Bake the pie for 20 minutes, then reduce the oven temperature to 375☏ and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Place the pie on a parchment-lined baking sheet. Place the pie in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

Alternatively, you can weave a lattice.įor extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sparkling sugar. Or cut decorative vent holes, if desired. Prick the crust all over with a fork, to allow steam to escape. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Carefully place the pastry over the apples. Roll out the remaining pastry to an 11' circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. To assemble the pie: Roll the larger piece of pastry into a 13' circle. Stir in the boiled cider (or apple juice concentrate) and the vanilla. Sprinkle the mixture over the apples, and stir to coat them. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. Lightly grease a 9' pie pan that's at least 1 1/2' to 2' deep if you use the shallower option, the pie will be more domed. Wrap in plastic and refrigerate for 30 minutes before rolling.

This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Roll each disk on its edge, like a wheel, to smooth out the edges.

Apple pie lattice crust