When it comes to apples and baking a classic that always comes to mind is apple pie. With summer approaching, it’s a staple dessert for all those barbecues. And it makes your kitchen smell amazing. Plus, Arctic® apples make throwing together a pie so easy since they are nonbrowning and already freshly sliced for you. We partnered up with Miss Allie’s Kitchen to create this beautiful lattice crust apple pie, made with Arctic® apples of course.
Lattice Crust Arctic® Apple Pie
- 2 unbaked pie crusts
- 6 cups Arctic® apple fresh slices
- 1/3 cup granulated sugar
- 1/3 cup coconut or brown sugar
- 3 Tbsp. arrowroot powder or tapioca starch
- 2 tsp. apple pie spice
- juice of 1 lemon
- 1 egg
- 1 Tbsp. water
- 2 Tbsp. coarse sugar
- Preheat the oven to 425 F.
- If you’re making your own crust, once your pie crust has been made and it has rested, roll out 1 of the crusts and lay it in a 9-inch pie plate.
- Roll out the other half on a piece of parchment on a flat cookie sheet until it’s about 10 inches in diameter. Place both the pie plate and the cookie sheet in the fridge to rest again while you prepare the filling.
- Mix together the apples, granulated sugar, brown sugar, arrowroot powder or tapioca starch, apple pie spice, and lemon juice.
- Remove the crusts from the fridge, and pour the apple filling into the pie plate.
- Using a pizza cutter, cut 3/4 inch wide strips of dough out of the rolled out piece of crust on the cookie sheet. Having this dough cold will make it easier to work with.
- Lay half of the strips of dough lengthwise across the pie, evenly spacing between each strip.
- To make the lattice, take the longest remaining piece of dough and lay it across the center of the pie horizontally.
- Lift every other piece of dough running vertically to cover the piece laying horizontally to create a basket weave look.
- Repeat this with each remaining piece of dough until you have a lattice top.
- Trim the excess crust from the edge and pinch the dough together using your fingers or a fork.
- Place the pie on to a cookie sheet with a rim* and slide it into the oven for 15 minutes. *Note – this keeps your oven clean if the pie bubbles over during cooking. A great tip for all fruit pies
- After the 15 minutes is up, remove the pie from the oven and reset the temperature to 350F. Cover the pie with foil.
- Whisk together the egg and water to make an egg wash.
- Bake for 45 minutes before removing the foil and brushing the egg wash all over the pie. Sprinkle with the coarse sugar and bake for 15 minutes uncovered.
- Let the pie cool for 3-4 hours before serving. Best served with vanilla ice cream!