- I've always wondered how to make a lattice crust and was surprised by how easy it really is. Just take your time…you can do it. The end result is truly worth it.
This recipe is prepared with the Set of 3 Fruit and Vegetable Peelers with Holder (K35642).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 (2-count) package pre-made, refrigerated pie crusts
- Zest of 1 orange
- 2 Tbsp melted butter
- 1/2 cup white sugar
- 1/3 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 7 Granny smith apples (about 3 lbs) peeled, cored, and sliced 1/4" thick
- 2/3 cup dried cranberries
- 1 egg + 1 Tbsp water, for egg wash
- 3 Tbsp Turbinado sugar
- Position an oven rack on the lower level and preheat to 425°F. Place 1 pie crust in a lightly greased 9" pie plate. Press firmly against sides and bottom.
- Place the orange zest, butter, and both sugars in a large mixing bowl. Add the flour, cinnamon, nutmeg, and salt and mix until evenly incorporated. Add the sliced apples and cranberries into the bowl and gently toss until all the apples are evenly coated. Spoon the mixture into the crust-lined pie plate, tightly packing and mounding the apples slightly.
- Brush the egg wash along the pie crust. Form the lattice crust (method follows) and press to seal it to the pie crust, trimming any excess dough. Brush the egg wash all over the lattice dough and around the edges. Sprinkle the Turbinado sugar over the top of the pie and bake for 20 minutes.
- Reduce the oven temperature to 375°F. Cover the edge of the crust with 2" wide strips of foil to prevent excessive browning and continue baking for 40–50 minutes, or until the apples are fork tender. Cool on a wire rack at least 2 hours before serving.
- To prepare a lattice crust, place the round store-bought dough onto a lightly floured surface. Lightly flour your hands and smooth the dough surface with a circular motion.
- Cut the dough into 3/4" thick strips. Place vertical strips of dough over the filling, spaced evenly, across the pie. Use longer strips for the center and shorter strips for the edges. Allow a little of the ends to hang over both sides of the crust.
- Starting with the strip on your left, lift up and fold the dough back halfway. Repeat with every other strip. Place a strip of dough horizontally across the center of the pie. Return the folded strips to their original position so they cross over the horizontal strip.
- Now lift up the second strip on your left and fold it back halfway. Repeat with every other strip. (You should be lifting the opposite strips that were folded before.) Place a second horizontal strip, evenly spaced, below the first horizontal strip. Return the folded strips to their original position.
- Repeat the process until you have covered the bottom half of the pie. Then, turn the pie around and repeat with the other half.