Hey ya'll! It's Fall and that means PIE. Lots and lots of pie...oh and don't forget the homemade whip cream! My friend and I made lattice apple pies from scratch yesterday. Can I just say that we had WAY too much fun...Thanks to Tenery for being such a beautiful pie model!
Let me tell you, these pies turn out GORGEOUS!
Here's the recipe we used:
LATTICE APPLE PIE
BASIC PIE CRUST DOUGH:
2 1/2 C. All-Pourpose Flour 3/4 tsp. Salt
1 TB. Sugar 3/4 C. Shortening
8-10 TB. Ice cold water
*2-3 TB. milk (or heavy whipping cream) & 1 TB sugar (to brush on top crust)
1. Combine flour, salt and sugar in mixing bowl. 2. gently cut in shortening with pastry blender until pea sized balls form. 3. Sprinkle 6 TB ice cold water into mixture, gently mixing until dough is evenly moistened. If its still too crumbly, add a little more water. (we used about 10 TB.) 4. Divide dough in half and gently gather into two slightly flattened pieces. Wrap in plastic wrap until filling is ready.
APPLE FILLING:
7 tart baking apples, prepared: peeled, cored, and thinly sliced.
3/4 C. lightly packed brown sugar 2 T. all-pourpose flour
1/4 tsp. nutmeg 1/2 tsp. cinnamon (we added a couple dashes extra!)
1/8 tsp. salt
1. In mixing bowl combine together brown sugar, flour, nutmeg, cinnamon and salt.
2. Add prepared apples to the cinnamon mixture and mix until apples are well coated.
3. Let sit while you prepare your crust.
BOTTOM CRUST:
On lightly floured surface, roll one ball of dough from center to edges to form a 12" circle. Carefully roll dough around your rolling pin to place in 9" pie dish. Press gently into corners of the dish. Trim edges of dough to edge of pie plate.
PREHEAT OVEN to 425 degrees Fahrenheit. Carefully pour apple cinnamon mixture into bottom crust.
LATTICE TOP CRUST
On lightly floured surface, roll one ball of dough from center to edges to form a 14" circle. Use a pizza cutter to cut dough into 1" strips. Starting from the center of the pie lay strips over filling to make woven pattern (see the photo at top of post). trim strips so that only about 1/2" hangs over edge of pie, tuck the strip edges under the bottom crust and firmly flute around the entire pie with fork.
*Brush milk (or heavy cream) over top crust and sprinkle with sugar.
Gently mold a strip of tinfoil around the edges of your pie to prevent the crust from burning.
BAKE for 35 minutes. Then remove tinfoil from around the pie, and place a simple circle of tinfoil over the middle of the pie and BAKE for another 15-20 minutes.
ENJOY your pie with a large bowl of homemade whip cream! OR ice cream, which ever your heart desires.
