This gorgeous pie is a bit of a production, but well worth the time, effort, and calories. For a Sweet New Year, bake up this honey glazed beauty. Shana Tovah!
Make the pie dough:
Place flour, sugar, cinnamon, nutmeg and salt in the bowl of a food processor fitted with a steel blade. Process briefly to combine. Add the Crisco and pulse until the dough resembles course meal. Add the ice water through the feed tube and pulse only until the dough barely holds together. Do not over process.
Divide the dough in ½. You will be using one half to line the bottom of the pie pan, and the other half to make the lattice for the top of the pie. There should be a few tablespoons more dough for the bottom of the pie than for the lattice. Flatten the dough into discs and refrigerate for at least one hour.
Roll out the larger disc into a circle of approximately 13 inches. Center the circle on a 9-inch pie plate and line it with the dough. Trim the dough, leaving a ½ inch overhang.
Roll the remaining disc into a 13-inch circle. With a pastry wheel or a knife, make ¾ inch strips for the lattice.
Keep the lined pie plate and the lattice chilled until ready to use.
Preheat the oven to 400 degrees.
Make the filling:
Peel and core the apples and cut into ¼-inch slices. Place in a large bowl and toss with the lemon juice. Combine the sugars, cornstarch and pumpkin pie spice in a small bowl, then add to the apples and mix well.
Place the apple mixture into the dough lined pie plate. Dot with margarine.
Place the strips of dough on top of the apples in a lattice design, keeping them about an inch apart.
Trim the edges, then, with a fork press the lattice strips onto the dough lining the edge of the pie plate.
Sprinkle the lattice with some cinnamon sugar. Cover the edges of the pie dough with apie crust edge cover or aluminum foil to prevent burning.
Bake for 45 to 55 minutes until bubbly and golden brown.
If desired, glaze the lattice with some melted honey.
Recipe developed by Judy Elbaum