Brown Sugar Lattice Apple Pie Recipes

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LATTICE-TOPPED APPLE PIE



Lattice-Topped Apple Pie image

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

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

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 CRUST APPLE PIE



Lattice Crust Apple Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 12

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

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.

LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR



Lattice Apple Pie with Mexican Brown Sugar image

Provided by Lillian Chou

Categories     Dessert     Bake     Thanksgiving     Kid-Friendly     Dinner     Apple     Fall     Family Reunion     Cinnamon     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1/2 pound piloncillo (unrefined brown sugar; also called panela)
3/4 cup water
4 (1-inch-wide) strips orange zest
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
2 1/2 pound medium apples
3 tablespoons all-purpose flour
Pastry dough (for a double-crust pie)
1 tablespoon milk
1 teaspoon sugar
Accompaniment: rum ice cream

Steps:

  • Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
  • Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
  • Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
  • Toss apples with flour, then with syrup.
  • Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
  • Trim edge, leaving a 1/2-inch overhang, and chill shell.
  • Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
  • Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
  • Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
  • Bake pie on hot baking sheet 20 minutes.
  • Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

DOUBLE APPLE PIE



Double Apple Pie image

This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it's as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it's at its most ethereal when baked on the same day you serve it, it's still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

2 1/2 cups/300 grams all-purpose flour
1/2 teaspoon/2.5 grams kosher salt
2 1/2 sticks/20 tablespoons/285 grams unsalted butter, chilled and cubed
4 tablespoons/60 milliliters vodka (optional)
1/4 to 1/2 cup ice water
3 pounds/1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup/99 grams granulated sugar, more as needed
2 tablespoons/30 grams dark brown sugar
2 tablespoons/30 grams quick-cooking tapioca
1 1/2 teaspoons/3 grams ground cinnamon
1 teaspoon/3 grams ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons/22 milliliters lemon juice
3 tablespoons/45 grams apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving

Steps:

  • Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
  • On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
  • While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
  • Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
  • Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
  • Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 33 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 133 milligrams, Sugar 36 grams, TransFat 1 gram

APPLESAUCE LATTICE PIE



Applesauce Lattice Pie image

"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

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

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.

APPLE PIE BY GRANDMA OPLE



Apple Pie by Grandma Ople image

This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!

Provided by MOSHASMAMA

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  • Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 67.8 g, Cholesterol 30.5 mg, Fat 26.7 g, Fiber 5 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 240.8 mg, Sugar 40.3 g

GOLDEN RAISIN AND APPLE LATTICE PIE



Golden Raisin and Apple Lattice Pie image

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

Crust
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon plus 1 1/2 teaspoons sugar
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into pieces
3 tablespoons chilled solid vegetable shortening, cut into pieces
6 tablespoons (or more) ice water
Filling
3 1/4 pounds Golden Delicious apples, peeled, quartered, cored, each quarter cut crosswise into 1/4-inch-thick slices
3 tablespoons plus 2 teaspoons sugar
3 tablespoons unsalted butter, melted
2 teaspoons fresh lemon juice
1 cup golden raisins (about 5 ounces)
2 tablespoons (packed) dark brown sugar
1 large egg yolk beaten to blend with 1 tablespoon whipping cream (for glaze)

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.)

BROWN SUGAR APPLE PIE



Brown Sugar Apple Pie image

Make and share this Brown Sugar Apple Pie recipe from Food.com.

Provided by Christine

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 pie crusts, unbaked,for top and bottom crusts
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
6 cups thinly sliced, pared tart apples
1 1/2 teaspoons grated lemons, rind of
2 tablespoons butter or 2 tablespoons margarine
1 egg yolk

Steps:

  • Preheat oven to 425*.
  • In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt.
  • Add apples; toss lightly to combine.
  • Turn apple mixture into pie crust lined pie plate, mounding up in center to support top crust.
  • Sprinkle with lemon peel.
  • Dot apples with butter cut into small pieces.
  • Place second pie crust on top.
  • Press edges to seal.
  • Cut slits for steam vents.
  • Mix yolk with 1 tablespoon water; brush on crust.
  • Bake 45-50 minutes , until apples are tender and crust is golden.
  • Serve warm.

BROWN SUGAR APPLE PIE



Brown Sugar Apple Pie image

Make and share this Brown Sugar Apple Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

double crust pie crust
6 cups peeled cored, thinly sliced apples (Golden Delicious, Gala, Northern Spy)
1/2 cup firmly packed light brown sugar
1 tablespoon fresh lemon juice
salt (a big pinch)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
milk or light cream
granulated sugar

Steps:

  • Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
  • In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
  • In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
  • Transfer filling into the chilled pie shell; smooth the top with your hands.
  • Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
  • Moisten the edge of the pie shell with a pastry brush.
  • Invert the top pastry over the filling, center, and peel off the paper.
  • Press the top and bottom pastries together along the dampened edge.
  • Trim the pastry and crimp or flute edges as desired.
  • Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
  • Brush the top with a little milk and sprinkle with sugar.
  • Put pie in 400° oven on center rack; bake for 30 minutes.
  • Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
  • Bake about 25 more minutes or until golden brown.
  • When done, there should be thick juices bubbling out of the steam vents along the edge.
  • Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.

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Cover pie with top crust, trimming dough to 1 / 2-inch beyond edge. Fold edge of top crust under edge of bottom crust. Press to seal. Flute edges, as desired. Cut several small slits in top crust to vent steam. Brush top lightly with milk and sprinkle with coarse sugar, if desired.
From crisco.com


CLASSIC APPLE PIE (W/ LATTICE CRUST TUTORIAL!) [VIDEO] - DINNER, THEN ...
2021-11-23 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, cinnamon and water until dissolved, then bring it to a boil.
From dinnerthendessert.com


OLD-FASHIONED LATTICE APPLE PIE - LAVENDER AND LOVAGE
2020-03-02 4 large Bramley apples, peeled, cored and sliced into thin slices Juice of 1 lemon 1 tablespoon cornflour 1 teaspoon mixed spice 6 to 8 tablespoons Demerara sugar Instructions 1. Make the pastry first and preheat the oven to 200C/Fan 180C/400F/Gas mark 6. 2.
From lavenderandlovage.com


APPLE SASKATOON LATTICE PIE - SUGARLOVESPICES
2017-10-12 Add the Saskatoon berries. In another bowl toss together the dry ingredients: sugars, flour, cornstarch, spices, salt and stir with a whisk to combine. Toss the dry mixture with the apples and Saskatoons and set aside while you roll out the dough. Preheat the oven to 375° F (180° C).
From sugarlovespices.com


BEST SLAB APPLE PIE WITH LATTICE CRUST RECIPES | FOOD NETWORK …
2018-09-25 Peel, core and cut the apples into 1/4-inch slices. Toss the slices in a bowl with the lemon juice and zest to keep them from browning. In another bowl, whisk together the flour, brown sugar, cinnamon and salt. Sprinkle this over the apples and toss until the fruit is evenly coated. Step 2 Melt the butter in a large, heavy-bottomed pot.
From foodnetwork.ca


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 about 12 inches long and 10 inches wide.
From cookstr.com


LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR - AMERICAN RECIPES
Lattice Apple Pie with Mexican Brown Sugar is a vegetarian recipe with 8 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. This dessert has 190 calories, 1g of protein, and 0g of fat per serving. This recipe is typical of American cuisine. If you have ground allspice, cinnamon, orange zest, and a few other ...
From fooddiez.com


APPLE CINNAMON PIE WITH LATTICE CRUST - SENSE & EDIBILITY
2021-10-29 Once the butter has melted, add the apple slices and sauté them in the butter for 2 1/2 minutes. Sprinkle the ground cinnamon, ginger, nutmeg, and kosher salt. Stir the spices and salt into the apple mixture, then add the lemon juice. Once steam begins rising from the spiced apples, stir the brown sugar to the pot.
From senseandedibility.com


BROWN SUGAR-CREAM-APPLE LATTICE PIE | RECIPE | LATTICE TOPPED PIE ...
Jul 24, 2013 - Brown sugar, cream and apple pie spice blend in a mouthwatering bed for sugared apple slices in this beautiful pie that takes a traditional favorite and steps it up a notch.
From pinterest.com


THE BEST APPLE PIE WITH BROWN SUGAR - HEART'S CONTENT FARMHOUSE
2021-11-03 Preheat oven to 375 degrees Fahrenheit. Line a pie crust with one single layer of dough, and place on a lower rack inside preheated dish for baking sheet below it so that it catches any drips during the cooking process. In a large mixing bowl combine apples, lemon juice, brown sugar, and allspice. Mix well.
From heartscontentfarmhouse.com


"LATTICE EAT!" APPLE PIE - WHOLLY WHOLESOME
Instructions. Preheat oven to 425°F. Use 1 of the 2 Rolled Dough to line the inside of a 9" pie plate. Melt the butter in a saucepan and stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low and let simmer.
From whollywholesome.com


LATTICE CRUST STYLE GLUTEN FREE APPLE PIE - FEARLESS DINING
2021-08-22 Step 1: Preheat the oven to 350º F. Add your dry ingredients to a large bowl and whisk to blend. Step 2: Add cold butter and use a pastry blender to cut in the butter. When you are done, your flour mixture should look like it has a lot of crumbles. Step 3: Add the wet ingredients to a bowl and mix well.
From fearlessdining.com


RECIPE: YUMMY LATTICE APPLE PIE
2020-12-27 Prepare 1 of brown sugar. Lattice Apple Pie instructions. Preheat oven to 350°F then, in a Medium bowl Mix all ingredients well pour mix in one pie shell .. Take the other pie shell and, using a pizza cutter and , slice into long strips and make a lattice …
From recipesbetaid.blogspot.com


HOMEMADE CHERRY PIE - THESTAYATHOMECHEF.COM
Preheat oven to 425 degrees Fahrenheit. Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices. Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking.
From thestayathomechef.com


BEST LATTICE CRUST APPLE PIE RECIPES | FOOD NETWORK CANADA
2017-05-04 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. Step 12 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.
From foodnetwork.ca


APPLE PIE - TASTES BETTER FROM SCRATCH
2019-09-24 Whisk dry ingredients. Combine spices, salt, and sugar and sprinkle over the apples. Stir. Add flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat and stir in lemon juice.
From tastesbetterfromscratch.com


HOMEMADE APPLE PIE RECIPE - MADE WITH A STORE BOUGHT CRUST
1 day ago In a saucepan over medium heat, melt the butter then whisk in the flour. Once the flour and butter forms a paste, add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer, stirring occasionally. Place the bottom crust in your 9 inch pie pan. Poke bottom with a fork several times.
From oldworldgardenfarms.com


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