Hey there, pie lovers! Summer is here, and what better way to celebrate than with a delicious, homemade apple pie? But not just any apple pie—a lattice top summer apple pie that’s bursting with fresh, juicy apples and a hint of berry goodness.
This recipe is perfect for any summer gathering, whether it’s a family picnic, a BBQ, or just a cozy evening at home.
So, let’s roll up our sleeves and dive into this mouth-watering dessert that’s sure to be a hit.
Why Choose a Lattice Top Pie?
The Beauty of a Lattice Top
A lattice top isn’t just for show, though it certainly adds a rustic, beautiful touch to your pie.
It also allows steam to escape while baking, which helps to prevent the filling from becoming too watery.
Plus, it’s a fun way to get creative in the kitchen and impress your guests with your baking skills.
Balancing Sweetness and Freshness
Combining apples with summer berries creates a delightful balance of sweetness and tartness.
The berries add a pop of color and a burst of flavor that makes this pie stand out from the traditional apple pie.
Ingredients for the Perfect Lattice Top Apple Pie
Fresh, Seasonal Ingredients
For the best results, use fresh, in-season apples and berries. Here’s what you’ll need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cut into cubes
- 6-8 tablespoons ice water
For the Filling:
- 6 cups peeled, cored, and sliced apples (Granny Smith or Honeycrisp are great choices)
- 1 cup fresh berries (blueberries, raspberries, or blackberries)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
The Secret to a Flaky Crust
The key to a perfect pie crust is keeping everything cold.
Use chilled butter and ice water, and handle the dough as little as possible to prevent the butter from melting before baking.
Step-by-Step Guide to Making the Pie Crust
Mixing the Dough
In a large bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing just until the dough begins to come together.
Chilling the Dough
Divide the dough into two equal parts, shape them into discs, wrap them in plastic wrap, and refrigerate for at least one hour.
This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky crust.
Rolling Out the Dough
On a lightly floured surface, roll out one disc of dough to fit your 9-inch pie pan.
Carefully transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough, leaving about a 1-inch overhang.
Preparing the Apple and Berry Filling
Prepping the Apples and Berries
Peel, core, and slice the apples into thin slices. In a large bowl, gently toss the apple slices and fresh berries with lemon juice and vanilla extract to prevent browning and enhance the flavor.
Mixing the Dry Ingredients
In a separate bowl, combine the granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
Sprinkle this mixture over the apples and berries, and toss to coat evenly. This mixture will thicken the juices as the pie bakes.
Assembling the Pie
Filling the Crust
Pour the apple and berry mixture into the prepared pie crust, mounding it slightly in the center.
Dot the filling with small pieces of butter for added richness.
Creating the Lattice Top
Roll out the second disc of dough into a large circle. Use a pastry wheel or a sharp knife to cut the dough into 1/2-inch wide strips.
Lay half of the strips horizontally across the pie, then weave the remaining strips vertically to create a lattice pattern. Trim any excess dough and crimp the edges to seal.
Finishing Touches
Brush the lattice top with an egg wash (one beaten egg mixed with a tablespoon of water) to give it a beautiful golden color.
Sprinkle with a little granulated sugar for added sparkle and crunch.
Baking the Pie to Perfection
Preheating the Oven
Preheat your oven to 375°F (190°C). Place the pie on a baking sheet to catch any drips and make for easy cleanup.
Baking Time
Bake the pie in the preheated oven for about 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil to prevent burning.
Cooling the Pie
Allow the pie to cool on a wire rack for at least 2 hours before serving.
This cooling period helps the filling to set, making it easier to slice and serve.
Serving Suggestions
Classic Pairings
Serve your lattice top summer apple pie with a scoop of vanilla ice cream or a dollop of whipped cream.
The creamy texture complements the warm, fruity filling perfectly.
Creative Twists
For a fun twist, try serving the pie with a drizzle of caramel sauce or a sprinkle of chopped nuts.
These additions add an extra layer of flavor and texture to your dessert.
Storing and Reheating
Storing Leftovers
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil.
It will keep for up to 4 days, though it’s unlikely to last that long once your family gets a taste!
Reheating Tips
To reheat, place a slice of pie in the microwave for about 30 seconds, or until warmed through.
Alternatively, you can reheat the entire pie in a 350°F (175°C) oven for 10-15 minutes.
Conclusion: Enjoy the Sweetness of Summer
There you have it—a delicious and easy lattice top summer apple pie recipe that’s perfect for any occasion.
With its flaky crust, juicy filling, and beautiful lattice design, this pie is sure to impress and delight everyone who tries it.
So, gather your ingredients, roll up your sleeves, and get ready to bake a pie that captures the very essence of summer. Happy baking!
FAQs
1. Can I use frozen berries instead of fresh ones?
Yes, you can use frozen berries if fresh ones aren’t available.
Just make sure to thaw and drain them before adding to the filling to avoid excess moisture.
2. What type of apples work best for this recipe?
Granny Smith and Honeycrisp apples are excellent choices for this pie.
They hold their shape well and provide a nice balance of tartness and sweetness.
3. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust dough up to two days in advance.
Just keep it wrapped in plastic wrap in the refrigerator until you’re ready to use it.
4. How do I prevent the bottom crust from getting soggy?
To avoid a soggy bottom crust, you can brush the bottom crust with a beaten egg white before adding the filling.
This creates a barrier that helps to keep the crust crisp.
5. Can I freeze the pie?
Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months.
When ready to bake, do not thaw—just bake it straight from the freezer, adding an extra 15-20 minutes to the baking time.