Lattice-Topped Honeycrisp Apple Pie

Lattice-Topped Honey Crisp Apple Pie

Ingredients:
Pie dough:
2 1/4 cups all-purpose flour, plus additional for rolling
1 tablespoon granulated sugar
3/4 teaspoon salt
3/4 cup cold unsalted butter (1 1/2 sticks), cut into small pieces
2 tablespoons (trans-fat free) shortening
5-6 tablespoons ice water

2 1/2 lbs. Honey Crisp apples, peeled, cored, very thinly sliced
2 tablespoons fresh lemon juice (optional)
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon clove
2 tablespoons cold unsalted butter, cut into small pieces, for dotting pie

Cream, for brushing
Turbinado sugar, for sprinkling

Directions:
In a large mixing bowl, stir together 2 1/4 cups flour, granulated sugar and salt. Work the butter and shortening in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, divide the dough in half, and pat into 2 smooth, flattened disks. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 375 degrees F.

In a large mixing bowl, stir together apples, lemon juice, brown sugar, 1/4 cup flour, cinnamon, ginger, nutmeg and clove until well combined.

Remove pie dough rounds from refrigerator, and allow to warm up a bit before you start rolling. Roll out one of your pie dough rounds, thinly, on a floured surface, and fit into a 9-inch pie plate; pour 1/2 of the apples into pie plate, and dot with remaining 2 tablespoons butter. Cover with remaining apples.
Roll out the second pie dough round and slice it into wide strips, using a pizza cutter. Weave strips into a lattice, covering pie. Trim away the excess dough, and make the crust look all pretty. Brush cream evenly over lattice-top, and sprinkle with turbinado sugar.

Bake pie for 1 hour and 10-20 minutes, or until crust is golden brown, and apples are bubbly. Do NOT underbake - you want the apples tender. If your crust starts to brown too quickly, cover with foil.

Cool pie on a wire rack, to room temperature (or still a little warm!), before slicing.

Yield: 8-10 slices