Apple Pie with a Sugared Lattice Crust
By Deen Brothers
- Servings: 8 to 10
- 3 pounds mixed apples
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- Finely grated zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon ground cinnamon
- Pinch salt
- All-purpose flour for dusting
- 1 15-ounce package rolled refrigerated unbaked piecrusts 2 crusts
- 2 tablespoons unsalted butter
- Milk for brushing
- Raw sugar for sprinkling
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, stir together the apples, granulated sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt; set aside.
On a lightly floured surface, roll dough into two 11-inch circles. Line a 9-inch pie plate with one of the piecrusts. Using a sharp knife, cut the remaining piecrust into 1Ãš2-inch-wide strips.
Spoon the apple mixture into the pie plate and scatter the butter pieces over the apples. Arrange the piecrust strips in a lattice pattern on top. Fold the edges of the bottom crust up to meet the edges of the strips; pinch together to seal and crimp decoratively.
Brush the crust lightly with milk and sprinkle with raw sugar. Place pie on the prepared baking sheet. Bake for 20 minutes. Reduce oven temperature to 375Â¡F. Bake about 40 minutes more or until golden and bubbling. Let cool at least 10 minutes before cutting and serving.