Grandma’s Apple Pie

Steps

• To make the pie:

• 1

  Preheat the oven to 400°F. Position one oven rack in the middle and position the second oven rack beneath it.
• 2

  Peel and core the apples, then slice them into ¼”- ½” slices. Transfer the apple slices to a large mixing bowl.

  
• 3

  Melt butter in a large saucepan over medium-low heat. Stir in flour, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, and lemon juice until sugars are dissolved. If the mixture seems too thick, add a splash or two of water to thin it.

  
• 4

  Pour most of the sugar mixture directly onto the apples in the mixing bowl, reserving ⅓ cup to brush over the pie before baking. Toss the apples to coat them in the sugar mixture and set aside.

  
• 5

  Press one sheet of pie dough into your pie plate, letting any excess dough hang over the sides of the pie plate. Spoon the apples directly into the pie pastry. See lattice pie crust directions below.

  
• 6

  Place a rimmed baking sheet on the bottom oven rack to catch any overflow from the pie as it bakes. Bake the pie on the middle oven rack at 400°F for 20 minutes, and, while leaving the oven door closed, turn the heat down to 375°F. Continue baking the pie for another 35-40 minutes until the top is golden brown and crispy, and the apples are softened. Note: if the edges start to brown faster than the rest of the pie, cover them with foil for the remainder of the baking time.
• 7

  Let the pie rest at room temperature for about two hours to allow the filling to set, then slice and serve.

  

• To Make the Lattice Crust

• 1

  Lay the second sheet of pie dough onto a lightly floured surface and cut the dough into eight equal strips.
• 2

  Take four strips and lay them vertically on top of the apples, spacing them evenly apart and leaving room between each strip. Make sure they extend slightly over the edges of the pie.

  
• 3

  Note: Place longer strips in the middle and shorter strips on the sides.

  
• 4

  Lift the first and third strips up, gently folding them over themselves toward the very top of the pie. Lay a fifth strip perpendicular to the first four, nestling it up against the point where the two strips are folded back.

  
• 5

  Lay the two folded strips back down into their original positions so they overlap the new perpendicular strip.

  
• 6

  Repeat with the second and fourth strips, lifting them up and gently folding them upon themselves. Place a sixth strip horizontally across the pie, about ½”-1” apart from the fifth strip. Place the lifted strips back down into their original position.
• 7

  Repeat this process twice more, using the seventh and eight strips of pie pastry to create a woven lattice.
• 8

  Remove any excess dough from around the edges, then crimp the edges of the pie.

  
• 9

  Brush the remaining sugar mixture over the top of the pie, covering as much of the lattice as possible. (If the sugar mixture seems too thick, reheat it over low heat and/or add a splash or two of water to thin it).