Apple Pie with Lattice Crust

Macerating the apples and draining off the liquid before it goes into the crust is the key step that prevents a soggy bottom and a gap between the filling and the top.

Instructions

1. 1

   Make the crust: pulse the flour, sugar, and salt in a food processor to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

2. 2

   Drizzle in the ice water, 1 tablespoon at a time, pulsing briefly after each addition, just until the dough starts to clump together when pinched. Divide the dough in half, shape into two discs, wrap in plastic, and refrigerate for at least 1 hour.

3. 3

   While the dough chills, combine the sliced apples with the granulated sugar, brown sugar, and lemon juice in a large bowl. Let macerate for 30–45 minutes, tossing occasionally — this draws excess liquid out of the apples.

4. 4

   Drain the macerated apples in a colander, reserving the liquid. Transfer the drained liquid to a small saucepan and simmer over medium heat until reduced to a thick, syrupy glaze, about 5–7 minutes. Let cool slightly, then toss it back with the drained apples along with the flour, cinnamon, nutmeg, and salt. Reducing and returning the liquid concentrates its flavor without leaving the pie watery.

5. 5

   Preheat the oven to 425°F (220°C).

6. 6

   On a floured surface, roll out one disc of dough into a 12-inch circle and fit it into a 9-inch pie dish, trimming the excess to a 1-inch overhang.

7. 7

   Pour the apple filling into the crust, mounding it slightly in the center, and dot with the small pieces of butter.

8. 8

   Roll out the second disc of dough and cut into 1-inch strips. Weave the strips over the filling in a lattice pattern, trimming the ends even with the bottom crust's overhang.

9. 9

   Fold the overhanging dough up and over the lattice ends, and crimp decoratively to seal.

10. 10

    Brush the lattice and edges with the beaten egg and sprinkle with coarse sugar.

11. 11

    Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–40 minutes more, until the crust is deeply golden and the filling is bubbling visibly through the lattice. Tent the edges with foil if they brown too quickly.

12. 12

    Let cool for at least 3 hours before slicing — this cooling time lets the filling set properly, so it holds its shape when cut instead of running out watery.