Apple recipes, from the sweet to the savory

Applesauce spice cake with honey icing

WHAT YOU'LL NEED:

For the cake:
2 1⁄2 cups unbleached all-purpose flour
1 1⁄2 cups sugar
2 1⁄2 teaspoons baking powder
1 teaspoon ground cardamom
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1 teaspoon salt
2 cups unsweetened applesauce
2 large eggs, lightly beaten
1 cup vegetable oil
1 teaspoon pure vanilla extract

For the icing:
1 1⁄2 cups confectioners' sugar
2 teaspoons honey
2 to 3 tablespoons milk or water

HOW TO:

1. Preheat the oven to 350 degrees. Grease a 12-cup Bundt pan and dust with flour.

2. Whisk together the flour, sugar, baking powder, cardamom, cinnamon, cloves and salt in a large mixing bowl. Whisk in the applesauce, eggs and vegetable oil.

3. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, then turn it right side up on a rack to cool completely.

4. Make the glaze: In a medium bowl, whisk together the confectioners' sugar, honey and 2 tablespoons milk or water until smooth and the consistency of molasses, adding more milk or water as necessary. Drizzle over the cake so it drips down the sides. Let stand until the icing is set, about 1 hour, before slicing and serving. Makes 10 to 12 servings.

Apple and bacon grilled cheese

WHAT YOU'LL NEED:
2 slices center-cut bacon
1 1/2 ounces Irish Cheddar cheese, cut into thin slices
2 slices whole-wheat bread
1/2 apple, cut into 1/4-inch wedges

HOW TO:

1. Cook bacon in medium skillet; remove and drain on a plate lined with paper towel.

2. While bacon cooks, place the cheese on one slice of bread.

3. Add the apple slices to the pan with the bacon drippings and cook until lightly browned on each side (a total of about 4 minutes). Place the apples on the cheese and top with the bacon slices. Close the sandwich with the second slice of bread and place in the hot skillet. Cook until browned on the underside, about 2 minutes; flip and cook until browned on the underside again and the cheese is melted.

Apple-and-honey crostata

WHAT YOU'LL NEED:
14 ounces pie dough, chilled
1 1⁄4 pounds (about 3 medium) apples, peeled, cored and thinly sliced
4 teaspoons cornstarch
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon nutmeg
2 tablespoons honey
1 egg, lightly beaten
1 1⁄2 teaspoons sugar
2 tablespoons sliced almonds
Whipped cream or nondairy whipped topping (optional)

HOW TO:

1. Preheat the oven to 450 degrees. On a lightly floured piece of parchment paper, roll the dough into an 11-inch circle. Slide the dough, still on the parchment, onto a baking sheet.

2. In a medium bowl, combine the apples, cornstarch, cinnamon, nutmeg and honey. Stir to coat. Arrange the apples on top of the crust, leaving a 1 1⁄2-inch border. Fold crust edge over filling to form a 1 1⁄2-inch border, pleating crust as necessary. Brush crust edge with the egg and sprinkle with the sugar.

3. Bake the crostata for 15 minutes, sprinkle the apples with the almonds, and continue to bake until the crust is golden brown, another 15 minutes. Slide the crostata, still on the parchment, onto a wire rack to cool for 15 minutes and serve warm, or let cool to room temperature and serve with whipped cream if desired. Makes 6 to 8 servings.

Apple cake

WHAT YOU'LL NEED
4 medium Golden Delicious apples, peeled and cut in 1/2-inch wedges
1/4 cup plus 1 cup sugar, divided
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter
1 cup flour
1 teaspoon baking powder
2 eggs, lightly beaten
1 teaspoon vanilla

HOW TO:

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray.

2. Toss the apples with 1/4 cup of the sugar and the cinnamon.

3. Cream the butter with an electric mixer; when fluffy, add 1 cup of the sugar and beat until again light and fluffy. Add the flour and baking powder; beat to incorporate. Add the eggs and vanilla and beat until the mixture is well-blended. Transfer to the prepared pan and spread evenly.

4. Starting around the outer edge of the pan, arrange the apple slices in concentric circles, allowing each row to slightly overlap. Bake, rotating once, until a cake tester comes out clean, about 1 hour.

5. Allow to cool in the pan 20 minutes; run a knife around the edge and remove the sides. Cool completely on a wire rack. Makes 8 servings.

Brussels sprouts with apple and bacon

WHAT YOU'LL NEED:
3 slices center-cut bacon, chopped in 1⁄2-inch pieces
2 cups diced apple (2 medium apples)
1⁄4 teaspoon dried thyme
1⁄4 teaspoon salt
1 pound Brussels sprouts, halved
1 tablespoon balsamic vinegar

HOW TO:

Cook the bacon in a large nonstick skillet over medium until nearly crisp. Add the apple, sprinkle with the thyme and salt and cook until lightly browned on the undersides, about 2 minutes. Stir, add the Brussels sprouts and cook until lightly browned on the undersides, about 5 minutes. Add the vinegar plus 2 tablespoons water, cover the pan and cook until the sprouts are crisp tender, about 5 more minutes. Makes 4 servings.

Apple, walnut and honey puff pastry tart

WHAT YOU'LL NEED
2 tablespoons walnut pieces
1 sheet frozen puff pastry, thawed
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 apples, peeled, cored and thinly sliced
1 large egg
2 tablespoons honey

HOW TO:

1. Preheat oven to 350 degrees. Spread nuts on a baking sheet and toast until fragrant, 6 to 8 minutes. Let cool completely and finely chop.

2. Turn heat to 400 degrees. Line a baking sheet with parchment paper. Unfold thawed puff pastry sheet on top of paper. Prick all over with a fork. Place in freezer for 15 minutes.

3. Combine sugar and cinnamon in a small bowl and sprinkle over pastry. Arrange apples, overlapping them slightly, on top of pastry, leaving a 1 1/2-inch border of pastry all around. Brush edges of pastry with egg.

4. Bake until crust is golden brown, 25 to 30 minutes.

5. Place honey in a small, microwave-safe bowl and microwave for a few seconds to warm (do not let honey come to a boil). Brush apples with honey as soon as tart comes out of oven. Sprinkle with walnuts. Let cool completely on baking sheet, slice and serve. Makes 6 servings.

Puff pastry apple blossoms

WHAT YOU'LL NEED:
3 apples, cored, halved and cut into 1⁄4-inch-thick slices
5 tablespoons sugar
1 teaspoon ground cinnamon
1 pinch nutmeg
1 teaspoon lemon zest
1 (14-ounce) sheet frozen puff pastry, defrosted
1 egg yolk, lightly beaten
1 to 2 tablespoons honey, warmed

HOW TO:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the apple slices on the prepared baking sheet and bake until golden brown and tender, about 15 minutes. Remove from the oven and let cool completely.

2. Turn the oven temperature up to 425 degrees. Line another baking sheet with parchment paper. Combine the sugar, cinnamon, nutmeg and lemon zest in a small bowl. On a lightly floured countertop, unfold the defrosted puff pastry sheet. Sprinkle with the cinnamon mixture. Use a sharp paring knife to cut the pastry into 1-inch-wide strips.

3. Separate 1 strip from the bunch. Lay the apple slices along the strip so the straight sides of the slices line up with one edge of the pastry strip, overlapping them slightly. Tightly roll up the pastry with the apples inside, sealing it by brushing the inside of the end with a little egg yolk and pressing lightly. Place the pastry flower, flat side down, on the prepared baking sheet, Repeat with the remaining apples and pastry. Place the baking sheet in the refrigerator for 15 minutes.

4. Bake until the pastry is golden brown, about 25 minutes. Brush with warm honey, let cool, and serve. Makes 12 pastries.

Chicken with apple, sweet potato and spinach

WHAT YOU'LL NEED
1 pound boneless, skinless chicken breasts, cut in 2-inch chunks
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 large apples (about 1 pound) cut in 1-inch pieces
2 medium sweet potatoes (about 1 pound), peeled and cut in 1-inch pieces
1 medium red onion, cut in 1/4-inch thick wedges
1 cup low-sodium chicken broth
1 cup dry white wine
5 ounces baby spinach
1 tablespoon sage leaves, chopped
2 tablespoons butter

HOW TO:

1. Toss chicken with flour, salt and pepper. Heat oil in deep skillet or Dutch oven over medium high; add chicken in single layer and cook until lightly browned, turning once, for a total of 10 to 11 minutes. Transfer to plate. Add apple to the skillet; cook until lightly browned on undersides, about 2 minutes. Transfer to plate with the chicken.

2. Add sweet potato and onion to skillet; cook 1 minute and add broth and white wine. Bring to boil and cook until potatoes are still slightly firm just in center, about 15 minutes. Add chicken and apples back to pan, reduce heat to simmer and cook 10 minutes until potatoes and chicken are cooked through. Remove from heat; stir in spinach and sage until spinach is wilted. Swirl in butter until fully incorporated and serve. Makes 4 servings.

Honey-apple bread pudding

WHAT YOU'LL NEED:
3⁄4 cup honey
2 cups whole milk or nondairy creamer
4 large eggs
3 tablespoons unsalted butter or margarine, melted
1 teaspoon pure vanilla extract
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon salt
8 slices stale challah, cut into 3⁄4-inch cubes (about 7 cups)
1 large apple, peeled, cored and cut into 1⁄4-inch pieces
Confectioners' sugar

HOW TO:

1. Preheat the oven to 325 degrees.

2. Grease an 8-inch-square baking dish.

3. In a large bowl, combine the honey, milk, eggs, butter, vanilla, cinnamon and salt. Fold in the bread cubes and apple.

4. Pour batter into prepared baking dish and let stand 5 minutes to allow the bread to absorb the egg mixture.

5. Bake until pudding is set around the edges but still just a little jiggly in the center, 45 to 50 minutes.

6. Remove from oven and cool completely. Just before serving, sift confectioners' sugar over pudding, cut into squares, and serve. Makes 9 servings.

Baked apples

WHAT YOU'LL NEED:
1/4 cup walnuts, chopped
1/4 cup old-fashioned rolled oats
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon cinnamon
4 apples
3 tablespoons cold butter, cut into bits

HOW TO:

1. Preheat oven to 350 degrees. Coat an 8-by-8-inch baking dish with cooking spray.

2. Combine nuts, oats, syrup, salt and cinnamon in a bowl.

3. Peel top third of each apple. Using a melon baller or paring knife, cut out core, taking care to leave a "floor" about 1/4-inch thick. Spoon nut mixture in the center of each apple; dot with butter and bake until apple is very tender, about 50 minutes.

4. To serve, spoon pan juices over apples. Makes 4 servings.

WHAT YOU'LL NEED
2 large apples, peeled and cut into 1/4-inch dice
1 tablespoon fresh rosemary
1 tablespoon country Dijon mustard, plus extra for serving
2 cloves garlic, finely minced
1 teaspoon olive oil
1 pound pork tenderloin
1/2 teaspoon salt
1/8 teaspoon black pepper

HOW TO:

1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Heat the oil in a medium size nonstick skillet over medium high. Add the apples, rosemary, Dijon and garlic, stirring to completely combine. Cook, stirring occasionally, until the apples are soft, about 5 minutes. Remove from the heat and let cool slightly.

3. Make a cut lengthwise through the tenderloin 3/4 of the way through and open the meat up as though it were a book. Place a piece of plastic wrap over the meat and pound it until it is about 1/2-inch thick. Place the apple mixture in a log shape down the center of the tenderloin, pressing it in lightly with your hands to compact it slightly. Roll the meat lengthwise to enclose the filling. (You will need to overlap the meat). Tie in 1-inch intervals.

4. Sprinkle the pork on all sides with salt and pepper and roast in the center of the oven until a meat thermometer inserted in the center registers 150 degrees, about 25 to 28 minutes.

5. To serve, cut diagonally across in 1/2-inch slices. Serve with additional mustard. Makes 4 servings.

WHAT YOU'LL NEED:
3 pounds (6 to 8) apples, peeled, cored and cut into 1⁄2-inch pieces
1 teaspoon cornstarch
2 tablespoons honey
1 tablespoon finely chopped fresh sage leaves
2 teaspoons lemon juice
1⁄2 cup unbleached all-purpose flour
1⁄2 cup packed light brown sugar
1⁄2 cup rolled oats
1⁄2 cup chopped walnuts
Pinch salt
6 tablespoons butter or margarine, chilled and cut into bits
HOW TO:

1. Preheat the oven to 400 degrees. In an 8-inch-square baking pan, combine the apples, cornstarch, honey, sage and lemon juice. Toss to coat. Cover the pan with aluminum foil and bake until the fruit begins to soften, about 20 minutes.

2. While the fruit is baking, combine the flour, sugar, oats, walnuts and salt in a medium bowl. Add the butter bits and mix with your fingers, pinching the ingredients to form 1⁄4-inch pieces.

3. Remove the foil from the pan and sprinkle the topping over the fruit. Return to the oven and continue to bake until the topping is golden brown and the fruit is bubbling, 25 minutes longer. Let stand 15 minutes and serve warm. Makes 6 to 8 servings.

WHAT YOU'LL NEED
2 pounds Golden Delicious apples (4 large apples)
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons lemon juice
1/4 cup dried cranberries
1 ready-to-bake prepared crust
1 egg, lightly beaten

HOW TO:

1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

2. Peel the apples and cut into thin slices. Toss with the cinnamon, sugar, lemon juice and cranberries.

3. Roll out crust on floured surface to a diameter of 12 to 13 inches. Transfer to baking sheet. Leaving a 2-inch perimeter free, place the apple mixture on the crust. Fold the edges in over the apple mixture, pleating the crust as you go.

4. Brush egg over piecrust dough and bake in center of oven until crust is golden and sounds hollow when tapped, about 25 minutes. Let cool before serving. Makes 8 servings.

WHAT YOU'LL NEED:
1 bunch broccoli rabe, about 1 pound, trimmed and cut into 3-inch pieces
2 tablespoons extra-virgin olive oil, divided
3 cloves garlic, thinly sliced
2 apples, cut into 1/2-inch pieces
1/4 teaspoon salt

HOW TO:

1. Bring a large pot of water to a boil; add the broccoli rabe and cook 5 minutes, until bright green and crisp-tender. Drain and squeeze lightly.

2. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Add the garlic and apple in a single layer and cook without moving until the apple is lightly browned on the undersides, about 6 minutes. Remove any garlic that becomes deeply browned, turn the apple and cook another 2 minutes, until apple is tender. Remove from pan and reduce the heat to medium.

3. Heat the remaining tablespoon of oil in the pan; add the rabe and salt and cook 2 minutes to heat through. Toss with the apples and serve immediately. Makes 4 servings.

WHAT YOU'LL NEED:

For Filling:

3 3/4 pounds apples, peeled and thinly sliced
2 tablespoons lemon juice
1 pound Italian plums, each cut in eighths
1 teaspoon vanilla
1/3 cup flour
1 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground cardamom

For Topping:

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 sticks butter, cut into bits
1 cup brown sugar
2 cups oats
1 1/2 cups pecans, chopped

HOW TO:

1. Preheat oven to 375 degrees

2. Coat a 9-by-12-inch baking dish with cooking spray.

3. Combine apples and lemon juice; toss thoroughly. Add the plums, vanilla, flour, sugar, cinnamon and cardamom; toss and transfer to the prepared baking dish.

4. In a large bowl, combine flour, salt, butter and brown sugar, working the mixture with a pastry fork, two butter knives or your fingertips until it forms into coarse crumbs. Add in the oats and pecans and combine thoroughly. Sprinkle the mixture evenly over the apples and place the crisp in the center of the oven until the edges bubble up and the apples are tender when stuck with a fork, about 55 minutes. Let cool slightly before cutting. Makes 16 servings.

WHAT YOU'LL NEED:
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1 cup maple syrup
1 cup heavy cream
2 large tart apples, such as Granny Smith, peeled, cored and cut into 12 wedges each

HOW TO:

1. Preheat the oven to 450 degrees. Whisk together the flour, baking powder and salt in a small bowl.

2. Combine the butter and sugar in a large mixing bowl and beat with an electric mixer until fluffy, 3 to 5 minutes. Add the egg and beat until smooth. Stir the flour mixture into the butter mixture until just combined.

3. Combine the maple syrup and cream in a small, heavy saucepan and bring to a boil. Remove from the heat.

4. Place 6 (1-cup) ramekins on a baking sheet. Arrange 4 apple wedges in the bottom of each ramekin. Divide the dough among the ramekins, placing on top of apples. Pour the hot maple syrup mixture over the dough. Bake until a toothpick inserted into the center of the dough just comes out clean (do not overbake), 20 to 25 minutes. Let cool for 5 minutes and serve. Makes 6 servings.

WHAT YOU'LL NEED
1 tablespoon olive oil
1 pound Italian turkey sausage, cut into 1/2-inch slices
1 large fennel bulb, thinly sliced
1/4 cup lower-sodium chicken broth
1 Granny Smith, empire or Jonagold apple, thinly sliced with peel on
1 tablespoon chopped fresh sage
1/2 teaspoon salt
3/4 teaspoon black pepper

HOW TO:

1. Heat olive oil in a large, nonstick skillet over medium high. Add sausage and cook until browned on both sides, 3 to 4 minutes. Push sausage to side of pan and add fennel. Cook 2 minutes, or until pan is dry. Add chicken broth and apples, and cook, stirring occasionally, 6 to 7 minutes, until apple and fennel are soft.

2. Stir in sage, salt and pepper; serve over buttered egg noodles. Makes 4 servings.

WHAT YOU'LL NEED:
2 teaspoons cinnamon
1/3 cup brown sugar
5 apples, sliced
3 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1 cup olive oil
1/4 cup orange juice
1 teaspoon vanilla

HOW TO

1. Preheat the oven to 350 degrees. Coat a 10-inch tube or Bundt pan with cooking spray; set aside.

2. Combine the cinnamon and brown sugar; toss with the apples until thoroughly coated.

3. Combine the flour, granulated sugar, baking powder and salt. Add the eggs, oil, orange juice and vanilla. With mixer on low speed, beat until smooth.

4. Pour about half the batter into the prepared pan; top with about half the apples. Add the remaining batter and arrange the remaining apples decoratively on top. Drizzle the juices remaining in the apple bowl evenly over the apples.

5. Bake until a toothpick inserted in center comes out clean, about 75 minutes. Cool in the pan on rack at least 30 minutes.

6. Run a knife along the edge. Place the wire rack over the cake, invert it, and tap firmly on the counter to release it. Place a plate over the cake and invert it again to serve. Makes 16 servings.

WHAT YOU'LL NEED:
3/4 cup unbleached, all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
6 tablespoons milk
1 cup grated extra-sharp Cheddar cheese
1 large sweet apple, such as a Gala, peeled, cored and cut into ¼-inch dice

HOW TO

1. Preheat oven to 350 degrees. Grease a 9-inch-round cake pan and dust with flour. Combine flour, cornmeal, baking powder and salt in a medium bowl.

2. Combine butter and sugar in large mixing bowl and cream until fluffy with electric mixer on medium-high speed, scraping down the sides of the bowl once or twice, as necessary. With mixer on medium-low, add eggs, one at a time, scraping down sides of the bowl after each addition.

3. Turn the mixer to low and add half of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the Cheddar cheese and apple.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right-side up on a rack to cool completely. Slice and serve. Makes 8 servings.

WHAT YOU'LL NEED

For the crust (make 2, separately, one for bottom crust, one for the lattice top):

1 1/3 cups unbleached all-purpose flour, plus extra for rolling out dough
1 tablespoon confectioners' sugar
1/2 teaspoon salt
5 tablespoons vegetable shortening, cut into small pieces and chilled for at least 15 minutes
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled for at least 15 minutes
1 large egg white
2 tablespoons ice water
1 1/2 teaspoons white vinegar
For the filling:

3 tablespoons unsalted butter
5 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch slices
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg, lightly beaten
Sanding sugar for sprinkling


HOW TO:

1. Combine flour, sugar, and salt in the workbowl of a food processor and pulse several times to blend. Add shortening and pulse 8 to 10 times, until mixture resembles coarse meal. Add butter and pulse another 8 to 10 times, until mixture once again resembles coarse meal.

2. Beat together egg white, water and vinegar in a small bowl; then pour over flour mixture. Pulse 5 to 7 times, until dough just begins to come together in large clumps. If it doesn't stick together, sprinkle another tablespoon of water over mixture and pulse again. Remove lid of food processor and press some dough between your fingers. If it is still very crumbly, process once or twice more.

3. If it holds its shape, press it into a 5-inch disk, wrap in plastic, and refrigerate for at least 2 hours and up to 2 days. Make second pie crust; refrigerate.

4. On a lightly floured countertop, press the disk into a rough circle by pushing down on it all over with the rolling pin. 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 (smaller than this and you might have trouble creating a nice, thick edge).

5. Loosely fold your dough circle around the rolling pin, lift the pin and unroll the dough over the 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.

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

7. 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.

8. To start the filling, melt the butter over medium heat in a large pot. Add apples, sugar, cinnamon, salt and lemon juice; cook, stirring frequently, until apples are cooked through but still hold their shape, about 15 minutes. Use a slotted spoon to transfer the apples to a baking sheet to cool completely. (Filling can be chilled, transferred to an airtight container and refrigerated for up to 1 week.) Spoon the apples into pie shell.

9. Adjust oven rack to lower-middle position and place a rimmed baking sheet on rack. Preheat oven to 425 degrees. 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.

10. Brush the lattice and rim with the beaten egg. Place the pie on the preheated baking sheet and bake 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.

11. 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.

12. 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.

13. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.