Lattice-top apple pie
Ashby King · 3 min video
Read about apples in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 7–8 whole apples
- ½ cup sugar
- ½ cup brown sugar
- 3 tbsp flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ginger
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 whole egg
- 2 whole pie crusts
Preheat the oven to 375 degrees.
Oven and ingredients
Peel, core and slice the apples about a quarter inch thick; set aside.
Combine the sugar, brown sugar, flour, cinnamon, nutmeg and ginger in a bowl, then add the lemon juice.
Fit one pie crust snugly into the pie pan and poke holes in the bottom for ventilation.
Filling the bottom crust
Cut the second crust into 12 strips. Lay every other strip across the pie, fold back alternate strips and lay strips across the other way to weave a lattice; repeat with the rest.
Weaving the lattice top
Trim and match the edges so it holds together. Put the butter pieces into some of the holes.
Butter, egg wash and foil
Brush the top with the beaten egg, then wrap aluminum foil around the edges so the crust does not burn.