How To Make Grandma’s Apple Pie With Lattice Crust Topping

Why are grandmothers the best cooks? Is it because they’ve had a lot of practice? Maybe.

Some recipes, like Grandma’s apple pie and her made-from-scratch crust with a lattice top, take years of practice to perfect.

And this pie is perfection. Not only is it delicious, it’s a work of art with the lattice top. My favorite dessert....next to chocolate.

Grandma’s Made From Scratch Apple Pie Recipe

Prep Time: 40 minutes
Baking Time: 45 minutes
Oven Temp: 325
Servings: 8

Ingredients:

2 cups all-purpose flour
3 cups grated apples
½ cup brown sugar
2 tablespoon cornstarch
½ cup whole milk
½ cup butter
1 egg yolk
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg

DIRECTIONS:

In a medium-sized bowl, mix flour, salt, and butter. Using a fork or electric mixer, combine butter, egg yolk, and flour; add milk and mix it until it forms big dough clumps. Knead until the dough is formed, then wrap in plastic wrap and refrigerate for about 20-30 min.

Prepare the filling: peel the apples and shred them using a hand box grater. Transfer them to a separate medium bowl and toss them with sugar and potato starch.

Once the dough is chilled, divide it in half and set aside one half for a lattice top. Roll out one portion on a lightly floured surface using a rolling pin. Gently roll it into an oval to fit the 9-inch pie dish.

Transfer your pastry to the dish and trim the edges to form a rim. Place the apple filling in the crust and spread it evenly.

Roll out the remaining pastry and, using a pizza wheel, cut the dough into about 1-inch-wide strips. Lay 5 to 6 strips of dough over the filled pie, arranging them in the same direction. Add 5 to 6 more strips crosswise, lifting the dough strips and weaving them over and under to build a lattice. Continue this process until you cover the top of the pie.

Bake the pie at 325 degrees for 45 minutes or until browned. Let it cool before serving.

Making the apple pie.....

After mixing and kneading the dough, wrap it in plastic wrap and refrigerate for 20-30 minutes. This makes the dough easier to roll out.

Grating the apples for a pie is better because sliced or chunked apples take much longer to bake to a soft texture.

Crimp the edges of the dough around the pan with your fingers, or if you want your pie to have a prize-winning look, use a fork. Crimp the edges, then neatly slice off the excess dough.

Dough strips for the lattice top should be no larger than 1 inch wide.

Trim the strips to the correct length after putting them on the pie. Where the lattice strips meet the crust, dampen the ends and gently press them onto the crust.