together to form a rustic wavy pattern.
• Brush the top with egg wash and sprinkle the crust generously with turbanido sugar.
• Use small sheets of foil to make a crust shield. Wrap pieces of foil around the crust to keep it from drying out or burning. Bake the pie for 45 minutes – 1 hour at 400° or until crust is golden brown.

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