Lattice-Topped Apple Pie

Ingredients

1. 1 1/4 cups all-purpose flour, plus more for rolling

2. 1/3 cup cake flour
3. 2 tablespoons sugar
4. 1/4 teaspoon salt
5. 4 ounces cream cheese, chilled
6. 4 ounces cold unsalted butter, cut into 1/2-inch pieces
7. 1 tablespoon ice water
8. 1 large egg yolk
9. 1 teaspoon cider vinegar
10. 4 pounds large apples - peeled, cored and cut into eighths
11. lemon, juiced and zested
12. 3/4 cup sugar, plus more for sprinkling
13. 3/4 teaspoon cinnamon
14. 1/4 teaspoon salt
15. 1 pinch ground mace
16. 4 ounces unsalted butter
17. 1/2 cup apple cider

Per Serving

 Calories: 579 kcal

 Carbohydrates: 79 g
 Dietary Fiber: 7 g
 Fat: 29 g
 Protein: 4 g
 Sugars: 51 g

About: Nutrition Info

Cooking Directions

1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the
cake flour, sugar and salt. Add the cream cheese and use your fingertips to
break up the cheese into the mixture until it resembles coarse meal. Cut in
the butter with a pastry blender until pea-size clumps form.

2. In a small bowl, mix the ice water with the yolk and cider vinegar.
Gradually add the ice water mixture, stirring with a fork. Turn the pastry out
onto a lightly floured surface and press it into a 10-inch log. Starting at the far
end of the log, use the heel of your hand to quickly smear the pastry away
from you, a little bit at a time. Use a pastry scraper to gather up the pastry
and repeat the smearing process one more time. Gather the pastry together.
 Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk
in plastic and refrigerate for at least 30 minutes or up to 2 days.

3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with
the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large
skillets, melt the butter. Add the apples and any accumulated juices and
spread them in each skillet in a single layer. Cook the apples over moderate
heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add
1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans
occasionally, until the apples are tender, about 5 minutes. Remove the lids
and let the apples cool. If the juices are not thick and syrupy, simmer
uncovered for 2 to 3 minutes longer. Let cool completely.

4. On a lightly floured surface, roll out the large pastry disk to a 12-inch
round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2
inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch
rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a
guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or
wax paper. Weave the strips into a lattice on the baking sheet and brush the
lattice with water. Sprinkle with sugar and freeze just until firm, about 10
minutes.

5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled
apples and their juices and flatten them slightly with a spatula. Brush the rim
of the pie shell with water and slide the lattice on top. Press the edges
together to seal. Trim any overhanging lattice. Fold the rim over onto itself
and crimp decoratively. Bake the pie for about 1 hour, until the crust is
golden all over and the filling is bubbling. Cover the rim with strips of foil if
they become too brown. Transfer the pie to a rack and let cool completely.

Yield: 8 servings