Home sweet home! Such a blessing to be home after more than two weeks in Asia and just in time for the Fourth of July celebration. Though still a little jet lagged, the celebration called for an Apple Pie. This dessert is quintessentially American, a reminder of our home and adopted country. So pass the ketchup and mustard, for we’ll be having hamburgers and apple pie for dinner!
Today’s recipe is one I adapted from the Allrecipes website which had rave reviews. Though I have my own tried and tested Apple Pie recipe, I decided to chance it with this one for a party we were going to. Thankfully, the pie turned out beautifully and everyone loved it! It had just the right amount of sweetness with a thick, rich caramel-like sauce which gave it great flavor.
I made a few changes to the original recipe. Instead of just one type of apples, I used a variety of apples to give the filling a little more texture. I also added some apple pie spice and reduced the amount of sugar used. Instead of pouring the sauce over the lattice crust, I layered it with the apples so that the apples will be more evenly coated.
My Tried and Tested Pie Crust
The crust recipe is one I have used many, many times. I sometimes change the flours and proportions of ingredients used depending on the kind of pie I am making. You can check out the various versions in this Turkey Potpie and Spinach Quiche recipes.
Tools Used in Making This Apple Pie
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This uniquely delicious lattice crust Apple Pie has a filling of apples layered with a thick caramel-like sauce. It is a must-try!
- 2 cups all-purpose flour (300g)
- 2/3 cup unsalted butter or shortening (11 tbsp/150g)
- 7 to 8 tbsp cold water
- ½ tsp salt
- 1 large Granny Smith apple
- 1 large Golden Delicious apple
- 3 small Gala apples
- ½ tsp apple pie spice
- 2 tbsp unsalted butter (28g)
- 2 tbsp all-purpose flour
- ¾ cup brown sugar (135g)
- ¼ cup water (60ml)
- Egg wash
In a large bowl, combine all-purpose flour and salt. With a pastry blender or two butter knives, cut in butter/shortening until flour resembles coarse breadcrumbs.
Stir in cold water 1 tablespoon at a time until dough comes together. It is okay if there is still some loose flour. Do not overwork dough.
Divide dough into 2, one about 5/8 and the other 3/8 of the total amount of dough. Form each portion into a ball. Wrap in plastic and allow dough to rest in the fridge for 30 minutes.
Core, peel, and thinly slice all apples. In a large bowl, toss sliced apples with apple pie spice. Set aside.
Melt butter in a large saucepan. Stir in all-purpose flour and cook for 2 minutes. Add brown sugar and water and bring to a boil. Reduce heat and let simmer till mixture is thick and bubbly, about 1 to 2 minutes. Remove.
Roll out the larger dough ball on a lightly floured surface into a circle about 14 inches in diameter. Gently transfer dough by wrapping it round the rolling pin and unrolling it onto an 9½ inch (24cm) pie plate. Line pie plate with the dough and trim pastry to ½ inch beyond pie plate.
Arrange a layer of sliced apples on pastry lined pie plate. Spoon a third of cooked sauce onto apples. Repeat to form 3 layers.
Roll out the remaining dough ball. Cut pastry into ¾-inch (2 cm) strips. Weave strips over filling for lattice crust. Press end of strips onto the edge of pie plate. Fold bottom pastry over strips. Seal and crimp pastry.
If desired, cut out stars from the dough trimmings using a cookie cutter. Brush stars with egg wash. Sprinkle a third of the stars with paprika, a third with sesame seeds, and the final third with poppy seeds. Arrange stars on lattice decoratively.
Brush lattice with egg wash.
Bake in a 350˚F (180˚C) oven for 55 to 60 minutes.
Apple Pie is joining the “America Day” event hosted by Casey at Eating, Gardening & Living in Bulgaria.
NOTE: This post was updated on May 22nd, 2013 with new pictures. No changes were made to the recipe.
HAPPY FOURTH OF JULY!