Lattice Top Apple Plum Skillet 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.

LATTICE TOP APPLE PLUM SKILLET PIE

Steps:

• For the crust: Place the butter in the freezer while you measure the dry ingredients. Place the water over ice (you will drain it later) or into the freezer to chill.
• Stir together the flours, sugar and salt in a medium bowl. Use the coarse side of a box grater to grate the butter all over the flour. Toss together with your fingers, pinching to break some of the butter into smaller bits and to coat with flour, working quickly to keep the butter cold. Continue rubbing until you have some pea-sized pieces of butter, with some slightly larger knobs. Add the vinegar, drain the water (if over ice) and add, a few tablespoons at a time, stirring with a fork to make a shaggy dough that mostly holds together (a food processor works well for this, too!). Squeeze the dough to form a ball, adding more ice water, 1 tablespoon at a time, to hold it together if needed.
• Divide the dough in half and place each half on a generous sheet of plastic wrap. Sprinkle lightly with water if needed (if still dry and crumbly). Use the edges of the plastic wrap to pull and press the dough into a nice round disk and wrap tightly. Repeat with the remaining dough. If using right away, chill the dough in the refrigerator at least 1 hour. Otherwise, refrigerate up to 4 days or freeze up to 1 month.
• For the filling: Toss together the plums, apples, sugar, cornstarch, lemon juice, salt and cinnamon in a large bowl and mix well. Butter a cast-iron (or other oven-proof) skillet generously with butter and transfer the filling to the skillet, taking care to scrape any juices into the pan. Dot the top of the fruit with small pieces of the butter. Set aside (or refrigerate for up to 1 hour while you prepare the dough; don't leave too long since the lemon can react with the cast iron).
• Meanwhile, preheat the oven to 425 degrees F.
• Remove one disk of the dough from the fridge and roll on a lightly floured surface, dusting with flour as needed to prevent sticking. Roll the dough into an 1/8-inch-thick round. Make sure the dough isn't sticking to the surface, then use a knife, pizza cutter or pastry scraper to cut the dough into 10 thick strips, each about 1 1/2 inches wide.
• Arrange the strips over the fruit in a crosshatch pattern: First, lay 3 strips across the top of the pie in the same direction. Pull the middle strip back slightly, then overlap with a strip going the opposite direction. Repeat, lifting the strips as needed to weave the perpendicular strip up and over. (The rye flour makes the dough flaky but delicate, so once the strips are on the fruit, don't fuss with them much. Don't worry if anything tears-you can press it together and use the egg wash to repair later.) Weave any extra dough around the outside rim of the skillet and press together, using cookie cutters or your fingers to make a design.
• Whisk together the beaten egg and cream. Brush the egg wash all over the top, using it to help repair any rips or tears. Sprinkle lightly with sugar. Bake the skillet pie for about 15 minutes. Lower the temperature to 250 degrees F and continue to bake until the filling is bubbly and the crust is evenly golden brown, another 40 to 50 minutes. Cool slightly before serving, or cool completely. Cut into eight pieces. Spoon into shallow bowls and serve with ice cream.

OLD-FASHIONED LATTICE-TOP APPLE PIE

Steps:

• For crust:
• Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)
• For filling:
• Position rack in lowest third of oven and preheat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)