There is nothing better than homemade apple pie. Layered high with spice coated apples covered with a cream cheese crust, this dessert is a crowd pleaser every time. A beautiful lattice weave top adds a decorative touch to a classic dessert.
For the Crust:
2 recipes Cream Cheese Pie Crust
For the Filling:
8-9 cups large granny smith apples peeled and sliced (about 4-5 apples)
3/4 cup light brown sugar
5 tablespoons flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
juice of half a lemon
egg for egg wash
turbinado sugar for topping
Technique:
Preheat oven to 425 degrees.
In a large bowl, combine all filling ingredients and set aside.
Roll out one pie crust and shape into a 9 inch deep dish pie plate and cut off excess dough around perimeter.
Pour filling ingredients into dough-lined pie plate.
Roll out remaining dough and cut into one inch wide strips. Layer about seven strips across pie leaving a slight gap between each strip. Weave in remaining strips across pie creating a lattice pattern.
Brush with egg wash and sprinkle with turbinado sugar. Bake at 425 degrees for 15 minutes. Drop heat to 375 and bake an additional 45-50 minutes until crust is brown and apples are tender.
Let cool for at least 2 hours for best pie slices (pie will firm up as it cools).
Comments