Autumn Apple And Pear Lattice Pie Recipes

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.

Steps:

• Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400 degrees F.
• Heat oven to 400 degrees F. Combine pears, apples, sugar, flour, cinnamon, ginger, salt and lemon juice in large bowl. Spoon into prepared pie crust.
• Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2-inch beyond edge. Fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
• Bake 30 to 40 minutes or until apples are tender and crust is golden brown.

Steps:

• Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
• Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
• Lay out your sheets of filo and brush all over with oil - 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.

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.)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
• Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
• Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
• Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

Steps:

• Combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a large bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 5-inch disk. Wrap in plastic wrap and chill at least 1 hour or up to 8 hours (overnight).
• Combine 1 cup sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well.
• Preheat oven to 425 degrees F (220 degrees C). Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack to catch drips.
• Roll out 1 piece of dough into a 12-inch round (about 1/8 inch thick) on a lightly floured work surface with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to 1/2 inch with kitchen shears or a paring knife. Roll out remaining dough in same manner and cut into 10 strips (3/4 to 1 inch wide) for a lattice.
• Mound apple and pear filling into crust. Brush crust rim with some of egg wash. Dot filling with butter. Lay 5 strips of dough parallel across pie, about 1 inch apart, letting excess hang over rim. Lay remaining strips diagonally across pie in opposite direction. Press ends firmly to rim of pie, trimming excess dough. Crimp edges with your fingers or fork tines. Brush with remaining egg wash. Sprinkle with remaining tablespoon sugar.
• Bake pie in lower third of oven for 15 minutes, then reduce temperature to 375 degrees F (190 degrees C) and bake until juices in center of pie are bubbling, about 45 minutes more. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a wire rack and cool 2 hours.

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.

Steps:

• Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.