Lattice Apple Pie Recipe

Lattice Apple Pie Recipe

Total Recipe Time: 2 hours 10 minutes

Serves: 10

It’s the little things that turn a tasty pie into something outstanding. In this recipe, it’s the latticework top crust and apple filling laced with golden raisins, toasted walnuts and lemon zest.

Lattice Apple Pie Recipe Ingredients

2 1⁄2 cups all-purpose flour
1⁄2 cup solid vegetable shortening
7 Tbsp cold stick butter, cut in small pieces
1⁄2 tsp salt
6 to 7 Tbsp ice water
1⁄2 cup apple cider or juice
1⁄2 cup golden raisins
1⁄2 cup walnuts, toasted (see Note) and coarsely chopped
1⁄2 cup sugar
2 Tbsp all-purpose flour
1 tsp grated lemon zest
1 Tbsp lemon juice
1⁄2 tsp ground cinnamon
5 medium (2 lb) Granny Smith apples, peeled, quartered, cored and cut in 1⁄2-in.-thick wedges (61⁄2 cups)
1 Tbsp milk

How To Make

To make dough in food processor: Pulse flour, vegetable shortening, butter and salt until coarse crumbs form. Sprinkle 6 Tbsp water over crumbs; pulse just until the mixture clumps together, adding remaining Tbsp water little by little if needed. Remove blade, then dough. By hand: Mix flour and salt in a medium bowl. Cut in shortening and butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle with 6 Tbsp water, then stir with a fork until the mixture clumps together, adding remaini

Divide dough in half. Shape each half into a 1-in.-thick disk. Wrap and refrigerate at least 1 hour until firm enough to roll out, or up to 1 week.

Place oven rack in lowest position. Heat oven to 375°F. Have ready a 9-in. pie plate and foil-lined rimmed baking sheet.

Heat cider and raisins in a saucepan or a bowl in the microwave until hot. Cover, then remove from heat; set aside.

On a lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-in. circle. Line pie plate with dough. Refrigerate.

On a piece of lightly floured wax paper, roll out remaining dough to a 12-in. circle. Cut with a pastry wheel or sharp knife into 1-in.-wide strips. Slide wax paper (with strips of dough) onto a baking sheet and refrigerate.
Mix nuts, sugar, flour, lemon zest, lemon juice and cinnamon in a large bowl. Add apples, soaked raisins and cider; toss gently to mix. Spread in pie plate, tucking apples in to fit. Scrape juices in bowl over filling.

Arrange half the strips over filling, using longest near the center. Lay remaining strips in opposite direction. Roll the overhang of bottom crust up over ends of strips to make an even rim. Flute decoratively. Brush lattice and rim with milk. Place on prepared rimmed baking sheet.

Bake 60 to 70 minutes until crust is golden brown and apples are tender when pierced. (If top browns too quickly, cover loosely with foil.) Remove to a wire rack to cool.

Spread walnuts in a baking pan. Bake in 350°F oven 8 to 10 minutes until fragrant and toasted.



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