American Pie Council

2013 Professional Recipe

Lattice Topped Apple Pie

Crust:
Lattice Topped Apple Pie
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention Perfect Pie
Linda Schiessl, Fond du Lac, WI

Double Crust:
2-1/2 cup flour
1 teaspoon salt
½ tablespoon sugar
1 cup Crisco®, chilled
1 egg, beaten
1 tablespoon vinegar
Water

Filling 1:
Filling:
1 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
Dash salt
8 cups apples, peeled/pared/sliced
2 tablespoon maple syrup
3 tablespoon butter

Filling 2:

Filling 3:

Toppings:
Garnish:
Egg wash
1 tablespoon sugar
Freshly grated nutmeg

Instructions:
Crust: Sift together flour, sugar and salt. With pastry cutter, cut in chilled Crisco® until particles are pea sized. Beat egg and vinegar in a small bowl with a fork. Add enough water to egg mixture to measure 1/3 cup liquid. Pour egg mixture into dry mixture; stir to combine. Divide dough into two balls. Flatten into disks. Wrap in plastic and chill at least 30 minutes. On lightly floured board roll out bottom pastry. Spray 10” deep-dish pie pan with cooking spray. Place bottom pastry into pie plate. Trim bottom crust to ¼” edge of pie plate. Fill bottom crust with apple filling. Top with lattice work. Brush with egg wash; sprinkle with sugar and freshly grated nutmeg. Bake at 350 degrees for 1 hour until golden brown and bubbly.

Apple Filling: Whisk together sugar, flour, cinnamon, nutmeg and salt. Toss apple slices with sugar mixture. Drizzle with maple syrup. Pour mixture into prepared bottom pie crust. Top with butter.