Ingredients
Pie Crust
- One batch of homemade pie crust, divided into two halves (one shaped into a disc, the other into a rectangle)
Apple Pie Filling
- One batch of stovetop apple pie filling, cooled to room temperature or refrigerated
Toppings
- 1 egg, whisked with 1 Tbsp water (egg wash)
- Raw or turbinado sugar, for sprinkling
Instructions
- Prepare Pie Crust: Make your pie crust at least 2 hours ahead or overnight to allow it to rest properly for better elasticity and easier handling during rolling.
- Roll Bottom Crust: On a lightly floured surface, roll the disc-shaped dough into a circle slightly larger than your 9-inch pie dish, about 1/8 inch (3mm) thick. Line the pie dish with the dough, leaving about a 1-inch overhang. Trim the edge to leave the overhang intact and place the prepared pan in the fridge while you work on the lattice strips.
- Roll and Cut Lattice Strips: Roll the second piece of dough into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter (preferably fluted) to cut strips for the lattice top. Place the strips on a parchment-lined baking sheet and chill in the fridge until needed. Re-roll scraps as needed to make extra strips.
- Add Filling: Spoon the cooled apple pie filling into the crust-lined pie pan, smoothing out air pockets gently with the back of a spoon or an offset spatula.
- Weave Lattice: Arrange the chilled dough strips over the filling in a lattice pattern of your choice. Return the pie to the fridge for 10 minutes to help the lattice set.
- Trim and Crimp Edges: Trim the bottom crust and lattice strips evenly, leaving enough overhang for crimping. Fold the dough over itself toward the middle of the pie, tucking and pinching gently to form a neat, even edge with your desired crimp style.
- Chill Pie Before Baking: Refrigerate the pie for at least 30 minutes to firm up the crust. Meanwhile, preheat your oven to 425°F (220°C) and place a baking tray in the lower third of the oven for heat control.
- Apply Egg Wash and Sugar: Brush the lattice top with the egg wash, avoiding the edges, and sprinkle generously with raw or turbinado sugar to add sweetness and encourage browning.
- Bake at High Temperature: Bake the pie at 425°F (220°C) for 20 minutes or until the crust is set and starting to turn golden.
- Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and continue baking the pie for 45 to 60 minutes until the crust is deeply golden and the filling is visibly bubbling. Shield edges with foil if they brown too quickly.
- Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool until it reaches room temperature or is slightly warm.
- Store Leftovers: Store leftover pie lightly covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 4 days. Reheat before serving, if desired.
Notes
- Resting pie dough overnight enhances flavor and texture.
- Chilling the pie before baking helps maintain the shape of the lattice and crimped edges.
- Use a fluted pastry cutter for decorative lattice strips.
- If the crust edges brown too fast during baking, cover them with foil to prevent burning.
- Ensure the apple filling is fully cooled before adding it to the crust to avoid soggy dough.
- Store leftovers properly for best freshness and flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
