Apple-Ginger Lattice Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 506
- Total Fat
- 25
- Saturated Fat
- 13
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 38
- Protein
- 5
- Cholesterol
- 67
- Sodium
- 282
- Total: 4 hr (plus 4 hr cooling)
- Active: 1 hr
Ingredients
For The Crust:
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup cold vegetable shortening
3 tablespoons apple cider vinegar
6 to 8 tablespoons ice water
For The Filling:
3 pounds apples (such as Gala), peeled and sliced 1/8 to 1/4 inch thick
4 tablespoons unsalted butter, melted
1/4 cup finely chopped crystallized ginger
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 large egg, lightly beaten
Coarse sugar, for sprinkling Ice cream, for topping
Directions
- Make the crust: Pulse together the flour, granulated sugar and salt in a food processor. Pulse in about half the butter and the shortening until just combined. Add the remaining butter and pulse a few times until pea-size pieces form. Drizzle in the vinegar and 6 tablespoons ice water; pulse just to combine (the dough should be crumbly but hold together when squeezed; if it doesn’t, add up to 2 more tablespoons water, 1 teaspoon at a time). Transfer the dough to a work surface and gather it together, pressing and kneading a few times until combined. Evenly divide the dough into 2 pieces, lightly press and pat each into a disk and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.
- Make the filling: Combine the apples, melted butter, crystallized ginger, granulated sugar, brown sugar, flour, lemon juice, cinnamon, ground ginger and salt in a large bowl and toss until combined. Set aside.
- Place a foil-lined baking sheet on the lowest oven rack and preheat to 400 degrees F. Remove 1 disk of dough from the refrigerator. Roll it out on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate, leaving the overhanging dough. Add the apple filling, gently pressing it into an even layer. Refrigerate the pie while you prepare the lattice top.
- Roll out the second disk of dough into a 12-inch round. Trim the edges and cut into 3/4-inch-wide strips. Lay half the strips over the pie about 3/4 inch apart; fold back every other strip halfway. Lay another strip on top, perpendicular to the arranged ones, and unfold the strips over it. Repeat, folding back every other strip, adding a perpendicular one, then unfolding to form a lattice. Trim the ends and fold the overhanging bottom crust over the ends of the lattice, then crimp the edges. Brush the dough with the beaten egg and sprinkle with coarse sugar. Refrigerate until firm, about 30 minutes.
- Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350 degrees F and bake until the filling is bubbling at the edges and the pie is a deep golden brown, about 1 more hour. (Tent with foil if the crust is browning too quickly.) Let cool completely, about 4 hours. Serve with ice cream.