Lattice Top Apple Pie (for Beginners)
5-6 cups of peeled & sliced apples (I like a Fuji and Golden Delicious combo)
¾ cup granulated sugar
¼ cup flour
¼ tsp. cinnamon
¼ tsp. ground nutmeg
2 Eckert’s frozen pie shells
1 medium egg, scrambled
1 tsp granulated sugar
In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg; toss to coat. Pour apples into one of the pie shells.
On a lightly floured surface, remove other pie shell from the pan and roll edges until they are the same thickness as the center of the dough. Use a pizza cutter to cut dough into parallel strips ½” wide. Place every other strip in a parallel pattern on top of the apples in the pie shell, leaving about 1/2” between each strip. Peel back every other strip to just before the edge of the pan. Place one of the remaining crust strips at a 90-degree angle. Fold back previous strips. Repeat method in alternation.
Trim, seal and flute edges. Brush pie dough strips with egg; sprinkle with sugar. Cover edges loosely with foil.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 45 minutes longer. Remove crust covers and bake 12 more minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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