Pecan-Streusel Lattice Apple Pie
- Flour, for work surface
- Perfect Pie Crust
- 2 1/2 - 3 pounds baking apples
- 1/2 cup granulated sugar, plus more for top
- 1/4 cup cornstarch
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch nutmeg
- 3/4 cup coarsely chopped pecans
- 3 tablespoons unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1 large egg
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.
- Servings Per Recipe 8
- Fat, total(g)40,
- sat. fat(g)19,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 2 single crusts Prep 15 mins Start to Finish 15 mins
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 1 tablespoon white vinegar
1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.
2. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use. Makes 2 single crusts.
Make Ahead Tip
- Place wrapped disks in heavy-duty resealable plastic bags and freeze for up to 2 months. Thaw in refrigerator at least 5 hours before using.
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