Lattice Top Apple Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Lattice-Topped Apple Pie image

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.

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

OLD-FASHIONED LATTICE-TOP APPLE PIE

Categories     Fruit     Dessert     Bake     Apple     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17



Old-Fashioned Lattice-Top Apple Pie image

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.)

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 (or more) 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

APPLESAUCE LATTICE PIE

"I had some apples that needed to be used up, so I combined them with a can of applesauce and turned out my best-tasting apple pie ever," writes Cherie Sweet of Evansville, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17



Applesauce Lattice Pie image

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the water, milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. , Coat a 9-in. pie plate with cooking spray. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge., In a large bowl, combine apples and raisins. Combine the sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into the crust; cover with applesauce. Top with remaining apple mixture; dot with butter. , Roll out reserved portion of dough; make a lattice crust. Trim and flute edges. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 235mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons cold butter, cubed
4 to 6 tablespoons cold water
4-1/2 teaspoons fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
5 cups sliced peeled tart apples
1/4 cup raisins
Sugar substitute equivalent to 3 tablespoons sugar
2 tablespoons all-purpose flour
4 teaspoons brown sugar
2 teaspoons ground cinnamon
1-1/2 cups unsweetened applesauce
2 teaspoons butter

BACON-LATTICED APPLE PIE

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.

Provided by Amber Wilson

Categories     HarperCollins     HarperCollins     Pie     Fall     Apple     Bacon     Cinnamon     Nutmeg     Dessert     Bake

Yield Makes one 9-inch pie (12 servings)

Number Of Ingredients 18



Bacon-Latticed Apple Pie image

Steps:

  • Make the pie dough:
  • In a stand mixer fitted with the flat beater attachment, combine the flour, salt, and sugar with your fingertips. Add the cold butter and mix on low until the dough looks like coarse sand. Turn the machine off and blend any large pieces of butter with your fingertips, making sure there are no pieces of butter larger than the size of a pea.
  • In a measuring cup, combine the bourbon and ice water. With the stand mixer on low, slowly dribble in the bourbon water 1 tablespoon at a time. Add just enough liquid for the dough to pull away from the sides of the bowl. (You may not need to use all the bourbon water.) Pinch the dough between your fingertips; it should be smooth, not sticky or crumbly. Gently press the dough together and shape into a disk. Wrap the disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
  • Make the filling:
  • In a bowl, combine the apples, lemon juice, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss with your fingertips until the apple slices are coated evenly.
  • Assemble and bake the pie:
  • On a lightly floured surface, roll out the dough, rotating it in quarter-turns, until 12 to 14 inches in diameter and 1/8 inch thick. Gently fit the dough into a 9-inch pie plate. Trim the edges of the dough with scissors, making sure to leave at least a 1-inch overhang.
  • Crack the egg into a small dish. Without breaking the yolk, use a pastry brush to gently coat the bottom and sides of the pie shell with a thin layer of the egg white (reserve the remaining egg). The egg white creates a barrier between the filling and the crust as it bakes, keeping the crust from getting soggy. Refrigerate for 30 minutes.
  • Spoon the filling into the chilled pie shell. Place 3 bacon slices on top of the filling horizontally. Then, one by one, place the remaining 3 strips vertically, lifting every other horizontal strip to create a basket weave lattice. Crimp the edges by folding the excess overhang inward at a slight angle and pressing down firmly with your thumb.
  • Continue crimping the edges all the way around the pie, tucking in the ends of the bacon slices as you crimp the edges. Beat the reserved egg and gently brush onto the exposed edges of the pie dough. Refrigerate the pie for 20 minutes to allow the pastry to set.
  • Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
  • Place the pie on the lined baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and bake until the crust is golden brown and the bacon is crisp, about 30 minutes. Cover the edges of the crust with foil if it is browning too quickly. Drain off any excess liquid by tipping the pie to one side. Let cool for 1 hour before serving.

For the pie dough:
1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 1/2 tablespoons granulated sugar
8 tablespoons (1 stick) cold unsalted butter, cubed
1 tablespoon bourbon (see Tip below)
1/2 cup ice water
For the filling:
5 medium apples, peeled and thinly sliced
Juice of 1/2 lemon
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
Pinch of freshly grated nutmeg
For assembly:
6 slices bacon
1 egg, beaten

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



Lattice Top Apple Pie image

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 CRUST APPLE PIE

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 12



Lattice Crust Apple Pie image

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.

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/2 stick unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

PECAN-STREUSEL LATTICE APPLE PIE

I'm always looking for pie recipes and this one looks good. I can't wait to try it this fall. Recipe is from Ladies Home Journal. Note: You can make the dough ahead of time. Just place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.

Provided by CookingONTheSide

Categories     Pie

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 17



Pecan-Streusel Lattice Apple Pie image

Steps:

  • For pie crust, in a food processor, pulse together flour, sugar and salt.
  • Add butter and pulse until largest pieces are the size of peas.
  • In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
  • If dough still crumbles, pulse in a little more water mixture.
  • Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
  • Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
  • Refrigerate until ready to use.
  • On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
  • Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
  • Unfold dough and gently lift into place.
  • Trim edges to a 1/2-inch overhang and transfer to a freezer.
  • For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
  • In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
  • In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
  • Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
  • Freeze while making lattice top.
  • Heat oven to 425 degrees and place rack in lower third.
  • On a lightly floured surface, roll out remaining disk into a 14-inch round.
  • Using a fluted pastry wheel, cut into eight 1-inch wide strips.
  • Vertically arrange half of the strips over filling.
  • Horizontally weave in remaining strips, gently lifting vertical strips.
  • Adhere to bottom crust with some water; trim and crimp.
  • Beat egg with 1 T water; brush over lattice.
  • Generously sprinkle with granulated sugar.
  • Bake on baking sheet 25 minutes.
  • Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
  • If crust browns too quickly, cover with foil.
  • Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 618.5, Fat 36, SaturatedFat 18.2, Cholesterol 98.9, Sodium 307.5, Carbohydrate 71.5, Fiber 5.6, Sugar 31.9, Protein 6.4

2 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into 1/2 inch pieces
1/2 cup cold water
1 tablespoon white vinegar
flour, for work surface
2 1/2-3 lbs baking apples
1/2 cup granulated sugar, plus more for top
1/4 cup cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch nutmeg
3/4 cup pecans, coarsely chopped
3 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
1 large egg

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



Apple Lattice Fruit Bake image

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

¾ cup brown sugar
⅓ cup water
2 tablespoons all-purpose flour
6 Granny Smith apples - peeled, cored and sliced
½ cup chopped pecans
½ cup chopped dried mixed fruit
1 sheet frozen puff pastry, thawed
1 tablespoon white sugar
¼ teaspoon ground cinnamon

LATTICE-CRUST APPLE PIE

This is not only a great tasting pie, it is absolutely beautiful to look at and it will look great on the dessert table for the holidays.

Provided by Tisy Adams

Categories     Pie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13



Lattice-crust Apple Pie image

Steps:

  • Preparing the crust:.
  • In a large bowl, mix together flour, sugar, cinnamon and salt.
  • Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form.
  • Add water, 1 tablespoon at a time, tossing with a fork until a dough forms.
  • Divide dough in half; shape each half into a disk.
  • Wrap in plastic wrap; chill for 1 hour.
  • Making the filling:.
  • Place oven rack in lowest position.
  • Preheat oven to 400 degrees.
  • In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
  • Assembling the pie:.
  • On a lightly floured surface, using a lightly floured rolling pin, roll half of dough into an 11-inch circle.
  • Fit into a 9-inch pie pan.
  • Spoon filling into pan.
  • Dot with butter pieces.
  • Roll remaining dough into a 10-inch circle.
  • Cut into 1/2 inch strips.
  • To form a lattice crust, arrange 2 dough strips in a cross pattern in center of pie.
  • Ends of strips should overlap edges of bottom crust.
  • Alternately weave strips into a lattice pattern until filling is covered.
  • Brush crust with egg.
  • Bake until crust is golden and filling is bubbly, about 40 minutes.

2 1/3 cups all-purpose flour, sifted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
1/4 cup vegetable shortening
6 tablespoons cold water
1 large egg, lightly beaten
7 medium granny smith apples, peeled,cored and thinly sliced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut into small pieces

LATTICE TOP APPLE PLUM SKILLET PIE

I used to LOVE to make pies-double crust, complicated beautiful pies. And then I had kids. The kids are eager bakers and always want to help, so I had to give up on perfection and find a new way to enjoy pie making that isn't stressful for me or them. Skillet pies are a perfect solution-they're very forgiving, and since you only need one crust to top the pie, I can use my standard pie dough and make two crusts-one for baking now and one to freeze or refrigerate for later in the week. Or, for company, I bake two skillet pies, side by side, at once. This crust uses rye flour for a crunchier, nuttier and slightly more rustic finish. It makes the dough super tasty but a bit fragile. For the filling, our favorite is a mix of apples and plums-just enough sweet apples and tart, juicy plums to give this pie filling a bubbly ruby color and a great tart flavor. I always use a combination of apples, and slice them thinly, rather than in thick chunks, so the plums and apples sort of melt together.

Provided by Sarah Copeland

Categories     dessert

Time 2h35m

Yield 1 skillet pie, plus 1 extra disk of dough

Number Of Ingredients 18



Lattice Top Apple Plum Skillet Pie image

Steps:

  • For the crust: Place the butter in the freezer while you measure the dry ingredients. Place the water over ice (you will drain it later) or into the freezer to chill.
  • Stir together the flours, sugar and salt in a medium bowl. Use the coarse side of a box grater to grate the butter all over the flour. Toss together with your fingers, pinching to break some of the butter into smaller bits and to coat with flour, working quickly to keep the butter cold. Continue rubbing until you have some pea-sized pieces of butter, with some slightly larger knobs. Add the vinegar, drain the water (if over ice) and add, a few tablespoons at a time, stirring with a fork to make a shaggy dough that mostly holds together (a food processor works well for this, too!). Squeeze the dough to form a ball, adding more ice water, 1 tablespoon at a time, to hold it together if needed.
  • Divide the dough in half and place each half on a generous sheet of plastic wrap. Sprinkle lightly with water if needed (if still dry and crumbly). Use the edges of the plastic wrap to pull and press the dough into a nice round disk and wrap tightly. Repeat with the remaining dough. If using right away, chill the dough in the refrigerator at least 1 hour. Otherwise, refrigerate up to 4 days or freeze up to 1 month.
  • For the filling: Toss together the plums, apples, sugar, cornstarch, lemon juice, salt and cinnamon in a large bowl and mix well. Butter a cast-iron (or other oven-proof) skillet generously with butter and transfer the filling to the skillet, taking care to scrape any juices into the pan. Dot the top of the fruit with small pieces of the butter. Set aside (or refrigerate for up to 1 hour while you prepare the dough; don't leave too long since the lemon can react with the cast iron).
  • Meanwhile, preheat the oven to 425 degrees F.
  • Remove one disk of the dough from the fridge and roll on a lightly floured surface, dusting with flour as needed to prevent sticking. Roll the dough into an 1/8-inch-thick round. Make sure the dough isn't sticking to the surface, then use a knife, pizza cutter or pastry scraper to cut the dough into 10 thick strips, each about 1 1/2 inches wide.
  • Arrange the strips over the fruit in a crosshatch pattern: First, lay 3 strips across the top of the pie in the same direction. Pull the middle strip back slightly, then overlap with a strip going the opposite direction. Repeat, lifting the strips as needed to weave the perpendicular strip up and over. (The rye flour makes the dough flaky but delicate, so once the strips are on the fruit, don't fuss with them much. Don't worry if anything tears-you can press it together and use the egg wash to repair later.) Weave any extra dough around the outside rim of the skillet and press together, using cookie cutters or your fingers to make a design.
  • Whisk together the beaten egg and cream. Brush the egg wash all over the top, using it to help repair any rips or tears. Sprinkle lightly with sugar. Bake the skillet pie for about 15 minutes. Lower the temperature to 250 degrees F and continue to bake until the filling is bubbly and the crust is evenly golden brown, another 40 to 50 minutes. Cool slightly before serving, or cool completely. Cut into eight pieces. Spoon into shallow bowls and serve with ice cream.

6 ounces (1 1/2 sticks) cold unsalted butter
6 to 8 tablespoons ice water
1 cup rye flour
1 cup all-purpose flour, plus more for the surface
1 tablespoon sugar
1 teaspoon fine sea salt
1 teaspoon apple cider vinegar
6 black plums, pitted and halved or quartered
5 large apples, peeled, cored and thinly sliced
3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1 tablespoon lemon juice
Pinch fine sea salt (about 1/8 teaspoon)
Pinch ground cinnamon
2 tablespoons unsalted butter, plus more for the pan
1 large egg, lightly beaten
1 tablespoon heavy cream, half-and-half or milk
Vanilla or maple-bourbon ice cream, for serving

More about "lattice top apple pie recipes"

LATTICE APPLE PIE RECIPE - GREAT BRITISH CHEFS
Method. 1. Preheat the oven to 200°C/gas mark 6. 2. First, make the pastry. Sift the flour and salt into a large mixing bowl and add the fats; rub the fats into the flour until it resembles breadcrumbs. Add cold water gradually and …
From greatbritishchefs.com
lattice-apple-pie-recipe-great-british-chefs image


LATTICE-TOP LADY APPLE PIE - BROOKLYN SUPPER
Spoon filling into chilled shell and dot with butter, weave lattice over the top (using 4 strips in each direction), crimp edges, brush all over with egg white, and sprinkle top generously with sugar. Set pie on preheated baking …
From brooklynsupper.com
lattice-top-lady-apple-pie-brooklyn-supper image


LATTICE-TOP APPLE QUINCE PIE RECIPE -SUNSET MAGAZINE
3. Melt butter in a 12-in. frying pan over medium heat. Add apples. Cook, turning gently with a spatula, until apples soften at edges but are still crisp in the middle, 15 minutes. Remove from heat and add quinces. Transfer to a rimmed baking …
From sunset.com
lattice-top-apple-quince-pie-recipe-sunset-magazine image


HOMEMADE LATTICE APPLE PIE RECIPE
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 about 10 times until it resembles yellow cornmeal mixed with bean-size bits of …
From momhomeguide.com
homemade-lattice-apple-pie image


HOW TO MAKE A LATTICE PIE CRUST STEP BY STEP - ALLRECIPES
Step 1: Prepare the Dough. First, make your pie crust or use a store-bought refrigerated pie dough. But before you begin rolling out the dough and making your lattice, chill the dough for at least half an hour. For best …
From allrecipes.com
how-to-make-a-lattice-pie-crust-step-by-step-allrecipes image


[HOMEMADE] LATTICE TOP APPLE PIE : FOOD - REDDIT.COM
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 92 …
From reddit.com
homemade-lattice-top-apple-pie-food-redditcom image


LATTICE CRUST APPLE PIE - IN BLOOM BAKERY
Preheat the oven to 400 degrees. Place assembled pie on a baking sheet and bake the pie uncovered for 20 minutes. After 20 minutes, reduce the heat to 375 degrees and cover the edges of the pie crust if they're getting too brown. Continue baking for an additional 45 minutes.
From inbloombakery.com


TRADITIONAL LATTICE-TOP APPLE PIE | COOKSTR.COM
Combine the apples, brown sugar, flour, cinnamon, and lemon juice in a large mixing bowl. Toss well to mix; set aside. Preheat the oven to 400 degrees. On another lightly floured sheet of waxed paper, roll the other piece of dough into a rectangle …
From cookstr.com


SKILLET LATTICE APPLE PIE - SENIORSKILLET.COM
Add sugar, flour, cinnamon, and nutmeg. Toss to coat. Transfer coated apple slices into the pie crust in skillet. Take the remaining pie crust and cut into strips for the lattice. Remove every other strip and use them to basketweave the strips. Transfer the basketweave lattice to the top of the pie. Beat an egg in a small dish.
From seniorskillet.com


LATTICE APPLE PIE | RECIPE
Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes. Serve warm topped with custard or whipped cream.
From worldfoodwine.com


OLD-FASHIONED LATTICE APPLE PIE - LAVENDER AND LOVAGE
Instructions. 1. Make the pastry first and preheat the oven to 200C/Fan 180C/400F/Gas mark 6. 2. Sift the flour and salt into a large mixing bowl and add the fats; rub the fats into the flour until it resembles breadcrumbs. Add cold water gradually and mix with a knife, until the pastry comes together.
From lavenderandlovage.com


FOOD RECIPES: LATTICE-TOP APPLE PIE
Lattice-Top Apple Pie I am a food snob. And a food snob like me gets to be taken down a peg or two once in a while. Apple pies were never my kind of desserts. So were bread puddings. Nah, no humble pies or puddings for me. ... It was my friend Linda's apple pie that changed my mind about apple pies. Her first apple pie was not exactly a wonder ...
From foodrecipesdelicious.blogspot.com


OLD-FASHIONED APPLE PIE WITH A LATTICE DOUBLE CRUST - DULA NOTES
Pie Assembly and Lattice Crust. Preheat oven to 400 degrees F. Remove cold pie dough from the fridge and using a bench scraper or sharp knife, cut in half. Wrap up one half and put it back in the fridge. Put the other half on a large silicone mat or on a lightly floured surface.
From dulanotes.com


CLASSIC APPLE PIE (W/ LATTICE CRUST TUTORIAL!) [VIDEO] - DINNER, THEN ...
HOW TO MAKE APPLE PIE. Preheat oven to 425 degrees and line pie plate with the first crust then place it into your refrigerator along with the second pie crust. To a medium saucepan add the butter on medium heat until melted, then whisk in the flour until combined. Whisk in the brown sugar, sugar and water until dissolved, then bring it to a boil.
From dinnerthendessert.com


ANNA OLSON’S BLUEBERRY LATTICE TOP PIE - READER'S DIGEST CANADA
Preheat the oven to 400 °F (200 °C). Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than 1/4-inch (6 mm) thick. Dust a 9-inch (23 cm) pie plate with flour and line the plate with the pastry, leaving the edges untrimmed.
From readersdigest.ca


BLUEBERRY LATTICE TOP PIE - FOOD NETWORK CANADA
Preheat the oven to 400°F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate …
From foodnetwork.ca


SLAB APPLE PIE WITH LATTICE CRUST - FOOD NETWORK CANADA
With a sharp knife, cut the lattice flush with the edges of the pan. Use egg wash to adhere any cut-outs to the top of the pie. Brush egg wash over the crust and sprinkle with sanding sugar. Step 7. Bake until the filling is bubbling in the center and the top and bottom crusts are golden brown, 45 to 50 minutes. Step 8.
From foodnetwork.ca


OLD-FASHIONED LATTICE-TOP APPLE PIE - PINTEREST
Sep 12, 2019 - Old-Fashioned Lattice-Top Apple Pie Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ... a cheesy baked casserole and soul food classic. #thehungrybluebird #bakedmacaroniandcheese # ...
From pinterest.com


MINI APPLE PIES RECIPE (WITH LATTICE TOP) | KITCHN
Press all the lattice pieces into the outer crust where they meet. Repeat with the remaining dough strips until all the pies have a lattice top. Refrigerate until the dough is firm, about 10 minutes. Meanwhile, place 1 large egg and a splash of water in a small bowl and whisk with a fork to combine.
From thekitchn.com


APPLE AND RHUBARB LATTICE-TOPPED PIE RECIPE | GOOD FOOD
Pack the pie with the roasted apple and rhubarb. 4. Weave the strips of pastry either completely over the top of the pie, or leave a square bare in the middle. Trim off any overhanging pastry then pinch the edges of the top and bottom crusts together around the edge of the dish. 5. Beat the egg in a small bowl with one tablespoon water.
From goodfood.com.au


CLASSIC LATTICE-TOP APPLE PIE [STEP BY STEP RECIPE TUTORIAL]
Whisk together the egg and water to make an egg wash. Bake for 45 minutes before removing the foil and brushing the egg wash all over the pie. Sprinkle with the coarse sugar and bake for 15 minutes uncovered. Let the pie cool for 3-4 hours before serving. Best served with vanilla ice …
From missallieskitchen.com


APPLE SASKATOON LATTICE PIE - SUGARLOVESPICES
Pie dough: Place the flour, butter, shortening and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry (about 10-15 seconds). Do not overmix it. Add the ice water all at once and mix on medium speed until the dough just comes together.
From sugarlovespices.com


LATTICE TOP APPLE PIE | TENDERFLAKE CANADA
PREHEAT oven to 425°F (220°C). REMOVE pie shells from the package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface. Using a lightly floured rolling pin, gently roll the crust to about 11" (28 cm) in diameter. Cut the crust into œ" (1 cm) strips. MIX sugar, spices …
From tenderflake.ca


LATTICE PEACH-APPLE PIE RECIPE - LIFEMADEDELICIOUS.CA
With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples.
From lifemadedelicious.ca


APPLE-PEAR LATTICE PIE - THE PIONEER WOMAN
Pour the fruit mixture into the pie crust. Arrange 5 strips of dough in parallel rows on top of the filling. Working with one strip at a time, arrange the remaining 5 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Trim the ends of the strips and press them against the bottom crust.
From thepioneerwoman.com


HOW TO MAKE A BEAUTIFUL APPLE-BLUEBERRY PIE WITH A LATTICE TOP
Bake at 400° F (200° C) for 30 minutes, in the lower third of the oven. After the 30 minutes, check the pie. Cover with a pie shield or with aluminum foil if the edges or top are starting to golden too soon.
From cookingwithmanuela.com


LATTICE TOP APPLE PIE RECIPES ALL YOU NEED IS FOOD
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/4 cup flour and the cinnamon.
From stevehacks.com


LATTICE APPLE PIE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry …
From stevehacks.com


RECIPE OF THE DAY: LATTICE TOP APPLE PIE | KSDK.COM
Place every other strip in a parallel pattern on top of the apples in the pie shell, leaving about 1/2” between each strip. Peel back every other strip to …
From ksdk.com


APPLE LATTICE MINI PIES RECIPE - SERIOUSEATS.COM
Make Filling: Adjust oven rack to middle position and preheat oven to 350°F.Upon prepping the apples, sprinkle the lemon juice over the slices to prevent browning. Mix the flour, sugar and spices together and add to the apple slices.
From seriouseats.com


LATTICE APPLE PIE PICTURES, IMAGES AND STOCK PHOTOS
Search from Lattice Apple Pie stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


LATTICE-TOPPED APPLE PIE RECIPE: HOW TO MAKE IT - FOOD NEWS
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon zest + juice, cinnamon, allspice, […]
From foodnewsnews.com


LATTICE TOP APPLE PIE - COOKING WITH CURLS
Chill in refrigerator until ready to use. Preheat oven to 425 degrees. In a small bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. In a large bowl, sprinkle apples with lemon juice. Sprinkle the sugar mixture over the apples and toss to …
From cookingwithcurls.com


LATTICE TOP APPLE PIE PICTURES, IMAGES AND STOCK PHOTOS
Popular categories. Nature photos; Medical photos; Education photos; Business photos; More to discover
From istockphoto.com


LATTICE-TOPPED APPLE PIE RECIPE - FOOD NEWS
Directions PREHEAT oven to 425°F (220°C). REMOVE pie shells from the package and place one shell on a baking sheet and set aside. Using a small paring knife, gently pry the second piecrust from the foil pan and place on a lightly floured work surface.
From foodnewsnews.com


Related Search