Apple Pie With Lattice Crust

Whisk 3⅓ cups (416 g) all-purpose flour, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. baking powder in a large bowl to combine. Add 4 oz. (112 g) chilled cream cheese, cut into 1" pieces, and rub into dry ingredients with your fingers until incorporated (mixture will look very shaggy). Add 1¼ cups (2½ sticks; 280 g) chilled unsalted butter, sliced ½" thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea-size).

Make a well in the center of mixture and pour in ½ cup (120 g) ice water. Toss with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).

Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Divide dough in half and pat each into a ½"-thick disk. Wrap each disk tightly in plastic. Chill at least 2 hours and, preferably, up to 12 hours. Do Ahead: Dough can be made 1 month ahead. Wrap each disk in 2 layers of plastic and freeze instead of chilling. Thaw in refrigerator 12 hours before using.

Combine zest of 1 lemon, 3 lb. Honeycrisp apples (about 6 large), peeled, cored, quartered, thinly sliced crosswise, ¾ cup (150 g) granulated sugar, 4 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground cinnamon in a large Dutch oven or other heavy pot. Cover and cook over medium, stirring occasionally, until sugar is dissolved and apples have released a generous amount of liquid and are tender but still retain their shape (pieces will be mostly translucent), 15–18 minutes.

Stir 2 Tbsp. cornstarch and 2 Tbsp. cold water in a small bowl until cornstarch is dissolved. Pour into apple mixture in pot and cook, stirring often, until mixture is thick, about 3 minutes. Transfer filling to a large bowl and let cool. Cover with a lid or plate and chill until cold, about 45 minutes.

While the filling is chilling, let dough disks sit at room temperature 5 minutes. Unwrap 1 disk of dough and roll out on a surface lightly dusted with rice flour or all-purpose flour to a 12" round about ⅛" thick. Brush excess flour from dough and transfer to a 9"-diameter pie pan, preferably metal. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang. Prick bottom and sides of dough in several places with a fork. Chill 15 minutes.

Unwrap remaining disk of dough and roll out on same lightly floured surface to a 12x9" rectangle about ⅛" thick. Brush excess flour from dough and transfer to a large parchment-lined baking sheet. Chill 15 minutes.

Place a rack in lower third of oven; preheat to 375°. Spoon chilled filling into bottom crust and smooth surface to level. Using a ruler, cut dough rectangle into 8 strips. Lay 4 strips evenly across filling. Weave remaining 4 strips over, then under alternating strips on filling to create a lattice crust. Trim overhang to match bottom crust. Press edges of top and bottom crusts firmly together to seal. Fold overhang over to make flush with edges of pan and press firmly to seal; crimp edges as desired. Lightly brush top crust with water, then sprinkle lightly with sugar.

Place pie on rimmed baking sheet to catch drips and bake until crust is set and golden, 45–50 minutes. Reduce oven temperature to 350° and continue to bake pie until crust is deep golden brown and filling is bubbling up through lattice, 35–45 minutes longer. Transfer pan to a wire rack and let pie cool in pan at least 4 hours before slicing. Do Ahead: Filling can be made 2 days ahead; keep chilled. Pie can be baked 1 day ahead; store, loosely covered, at room temperature.