Sheet Pan Lattice Apple Pie
Makes 1 (13x9-inch) pie
Ingredients
- Pie Dough (recipe follows)
- 8 cups ¼-inch-sliced peeled apples
- ½ cup plus 2 teaspoons sugar, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, diced
- 1 large egg
- 2 teaspoons water
- Vanilla ice cream, to serve
Instructions
- Position oven rack in bottom third of oven. Preheat oven to 375°.
- Let Pie Dough stand at room temperature for about 10 minutes.
- On a lightly floured surface, roll each portion of dough into a 16x12-inch rectangle. Transfer 1 dough rectangle to a 13x9-inch rimmed baking sheet, pressing into bottom and up sides. Trim dough edges to ½ inch beyond edges of pan. Refrigerate until ready to use.
- Starting on a short side, using a fluted pastry wheel, cut remaining dough rectangle into 6 (2-inch) strips.
- In a large bowl, toss together apples, ½ cup sugar, flour, lemon juice, cinnamon, salt, ginger, and nutmeg to coat. Spoon into prepared crust in pan in an even layer. Sprinkle butter on top.
- Place 3 dough strips horizontally on filling, spacing evenly. Fold back top and bottom strips, and place 1 dough strip vertically across center horizontal strip; unfold folded strips. Fold back center horizontal strip, and place another vertical strip across top and bottom horizontal strips, spacing evenly; unfold folded strip. Fold back top and bottom horizontal strips, and place remaining dough strip vertically across center strip, spacing evenly. Unfold folded strips. Trim dough strips, fold edges over, and crimp as desired.
- On a lightly floured surface, roll dough scraps to a ¼-inch thickness. Using a 2-inch star cutter, cut dough (about 6 stars).
- In a small bowl, whisk together egg and 2 teaspoons water. Lightly brush egg wash onto dough strips. Place star cutouts on dough strips. Brush stars with egg wash. Sprinkle with remaining 2 teaspoons sugar.
- Bake until crust is golden brown and filling is bubbling, about 50 minutes, loosely covering with foil during final 10 minutes of baking to prevent excess browning. Let cool completely in pan on a wire rack. Serve with ice cream.
Pie Dough
Makes 1 (13x9-inch) double crust
Ingredients
- 3¾ cups all-purpose flour
- 2½ tablespoons sugar
- 2 teaspoons kosher salt
- 1¼ cups cold unsalted butter, cubed
- 12½ tablespoons ice water
Instructions
- In the work bowl of a food processor, pulse flour, sugar, and salt until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 12½ tablespoons ice water in a slow, steady stream just until dough comes together. (Mixture may look crumbly. It should be moist and hold together when pinched.)
- Turn out dough, and shape into 2 (1-inch-thick) rectangles. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Back in the day, 1950’s, these were just called apple slices. My mom made them for pot lucks and they disappeared quickly.
Thanks for sharing that with us, Cathy! We’re glad this recipe holds fond memories for you.