Lattice Crust Apple Pie
Servings 8 slices
Ingredients
**For the Flaky Pie Crust:**
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter cold and cubed
- 2-4 tablespoons vodka water, or bourbon (cold)
- 1 egg beaten (for egg wash)
- 1-2 tablespoons turbinado sugar for sprinkling
**For the Apple Filling:**
- 8 cups peeled cored, and diced apples (Honeycrisp, Gala, or Granny Smith)
- ¾ cup granulated white sugar
- 2 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
Instructions
**For the Pie Crust:**
- Combine flour, sugar, and salt in a food processor. Add cold butter gradually until fully combined.
- While the processor is running, add cold vodka, water, or bourbon until the dough comes together.
- Divide dough into two disks, wrap in plastic, and chill in the fridge for at least two hours.
**For the Apple Filling:**
- Toss diced apples with sugar, cornstarch, cinnamon, nutmeg, allspice, cloves, and salt. Let sit to release juice.
- Cook apples until tender and the juice thickens into caramel. Let cool completely.
**Assembling the Pie:**
- Preheat oven to 400°F. Place a baking sheet in the oven.
- Roll out one dough disk and line a pie pan. Chill in the fridge.
- Roll out the second dough disk and cut into strips for lattice crust.
- Pour cooled apple filling into the prepared pie shell.
- Arrange lattice crust on top of the pie and brush with egg wash. Sprinkle with turbinado sugar.
- Bake on the preheated baking sheet for 20 minutes at 400°F, then reduce heat to 375°F and bake for an additional 45 minutes. Cover edges with foil if needed.
- Let the pie cool completely before serving.
- With its flaky crust, spiced apple filling, and stunning lattice top, this pie is sure to be the highlight of your Thanksgiving spread! Enjoy every delicious bite, and don’t forget to save room for seconds.