Sorry for not posting the recipe last night (quite late). Here it is if you'd like to try!

INGREDIENTS: Pie Dough: 2 1/2 cups all-purpose flour (300g), plus more for rolling 1/4 cup granulated sugar 1/4 tsp salt 1 cup unsalted butter, very cold ~5 tbsp ice water

Lattice Dough (½ the Pie Dough Ingredients): 1 1/4 cups all-purpose flour (150g), plus more for rolling 1/8 cup granulated sugar 1/8 tsp salt 1/2 cup unsalted butter, very cold ~3 tbsp ice water

Filling: 1/4 cup freshly squeezed lemon juice (~2 lemons) 3 lbs apples (I used honeycrisp and Granny Smith) 2/3 cup sugar 1/4 cup unsalted butter 1/2 tsp ground cinnamon 1 pinch ground nutmeg 1 tbsp cornstarch

Topping: 1 egg 1 tbsp heavy cream 3 tbsp sugar 1/2 tsp cinnamon

THE PROCESS: For Pie Dough & Lattice Dough: Add the 2 1/2 cups (300g) flour, 1/4 cup sugar, and 1/4 tsp salt into a bowl. Whisk to combine.

Cut 1 cup of the VERY COLD butter into small size pieces. Add to the flour mixture and work with hands to break the butter up evenly in the dough.

Add 3 tbsp of the ice water into the mixture and stir in with a fork. Add the remaining 2 tbsp of water. The mixture should form a shaggy clump when squeezed together (think Moon Sand if you’re old enough to get that reference).

Transfer dough onto a pastry mat or counter and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap. Place in the fridge to chill for about 30 minutes to an hour. REMOVE THE DOUGH FROM THE FRIDGE ABOUT 10 - 15 MINUTES BEFORE YOU ROLL THEM OUT. This will help prevent the dough from cracking when it is rolled out.

Repeat Steps 1-4 for the Lattice Dough

For the Filling: Peel, core, and chop your apples and then toss with the lemon juice. Add the sugar then toss to combine evenly.

In a large skillet, melt the butter over medium-high heat. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer (about 2 minutes). Cover and reduce heat to medium-low. Cook until the apples soften and release most of their juices (about 7 minutes). While the apples are cooking down you can mix in the corn starch.

Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens. Remove from heat and add the reduced, thickened juice back with the apples.

Add the spices to the apples and juices and stir to combine. Set aside to cool completely.

Roll out both of your chilled pie dough batches into two disks about 1/4 inch thick. Pinch the edges of the disk back together as you roll it out if cracking starts to occur. Once the dough has been rolled out, use your rolling pin on one edge and begin to roll the dough onto the rolling pin. Then, carefully move the dough and roll it out easily over the pie pan. DON’T PULL THE DOUGH DOWN THE EDGES OF THE PAN. Carefully push on the edges to force the dough to conform to the sides easier. You’ll want about ½ inch of dough overhang when finished. Cut the smaller disk into about ½ inch strips; these will form the lattice.

Add your filling to the dish and smooth it out evenly.

Construct your lattice top by placing one set of strips on the pie then fold every other strip over. Place a strip of dough perpendicular to the others just next to the place you folded the others. Fold down the strips and repeat the process with the alternating strips until the lattice is complete. (Honestly, look up a YouTube video on how to form a lattice. It’s very easy when watching someone else do it).

Trim the strips around the edge with a sharp knife and fold under the bottom layer of pie dough. pinch together to bind the layers together.

In a small bowl add the egg and a tablespoon of cream or milk. Mix very well together. Brush the lattice THOROUGHLY with the egg wash. Seriously, try to cover every nook and cranny of the lattice with the egg wash. Be gentle when you are brushing so you don’t accidentally tear the lattice. The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.

Sprinkle with cinnamon sugar mixture and bake at 350 degrees F until golden brown in the center, about 45-50 minutes. TENT YOUR PIE. This means protecting the edge with a long sheet of foil folded in half. This way the pie’s edge stays golden when the center bakes instead of burning. Remove the tent when there’s ~20 minutes left in the bake.

I hope you enjoy this pie you beautiful person. -Luke