Bakery-Style Apple Pie

By srumbel

This cozy apple pie is so classic and simple, yet it tastes almost exactly like bakery-style apple pie! You won’t be able to resist it’s flaky lattice crust and the soft, caramel-y apple filling. Heaven!
from wholeandheavenlyoven.com

Ingredients

• Pastry for 1 double-crust (9-in) pie
• 5 cups peeled, cored, and thinly-sliced apples
• 1/2 cup coconut sugar (or brown sugar)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 teaspoons white whole wheat flour
• 1 teaspoon lemon juice
• 1 egg white for brushing
• Additional sugar for sprinkling

Details

Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Divide pie pastry in half, making one half slightly larger. Take the larger half and roll out to fit a 9-in pie plate. Place crust in pie and set aside.
In a large bowl, combine sliced apples, cinnamon, salt, flour, and lemon juice. Place apple filling in pie crust.
Using the rest of the pie crust dough, make a lattice crust by rolling out dough and cutting into 11-in strips. Weave the strips in and out over apple filling, then trim, seal, and crimp edges of pie crust. If desired, use remaining scraps of pie pastry to cut out leaf shapes and arrange on top of lattice.
Bake apple pie at 350F 55-60 minutes, or until crust is golden and apple filling is bubbly. Cool pie completely on a wire cooling rack before slicing.

Notes

Store pie, covered at room temperature up to 4 days. (pie may also be frozen up to 1 month)

Yield: 1 9-in pie. (8 servings)