Pecan-Streusel Lattice Apple Pie

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Makes: 8  servings Prep 1 hr 5 mins Start to Finish 4 hrs 15 mins


  • 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.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)620,
  • Fat, total(g)40,
  • chol.(mg)99,
  • sat. fat(g)19,
  • carb.(g)72,
  • fiber(g)5,
  • pro.(g)7,
  • sodium(mg)307,
  • Percent Daily Values are based on a 2,000 calorie diet
Perfect Pie Crust

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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