A basic apple pie is a guaranteed crowd-pleaser and if you can take the time to master the lattice top it’ll be a show-stopper as well.
By Camille Becerra
- ½ cup apple cider
- 1 lemon, zest and juice
- ½ cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 pinches of salt
- 5 large cooking apples
- 3 tbl butter
- 2½ c flour
- 1 tsp salt
- 2 tbl sugar
- 2 sticks of butter, cut into medium size cubes
- With a food processor, pastry cutter or hands mix the flour, salt and sugar.
- Add butter and pulse or cut until a course meal texture in achieved with obvious butter flakes throughout.
- Add cold/iced water slowly until dough forms. Up to ¼ cup of water generally.
- Turn out dough onto a piece of plastic wrap, form two disks and wrap individually. Allow to rest in refrigerator for at least one hour.
- mix the first set of ingredients in a bowl. Peeled, core and slice apples adding and tossing them into the mixture as you go.
- roll out the two pie dough disks.
- line a pie tin with the first of the rolled out dough.
- pour the apple mixture into prepared pie shell and dot with butter.
- cover with 2nd rolled out dough or use it to make a lattice or other decorative pie technique.
- allow to chill in the freezer for ½ hour.
- warm oven to 375 degrees.
- crack an egg, whisk and use to gently brush the top of pie then sprinkle a good and even amount of sugar atop.
- bake pie till golden brown on top, 40-60 minutes.
- allow to rest on a cooling rack for ½ hour before cutting into it.
Camille Becerra is a chef with over 15 years of NYC restaurant experience. She appeared on Top Chef as a contestant in Season 3, was the owner of the beloved Brooklyn restaurant, Paloma and founded various pop-ups throughout the city including The Hunger and The Cookery. Camille is currently hosting dinners Friday nights from her Tribeca loft and developing various food related projects for media and publishing.