The pretty checkerboard effect of a lattice crust makes a great presentation but if time is short this pie can be topped with a traditional whole crust.

Two-Apple Lattice Pie

Pastry for two-crust 9-inch pie
3 cups peeled, cored, and thinly sliced Granny Smith apples
3 cups peeled, cored, and thinly sliced Gala or Golden Delicious apples
2/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter or margarine

1. Heat oven to 425°F (220°C).
2. Line a 9-inch pie pan with half of pastry.
3. In large bowl, combine apples, sugar, flour, and cinnamon; transfer to pastry-lined pan and dot with butter.
4. On lightly floured surface, roll remaining half of pastry to an 11-inch round; cut into 3/4-inch thick strips. On waxed paper, weave a lattice with strips of pastry; slide lattice on to apple filling to cover. Pinch together edges of bottom crust and lattice top to seal. Trim edges.
5. Bake pie 15 minutes. Reduce oven heat to 375°F (190°C) and bake 30 to 40 minutes longer or until apples are tender.

Makes 8 servings.

Per Serving: Protein: 3g; Fat: 16g; Carbohydrate: 49g; Fiber: 3g; Sodium: 301mg; Cholesterol: 8mg; Calories: 403.

Recipe provided courtesy of Washington Apple Commission.