Lattice-Topped Apple Pie
Page 1 of 1
Lattice-Topped Apple Pie
Lattice-Topped Apple Pie
5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar
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. Makes 6-8 servings.
5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar
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. Makes 6-8 servings.
Similar topics
» Pies/Cobblers
» Easter Recipes
» Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing
» Back Of The Box - Pie Recipes
» Bread Recipes
» Easter Recipes
» Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing
» Back Of The Box - Pie Recipes
» Bread Recipes
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|