Lattice Top Apple Pie
CRUST:
1 3/4 c. all purpose flour
1/8 tsp. salt
3/4 c. cold butter, cut in small pieces
8 to 7 tbsp. cold tap water
FILLING:
3 lbs. tart apples (Pippins, Granny Smiths or Greenings), peeled, quartered,
cored, cut into 1/4 inch thick slices, then cut crosswise in thirds (9 c.)
3/4 c. plus 2 tbsp. apple cider or apple juice
3/4 c. granulated sugar
1 tsp. ground cinnamon
2 tbsp. cornstarch
TOPPING:
1/4 c. granulated sugar
1/8 tsp. vanilla
1/4 c. all purpose flour
1 tbsp. ground cinnamon
4 tsp. cold butter, cut in small pieces
1 tbsp. butter, melted
To make crust, mix flour and salt in a medium size bowl. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Sprinkle water over flour mixture, 1 tablespoon at a time, stirring with fork after each addition to distribute moisture evenly. Press lightly to form dough. divide in half; shape one piece into a ball. Flatten to a 1 inch thick circle. Shape remaining piece into a rectangle; flatten to 1 inch thickness. Wrap each in plastic; refrigerate about 1 hour until firm enough to roll.
Meanwhile, to make filling, put apples, 1/4 cup cider, the sugar and cinnamon in a large saucepan. Bring to a boil over medium heat, stirring occasionally.
Mix cornstarch and the remaining 2 tablespoons cider. Add to apple mixture and stirring constantly, boil about 1 minute until liquid is thickened and translucent. Cool to room temperature, stirring 2 or 3 times.
To make topping, mix sugar and vanilla in a small bowl, tossing with a fork to distribute vanilla evenly. Stir in flour and cinnamon until well blended. Cut in the cold butter until mixture resembles coarse crumbs. If kitchen is warm, refrigerate until ready to use.
To assemble, have a 9 inch pie plate ready. Roll out round piece of dough, line pie plate. Spoon in filling; spread evenly. Roll remaining dough into a 12 x 8 inch rectangle. Carefully lift onto a cookie sheet. Brush dough with melted butter; sprinkle topping evenly over surface, then press down lightly. Place in freezer about 5 minutes until dough and topping are firm enough to cut. With sharp knife cut into 8 strips, 12 inches long and 1 inch wide. Cut 2 of the strips in half crosswise. Moisten edge of bottom crust (around rim of plate) with a little water.
Arrange half the strips over filling using longer strips near the center. Lay remaining strips on top in opposite direction. Press to bottom crust. Trim edges of dough even with rim; crimp with a fork.
To bake, place oven rack in lowest third of oven; cover rack with a sheet of foil to catch drips. Heat oven to 400 degrees. Bake 10 minutes. Reduce oven temperature to 375 degrees; bake 50 minutes. Cover top of pie loosely with foil. Bake 10 minutes longer or until top is golden brown and apples are tender when pierced. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.