Apple Pie with Lattice Top - News, Weather and Classifieds for Southern New England

Apple Pie with Lattice Top

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Yield: 8 Servings

Ingredients:

Crust

2 1/2 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces

1/3 cup chilled solid vegetable shortening, diced

6 tablespoons ice water

Filling

1/2 cup sugar

1/4 cup (packed) golden brown sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

2 teaspoons grated lemon peel

1/8 teaspoon ground nutmeg

3 pounds Golden Delicious apples, peeled, cored, thinly sliced

Milk

Additional sugar

Method of Preparation

For crust:

1. 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 teaspoonful's if dough is dry. Gather into ball; divide into 2 pieces.

2. Flatten each into disk. Wrap each in plastic; chill 2 hours.

For filling:

3. Position rack in lowest third of oven and preheat to 400 degrees F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.

4. 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.

5. 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.

6. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375 degrees F.

7. 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.

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