Honey Apple Pie With Orange Lattice Crust Recipes

HONEY APPLE PIE WITH ORANGE LATTICE CRUST

Steps:

• Make crust:
• {Step One} Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.
• Make filling:
• Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes. Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
• Position rack in bottom third of oven, and preheat to 425°F. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch. Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips. Spoon filling into bottom crust. {Step Two} Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough. {Step Three} Crimp crust edge decoratively.
• Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

LATTICE CRUST APPLE PIE

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.

APPLE-HONEY PIE

Steps:

• Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.
• Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
• Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
• Preheat the oven to 400˚ F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚ F.
• Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined.
• Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.
• Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

TOM'S MOM'S APPLE PIE

Steps:

• For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F.
• Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off.
• For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside.
• Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine.
• Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick.
• Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang.
• Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour.
• For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.)
• Cut the pie into slices and top with the mascarpone whipped cream.

CITRUS CRANBERRY PIE

Steps:

• Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

LATTICE-TOPPED APPLE PIE

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.

HONEY APPLE PIE

Steps:

• Fill a pastry lined 9" pie plate with sliced apples, pour over them the 3/4 cup honey and sprinkle with 1 Tsp.
• each cinnamon and vanilla.
• Dot with small pieces of the 2 Tbls.
• butter, cover with slashed top crust.
• Bake at 400 degrees for 35 minutes or until apples are tender.

LATTICE-CRUST APPLE PIE

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.

HONEY APPLE PIE WITH THYME

Steps:

• Preheat oven to 425 degrees. Slice Golden Delicious apples and 3 Granny Smith apples into sixths.
• In a large skillet over medium-high heat, bring 1/4 cup honey to a boil. Let simmer about 2 minutes, until honey is caramelized. Add 3 thyme branches. Arrange half the apples in a single layer in skillet. Sprinkle 2 tablespoons butter over apples. Cook apples, turning, until well caramelized on all sides (but not cooked through), about 10 minutes. Scrape apples and honey mixture into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining honey, thyme, butter and sliced apples. Add second batch of apples to bowl; combine. Discard all thyme branches.
• Thinly slice remaining Granny Smith apple and add it to bowl. Stir in sugar, ginger and salt.
• On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape apple filling into crust and top with remaining crust. Pinch edges to seal. With a knife, slice 4 vents in top of crust. Place pie on a foil-lined, rimmed baking sheet.
• Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and apples are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

HONEY ROASTED APPLE PIE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. In large bowl, mix apples, 1/3 cup honey, the flour and cinnamon, tossing to coat.
• Place 1 pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box. Spoon apple mixture into crust, mounding in center. Top with second crust; seal edges and flute. Cut 4 slits in top crust to allow steam to escape. Place pie plate on cookie sheet.
• Bake on lowest oven rack 55 to 60 minutes or until crust is golden brown and filling is bubbly. Brush with 2 tablespoons honey. Cool completely on cooling rack, about 4 hours.

LATTICE-TOPPED APPLE PIE

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 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.