For some people Labor Day is a festive weekend, full of cookouts and pool parties and friends and sun and summer fun and blah blah blah blah. Well, I did the cookouts and parties and friends and blah blah blah on Memorial Day and subsequently, on the Fourth of July, so this weekend is going to be a little different.
This weekend, most of my friends are hightailing it out of town to weddings, to lake houses and to see the US Open in New York City (oh no, I’m not jealous, not one bit). The plans that I do have involve eating at restaurants, so while I’m not going to be sitting alone in the dark over here or anything, which probably seems un-American…or something.
So, to channel my inner patriotic American on this unofficial last summer weekend, I baked apple pie. Three of them to be exact. Though I made the pies for a freelance assignment, I’m going to pretend I baked them because I love our country and wanted to honor our nation…you know…not because I’ll take any excuse to bake multiple pies.
Right now, you’re probably wondering, with all of my friends out of town and no plans to eat at home in the coming days, what I did with three pies. Well, one is heading straight for the freezer, another is coming with me tonight as a hostess gift and the third…well, I took it on a boat ride last night with four people and we ate the entire thing. With forks. It wasn’t pretty but the boat ride was:
Lake Michigan at night is surprisingly quiet and peaceful.
Now, let’s get back to the pie. My favorite type of apple pie is actually Dutch apple, sweet and tangy apple filling underneath a pile of brown sugar crumb topping. However, to help usher out the last days of summer, making a classic lattice-topped pie seemed like the right thing to do.
A lattice topping might seem intimidating, but really, lattice is a fancy way for saying “stripes” and if you watch a good tutorial before you start, you’ll be golden.
Traditional Apple Pie
What You Need:
1 recipe Pate Brisee (use or your favorite packaged crust for a 9” pie)
1 cup firmly packed brown sugar
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup sour cream
2 ½ cups chopped, peeled apples
1 cup golden raisins (optional)
Preheat the oven to 400 degrees F. Divide your piecrust into two equal pieces (if you’re using a packaged crust they are already separated in two pieces). Line a 9” pie pan with half the all-butter piecrust, folding any excess dough over the edges of the crust. Place the remaining dough aside.
Mix sugar, flour, salt, cinnamon and nutmeg in a medium-sized mixing bowl. Stir in sour cream until fully blended. Add apples and (if desired) raisins. Toss lightly until mixture is well combined and all apples are coated in the sour cream mixture. Place mixture into the pie pan and set aside.
On a lightly floured surface, roll the remaining dough into a 10”-wide circle. Cut the dough into at least eight equal strips (you may have some dough leftover) and form a lattice, or crosshatch pattern on the top of the pie.
Bake at 400 degrees F for ten minutes. Lower the heat to 350 degrees F and continue baking for approximately 45 minutes or until apples are tender and pastry has turned golden brown. Serve warm.Print This Recipe