Well it’s Thanksgiving Week in the US this week, so we all know that means Turkey, stuffing and PIE!. I will actually be flying to Germany on that day (I often am, to be honest), but that doesn’t mean that I didn’t take the time to make a couple of pies in the lead up to the big event. This is a basic lattice top apple pie, covered in a hearty layer of crunchy, course sugar. I like the extra crunch to contrast the soft apple filling. Can’t find Pink Lady apples? Substitute Honey Crisp (my fave!) or in a pinch granny smiths!
Ingredients
for the pastry dough and lattice
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
for the filling
3 pounds Pink Lady Apples*
1 tablespoon lemon juice
1/3 cup honey
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons flour
1/4 teaspoon salt
1 large egg, with a tablespoon of water for egg wash
Granulated sugar, for sprinkling
Directions
Blend flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, then divide and flatten into two disks. Wrap in plastic and chill 2 hours.
Preheat oven to 425F.
Peel, core, and slice the apples into 1/2-inch pieces (or slices, if you like). Place apples into a large bowl and toss with lemon juice to prevent browning. Add the honey and toss again. In a medium bowl, whisk together the spices, flour, and salt. Toss over the apples until they are evenly coated.
On a lightly floured surface, roll out one of the dough disks to a 12-inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon the apples onto the pie plate. Roll out the other dough disk to a long sheet and cut bands. Create a lattice top over the pie and anchor to the crust. In a small bowl, whisk together the egg with a tablespoon of water. Brush over the pie dough. Sprinkle with granulated sugar. Chill pie for at least 1/2 hour before baking, particularly if the dough has softened.
Bake pie for 25 minutes before lowering oven temperature to 375F. Bake for an additional 25-35 minutes, or until golden brown. If the edges begin to darken too quickly, cover with aluminum foil to prevent additional browning. Cool pie for at least 3 hours before slicing and serving.
*You can use other varieties of apples, but I think Pink Ladies are a nice baking apples. You can use also use Honey Crisp or Granny Smith.
