Apple Pie with a Lattice Top
If you were asked to name the quintessential American food, I’ll bet you would say Apple Pie. It’s everybody’s dream dessert and many baker’s nemesis. Most people are terrified of baking pies, but with the right recipe and guidelines, you can make a perfect, golden brown, flaky delight! Are you ready to give it a try? I’m a great pie baker and teacher … take a deep breath and we’ll do this together!
There are just a few components to a good pie … the right pan to bake it in, a properly thickened filling, and a flaky golden crust. Yes, it can be a bit tricky, but if you take it slowly, read through the recipe a few times so you’re comfortable with it, and have a few special tools, it will be fine.
So let’s talk about the essential tools. Do yourself a favor and buy a glass pie dish by Pyrex. Glass is a great heat conductor and you can see when the bottom crust is done! Kind of a no-brainer, but I never owned one until I started competing in pie baking contests where they are required. Now I don’t bake in anything else.
The second thing you must have is a good rolling pin, the bigger the better. A large pin has weight that does half the work for you and actually makes rolling out dough easier. There are several different kinds out there, but I like the old-fashioned ball-bearing kind. This is one baking item that I recommend you buy in a store and not online (even though I get a small bonus if you do, LOL.) You want to feel the heft of it and, holding the pin by one handle, spin it with your other hand. It should spin freely with no hesitation or sticking. If it doesn’t spin freely, try another until you find one that does. The ball bearings can get out of alignment and that makes rolling a real chore!
Apples and floured baking pin
Some people swear by a rolling cloth, but I find that working on a large Silpat works perfectly and allows me to easily pick up and discard the excess flour when I’m done. Another trick of professional bakers is to have a dough scraper handy. You use it to keep dough from sticking on your board and it helps clean up when you’re done. When working with a large piece of dough, a long off-set spatula can be helpful too.
People will tell you not to use too much flour when you are rolling out your dough. In general I agree, but in practical application, using more flour makes working with dough easier (especially when you are first learning to make pies). To offset the use of excess flour, buy a pastry brush and label it “Dry.” Use it only for brushing off excess flour from your doughs. You’ll never have to wash it, just brush the flour out of it and store it in a drawer.
When you’re making the dough, use enough water so that the dough holds together easily. If it is really dry and crumbly, it may come together when it is resting in the refrigerator, but often it is still dry when you try to roll it out. I say an extra tablespoon or two will help more than hinder you.
At least 90% of apple pie recipes will call for only one kind of apple, usually a tart variety. In my opinion, if you combine two or more types of apples you get a much more interesting and tasty pie. Sweet apples tend to fall apart when baked and tart apples usually hold their shape. Some of each gives you a nice texture.
Apple pie ready for the top crust and baking
If fluting the edge of a pie is difficult for you (and anyone with long nails knows what I’m talking about!) you can use the tines of a fork to press a nice design onto the edge, or you can make a braid out of extra dough and lay that around the edge. Don’t stress over it, find something that’s easy for you to do and go with it. A rustic look is beautiful!
So, do you feel more comfortable about making a pie? If not, let me know and I’ll be happy to give you any help I can. Just write a comment at the end of the recipe and I’ll get back to you shortly. I would LOVE to hear how your pies turned out and if you want to post a photo, that would be even better!
Happy Baking!
Jane’s Tips and Hints:
Practice makes perfect especially when it comes to working with pie dough (and baking in general). Even after years of making pies, if I am competing in a contest and haven’t made one in awhile, I need to make a practice pie. A lot of baking skill comes from knowing how a dough feels and looks. That takes practice, and your family will love all your attempts!
Kitchen Skill: Measuring Flour Technique
Why: To get the most accurate and consistent measurements
How: Unless it says to sift the flour first, you can use the scoop and sweep method. Fluff your flour if it is compacted to lighten it. Using a spoon, scoop flour into your dry measuring cup (with straight sides and a flat top in graduated sizes) until it is heaped above the edge. Use a knife or other straight edge to sweep the excess flour off the top, leaving a smooth flat surface.
- Dough for a 9-inch double crust pie, chilled (see recipe below)
- 2 large egg whites beaten with 2 tsp water (to make an egg wash)
- 4 to 5 medium sweet apples such as Fiji, Braeburn, Gala, or Jonathan
- 2 to 3 tart apples such as Granny Smith or Pippin
- 2/3 cup sugar (use more if your apple juice is really tart)
- 4 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup apple juice or apple cider
- 1/2 tsp vanilla extract
- 1 tsp freshly squeezed lemon juice, optional
- 3 tbsp butter, cut in cubes, optional
- Coarse sugar such as Turbinado, Raw, or Demerara
- Dough for a 9-inch double crust pie, chilled (see recipe below)
- 2 large egg whites beaten with 2 tsp water (to make an egg wash)
- 4 to 5 medium sweet apples such as Fiji, Braeburn, Gala, or Jonathan
- 2 to 3 tart apples such as Granny Smith or Pippin
- 2/3 cup sugar (use more if your apple juice is really tart)
- 4 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup apple juice or apple cider
- 1/2 tsp vanilla extract
- 1 tsp freshly squeezed lemon juice, optional
- 3 tbsp butter, cut in cubes, optional
- Coarse sugar such as Turbinado, Raw, or Demerara
METHOD
- Set oven rack in lowest position and preheat to 400°F.
- On a well-floured surface, roll out half of dough to a circle about 15-inches in diameter and about 1/8-inch thick, and ease into 9-inch glass* pie pan. Do not stretch the dough. Leave edges unfinished at this point. Place pie on a foil-lined baking sheet with sides. Brush bottom crust and sides with the egg wash. You won’t use all of it. (It helps keep the filling from soaking through the bottom crust.) Set aside while you make the filling.
- Peel and core all the apples. Cut the sweet apples into larger chunks (they will get very soft and cook faster), and thinly slice the tart apples (they will hold their shape and take longer to cook.) Set aside.
- In a bowl combine the sugar, cornstarch, flour, cinnamon, nutmeg, and salt. Stir until evenly blended. Transfer to a 3-quart saucepan and add apple juice, vanilla, and lemon juice (if using). Stir well to dissolve the sugar. Bring to a low boil over medium-high heat, stirring constantly. Cook until thick enough to coat the back of a spoon. Remove from the heat. Using this technique guarantees that your filling will be thickened perfectly!
- Stir in the apples and toss until evenly distributed. Set to the side to cool slightly.
- Meanwhile, roll out second half of dough to make the top crust. Pour filling into bottom crust, dot with butter cubes if desired, and gently transfer top crust to pie. Try to set it evenly over the top of the filling. Brush the edges of the bottom crust with water or additional egg wash and press the top and bottom crusts together. Trim so there is about 1/4-inch overhang beyond the edge of the pie pan. Flute the edge or otherwise seal it. Brush the top of the pie with the remaining egg wash and sprinkle with the coarse sugar. Using a sharp knife, cut several vents in the top to allow steam to escape during baking. You can decorate with extra pieces of dough if desired, securing them with egg wash or water. NOTE: You can also make a lattice top by cutting dough into strips and weaving them on top of the pie. This is a more advance technique that you may want to wait to try until you are more comfortable working with dough and making pies.
- Transfer pie on the baking sheet to the hot oven. Bake until both the top and bottom crusts are golden brown and the juices are bubbling in the center of the pie, about 60 to 75 minutes. You should be able to hear the pie bubbling. If the pie is browning on top too quickly, tent it with a piece of tin foil.
- Let pie cool at least 1 to 2 hours and preferably 3 before slicing. The apples will reabsorb some of the juices while the pie rests and your slices will be picture perfect.
- Yield: 8 to 10 servings; 1 (9-inch) pie
- * Using a glass pie pan will allow you to see when the bottom crust is cooked all the way through. Raw dough will have a grey’ish color. The main mistake people make is undercooking their pies.
- 4-1/2 cups sifted, all-purpose flour
- 2 tsp salt
- 2 tsp sugar
- 12 oz (3 sticks) cold, unsalted butter, cut into pieces
- (or 70% butter to 30% leaf lard or vegetable shortening (8.5 oz to 3.5 oz)
- 1/2 cup water with ice cubes added (strain out ice just before using)
- 1 tsp vanilla extract (for fruit pies) or almond extract (for nut pies)
- 2 tsp red wine vinegar
- To use a Mixer: Mix the flour, salt, and sugar in a mixer fitted with a paddle attachment for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see large sized pieces of butter. You can also use a food processor with the steel blade. It will only take a few pulses.
- Mix the water, extract, and vinegar together. With the mixer running at medium speed, drizzle in the water/vinegar mixture and mix just until a ball forms. You should still see medium bits of butter. (Note: Some days I have to add more water to make the dough come together).
- Divide dough in half, form into flat disks, and wrap with plastic wrap. Refrigerate at least 30 minutes. (Dough may be frozen and used later, let thaw in refrigerator overnight before rolling out.) Allow dough to warm up a few minutes before rolling.
- To use a Food Processor: Mix dry ingredients in food processor. Add all of shortening or lard and half of butter. Pulse until fine. Add remaining butter and pulse 3 times. Add water all at once and process only until incorporated. There should still be large pieces of butter scattered throughout the dough. Roll in plastic and rest 30 minutes in the refrigerator. Remove from the refrigerator and let warm up 10 minutes before rolling out on a well-floured board.
- Sprinkle a little flour on top of the dough and rub some flour on your rolling pin. Start rolling outward from the center in quick, light strokes. Don’t worry if the edges split a bit, concentrate on getting a good circle going from the center. Lift up and rotate dough 1/4-turn every minute or so to help ensure even rolling and to avoid sticking. The dough should feel smooth and soft. If it gets sticky, sprinkle on a little more flour, but don’t use too much. If the dough gets warm or limp, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2-inches larger than your pan - about 15-inches for a 9-inch pie pan.
- Very gently roll the dough loosely onto your rolling pin and unroll into pie plate, easing it into the corners (don’t stretch it!). Trim the excess dough to 1-inch beyond the edge of the pan. If making a single crust pie, flute edges by folding overhang until it is even with the edge of the pan. Chill crust 20 minutes before filling.
- Yield: Two 9-inch piecrusts or 1 (9-inch) double crust pie
- If you are making a two-crust pie, don’t trim edges of bottom crust; roll out top and ease over filling, pressing top and bottom crusts together at the edges. Trim and flute. With the tips of sharp scissors or a knife, cut 4 to 5 vents in top of crust.
Thank You!
