The Common Layering Mistake People Make With Apple Pie

Apple pie is a favorite party dessert or weeknight pick-me-up. There are many ways to prepare apple pie, but if you want it to look like it came from the bakery, make a lattice crust.

A lattice crust weaves a pattern on the pie. The basket weaving offer precise square vents to prevent fruit filling explosion. Attractive and rustic, the lattice crust begs to be eaten.

Homemade pie dough and lattice are intimidating, but you're not alone. With direction and confidence, you'll master lattice crusts in no time. Mashed recipe developer Laura Sampson recommends using frozen or refrigerated pie dough for her quick apple pie. 

After making the pie crust, layer the dough strips appropriately to produce the lattice. According to Sampson's formula, you may wind up with two adjacent, parallel strips underneath the same perpendicular strip when one should be over and the other under.

The complicated over-under design of lattice crusts can be intimidating. Luckily, Sampson simplifies the lattice by first slicing pre-made pie dough into long strips with a pizza cutter. 

The strips' layering pattern is the hardest and most frustrating process for bakers. You can easily fix the under-over system if you goof up. Sampson advises removing the strips and starting over until the pie is sealed.

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Sampson offers placing a pre-made crust over the lattice if it gets tiresome. Since there won't be lattice holes, you'll need to pierce the crust to vent. You must egg wash the pie crust whether you make a lattice or not. 

Making the pie crust look and taste great requires this step. Sampson: "The egg wash will give you a nice brown finish and makes the dough a little harder on top ... it'll be crispy." No matter the crust, let the pie cool after baking. 

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