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!
Oven Temp: 400°
Servings: 8
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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
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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