Lattice Crust 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.

SLAB APPLE PIE WITH LATTICE CRUST



Slab Apple Pie with Lattice Crust image

Provided by Food Network

Categories     dessert

Time 3h

Yield 18 to 20 servings

Number Of Ingredients 18

5 1/2 pounds baking apples, such as Northern Spy, Baldwin, Jonagold, Rome Beauty, Granny Smith and Suncrisp
Zest and juice of 1 lemon
3 tablespoons all-purpose flour
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
3 batches All-Butter Easy Pie Dough, recipe follows
1 egg whisked with 2 tablespoons water, for egg wash
Sanding sugar or turbinado sugar, for sprinkling
2 cups (240 grams) all-purpose flour, cold
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice

Steps:

  • 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.
  • Melt the butter in a large, heavy-bottomed pot. Add the apple mixture and saute for 5 minutes. Add the cream and vanilla and continue to cook the apples, stirring often, until the juices thicken and the apples are just tender, 5 to 10 minutes more (see Cook's Note). Set aside to cool completely, about 30 minutes.
  • Roll out one-third of the tripled pie dough into a large (about 14-by-19-inch) rectangle. Wrap the dough loosely around the rolling pin and transfer it to a half-sheet pan, gently pressing it into the edges and corners of the pan. Prick the bottom of the dough all over with a fork, then refrigerate.
  • Roll the remaining two batches of dough into one large, rough 1/4-inch-thick rectangle. Slice into lattice strips. (You can cut them all even thickness or alternate between thick and thin strips. I cut 1 1/4-inch strips and 1/2-inch strips.) Gather any dough scraps, wrap them in plastic wrap and refrigerate.
  • Build the lattice on a sheet of parchment set on the back side of a half-sheet pan sprinkled with flour. Start by laying strips crosswise about 1/2 inch apart. Gently fold every other strip halfway over. Place a strip lengthwise on the parchment and fold the shorter strips back over. Fold up the opposite strips you just used and place another strip lengthwise; fold the short strips back over. Repeat on both sides until you have a basket weave pattern. Roll out any remaining dough scraps and use cookie cutters to cut leaf or flower shapes. Place the lattice and sheet pan in the freezer while the filling cools.
  • Assembly: Preheat the oven to 350 degrees F. Spoon the cooled filling onto the bottom crust in an even layer. Slide the chilled lattice top onto the bottom crust, using the parchment to help. 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.
  • Bake until the filling is bubbling in the center and the top and bottom crusts are golden brown, 45 to 50 minutes.
  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  • In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and gently turn it over each a few times so that any dry bits are incorporated. Form into a disk or rectangle, wrap in plastic and refrigerate for at least 20 minutes.
  • Adapted from "Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented" by Gesine Bullock-Prado © Stewart, Tabori & Chang 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

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.

LATTICE-CRUST APPLE PIE



Lattice-crust Apple Pie image

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

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

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.

PECAN-STREUSEL LATTICE APPLE PIE



Pecan-Streusel Lattice Apple Pie image

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

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

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

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