Lattice Top Apple Pie
Makes one 9-inch pie
My mother and grandmother were exceptional pie bakers, as were most of the old-school Pennsylvania Dutch, and this is the apple pie recipe they made. To this day, it is the best I have ever tasted. Serve for a family dinner or a special occasion dessert. The tart apples I use are Granny Smith, the same my mother used when they became available. They hold up well in baking and have great flavor.
- 8 cups pared, sliced tart baking apples (about 3 pounds apples)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 2 to 3 teaspoons fresh lemon juice
- Pastry dough for a double crust pie (see recipe in the similar and related links)
- 2 tablespoons butter, preferably unsalted
- 1 egg yolk
- 1 tablespoon water
Preheat oven to 425° F. Combine apple slices, sugar, flour, cinnamon, nutmeg, salt, lemon rind and lemon juice in large bowl. Roll out half of pastry dough and place in a 9-inch deep dish pie pan. Place the apple mixture into the pie pan. Dot with butter.
Roll out remaining half of pastry dough. Cut into strips. Place on top of apples making a crisscross pattern. Beat the egg yolk with the water and brush on top of the dough. Bake for 40-45 minutes, or until filling is bubbly and crust is golden brown. Remove pie from oven and cool on a baking rack. Serve warm or room temperature.
Notes: If desired, make pastry dough for a single crust pie and omit the lattice top. Alternately, you can skip the lattice and cover with a whole sheet of dough, cutting slits here and there for steam to escape. Sometimes, my mother used a little less sugar and drizzled dark corn syrup over the apples before baking.