This lattice-topped apple pie is a classic, full of warm spices and sweetness with a pretty peek-a-boo crust.
Instructions
1
Prep the filling
2
In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg. Toss to coat the apples and let them stand for 15 minutes.
3
Make the crust
4
In a large bowl, combine the flour, baking powder and salt. Cut in the shortening until the mixture is crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide the dough in half, making one half slightly larger than the other. Editor's Tip: Use your hands to bring the dough together until a dough ball forms.
5
Roll out the pastry
6
On a lightly floured surface, roll out the larger portion of pastry to fit a 9-inch pie plate. Transfer the pastry to the plate, and trim it so it's even with the edge of the plate. Editor's Tip: When rolling out pie dough, use plenty of flour and fix cracks in the dough as you go.
7
Add the filling to the pie plate and dot it with butter. Roll out the remaining pastry and make a lattice crust. Trim, seal and flute the edge. Brush the top with milk and sprinkle the pie with sugar. Cover the edge loosely with foil. Editor's Tip: To make a lattice crust, use a pastry or pizza cutter and cut 3/4-inch to 1-inch strips into the rolled-out pastry. Lay half the strips over the pie filling in one direction, leaving about 1/2-inch space between each strip. Fold back every other pastry strip about halfway, and lay another strip perpendicular to the first strips. Fold the pieces back over the top of the perpendicular piece to start the weaving pattern, and repeat this process with the rest of the strips, alternating strips as you go.
8
Bake the pie at 400°F for 15 minutes. Reduce the heat to 350° and bake the pie for 40 to 50 minutes longer, or until the crust is golden brown and the filling is bubbly. Cool the pie on a wire rack.
