LATTICE TOP APPLE PIE

MAKES 1 9-INCH PIE

The tart apple we use for this and most baking recipes is the Granny Smith. There are others varieties available depending on your location and the season. Check with your local grocer. See also Dutch Apple Pie for something a little different.

INGREDIENTS

8 cups pared, sliced tart baking apples (about 3 pounds apples)

1 cup 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

2 tablespoon butter

Pastry dough for a double crust pie (See Favorite Crust recipe)

1 egg yolk

1 tablespoon water

Roll out 1/2 of pastry dough and place in a 9-inch deep dish pie pan. Preheat oven to 425° F.

Combine apple slices, sugar, flour, cinnamon, nutmeg, salt, lemon rind and lemon juice in large bowl. Turn into pie plate. Dot with butter.

Roll out remaining 1/2 of pastry dough. Cut into strips. Place on top of apples making crisscross with strips. Brush with egg yolk mixed with water. Bake for 40-45 minutes. Remove from oven and cool on rack. Serve warm or room temperature.

Notes: If desired, make pastry dough for a 1 crust pie and omit the lattice top. Sometimes, we omit a small portion of the sugar and drizzle corn syrup over the apples before baking.

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