APPLE LATTICE FRUIT BAKE
This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.
Provided by CookinginFL
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
- Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 45.6 g, Fat 13.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 26.2 g
APPLE-BERRY LATTICE PIE
[DRAFT]
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 14
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 apples 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, 7 to 10 minutes. Add the blackberries and gently stir until they just start to break down, 1 to 2 minutes. Sprinkle the flour, cinnamon and nutmeg over the fruit and gently stir until the liquid thickens, about 1 minute. Transfer to a bowl to cool completely. (This filling can be made up to 2 days ahead and refrigerated.)
- 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. Evenly layer the apple-berry filling in 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.
APPLE AND DRIED FRUIT LATTICE PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Roll out 1 piece of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; chill until ready to use.
- Make the filling: Peel and chop the apples. Pulse the apples, raisins, and dried plums, figs and cherries in a food processor until chunky. Transfer to a large bowl and toss with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust and dot with the butter.
- Roll out the second piece of dough into a 12-inch round on a lightly floured surface. Cut into 1/2-inch-wide strips with a knife. Arrange half of the strips in parallel rows over the filling, about 1/2 inch apart. Working with 1 strip at a time, arrange the remaining strips perpendicular to the first ones, weaving the strips over and under, to form a lattice. Fold the overhanging dough under itself and crimp the edge with your fingers. Brush the lattice crust with the beaten egg.
- Put the pie on a rimmed baking sheet and transfer to the oven; bake until the crust is golden and the filling is bubbly, about 1 hour. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.
GOLDEN RAISIN AND APPLE LATTICE PIE
Categories Fruit Dessert Bake Thanksgiving Raisin Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Blend flour, cake 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 just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- For filling:
- Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
- Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
- Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11x7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
- Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)
APPLE RASPBERRY LATTICE CAKE
Another gem from the shores of Georgian Bay, this recipe is the first place winner in the 2005, local contest, celebrating apple harvest time, and sponsored by the Meaford Express and the Town of Blue Mountains, Courier-Herald. This contest is an annual event, and entered recipes are featured in a cookbook produced by the sponsoring newspapers. Perfect for a "Pot Luck", or church social.
Provided by TOOLBELT DIVA
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the base: Oven temperature, 325 deg. F.
- Soften butter (do not melt).
- Beat egg slightly and reserve a small amount for brushing the top of cake.
- Add remaining egg to butter.
- Add 2 tsp almond extract.
- Combine flour, sugar and salt; mix into butter mixture.
- Mix well and form into a ball.
- Reserve 1/3 for lattice work (topping); Chill slightly.
- Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
- Spread out raspberry jam as the cake bottom layer.
- For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
- Mix well and add to the raspberry covered cake base.
- Roll out remaining dough and cut into lattice strips.
- Place on top of mixture in a lattice pattern.
- Brush with reserved egg.
- Bake in preheated oven for 30 - 40 minutes.
- Cool and dust with sifted icing sugar.
Nutrition Facts : Calories 610.9, Fat 32, SaturatedFat 19.8, Cholesterol 116.6, Sodium 265.5, Carbohydrate 75.8, Fiber 2.7, Sugar 36.9, Protein 5.9
LATTICE FRUIT BARS
These attractive bars make a beautiful addition to any table. I like the fact that one batch goes a long way.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine eggs and vanilla; stir into crumb mixture until blended. Cover and refrigerate a fourth of the dough for at least 45 minutes. , Press remaining dough into an ungreased 15x10x1-in. baking pan. Spread 1/4 cup apricot preserves in a 1-3/4-in. strip over one long side of crust. Spread 1/4 cup of raspberry preserves in a 1-3/4-in. strip adjoining the apricot strip. Repeat twice. , Roll out reserved dough to 1/8-in. thickness. Cut into 1/2-in. strips; make a lattice top. Bake at 325° for 30-35 minutes or until lightly browned. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 87mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
APPLE CRANBERRY LATTICE TART
Make and share this Apple Cranberry Lattice Tart recipe from Food.com.
Provided by pattikay in L.A.
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Crust:
- Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
- In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
- Add the dry mixture to the butter mixture and mix till just combined.
- Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. Set aside.
- Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
- In a medium skillet, melt the butter over low heat.
- Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
- Stir in the orange juice till combined. Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
- Remove from heat and allow to cool.
- Assembly: spread the apple mixture evenly in the crust, dot with the butter.
- Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
- Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
- Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
- Cool slightly before serving.
- Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.
APPLE LATTICE FRUIT BAKE
This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.
Provided by CookinginFL
Categories Apple Desserts
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
- Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 45.6 g, Fat 13.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 26.2 g
HONEY APPLE PIE WITH ORANGE LATTICE CRUST
Categories Dessert Bake Thanksgiving Orange Apple Apricot Cherry Peach Fall Honey Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make crust:
- {Step One} Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.
- Make filling:
- Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes. Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
- Position rack in bottom third of oven, and preheat to 425°F. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch. Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips. Spoon filling into bottom crust. {Step Two} Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough. {Step Three} Crimp crust edge decoratively.
- Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.
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