Pecan Streusel Lattice Apple Pie Recipes

Steps:

• Pastry: Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and pulse until butter is incorporated, leaving pieces no larger than the size of a lentil. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With machine running on low speed, slowly add 3/4 cup buttermilk. Process until dough just comes together but does not form a ball, adding up to 1/4 cup more buttermilk if needed to bring dough together. Finish by hand, firmly pressing dough together to incorporate wet into dry. When there are still some dry crumbles, divide dough in half. Transfer each half to a piece of plastic wrap. Using the plastic wrap, form each into a disk and wrap well. Chill until firm. Divide each disk into 6 equal pieces. Working with one piece at a time, roll out on a lightly floured work surface into a 7-inch circle. Transfer to a baking sheet and place in freezer until well chilled. Repeat process with remaining dough.
• Filling: Toss apples to coat with lemon juice in a large bowl. Add granulated sugar, 1/2 cup brown sugar, flour, cinnamon, and salt; toss to combine. Gently stir in vanilla and heavy cream. Melt butter in a large pot over medium heat, and add remaining 1/2 cup brown sugar and apple mixture. Cook, stirring occasionally, until mixture thickens. Let cool and transfer to refrigerator until chilled.
• Streusel: Combine flour, sugar, and butter in a medium bowl. Mix until coarse crumbs form; add pecans and mix to incorporate. Transfer to refrigerator until chilled.
• Finishing: Preheat oven to 375 degrees. Fit one dough round into a 5-inch metal pie tin to create a bottom crust. Fill with about 1/2 cup of the apple filling mixture. Sprinkle with 1 tablespoon streusel mixture. Gently brush edges of dough with egg white to moisten. Top with a second round. Gently press to adhere. Trim edges flush to end of pan and crimp, as desired. Brush top with egg white. In a small bowl, combine cinnamon and sugar and sprinkle over pie. Place on a rimmed baking sheet and transfer to refrigerator until chilled. Repeat process with remaining ingredients.
• Transfer pies to oven and bake until golden brown, 45 to 50 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Steps:

• 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.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Steps:

• Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
• Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
• Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.