LATTICE PINEAPPLE PIE
I made this not long ago, this is from the Dole website. This was fantastic, so easy to make and so so so tasty, if you like pineapple you will love this.
Provided by GRECORICAN
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine crushed pineapple, sugar, cornstarch and salt in saucepan.
- Cook, stirring, until thickened and clear.
- Stir in butter and lemon juice.
- Cool slightly.
- Pour filling into unbaked 9-inch pastry shell.
- Cut remaining pastry into 1-inch wide strips for lattice top.
- Weave strips crisscross over pie to make lattice top.
- Pinch edges.
- Bake at 400°F., 25 to 30 minutes or until lightly golden brown.
Nutrition Facts : Calories 111.7, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 13.7, Carbohydrate 25.6, Fiber 0.6, Sugar 22.8, Protein 0.3
LATTICE CRUST APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
AUNT HATTIE'S POLISH RAISED PINEAPPLE SQUARES, MAZUREK
Aunt Hattie made a living out of baking this, and Placek, pound cake and other Polish recipes to order. That kept her pretty busy. A very old treasured family recipe. Jarred fruit filling (such as Solo brand) may be used instead of the home-made pineapple filling. Not quite as good though. And you might need more than one jar. Might as well bite the bullet and just make it yourself!
Provided by Jezski
Categories < 60 Mins
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- To start, make a pineapple filling by mixing a large can of crushed pineapple with cornstarch and simmering until thick. Might need a little fresh lemon juice to make tastier. Cool.
- Mix together and set aside yeast, milk, egg yolks; this is the sponge. If using dry yeast, dissolve it in a little water first.
- Mix as for pie crust: butter, flour, sugar, salt
- Mix with the sponge.
- Divide dough in half. Roll out half of the dough and line a 15 x 11 jellyroll pan.
- Cover with the pineapple filling. Yes, it's a pretty thin layer. Supposed to be!
- Roll second half, cut in strips and lattice over top
- Let raise 1 hour. Bake at 350 for 35 minutes.
- Drizzle with following frosting and sprinkle with chopped nuts if desired.
- Frosting: 1 T butter, /2 t vanilla, powdered sugar.
Nutrition Facts : Calories 153.6, Fat 8.5, SaturatedFat 5.2, Cholesterol 44.6, Sodium 155.4, Carbohydrate 17.3, Fiber 0.6, Sugar 4.5, Protein 2.3
LATTICE-TOPPED APPLE PIE
You can't beat my mom's yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. -Anne Halfhill, Sunbury, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 456 calories, Fat 21g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 219mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
LATTICE TOP APPLE PIE
Perfect for a weekend treat, Very simple and straight forward. Perfect for a cold day with a cup of tea.
Provided by hanna01
Time 2h40m
Yield Serves 8
Number Of Ingredients 0
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-TOPPED VANILLA BEAN PINEAPPLE TART
Pineapples that have been poached in rum, sugar, and vanilla are baked beneath a rich dough woven into a geometric pattern, yielding a dessert that's a delicious departure from the holiday standards.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll each disk of crostata dough into a 9-by-12-inch rectangle, 1/8 inch thick. Place 1 rectangle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other rectangle into an 8-by-11-inch fluted rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
- Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough rectangle into eighteen 1/2-inch-wide strips using a sharp knife or a fluted pastry wheel. Lay 9 strips of dough on another baking sheet in pairs of parallel lines that extend slightly past the length of the tart pan. Starting in the center, weave 1 new strip under and over the strips on the baking sheet. Weave a second strip inch away, this time weaving over then under. Repeat, weaving pairs of strips across half of the tart, spacing pairs 1 inch apart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a lattice pattern. Freeze until ready to use.
- Cut each pineapple quarter crosswise into 1/3-inch-thick slices. Combine sugars, vanilla seeds and pod, and lemon juice in a large saute pan. Add pineapple, and cook over medium heat, stirring until sugars dissolve and mixture becomes saucy, about 3 minutes. Add rum, and simmer until pineapple has softened and almost all of the liquid has evaporated, about 20 minutes. Remove from heat, and let cool in pan. Discard vanilla pod.
- Remove tart pan from refrigerator. Spread pineapple mixture evenly on dough. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice onto tart, centering it over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
- Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden and filling is bubbling, 40 to 45 minutes. (If crust browns too quickly, tent edges with foil.) Let cool in tart pan on a wire rack. Unmold, and serve immediately.
PINEAPPLE, APRICOT AND CRANBERRY LATTICE-CRUST PIE
Steps:
- Make filling:
- Bring reserved apricot syrup and dried apricots to boil in heavy small saucepan. Remove from heat. Let stand until apricots soften, about 10 minutes. Drain apricots; discard syrup.
- Stir sugar, cornstarch, pineapple juice and lemon juice in heavy medium saucepan until blended and smooth. Mix in pineapple. Let stand until juices form, about 15 minutes. Cook over medium heat until mixture boils and is very thick, stirring often, about 8 minutes. Remove from heat. Mix in cranberries, butter and dried apricots. Cool completely. (Can be made 8 hours ahead; let stand at room temperature.) Gently mix in canned apricots.
- Make crust:
- Position rack in lowest third of oven and preheat to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under.
- Roll out second dough disk on floured surface to 13-inch round. Cut into 1/2-inch-wide strips. Brush inside and top edge of crust with glaze. Spoon filling into crust. Arrange 7 pastry strips across top of pie, spacing 1/2 inch apart; brush with glaze. Arrange 7 more strips atop pie in opposite direction. Tuck ends of pastry strips under crust at edge; press to seal. Crimp edge. Brush lattice and edge with glaze.
- Bake until lattice is golden and filling starts to bubble, about 45 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)
More about "lattice pineapple pie recipes"
10 BEST CRUSHED PINEAPPLE PIE RECIPES | YUMMLY
From yummly.com
LATTICE PINEAPPLE PIE - DOLE® SUNSHINE
From dolesunshine.com
Servings 8Calories 270 per servingTotal Time 2735 hrs 52 mins
LATTICE PINEAPPLE PIE RECIPE - FOOD.COM | PINEAPPLE PIE ...
From pinterest.co.uk
THE BAKERY - PINEAPPLE LATTICE PIE CALORIES, CARBS ...
From sync.myfitnesspal.com
LATTICE PINEAPPLE PIE RECIPE - WEBETUTORIAL
From webetutorial.com
LATTICE PINEAPPLE PIE #7THANNUALPIEATHALON #EATPIE ...
From cooking-india.blogspot.com
HOW TO MAKE A LATTICE PIE CRUST STEP BY STEP - ALLRECIPES
From allrecipes.com
PINEAPPLE PIE - RECIPLY YOURS
From reciplyyours.com
HOW TO MAKE LATTICE ON A PIE - FOOD COM
From foodnetwork.com
LATTICE-PINEAPPLE PIE - FOOD NEWS
From foodnewsnews.com
LATTICE PINEAPPLE PIE MAIN IMAGE | PINEAPPLE PIE, RECIPES ...
From pinterest.com
GLUTEN FREE APPLE PIE WITH LATTICE – LARA LOU'S FOOD CREATION
From laralousfood.com
LATTICE PINEAPPLE PIE - RECIPES | RECIPE | PINEAPPLE PIE ...
From pinterest.co.uk
LATTICE PINEAPPLE PIE (DOLE CRUSHED PINEAPPLE) | PARENTS
LATTICE PINEAPPLE PIE - BIGOVEN.COM
From bigoven.com
LATTICE PINEAPPLE PIE - RECIPES - DOLE SUNSHINE
From dolesunshine.com
LATTICE PINEAPPLE PIE | RECIPE | PINEAPPLE PIE, PIE, CHESS ...
From pinterest.com
CRANBERRY-APPLE LATTICE PIE | READER'S DIGEST CANADA
From readersdigest.ca
39 DESSERTS IDEAS IN 2022 | DELICIOUS DESSERTS, DELICIOUS ...
From pinterest.ca
HEB BAKERY - 8" LATTICE PINEAPPLE PIE CALORIES, CARBS ...
From sync.myfitnesspal.com
FOODCOMBO
ANNA OLSON'S BLUEBERRY LATTICE TOP PIE
From readersdigest.ca
MINI LATTICE APPLE PIES - THE HEDGECOMBERS
From hedgecombers.com
JL RAW LATTICE PINEAPPLE PIE (27 OZ) - INSTACART
From instacart.com
36 CANNED PINEAPPLE PIE FILLING RECIPES - FOOD NEWS
From foodnewsnews.com
DOOF » PINEAPPLE PIE - LOTTIE
From lottieanddoof.com
LATTICE TOPPED PEACH PIE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
LATTICE-TOPPED APPLE PIE RECIPE - GREG PATENT | FOOD & WINE
From foodandwine.com
LATTICE PINEAPPLE PIE (EACH) DELIVERY OR PICKUP NEAR ME ...
From instacart.com
LATTICE-TOP PINEAPPLE TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
LATTICE (PASTRY) - WIKIPEDIA
From en.wikipedia.org
LATTICE PINEAPPLE PIE - RECIPES | RECIPE | RECIPES ...
From pinterest.ca
NUTRITION FACTS FOR H-E-B LATTICE PINEAPPLE PIE
From myfooddiary.com
LATTICE PINEAPPLE PIE - RECIPES
From pinterest.nz
PINEAPPLE PIE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #pies-and-tarts #desserts #fruit #easy #low-fat #pies #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #tropical-fruit #pineapple
You'll also love