Perfect Apple Pie Recipe & Woven Lattice Crust How-To

Entertaining

Everything you need to make the perfect apple pie recipe and a beautiful woven lattice crust!

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It’s pie season, friends! Are you attempting to make your own for Thanksgiving in a couple of weeks? Maybe an upcoming Friendsgiving? If so, we’ve got you covered with a no-fail recipe that’s sure to wow your guests. Let’s get straight to it…

Dough

  • Easy Pie Crust Mix
  • 2 sticks of cold butter, cut into half-inch cube pieces
  • 4-6 tablespoons ice-cold water

Filling

  • 4-6 firm baking apples, peeled, cored, thinly sliced
  • ⅓ cup light brown sugar
  • 1 tablespoon dark molasses
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • All-purpose flour (for surface)
  • 1 cup apple cider
  • 2 tablespoons vanilla extract
  • 2 tablespoons cornstarch
  • 1 large egg
  • 2 tablespoons chilled unsalted butter, cut into pieces

Equipment

Instructions

  • Follow instructions for the Easy Pie Crust Mix and make dough.
  • Mix light brown sugar and dark molasses until combined.
  • Toss apples with brown sugar mix, sugar, lemon juice, cinnamon, salt, allspice, and cardamom in mixing bowl. Set aside apples for 30-45 minutes until they start to release their juices.
  • Bring apple cider to a boil in a saucepan and add vanilla extract, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about ½ cup. Stir cornstarch into 3 tablespoons water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly until cider mixture is thick and bubbling, about 5 minutes. Let cool slightly, then pour over apples to coat fully.
  • Remove dough from the fridge and let sit at room temp 5 minutes to soften. Prep a lightly floured surface and roll out the first disk of dough until it’s ¼ thick. Roll flattened dough onto your rolling pin for easy transferring to your pie plate. Lightly press dough into the pie plate and trim any extra dough from the edges.
  • Place apple filling into the pie plate and dot with butter.
  • Beat egg and use this egg wash to brush the edges of your pie to create a ‘glue’ to adhere top layer of dough.
  • Preheat oven to 375°.
  • Roll out second disk of dough to ¼ thickness. Use a pizza cutter to create ½ inch strips. Follow instructions HERE for a woven lattice pie top. Use remaining egg wash to coat top of crust for a golden brown pie top.
  • Bake pie until crust is deep golden brown and juices are thick and bubbling, 1½–2 hours. Transfer pie to a wire rack and let cool at least 4 hours before serving.
  • Do Ahead: Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

*Recipe adapted from Bon Appetit

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