Juliette's Rustic Apple Pie

I’ve never really had much of a sweet tooth, but there’s one dessert that’s always stood out—my mom’s pie. She’d make it every so often, and it was simply the best. This year, I decided to try making it myself for the first time, and it turned out just as amazing as I remembered. I could certainly use more practice creating my lattices, though. I knew right away this recipe needed to be shared here, so others could enjoy it too. It’s one of those recipes that holds so many memories, and now I’m excited to pass it on.

Crust Ingredients:

• 2 1/2 cups all purpose flour

• 1 tablespoon sugar

• 1 cup cold unsalted butter, cut into small cubes

• 1/2 teaspoon salt

• 1/2 cup ice water

Crust Instructions:

• Add 2 cups of the flour as well as the sugar to a food processor. Pulse a few times to combine.

• Add the cubed butter to the processor and process for ~30 seconds, or until combined. You may need to scrape the edges to help it along. Don't over-process.

• Add the remaining 1/2 cup of flour to the processor and pulse a handful of times, just until a crumbly texture is achieved.

• Move the dough mixture from the processor to a bowl. Start adding your ice water by the tablespoon. The goal is to be able to pinch the dough and it stay together. Note: you may not end up needing the entire 1/2 cup.

• Work the dough into a ball on a clean, floured surface. Cut the dough ball in half and press them down, forming thick disks. Wrap these with plastic wrap and put them in the fridge for 2 hours minimum.

Filling Ingredients:

• 6-8 granny smith apples, peeled and cubed

• 1/2 cup salted butter

• 3 tbsp. all purpose flour

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/4 cup water

• 1 tbsp. lemon juice

Filling instructions:

• In a bowl, toss your apples with the lemon juice. This will help prevent the apples from browning and will give a nice zingy flavor.

• Melt the butter in a saucepan on medium heat. Add the flour to form a paste. This takes about a minute.

• Add the white sugar, brown sugar and water to the saucepan. Bring the mixture to a boil.

• Once boiling, turn the heat down to low and simmer for 5-6 minutes to allow the sauce to thicken.

• Turn off the heat and set the sauce aside to cool back down to room temperature.

Assembling the pie:

• Roll out one of your pie crust disks and line a 9-inch pie pan with the crust. Lightly press the crust into the pan.

• Roll out the other pie crust disk, and cut it into 1-inch strips. This will be used to create a lattice on top of the pie.

• Add your apples tossed in lemon juice to the 9-inch pan lined with your pie crust.

• Create the pie-crust lattice over top of the apples by arranging 3 strips one way, and 3 strips the opposite way, weaving them under and over each other (see picture).

• Pour your cooled sugar-butter mixture over the pie, making sure to coat the apples, as well as the lattice.

• Bake at 350 degrees Fahrenheit for 40-45 minutes. Allow to cool for 5-10 minutes and enjoy!

Here's what we listened to:

https://open.spotify.com/playlist/5q3tiMXAPy3JkPhE26KtO4?si=RDCzbvQhSQOJbhtrnPiPoQ