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
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.
GRANDMA'S IRON SKILLET APPLE PIE
This three-layer apple pie is a Southern favorite!
Provided by T L Dixon
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
- Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
- Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 107.8 g, Cholesterol 49.1 mg, Fat 33.7 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 17.1 g, Sodium 396.4 mg, Sugar 69.8 g
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
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.)
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
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.
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
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.
UPSIDE-DOWN APPLE SKILLET PIE
Be sure to use an old iron skillet with this recipe. (My skillet is so big that I double the recipe in order to fill the skillet). It starts on top of the stove and ends up in the oven! It tastes great and looks amazing when you serve it from the iron skillet with a huge scoop of vanilla ice cream in the center.
Provided by Tandy Higgins
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
- Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling.
- Once mixture begins to bubble, unroll pie crust over skillet.
- With a wooden spoon, push down edges of crust into pie,.
- Cut steam slits in crust and brush with apple juice concentrate and sprinkle with sugar.
- Bake for 30 minutes or until crust is golden brown.
- Remove from oven and let cool before serving.
Nutrition Facts : Calories 357.2, Fat 17.2, SaturatedFat 9.1, Cholesterol 30.5, Sodium 231.8, Carbohydrate 51.9, Fiber 2.3, Sugar 31.1, Protein 1.6
More about "lattice top apple plum skillet pie recipes"
SKILLET LATTICE APPLE PIE - SENIORSKILLET.COM
From seniorskillet.com
Cuisine AmericanCalories 1 per servingCategory Dessert
APPLE, PLUM AND CINNAMON SKILLET PIE - GREAT BRITISH …
From greatbritishfoodawards.com
Servings 8
LATTICE APPLE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PLUM LATTICE PIE RECIPE | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
CLASSIC LATTICE-TOP APPLE PIE [STEP BY STEP RECIPE TUTORIAL]
From missallieskitchen.com
HOW TO MAKE A LATTICE PIE CRUST STEP BY STEP - ALLRECIPES
From allrecipes.com
LATTICE APPLE SHEET PIE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
HOMEMADE LATTICE APPLE PIE RECIPE
From momhomeguide.com
COLLEEN'S APPLE PLUM PIE - FIELD AND FEAST - FIELD AND …
From fieldandfeast.com
OLD-FASHIONED LATTICE-TOP APPLE PIE RECIPE | BON APPéTIT
From bonappetit.com
APPLE, PLUM AND CINNAMON SKILLET PIE RECIPE
From lovefood.com
LATTICE-TOPPED APPLE PIE RECIPE | EATINGWELL
From eatingwell.com
LATTICE-TOP LADY APPLE PIE - BROOKLYN SUPPER
From brooklynsupper.com
LATTICE TOP PIE - THERESCIPES.INFO - THERECIPES
From therecipes.info
OLD-FASHIONED LATTICE APPLE PIE FROM LAVENDER & LOVAGE: A ... - CKBK
From app.ckbk.com
LATTICE TOP APPLE PIE RECIPE - THERESCIPES.INFO
From therecipes.info
18 OF OUR PRETTIEST LATTICE PIE RECIPES | TASTE OF HOME
From tasteofhome.com
APPLE PIE RECIPE | HOW TO MAKE LATTICE / WOVEN PIE TOP
From youtube.com
LATTICE-TOP APPLE-CRANBERRY PIE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
APPLE PIE WITH LATTICE TOP CRUST - A DAY IN CANDILAND
From adayincandiland.com
LATTICE TOP APPLE PIE - RECIPE | COOKS.COM
From cooks.com
LATTICE-TOPPED APPLE PIE RECIPE - GREG PATENT | FOOD & WINE
From foodandwine.com
CLASSIC APPLE PIE (W/ LATTICE CRUST TUTORIAL ... - DINNER, THEN DESSERT
From dinnerthendessert.com
LATTICE-TOP PLUM PIE | RECIPE | PLUM PIE, SWEET SAVORY, PLUM PIE …
From pinterest.com
CAST IRON SKILLET APPLE PIE - FIELD COMPANY
From fieldcompany.com
FRESH PLUM LATTICE PIE RECIPE | MYRECIPES
From myrecipes.com
MAKING LATTICE-TOP FRUIT PIES - HOW-TO - FINECOOKING
From finecooking.com
BASIC APPLE PIE (SUPER EASY LATTICE) - CLOUDY KITCHEN
From cloudykitchen.com
OLD-FASHIONED LATTICE-TOP APPLE PIE | RECIPE - PINTEREST
From pinterest.com
APPLE PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LATTICE TOP APPLE PIE - RECIPE | COOKS.COM
From cooks.com
LATTICE CRUST CINNAMON APPLE PIE - MIDGETMOMMA
From midgetmomma.com
TRADITIONAL LATTICE-TOP APPLE PIE - COOKSTR.COM
From cookstr.com
LATTICE TOP APPLE PIE WITH BAKED-ON CINNAMON SAUCE - CUTTERLIGHT
From cutterlight.com
LATTICE TOP APPLE PIE - COOKING WITH CURLS
From cookingwithcurls.com
BRAIDED LATTICE APPLE PIE - AHEAD OF THYME
From aheadofthyme.com
LATTICE TOP APPLE PIE RECIPE WITH VIDEO - GROW WITH DOCTOR JO
From growwithdoctorjo.com
LATTICE CRUST APPLE PIE - IN BLOOM BAKERY
From inbloombakery.com
BEST SLAB APPLE PIE WITH LATTICE CRUST RECIPES | FOOD NETWORK …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love