How to make the perfect apple pie. (Credit: Doug Young, Recipe by Lauren Chattman)

How to make the perfect apple pie.

Apple pie, step by step

Taking those apples you picked and turning them into the perfect pie can seem like a tough task, but we're here to make it simple. Use this step-by-step process from Lauren Chattman, and you'll be serving up the sweet treat in no time.

Get the full recipe here.

Step 1

After combining ingredients per this recipe, form it
(Credit: Doug Young)

After combining ingredients per this recipe, form it into a 5-inch disk. Wrap in plastic, and refrigerate for at least 2 hours. Then, place it on a lightly floured countertop.

Step 2

Press the disk into a rough circle by
(Credit: Doug Young)

Press the disk into a rough circle by pushing down on it all over with the rolling pin.

Step 3

When you have a circle measuring 6 or
(Credit: Doug Young)

When you have a circle measuring 6 or 7 inches in diameter, use a lightly floured rolling pin to roll out the dough, sliding a large metal spatula underneath the dough after every 4 or 5 strokes to loosen the dough from the work surface, and rotate the dough 45 degrees. Continue to roll, loosen and turn, until you have a 13-inch circle.

Step 4

Loosely fold your dough circle around the rolling
(Credit: Doug Young)

Loosely fold your dough circle around the rolling pin, lift the pin and unroll the dough over a 9-inch shallow pie plate. Gently press it into the bottom and sides with your fingertips, taking care not to stretch or thin the dough when you do this, or dimple it with your fingers, which may cause the dough to shrink in the oven.

Step 5

Use a pair of scissors to trim the
(Credit: Doug Young)

Use a pair of scissors to trim the crust all around so that it overhangs the edge of the pan by 1 inch. Tuck the extra dough underneath itself to form a double-thick edge that sits on the rim of the pie plate.

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Step 6

Pinch the edge of the crust with the
(Credit: Doug Young)

Pinch the edge of the crust with the thumb and forefinger of one hand while pressing from the inside with the index finger of the other hand, repeating all the way around the edge. Loosely cover with plastic wrap and refrigerate at least 30 minutes before using.

Step 7

For the lattice top: Repeat step 4, and
(Credit: Doug Young)

For the lattice top: Repeat step 4, and roll dough into a 13-inch circle. Using a ruler and a fluted pastry wheel or sharp paring knife, cut the dough into eight 1-inch-wide strips.

Step 8

Line up half of the strips vertically, 1
(Credit: Doug Young)

Line up half of the strips vertically, 1 inch apart, on a baking sheet lined with parchment paper. Then gently weave in the horizontal strips. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.

Step 9

Once cooled, spoon the cooked apples into pie
(Credit: Doug Young)

Once cooled, spoon the cooked apples into pie shell.

Step 10

Slide the chilled lattice from the parchment onto
(Credit: Doug Young)

Slide the chilled lattice from the parchment onto the pie, adjusting the strips so they are straight and even. Trim the strips so they overhang the rim of the pie by 1 inch. Pinch the ends of the strips so they form part of the rim.

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Step 11

Brush the lattice and rim with the beaten
(Credit: Doug Young)

Brush the lattice and rim with the beaten egg.

Step 12

Place the pie on the preheated baking sheet
(Credit: Doug Young)

Place the pie on the preheated baking sheet and bake at 425 degrees for 25 minutes. Lower the heat to 375 degrees and continue to bake until the lattice and rim are golden brown, another 30 to 40 minutes. Cool completely on a wire rack and serve.

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