An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before proceeding to the next step.
Add a heaping tablespoon of flour (7. 8 g) to the sugar and cinnamon mixture to help prevent your apple pie from getting watery.
Sliced top. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Unfold the top crust set it aside. [4] X Research source Lattice top. Cut the rolled out dough into as many 1" wide strips as it will yield. [5] X Research source
Sliced top. Lay the sliced top crust over filling. Cut off the excess edges with a butter knife. Take both thumbs facing each other and place them over the edge. Push thumbs down and towards each other. Do this around the entire pie to seal it. Lattice top. Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect. [6] X Research source Cut off the overhanging excess pastry and press the edges down into the rim as previously described. [7] X Research source
Remove when top crust is golden brown. The juices from your pie should be bubbly and spilling out.
