Pecan-Streusel Lattice Apple Pie

READY IN: 5hrs 5mins




  • For pie crust, in a food processor, pulse together flour, sugar and salt.
  • Add butter and pulse until largest pieces are the size of peas.
  • In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
  • If dough still crumbles, pulse in a little more water mixture.
  • Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
  • Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
  • Refrigerate until ready to use.
  • On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
  • Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
  • Unfold dough and gently lift into place.
  • Trim edges to a 1/2-inch overhang and transfer to a freezer.
  • For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
  • In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
  • In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
  • Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
  • Freeze while making lattice top.
  • Heat oven to 425 degrees and place rack in lower third.
  • On a lightly floured surface, roll out remaining disk into a 14-inch round.
  • Using a fluted pastry wheel, cut into eight 1-inch wide strips.
  • Vertically arrange half of the strips over filling.
  • Horizontally weave in remaining strips, gently lifting vertical strips.
  • Adhere to bottom crust with some water; trim and crimp.
  • Beat egg with 1 T water; brush over lattice.
  • Generously sprinkle with granulated sugar.
  • Bake on baking sheet 25 minutes.
  • Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
  • If crust browns too quickly, cover with foil.
  • Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
  • Serve warm or at room temperature.