Pecan-Streusel Lattice Apple Pie

Directions

1. On a lightly floured surface, roll out 1 pie-crust disk into a 14-inch round. Fold in half and transfer to a 9-1/2-inch deep-dish pie plate. Unfold dough and gently lift into place. Trim edges to a 1/2-inch overhang and transfer to freezer.

2. For apple filling, peel, core and cut apples into 1/8- to 1/4-inch-thick slices. In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 tsp cinnamon, the ginger and nutmeg.

3. In another bowl, combine nuts, butter, brown sugar and remaining 1/4 tsp. cinnamon. Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples. Freeze while making lattice top.

4. Heat oven to 425 degrees F and place rack in lower third. On a lightly floured surface, roll out remaining disk into a 14-inch round. Using a fluted pastry wheel, cut into eight 1-inch-wide strips. Vertically arrange half of strips over filling. Horizontally weave in remaining strips, gently lifting vertical strips. Adhere to bottom crust with some water; trim and crimp. Beat egg with 1 tbsp. water; brush over lattice. Generously sprinkle with granulated sugar.

5. Bake on a baking sheet 25 minutes. Reduce oven to 375 degrees F and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour and 15 minutes. If crust browns too quickly, cover with foil. Transfer pie to a wire rack and let cool at least 1-1/2 hours before serving. Serve warm or at room temperature. Makes 8 servings.