Applesauce Lattice Pie Recipes

LATTICE-TOPPED APPLE PIE

Steps:

• In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

APPLESAUCE PIE

Steps:

• 1. Preheat the oven to 350F. Place your unbaked pie crust in your pie pan and set it aside.
• 2. In a large mixer bowl, beat the eggs until just combined. In a small mixing bowl, whisk together the sugar, flour, and nutmeg. Add the sugar mixture to the eggs and blend. Add the butter, applesauce, vanilla and lemon juice, and combine gently being careful not to overmix; you want to avoid adding to much air to the batter.
• 3. Pour the filling into the pie shell and bake for 45 minutes or until the top of the pie is golden brown and set in the center. Remove from the oven, cool about 30 minutes on a rack, and serve slightly warm.

APPLESAUCE LATTICE PIE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the water, milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , Coat a 9-in. pie plate with cooking spray. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge., In a large bowl, combine apples and raisins. Combine the sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into the crust; cover with applesauce. Top with remaining apple mixture; dot with butter. , Roll out reserved portion of dough; make a lattice crust. Trim and flute edges. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

LATTICE PEACH-APPLE PIE

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
• Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.