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Add the 2 1/2 cups flour, 1/4 cup sugar, and 1/4 tsp salt into a food processor. Give it a few pulses.
Cut 1 cup of COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
Slowly drizzle the ice water and lemon juice into the processor while pulsing. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse.
Transfer dough onto a pastry mat or counter and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap. Place in the fridge to chill for about 30 minutes to an hour.
Peel, core and slice your apples, then toss with the lemon juice. Add the sugar then toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. While the apples are cooking down you can mix in the corn starch.
Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
Roll out your both of your chilled pie dough batches into two disks about 1/4 inch thick. Place one into your pie dish leaving half an inch of overhang. Cut the other into strips. You can choose any thickness for them but I tend to like mine to be almost an inch thick.
Add your filling to the dish. smooth out surface with a spatula. Any voids can cause the lattice top to sag.
Construct your lattice top by placing one set of strips on the pie then fold every other strip over. Place a strip of dough perpendicular to the others just next to the place you folded the others. Fold down the strips and repeat the process with the alternating strips until the lattice is complete.
Trim the strips and fold under the bottom layer of pie dough. pinch together to bind the layers together.
In a small bowl add one egg and a tablespoon of cream or milk. Mix very well together. Brush the lattice THOROUGHLY with the egg wash. Be gentle so as not to mar the lattice. The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.
Sprinkle with cinnamon sugar and bake at 350f until golden brown in the center, about 45-50 minutes. I ALWAYS tent my pies. This means protecting the edge with a long sheet of foil folded in half. This way the pie’s edge stays golden when the center bakes instead of burning!