Today in Canada, we are celebrating fathers day. A day dedicated to all of the wonderful men out there who work hard to provide a good life for their children, and my dad is certainly one of them.
My dad doesn’t have a big sweet tooth but there is one dessert that he will never say no to… and that my friends, is apple pie. Apple pie with some aged cheddar cheese. Mmm. So of course, I made him one. This apple pie is a family recipe that has been enjoyed by many for years and years. I love doing the basket weave lattice technique on top of my pie to make it look all pretty. I know it’s kind of late to start making this today however I hope that you will find an occasion to make this recipe for that apple pie lover in your life.
~Basket Weave Technique~
Cut the butter and distribute evenly over the apple mixture in the lined pie pan.
Roll out remaining 2 crusts into a circle and cut into 1 inch strips with a sharp, floured knife.
Lay one of the complete crusts cut in strips over the pie. Leave small gaps to allow steam to escape.
Fold back every other strip about halfway. Lay down a strip from the other crust in the opposite direction.
Place the strips that have been folded back, back over the new strip you just placed so they lay flat.
Moving to the left, fold back every other strip. You should be folding back the ones that were not folded in your last weave in order to create the basket weave effect.
Lay down a strip from the other pie crust in the opposite direction.
Place the strips that were folded back over the new strip you just placed. Continue this alternating weave pattern until the entire pie has been covered and most of your strips have been used up. There may be one or two left over.
The completed weave should look something like this!
Use a sharp knife to cut off the edge that hang over the sides of the pan. Using a floured fork, press down along the edges of the pie to complete the seam.
Egg wash and voila! Ready to go in the oven.
And it’s done… enjoy!
Perfect Apple Pie
Makes 1, 9 inch pie
- 6 granny smith apples, peeled and thinly sliced
- 3/4c sugar
- 2 T flour
- 1 tsp cinnamon
- dash nutmeg
- dash salt
- 2 T butter
- pastry for 2-3, 9 inch pie crusts*
- In a large bowl, mix together the apples, sugar, flour, cinnamon, nutmeg and salt. Mix until the spices are evenly distributed throughout the apple slices.
- Roll out enough pastry for one of the crusts. If you made your pastry from scratch using my recipe, take approximately 1/2 of the pastry for the whole recipe and divide it into 3 balls. Roll one of the balls out into a circle. Line a 9 inch pie plate with the pastry and cut off any that spills over the sides using a sharp knife.
- Pour the apple mixture into the prepared crust and cut the butter over the mixture, evenly distributing.
- Finish off the pie by rolling out another circular crust, laying it over the pie and closing the seams by pressing a floured fork along the edges. You can also use the basket weave method outlined above.
- Bake the pie in a preheated oven at 400°F for 50 minutes. Check your pie halfway through cooking. If the crust is becoming too brown, lay tin foil over the pie to prevent further browning.
- Allow to cool, serve, and enjoy!
*If using the basket weave method, you will need a third crust.