Recipe from Sugar Plum
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
1 double crust pie dough, or see Sugar Plum's site for her pie dough recipe
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
