Autumn Apple And Pear Lattice Pie Recipes

APPLE-PEAR LATTICE PIE

Steps:

• Preheat the oven to 375 ̊. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan; gently press against the sides of the pan. Tuck the excess dough underneath itself.
• In a large bowl, mix the apples, pears, lemon juice, granulated sugar, flour and salt. Roll out the other piece of dough into a 12-inch round on a floured surface. Cut into twelve 1-inch-wide strips; discard both of the short ends.
• 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. Crimp the crust edges with your fingers. Brush the dough with the beaten egg and sprinkle with the coarse sugar.
• Cover the crust edges with strips of foil and bake the pie for 25 minutes. Remove the foil and continue baking until the apples and pears are softened and the liquid is bubbly, about 50 more minutes. (Cover the edges with foil again if the crust is getting too dark.) Allow to cool for 20 minutes before serving.

GOLDEN RAISIN AND APPLE LATTICE PIE

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.)

LATTICE PIE WITH PEARS AND VANILLA BROWN BUTTER

Steps:

• Preheat oven to 375°F. Melt butter in small skillet over medium heat. Scrape seeds from vanilla bean into butter; add bean. Cook until butter is golden brown, stirring often, about 3 minutes. Cool slightly. Remove bean. Gently blend pears, raisins, brown sugar, flour, and lemon juice in large bowl. Stir in vanilla butter.
• Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch pie dish. Trim overhang to 1 inch. Transfer filling to crust. Roll out second dough disk to 13-inch round. Using pastry wheel, cut dough into ten 1-inch-wide strips. Arrange 5 strips over filling, spacing evenly apart. Arrange remaining strips at right angle to first strips, weaving if desired. Fold lower crust overhang over strips and seal. Crimp edges decoratively. Brush lattice with 1 teaspoon milk and sprinkle with 1 tablespoon sugar.
• Bake pie until crust is golden brown, pears are tender, and filling is bubbling, covering crust edges with foil collar if browning too quickly, about 1 hour 20 minutes. Cool at least 1 hour before serving. (Can be made 6 hours ahead. Let stand at room temperature.) Serve pie warm or at room temperature with ice cream.

PEAR-CRANBERRY LATTICE PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; set aside. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Add pears and cranberries; toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , In a small bowl, whisk egg and milk; brush over pastry. Sprinkle with additional sugar. Cover pie loosely with foil to prevent overbrowning. , Bake at 450° for 15 minutes. Reduce heat to 350° and remove foil; bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

AUTUMN APPLE AND PEAR LATTICE PIE

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.

SPICED PEAR & APPLE PIE

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.

LATTICE PEACH-APPLE PIE

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. 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.
• In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
• Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.

LATTICE TOP APPLE PIE

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.

APPLE-PEAR PIE WITH WALNUT CRUST

Steps:

• Crust: Pulse flour, walnuts, granulated sugar, and salt in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles coarse meal, 8 to 10 seconds. Drizzle pi cup ice water evenly over mixture. Pulse until mixture comes together when pressed in your hand (dough should not be wet or sticky). If dough is too dry, add more ice water, 1 tablespoon at a time, and pulse.
• Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks. Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Let stand at room temperature 5 to 10 minutes before rolling.
• Roll out 1 disk of dough into a 12-inch round (a generous 1/8-inch thickness) on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1-inch overhang. Roll out remaining disk of dough to a generous 1/8-inch thickness. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Filling: Peel and core apples, and cut into eighths (you should have about 7 cups). Peel and core pears, and cut into eighths (you should have about 5 cups). Toss apple and pear slices with salt, granulated sugar, vanilla seeds, and lemon juice. Melt butter in a large saute pan over high heat. Add fruit mixture, and cook, stirring, 5 minutes. Reduce heat to medium-high, and cook until fruit is softened, about 5 minutes more. Stir in flour, and cook 1 minute. Remove from heat; let filling cool completely.
• Preheat oven to 425 degrees with rack in lower third of oven. Cut dough on baking sheet into 3-inch-wide strips. Pour filling into dough-lined pie plate, and brush edge of dough with some egg wash. Weave dough strips into a lattice over filling, and press overhang onto edge of crust. Trim edge, fold under, and crimp as desired. Brush top of pie with more egg wash, then sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pie 15 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden and filling is bubbling through lattice, about 1 hour. Let cool completely on a wire rack.