How much more quintessentially fall can it get than fresh-baked apple pie? Baking a pie starts at the orchard, where you pick the best Honeycrisp apples straight off of the trees. Next up is Galleria Edina because to make the perfect pie, obviously we need the perfect equipment! I found this really great book on apple types, an easy-to-make pie crust, ridged ceramic pie dish, navy-striped towels, a wooden rolling pin, high-quality measuring spoons and cups, and a wooden spoon at Williams and Sonoma. The rustic woven basket, gorgeous wooden bowl, white small bowls, and sleek marble cutting board were all pick-ups for this autumnal recipe from Pottery Barn.
So, here’s how to make the perfect apple pie that will have your house smelling like fall in no time!
1 package pie crust mix
⅓ cup cold water
½ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
5 cups thinly sliced peeled apples
1 tablespoon butter
Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
Recipe via Betty Crocker