Lattice Crust Apple Pie

Lattice crust Apple pie

Recipe and Images Provided by In Bloom Bakery

Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.

The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.

You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.

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So, without further ado, here’s our recipe for Lattice Crust Apple Pie:


Prep Time: 45
Servings: 8

Ingredients:

Flaky Pie Crust

  • 2 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup Minerva Dairy unsalted butter, cold
  • 2-4 tbsp vodka, water or bourbon, cold
  • 1 egg, whisked (for the egg wash)
  • 1-2 tbsp turbinado sugar for sprinkling

Apple Filling

  • 8 cups peeled, cored and diced apples (7-8 apples; Honeycrisp, Gala or Granny Smith are recommended)
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp ground cloves
  • 1/8 tsp salt



directions:

for the pie crust

    1. Add flour, sugar and salt to a food processor and pulse to combine.
    2. While the food processor is running, add in cold butter a few pieces at a time until all is combined.
    3. While the food processor is running, add in the cold vodka, water or bourbon (vodka and bourbon make the crust extra flaky, but water works well too). Start with 2 tablespoons and increase from there just until you see the dough pull away from the sides and come together.
    4. Divide the dough in two, form into disks and wrap tightly with plastic wrap.
    5. Chill the dough in the refrigerator for at least two hours, and work on the apple filling.

for the apple filling

    1. Peel, core and slice apples, then dice into 1/2 inch pieces. Measure out 8 cups of apple pieces.
    2. Add the apples to a large pot and toss them with granulated sugar, cinnamon, nutmeg, allspice, cloves and salt. Let sit for 5 minutes to release juice.
    3. Add cornstarch to apples and stir.
    4. Heat the apples over medium-low heat and stir frequently. Simmer the apples until the juice has thickened and resembles caramel when drizzled off a spoon – about 15 minutes. The apples should be tender with a slight bite.

Assembling the Pie

    1. Preheat oven to 400 degrees F. Place a baking sheet in the oven while it is preheating.
    2. Once the dough has chilled, remove both disks from the refrigerator and allow them to sit out for 15-20 minutes until they are soft, but still cold.
    3. Roll out the first dough disk on a floured surface until stretched into a 10-inch circle.
    4. Carefully transfer the dough to a 9-inch pie pan.
    5. Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer and slightly press together. Press the edges of the dough together so they form a scalloped shape.
    6. With a fork, poke a few holes on the bottom of the pie crust, then place the prepared pie crust in the refrigerator for at least 20 minutes while working on the other crust.
    7. Roll out the second dough disk on a flour surface until stretched into a 10-inch circle.
    8. Cut into strips with a pizza cutter. I chose to cut out 8 strips and use the rest of the dough for leaf cut outs. (You can cut the strips thicker or thinner to get more or less depending on the design you want to create).
    9. Remove the prepared pie shell from the refrigerator and pour cooled apple filling inside.
    10. Arrange 4 strips across the top of the pie vertically, towards you. The strips will be longer than necessary, but will get folded in once the lattice pattern is complete.
    11. Next, braid one strip horizontally across the top of the pie. Lift up every other vertical strip to begin the lattice pattern.
    12. Continue the pattern with the next strip, lifting the other vertical pieces you didn’t lift with the first strip.
    13. Repeat down the pie with the remaining strips until you reach the opposite end.
    14. Pinch the extra bits of the strips into the outer rim of the crust to hold everything together. (You might have to trim the strips if they are too long). Optional: arrange decorative leaf cutouts on the pie.
    15. Brush the top and edges of the crust with egg wash and sprinkle with turbinado sugar over the crust.

Baking the Pie

    1. Place the assembled pie on the baking sheet in the oven and bak ehte pie uncovered for 20 minutes at 400 degrees F.
    2. After 20 minutes has passed, reduce heat to 375 degrees F and cover the edges of the pie crust. Continue baking for an additional 45 minutes. (If you see the entire top crust browning too much, place a loose sheet of tin foil over the top).
    3. Once the pie has finished baking, remove from the oven and allow it to cool completely before serving.

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