Q1: What is the secret to a lattice crust that doesn't break or get messy?

The key is to work with cold, well-chilled dough . Cold dough is much firmer and easier to cut and handle. If your dough strips become too soft and sticky while you are weaving, don't be afraid to place the entire pie back in the refrigerator for 10-15 minutes to firm everything up before you continue.

Q2: How do I get my lattice strips all the same width?

For perfectly uniform strips, a ruler and a pizza cutter or a fluted pastry wheel are your best friends. Simply lay your ruler on your rolled-out dough and use it as a guide to cut perfectly straight, even strips.

Q3: How does this recipe guarantee that my pie won't have a soggy bottom crust?

The brilliant technique of pre-cooking the apples and reducing their juices is the key. By cooking the apples on the stovetop first, you are releasing a significant amount of their water before the filling ever goes into the pie crust. By then reducing that juice down to a thick syrup, you are concentrating the flavor and removing even more water. This results in a thick, jammy filling that won't make your bottom crust soggy.

Q4: How do I know for sure when my fruit pie is fully baked?

There are two key visual cues for a perfectly baked fruit pie. First, the crust should be a deep, rich golden brown all over, not pale. Second, and most importantly, the filling should be thick and bubbling vigorously up through the openings in your lattice crust. Seeing that thick, bubbly filling is the sign that the cornstarch has been activated and the pie will set up perfectly as it cools.

Q5: Can I use a store-bought pie crust for this recipe to save time?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . The recipe will make enough for one double-crust pie.

The Perfect Lattice Apple Pie

The Perfect Lattice Apple Pie (A Step-by-Step Guide!)

A from-scratch recipe for a classic apple pie with a beautiful, decorative lattice crust. The recipe includes instructions for a homemade all-butter pie dough, which can be prepared either by hand or in a food processor. A key feature is the unique filling method, where the apples are first pre-cooked on the stovetop to release their juices. These juices are then strained and reduced into a thick, caramelized syrup before being tossed back with the apples and spices. This technique creates a deeply flavorful, not-too-watery filling and helps prevent a soggy bottom crust.

Author: Grace
Prep Time: 50 minutes
Cook Time: 1 hour 20 minutes
Total Time: 7 hours 40 minutes (includes chilling and cooling)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Dough:
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
Up to 1 tablespoon more cold water
For the Filling:
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples (e.g., Golden Delicious, Cortland, Mutsu)
2/3 cup sugar, plus more for sprinkling
1/2 stick (4 tablespoons) unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten (for egg wash)

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Instructions

Make the Dough: In a food processor or a large bowl, combine the flour, sugar, and salt. Add the cold, diced butter and pulse or work with your fingers until the mixture resembles coarse meal with pea-sized bits of butter. Add the egg and water mixture and mix until the dough just comes together.
Divide the dough in half, form each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: Peel, core, and slice the apples. In a large bowl, toss them with the lemon juice and 2/3 cup of sugar.
Melt the butter in a large skillet over medium-high heat. Add the apples and cook, covered, for about 7 minutes until they soften and release their juices.
Strain the apples in a colander set over a bowl, catching the juices. Return the juices to the skillet and simmer for about 10 minutes, until thickened and lightly caramelized.
Toss the cooked apples with the reduced juice and spices. Let the filling cool completely (at least 1 hour).
Assemble the Pie: Preheat the oven to 375°F and place a baking sheet on a lower rack.
On a floured surface, roll one dough disk into a 12-inch circle and fit it into a 9-inch pie pan. Roll out the second disk and cut it into 1/2-inch thick strips.
Pour the cooled apple filling into the crust. Weave the dough strips over the filling to create a lattice top. Trim and crimp the edges.
Brush the lattice and edges with the egg wash and sprinkle with sugar. Refrigerate the assembled pie for at least 30 minutes.
Bake: Bake the pie on the preheated baking sheet for 50 to 60 minutes, until the crust is golden and the filling is bubbly.
Let the pie cool on a wire rack for at least 3 hours before serving to allow the filling to set.

Notes

This pie requires multiple chilling steps for the dough and the final assembled pie, which is key to a flaky crust and a well-set filling.
The technique of pre-cooking the apples and reducing their juices is crucial for a thick, flavorful filling that won’t make the bottom crust soggy.
Baking the pie on a preheated baking sheet helps to ensure a crisp bottom crust and catches any potential drips from the bubbling filling.

Nutrition

Serving Size: 1 slice
Calories: 550-650
Sugar: 40-50 g
Sodium: 200-300 mg
Fat: 28-35 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 65-80 g
Fiber: 4-6 g
Protein: 5-7 g
Cholesterol: 90-120 mg

Find it online: https://www.eatswithsoul.com/apple-pie/