The quintessential dessert for me to make during any time of the year, especially fall, is a classic apple pie. I end up nibbling on it not just for dessert, but for breakfast and with afternoon coffee, it is the perfect snack to indulge in. Any seasonal fruit during the season made into a pie makes for a mouthwatering dish, so you can always add pears, cranberries, or even dried cherries to your apple pie. The flavors of cinnamon, nutmeg and ginger will make your entire house smell like fall when your pie is in the oven.
This was my first time making a lattice crust, and with the use of a fluted pastry wheel, it was very simple. Once your dough has rested in the fridge for an hour, cut it in half, and roll one of the halves out with a rolling pin and add that dough layer to the bottom of the pie dish. With the rest of the dough, roll it out, though this time use your pastry wheel to cut strips of your dough, about 1-2 inches thick, depending on preference. Then place the strips of dough on top of the filling and weave the strips to make the lattice pattern.
Add the pie filling to the pie dish, and dot the tops with pieces of butter, this will make the filling luxurious and add a depth of flavor.
Lattice Apple Pie
2 cups sliced apples (I used a variety of Granny Smith, Washington and Pink Lady)
1/4 cup flour
1/4-1/2 cup brown sugar, depending on the sweetness of the apples
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
Zest and juice of 1 lemon
Zest and juice of 1 orange
pinch of salt
2 Tbsp. butter
Mix all together and add to pie dish that’s lined with the bottom layer of dough.
I just doubled this dough recipe, here.
Egg wash the top of the pie dough with a pastry brush.
Sprinkle cinnamon mixed with granulated sugar on top, or sanding sugar.
Bake for 40 minutes at 400 F, or until the crust is golden brown and the juices of the filling are thick and bubbly.