Apple Pie with Lattice Top
Yield: One 9-inch pie pan
Degree of difficulty: Moderate
Prep Time: 2 hours
Bake Time: 1 hour 15 minutes-1 hours 30 minutes
Ingredients
Pie Crust
3 cups (420g) Cup4Cup Multipurpose flour
2 tablespoons (25g) granulated sugar
1 teaspoon (2.5g) kosher salt
1 cup (225g) butter, cubed and cold
1 large egg
½ cup (127g) cold buttermilk
Cup4Cup Multipurpose Flour, for dusting
1 large egg, beaten, for egg wash
Coarse sugar, for sprinkling on crust
Honey, for brushing on crust (optional)
Apple Filling
8 cups (2-1/4 pounds / 1020g) granny smith apples, peeled, cored and cut into 1/4-inch slices
3/4 cup (165g) brown sugar
1 teaspoon (3g) ground cinnamon
1 tablespoon (10g) vanilla extract
¼ teaspoon (0.2 g) ground ginger
4 tablespoons (36g) Cup4Cup Multipurpose Flour
½ teaspoon (1.5g) kosher salt
2 tablespoons (28g) unsalted butter, cold, cut into small cubes
Instructions
- In a mixing bowl, combine apples, sugar, cinnamon, vanilla, ginger, Cup4Cup Multipurpose Flour, and salt. Stir to coat the apple slices evenly and set aside to let the apples macerate for 1 to 2 hours.
- Place all dry ingredients into a food processor and pulse to evenly distribute
- Add the cold, cubed butter to flour mixture and pulse until the mixture resembles coarse meal.
- Place mixture into a large bowl and set aside.
- Combine egg, water, and buttermilk together in a small bowl.
- Create a well in the flour mixture, gradually whisk in the egg mixture with a fork.
- Mix the dough until it forms a ball.
- Divide the dough in half and flatten each half into a disc, about 5-inches in diameter. Wrap each disc in plastic wrap and refrigerate for at least 1 hour and up to 3 days in advance or freeze for up to one month in advance.
- Remove dough from the refrigerator 15 minutes before rolling. Use Cup4Cup Multipurpose Gluten Free Flour to lightly dust your work surface. Roll one disc into a 12-inch circle, about 1/8-inch thick, lifting the dough often to prevent it from sticking. For reference, 1/8-inch is about the same thickness as two pennies stacked together.
- Fit rolled-out pie dough into a standard 9-inch pie tin. Be sure to use a pie tin that is made from thick, sturdy metal with a flat rim for the best baking.
- Drain the apples of their liquid and reserve the liquid in a bowl. Evenly layer the apples on the rolled dough in the pie tin, minimizing the space between them and gently pressing down to compact them. Spoon the reserved liquid evenly over the apples. Place the 2 tablespoons of butter cubes evenly on top of the apples.
- Roll out the second disc of pie dough as directed above then cut it into strips about 1-inch wide. Weave the strips into a lattice on top of the apple filling. Press the bottom crust edge and lattice edge together and trim the dough so that it overhangs the pie dish by about an inch. Roll the edges of the dough underneath itself to form a rounded edge. The edge of the dough should remain on top of the flat surface of the pie dish. Use your fingers to form a fluted edge or crimp it with a fork if you prefer. Brush the edge and lattice with the egg wash and sprinkle it with the coarse sugar.
- Place the pie on a baking sheet lined with parchment paper. Bake in the center rack of a preheated 350°F oven for 60-90 minutes and until the filling is bubbling and the crust is deep golden brown.
- When the pie is done, remove it from the oven and place it onto a cooling rack. Immediately brush the crust and lattice with honey for a shiny crust, if desired. Cool the pie completely before slicing. Cover the completely cooled pie with plastic wrap and store at room temperature for up to two days. After that, store in the refrigerator for an additional two days.