Lattice pie crust for Apple pie

Описание: This beautiful pie crust design is one of my favorites.
I created a tutorial to show you how I weave it.
Although, it looks very intimidating and hard to make. But once you watch the tutorial you will find it so easy and fun to do.
Enjoy the recipe and happy baking.
for this design you will need to double the recipe. (we are going to use 3 discs, one for the bottom pan and fill in the apple filling and 2 discs for the top design "the Lattice")
For the Sourdough Crust:
200 grams All purpose flour (cold keep the flour in the fridge at least 2 hours)
200 Grams Unsalted Butter Cold and cut to 1.2 inch cubes
200 Grams Cold starter from the fridge (I used a discard when I feed my starter)
2 tablespoon fine sugar
1 1/4 teaspoon sea salt
1/4 teaspoon Vodka (optional
1/2 teaspoon Vanilla Extract
The Filling:
100 grams fine sugar
1/4 cup flour
1/4 teaspoon sea salt
3/4 teaspoon ground Cinnamon
1/4 teaspoon ground nutmeg
6 med size Apple (I used Galla apple) peeled and halved and sliced 3 mm
lemon juice from 1/2 a lemon
2 tablespoon almond meal
6 tablespoon unsalted butter sliced thin keep cold
mix all together but the butter and place in the fridge
Instruction for the dough: Place Flour, salt and sugar the mixing bowl in the mixer with a guitar attached low speed 30 second to incorporate the flour salt n sugar.
Add the cubes of cold butter and on low speed for 2 mins, then increase to medium till roughly combined add the starter and vanilla at once increase to high speed to form a dough, don't mix too much just enough to bring it together.
Wrap with plastic and place in the fridge for 2 hours. Divide the dough to 3 portions and roll flat with a little flour about 3mm thick one part to cover a 9 inch pie pan then poke holes using a fork and cover with plastic wrap. The 2 other discs should be 3mm thick and 35-40cm diameter, place plastic wrap in between and chill 20 mins. (save the rest of the dough for decoration or another use)
Pour the apple filling in the bottom crust and place back in the fridge.

Pull the top 2 crust discs out cut 1.5cm stripes, follow the tutorial for the cutting and design. If the dough gets soft place back in the fridge to harden then continue. After you done cutting the stripes place in the fridge for 30 mins,. pull out and weave the lattice design, follow the tutorial. once done weaving, place in the freezer for 25 mins. Cut the desired size to fit the top of the baking pan. Gently place on top of the filling sealed the edges. Place back in the fridge for 30 mins to set.
Preheat oven 350F adjust middle rack and place with a baking sheet on the rack.
Brush gently the top with 1 egg yolk mixed with 1 tablespoon milk and pinch salt sprinkle sugar over and place in the oven 350F-180C 40-45 mins
if the top crust starting to brown too fast, cover with aluminum foil and continue baking 10 mins longer or until the filling is bubbling hot.
Pull out and let it cool on a cooling rack for awhile to set before slicing.
Enjoy
Shuly May 2020
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