Place a strip lengthwise on the parchment and fold the shorter strips back over.
Gently fold every other strip halfway over. Start by laying strips crosswise about 1/2 inch apart. I cut 1 1/4-inch strips and 1/2-inch strips.) Gather any dough scraps, wrap them in plastic wrap and refrigerate.īuild the lattice on a sheet of parchment set on the back side of a half-sheet pan sprinkled with flour. (You can cut them all even thickness or alternate between thick and thin strips. Roll the remaining two batches of dough into one large, rough 1/4-inch-thick rectangle. Prick the bottom of the dough all over with a fork, then refrigerate. Wrap the dough loosely around the rolling pin and transfer it to a half-sheet pan, gently pressing it into the edges and corners of the pan. Roll out one-third of the tripled pie dough into a large (about 14-by-19-inch) rectangle. Set aside to cool completely, about 30 minutes. Add the cream and vanilla and continue to cook the apples, stirring often, until the juices thicken and the apples are just tender, 5 to 10 minutes more (see Cook's Note).
Add the apple mixture and saute for 5 minutes. Melt the butter in a large, heavy-bottomed pot. Sprinkle this over the apples and toss until the fruit is evenly coated. In another bowl, whisk together the flour, brown sugar, cinnamon and salt. Toss the slices in a bowl with the lemon juice and zest to keep them from browning.
Peel, core and cut the apples into 1/4-inch slices.
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