This delicious apple pie recipe is my mom’s — she’s been making it for as long as I can remember. She recommends using two different types of apples in the filling to maximize the flavor of the pie. Whenever I make it, I top the pie with a quick lattice crust, which makes it both look and taste delicious. It’s great warm or cold, topped with ice cream or cheddar cheese, and for breakfast or dessert. Enjoy!
Lattice-topped apple pie
(Makes 1 pie)
By Jane and Michael’s Gourmet Extravaganza
- Pastry for a double crust pie
- 6 or 7 apples, peeled, cored, and sliced
- 3/4 cup sugar
- 2 Tbsp flour
- 1 tsp cinnamon
- Dash of nutmeg
- Dash of salt
- 1-2 Tbsp butter
- Additional sugar, for sprinkling
Preheat oven to 400 degrees. In a large bowl, mix together sugar, flour, cinnamon, nutmeg, and salt. Add apples and gently toss to coat.
Roll out half of the pie pastry and place in a 9-inch pie plate. Fill with apple mixture. Use the remaining dough to make a lattice top over the apple filling. Fold the edges of the bottom crust over to seal the top and bottom crusts together.
Sprinkle the pie with sugar and dot with small pieces of butter. Cover the edges of the pie with a pie shield or pieces of aluminum foil. Bake for 50 minutes, or until the apples are tender. Let cool at least 45 minutes before serving.