Roasted Granny Smith apples are the secret ingredient in this apple pie.
This homeyapple piemay look traditional, but it has a game-changing secret ingredient: roasted Granny Smith apples.
Divide dough in half; shape into 2 flat disks.
Credit:Greg DuPree; Prop Styling: Kathleen Varner; Food Styling: Marian Cooper Cairns
Wrap each in plastic wrap; chill 2 hours or up to 2 days.
Prepare the filling:
Preheat oven to 375F.
Toss together apples, granulated sugar, and 2 tablespoons of the flour in a bowl until well coated.
Credit:GREG DUPREE; PROP STYLING: KATHLEEN VARNER; FOOD STYLING: MARIAN COOPER CAIRNS
Divide apples between 2 large parchment paper-lined rimmed baking sheets.
Transfer to a bowl.
Fold in brown sugar, cinnamon, nutmeg, salt, and remaining 2 tablespoons flour until combined.
Prepare lattice strips:
Unwrap 1 dough disk.
Roll out on a lightly floured surface into a 1/4- to 1/8-inch thickness.
Fit into a lightly greased (with cooking spray) 9-inch deep-dish pie plate.
Repeat rolling procedure with remaining disk.
Cut 6 (1 1/4-inch-wide) strips, and set aside.
Cut 3 (3/4-inch-wide) strips from remaining dough.
Arrange 1 1/4-inch-wide dough strips and the braid in a lattice design over filling.
Trim excess dough from edges; fold dough under to create a clean edge.
Chill pie 30 minutes.
Whisk together egg and 1 tablespoon water until well blended.
Cool on a wire rack 2 hours before serving.
