Apple Pie .. Flakey, crispy, buttery crust with a sweet, gooey apple filling, what’s there not to love. A couple weeks ago I visited Warner Orchards with Montecito Toronto to see and learn where they source the produce and products they cook with in their restaurant. I was inspired by the copious amounts of apples that they grew on their apple farm from Cortland (great for apple sauce/butter) to Golden Jubilee, Golden Russet, Ambrosias (my new favourite), Akane and my all-time-favourite Honey Crisps!
Warner Orchards grows sixteen different varieties of apples.. who knew there were that many! A little overwhelmed with number of apple varieties available, I needed to know which apples were the best for baking. The farmer mentioned that all apples are different and depending on what you were baking would determine what varietal you would use. I knew wanted to do a classic apple pie and apparently Spy apples were the best for making apple pies! Has anyone even heard of Spy apples before?!
Okay, I have never made a lattice top apple pie before but I’ve seen photos of beautiful pies everywhere with perfect lattice tops and designs that are just crazy beautiful. Not to toot my own horn but who knew I could make something this pretty?! Haha. I discovered this pie crust recipe on the Cloudy Kitchen, who you should follow just because Erin is an amazing baker.. I have to warn you, you’ll probably get hungry visiting her Instagram and Blog.
This pie crust comes together beautifully and rolls out just perfect.
I made a little video to show you how I made the lattice top apple pie, hopefully you can follow along and if you have any questions, leave me a message in my comments and I’d love to help!
LATTICE TOP APPLE PIE
This classic apple pie recipe is pretty much fool-proof. It's made with local Ontario Spy apples which still hold a little bite after being baked in the oven. The crust is deliciously flakey, buttery and crisp. I could eat this entire pie in one sitting.
- 2 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1 pinch salt
- 2 sticks unsalted butter cold and cubed
- 1 cup cold water
- 1 cup ice
- 1/4 cup apple cider vinegar
- 3-4 large Spy apples peeled, cored and sliced
- 1 lemon juiced
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 pinch salt
- 3 tbsp rolled oats
- 1 egg beaten
- 1 tbsp milk
- 1/4 cup turbinado sugar
In a large bowl, whisk together the flour, sugar and salt. Quickly with your fingers, rub the butter into the flour mixture until the mixture resembles breadcrumbs.
Mix the water, ice and apple cider vinegar. Create a well in the middle of the flour and add 4 tbsp of water. With a fork or wooden spoon and start to mix together. Add one tablespoon at a time until the dough holds together. I used about 8-9 tbsp. Make sure the dough is not super sticky.
Shape the dough into a ball and divide it into 2 discs, one a little larger than the other. Wrap the discs separately and refrigerate for at least 1 hour or overnight.
PIE FILLING & ASSEMBLY
On a lightly floured surface, roll out the smaller disc until its a little larger than your pie dish and about 1/8 inch thick. An easy way to transfer the dough onto the pie dish is to roll the dough onto your rolling pin, lift, slide it overtop of your pie dish and then unroll it from your rolling pin. Work the dough into the pie dish, leave extra dough that's hanging over the dish for later. Place in fridge.
Roll out the larger disc into a large rectangle about 1/8 inch thick as well. With a pastry cutter, cut long strips about 3/4 to 1 inch thick (theses are the strips to make the lattice tops.
Any excess dough you can reshape it into a ball, then roll it out into a rectangle again to create a braid to rim the pie dish. Cut thin strips and braid the strips into a long braid (I used about 3 braids to cover the rim of the dish. You can also use pie cut outs to cover any imperfections or seams in the pie.
Place in the fridge.
In a large bowl, add the juice of one lemon.
Peel, core and finely slice the Spy apples and toss them in the lemon juice. Add the sugar, flour, cinnamon and salt and toss to evenly coat the apples.
Remove the pie dish from the fridge and sprinkle 3 tablespoons of rolled oats on the bottom of the pie dish. These will help soak up some of the juices from the apples.
Pour the apples into the dish. Watch my video on how to create the Lattice Top.
Prepare the egg wash, beat together the egg and milk and brush the rim of the pie to attach the braids and any cutout designs you like. Place the pie in the fridge while you preheat the oven.
BAKING THE PIE
Preheat the oven to 425F. Brush the entire top of the pie with the egg wash and sprinkle with the turbinado sugar. Bake for 20 minutes then reduce the oven to 375F and bake for another 25-30 minutes until the top is golden brown and the apples are bubbling.
Remove from the oven and let cool for at least 20-30 minutes. Serve with lots of ice cream and whipped cream.
What are some of your favourite apple desserts?! Let me know in the comments!