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Notes

–+ slices

5 from 4 votes

Lattice Crust Apple Pie

Classic lattice crust apple pie, with homemade buttery, flaky crust and sweet, spiced apple filling.
It's the perfect Thanksgiving dessert!

Prep Time45 mins

Cook Time1 hr 5 mins

Course: Dessert

Servings: 12 slices

Ingredients
For the Flaky Pie Crust
 3.75 cups all-purpose flour
 3 tablespoon granulated sugar
 0.75 teaspoon salt
 1.5 cup unsalted butter, cold
 3-6 tablespoon vodka, water or bourbon, cold
 1.5 egg, whisked for the egg wash
  1.5-3 tablespoon turbinado sugar for sprinkling

For the Apple Filling

 12 cups peeled, cored and diced apples (7-8 apples) Honeycrisp, Gala or
Granny Smith work best
 1.13 cup granulated sugar
 3 tablespoon cornstarch
 1.5 tablespoon ground cinnamon
 0.75 teaspoon ground nutmeg
 0.38 teaspoon all spice
 0.19 teaspoon ground cloves
 0.19 teaspoon salt

Instructions
For the Pie Crust
1. Add flour, sugar and salt to a food processor and pulse to combine.
2. While the food processor is running, add in cold butter a few pieces at a time
until all is combined.
3. While the food processor is running, add in the cold vodka, water or bourbon.
(See recipe notes). Start with two tablespoons and increase from there just until
you see the dough pull away from the sides and come together.
4. Divide the dough in two, form into disks and wrap tightly with plastic wrap.
5. Chill the dough in the fridge for at least two hours and work on the apple filling

For the Apple Filling

1. Peel, core and slice apples, and then dice into ½ inch pieces. Measure out 8 cups
of apple pieces.
2. Add the apples to a large pot and toss them with granulated sugar, cinnamon,
nutmeg, allspice, cloves and salt. Let sit for five minutes to release juice.
3. Add cornstarch to the apples and stir.
4. Heat the apples over medium low heat and stir frequently. Simmer the apples
until the juice has thickened a lot and resembles caramel when drizzled off of a
spoon.This usually takes 15 minutes. The apples should be tender with a slight
bite still.
5. Remove the apples from the heat and allow them to cool completely.
Assembling the Pie
1. Preheat oven to 400 degrees. Place a baking sheet in the oven while it is
preheating.
2. Once the dough has chilled, remove both disks form the fridge and allow them to
sit out of the fridge for 15-20 minutes until they are soft but still cold.
3. Roll out the first dough disk on a floured surface until you have a 10 inch circle.
4. Carefully transfer the dough to a 9 inch pie pan.
5. Press the dough into the bottom of the pie pan. Roll the outside edges of the
dough towards the edges of the pie pan and tuck it behind the rest of the dough
so you have a double layer, and slightly press together. Press the edges of the
dough together so they form a scalloped shape.
6. Poke a few holes with a fork on the bottom of the pie crust and then place the
prepared pie crust in the fridge for at least 20 minutes while working on the other
crust.
7. Roll out the second dough disk on a floured surface until you have a 10 inch
circle.
8. Cut into strips with a pizza cutter. I chose to cut out 8 strips, and use the rest of
the dough for leaf cut outs. (You can cut the strips thicker or thinner to get more
or less depending on the design you want to do.)
9. Remove the prepared pie shell from the fridge and pour in the cooled apple
filling.
10. Arrange 4 strips across the top of the pie vertically towards you. The strips will be
longer than necessary, but will get folded in once the lattice pattern is complete.
11. Next braid one strip going horizontally across the top of the pie. Lift up every
other vertical strip and begin the pattern.
12. Continue with the next horizontal dough strip lifting the other vertical pieces you
did not lift previously.
13. Continue down the pie with the horizontal strips until you reach the opposite
end.
14. Pinch the extra bits of the strips into the outer rim of the crust to hold everything
together. (You may have to trim the strips if they are really long.) Arrange
decorative leaf cutouts on top of the pie if you wish.
15. Brush the top and edges of the crust with egg wash, and sprinkle turbinado sugar
over the crust.
Baking the Pie
1. Place the assembled pie on the baking sheet in the oven and bake the pie
uncovered for 20 minutes at 400 degrees.
2. After 20 minutes, reduce the heat to 375 degrees and cover the edges of the pie
crust. Continue baking for an additional 45 minutes. (If you see the entire top
crust getting too brown, place a loose sheet of tin foil over the pie).
3. Once the pie is done baking remove it from the oven and allow it to cool
completely before serving.

Notes
*You can use water, vodka or bourbon in the pie crust. Vodka and bourbon will give you an
extra flaky crust, but water works well also.

*Cover left overs and store for up to 3 days.