Lattice Apple Pie

I am still looking for an apple pie recipe that doesn't create a ton of juice. While they all taste great, they always look such a mess when sliced. Everyone raves about the Grandma Ople apple pie recipe, so I knew I wanted to try it. I knew my mom would enjoy it since she always prefers Granny Smiths, we both like things tart.  I am still trying to figure out how to make a woven lattice pie crust easily.  Does anyone have any tips?  I always seem to make a mess when trying to intertwine the pastry.  I wish I could make a pie with more than six pastry strips.  One day, one day...

Lattice Apple Pie

Crust:
2 ½ cups flour
1 teaspoon salt
1 cup butter, cold, cut into small pieces
¼ to ½ cup ice water

Filling:
½ cup butter
¼ cup flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
1 teaspoon cinnamon
8 Granny Smith apples - peeled, cored and sliced
1 egg yolk

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar and cinnamon; bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour the butter mixture over the apples. Cover with a lattice work crust. Brush the crust with a beaten egg yolk.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

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