Lattice Topped Apple 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.

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.)

LATTICE TOP APPLE PIE

Steps:

• Heat your oven to 180 degrees and let it preheat.
• In a big bowl sieve in your flour and add your salt and baking powder and give it a light stir.
• Cut your butter into small fragments (easier to mix the softer but no too soft or melted)add your egg and egg yolk and natural yogurt and sugar.
• Using your hand you mix the mixture toghter in a squashing like motion until it forms a ball of dough , (if you find it too wet add more flour if you find it too dry add more yogurt).
• You can now put the dough into the fridge while you make the apple filling.
• Peel the apples from the skin and dice them into small cubes.
• In a saucepan boil 1/2 cup of water with the sugar and add half the cinnamon.
• when the water reaches boiling you can throw in the apples and cover them in the rest of the cinnamon,mixing the apples you might get too much water you can pour some out into a seperate bowl at the side.
• Letting the apples soften and boil for about 10 mintues or untill they arent hard and can mush easily setting them aside to cool.
• Taking your dough out the fridge you can flour an area of your worktop preparing it for the dough.
• Cut about 3/4 of your dough and roll it out to the size of your pan laying it down and poking small holes at the bottom when in the pan.
• Scoop out all your apple filling and spread it out eavingly in the pan.
• Rolling out any residue dough and using a ruller to cut our 1inch wide rectangles to fit your pan.
• You should have aproximentally 8 of these stripes laying half of them horizontal and the rest vertical.
• Cut off and excess of the sides and sprinkle the sugar and optional egg wash and put in the oven for about 40min.

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

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 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.