Pie Crust – In a food processor run two of these, one for the bottom crust and one for the top crust.

1 ¼ Cup All Purpose Flour
½ tsp salt
½ tsp sugar
8 TBSP (1 stick) cold butter
2 TBSP cold water

Run in a food processor to make small clumps. Add the water and pulse again until the butter and flour can form a ball when mashed in your finger. Pour it on a board and form a disc. Wrap in plastic and leave in frig for 30 minutes. Repeat the process for the top crust. Remove from the frig and roll into a 20-inch round for a 10” oven proof pie plate. Place over the plate and form the sides. Roll the 2nd crust out and then cut it into 1” strips to make the lattice top.

Pie Filling –

2.5 lbs. of apples peeled and sliced into small pieces.
1 TBSP lemon juice
½ cup light brown sugar
¼ cup granulated sugar
1 ½ tsp ground cinnamon
¼ tsp nutmeg
Pinch of Salt
2 TBSP cornstarch
1 tsp vanilla extract
2 TBSP butter

Mix all the filling in a very large pot. Let sit for 15 minutes. On medium heat cook until the apples have softened. Stir often. Cook ~10 minutes. Add the filling to the crust, then add the lattice on top. You will have to check out a video on how to weave the lattice. It is sort of hard to describe in words.

Preheat oven to 375°. Brush either milk or cream on the lattice crust (this makes it brown good). Bake in oven for 50 minutes or until the filling begins to bubble. Remove and cool before serving. Even though the crust might be cool the filling might still be warm, which makes it difficult to slice the pie in one piece when serving. Later cut a slice of pie and microwave for 20 or 30 seconds then add cold ice cream on top.

As of 10/2/23