Makes one 9-inch pie
Here’s a traditional apple pie dressed up for the holiday. A lattice crust glazed and drizzled with sugar icing is the finishing touch that makes it feel special. Local apples, such as Cortland or Macoun, hold their shape and are good choices for the pie.
|2||tablespoons granulated sugar|
|¾||cup (1½ sticks) cold unsalted butter, cut up|
|¼||cup ice water mixed with 2 teaspoons cider vinegar|
|Extra flour (for sprinkling)|
1. Have on hand a 9-inch pie pan. In a bowl, combine the flour, granulated sugar, and salt.
2. With your fingers or two blunt knives, cut the butter into the mixture until it resembles coarse meal.
3. Stir the ice-water mixture into the flour mixture with a fork until the dough comes together in clumps. Add more ice water, 1 teaspoon at a time, if necessary. Turn out onto a lightly floured counter, divide in half, and flatten each piece into a disk. Wrap in foil and refrigerate for 30 minutes.
|6||medium baking apples (Cortland, Macoun), peeled, cored, and cut into ¼-inch slices (7 cups)|
|1||tablespoon lemon juice|
|⅔||cup packed light brown sugar|
|1||teaspoon ground cinnamon|
|¼||teaspoon ground nutmeg|
|⅓||cup confectioners' sugar|
1. On a lightly floured counter, roll 1 piece of the dough to a 12-inch round. Lift it on the rolling pin and ease it into the pan.
2. In a bowl, combine the apples, flour, lemon juice, brown sugar, cinnamon, and nutmeg. Transfer to the pie pan.
3. Roll the remaining dough to a 12-inch round. Cut into 12 strips. Arrange 6 strips, spaced evenly, across the pie. Set the remaining 6 strips on top of the first to form a lattice. Press the rim so it is ¼-inch high. Chill pie in the freezer for 20 minutes.
4. Set the oven at 425 degrees to heat while the pie is chilling.
5. In a bowl, whisk the egg and milk. Brush the pastry with some of the mixture. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 45 to 60 minutes or until the pastry is golden brown and the apples are tender. (Total baking time is 55 minutes to 70 minutes.) Transfer to a rack to cool.
6. In a bowl, whisk the confectioners’ sugar and water to make a smooth, thick glaze. Drizzle the mixture over the pie.
Jean Kressy can be reached at email@example.com