Rounding out the pie recipes for Fall, we are featuring this yummy and very easy Apple Pie with Lattice Top. The pie dough is made with a food processor and it takes just minutes to make. The apples get chopped and thrown into the crust. Spices are added and combined and butter dots the top of the apples. With our super easy and handy step-by-step guide to making the lattice top, you’ll have it made it no time! This pie comes out so flaky and tender! It’s the perfect Fall pie!
Easy Apple Pie
I’m seriously excited with how easy this pie was to make. In the past, we have boiled down sliced apples and combined spices and then added that mixture into a pie dough and baked it up. But who has time for all those steps anymore 😉 Plus, if you get a hankering for pie, you just want to make it and eat it! And as you can see, this pie is layered with yummy goodness. The spiced apples are surrounded by layers of warm, flaky pie crust that breaks apart as you serve it (they say that the sign of an amazing pie crust is if it breaks as you dish it up). We enjoyed this pie for days on end, simply warming up slices in the toaster oven, drizzling some homemade caramel sauce over the top, and then enjoying in front of the TV.
This time of year I get giddy because the stores start to stock Honeycrisp apples. If you have never had a Honeycrisp apple, you must put down your phone or computer and go now to the store and buy one just to try it. They are absolutely the best apple ever created. Our Trader Joe’s carries huge Honeycrisps that are so tasty and sweet. I usually buy tons of them and I always feel like I’m hoarding them (so picture me snagging apples and looking around with a guilty look on my face 😉 I do add one or two granny smith apples to my easy apple pie as well. Granny Smiths are my all-around favorite apple to snack on or bake with. They are tangy, tart and sweet. Plus they are super healthy for you! Did you know that apples act as a broom for your stomach! An apple a day really does keep the doctor away!
If you’ve never created a lattice top on a pie before, never fear! This super simple step-by-step guide will help you create a beautiful lattice top every time. And the recipe for the pie dough is even more simple because it comes together in a food processor. If you don’t have a food processor, don’t worry. The dough can be made by hand. You can also use a store bought dough if you like! Once this pie starts baking in the oven, you will be delighted by the sweet smells of the apple, cinnamon and clove. And the finished product is a beautiful golden crisp pie 🙂 This Fall pie is perfect for holiday dessert or just yummy family treat! We’ll sometimes even eat a piece of apple pie for breakfast with some eggs!
Here’s the recipe for the easy apple pie with lattice top:
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
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- 1 large Honeycrisp Apple Chopped, Remove core and seeds
- 1-2 medium Granny Smith Apples Chopped, Remove core and seeds
- 2 Tbsp Sugar
- 2 tsp Cinnamon
- 1/2 tsp Clove
- 4 Tbsp Butter
- 1-2 Tbsp All-Purpose Flour
- 2 1/2 cups All-Purpose Flour for pie crust
- 2 Tbsp Sugar for pie crust
- 1 tsp Salt for pie crust
- 20 Tbsp Cold Kerrygold butter for pie crust
- 6 Tbsp Ice cold water for pie crust
- 1 Egg for egg wash
Ingredients
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- Place the 20 Tablespoons of butter in the freezer at least a half hour before making pie dough.
- In a food processor, combine 2/3 of the flour, the salt and the sugar. Pulse the dry ingredients 5-6 times.
- Chop the butter into 1/2 inch squares and spread the chunks evenly over the flour mixture in the food processor.
- Place the top on the processor and pulse to start incorporating the butter. You may have heard to stop when the butter is pea-sized, but in this case keep pulsing until you see the entire mixture come together. You should start to see it form into a dough.
- Take the lid off and spread the mixture out evenly in the processor. Add the rest of the flour on top, put the lid on and pulse about 5-6 short pulses. The dough may break up into really large clumps with lots of flour surrounding it. This is what you want!
- Transfer the dough into a bowl. Add 3 tablespoons of the ice cold water and turn dough over 2-3 times (don't over mix, just push down and turn). Add the last three tablespoons of water and turn again forming it into a messy ball. This dough will be very wet, but that's okay!
- Flour a work surface generously. Turn the ball of dough out onto the flour and use a spatula or scraper to cut the dough ball in half.
- Wrap each half in plastic wrap.
- Push down on the wrapped dough to flatten it out into a 4-5 inch disc. Refrigerate for at least 2 hours. They can be stored up to a maximum of 3 days.
- To ready the dough for the pie plate, take one ball of dough out of the fridge and dust a work surface with lots of flour. Flour the top of the dough disc. Use a rolling pin to roll the dough into a circle. Use a metal spatula to scrape under the dough if it starts to stick and keep adding flour under the work surface . Continue rolling and turning the dough until you reach the desire shape. If working with a 9 inch pie plate, try to roll the dough to about 13-14 inch wide.
- Roll the dough up onto the rolling pin, position it near the edge of the pie plate and then unroll the dough over the pie plate.
- Push the dough into the edges of the pie plate. Don't worry if the dough breaks apart in places, you can easily fix it by pressing it together with your fingers. Also, you can break off overhang pieces and use those pieces to fill in any holes or gaps.
- If you like a thick crust around the edge or plan on decorating the edge, use the overhang pieces to add along the edge. Just tuck the edge under.
- You can now fill this crust. Fill the crust with the chopped apples.
- Add the 2 Tablespoons of sugar, 2 teaspoons of cinnamon and 1/2 teaspoon of clove on top of the apples and mix into the apples with your hands.
- Dot the top of the apples with chunks of butter using the 4 tablespoons of butter. Add the two tablespoons of flour onto the top of the butter and apples.
- Roll out the other pie dough and score the dough into stripes with a pizza cutter or knife.
- For the lattice top, begin by laying 4-5 strips across horizontally.
- Pull two strips to one side and lay one strip vertically closest to the edge where the strips are pulled back.
- Lay the horizontal strips back down over the pie.
- Pull the other three horizontal strips to the side and lay a second strip down over the top of the horizontal strips.
- Lay the horizontal strips back down over the pie. Repeat pulling back alternating strips and laying down vertical pieces until all pieces are laid.
- Remove any overhang pieces and tuck the edges under to combine with the bottom crust.
- Flute the edge of the pie by using two knuckles of one hand and the index finger on the other hand to create a wave pattern along the edge. You can also use a fork to make a design along the edge.
- Heat oven to 375 degrees F. Make an egg wash by scrambling an egg with a splash of water. Paint the egg wash onto the top and edges of the pie.
- Bake the pie on a baking sheet in an oven at 375 degrees for about an hour to an hour and ten minutes. After the first 15-20 minutes of baking, add a pie ring or create a ring out of foil to protect the edge of the pie from burning. The edge should turn a light brown after about 15-20 minutes and it will continue to brown but won't burn if protected. Also, make sure to completely bake the pie until the crust is done. Most people undercook pie. It should be very golden brown and look for darker brown spots to start to appear on top. The apples should also start to bubble. If using a clear pyrex pie dish, look underneath to make sure the pie is turning light golden brown underneath. When done, remove from oven and allow to cool a bit. This pie is best served warm. You can store it on your counter by lightly covering with wax paper. If stored in the fridge, the pie crust may turn a little soggy. It can be toasted in the toaster oven to firm up.
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~Mandy Gatlin
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
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