Lattice Top Apple Pie Recipe

OldFashioned Lattice Apple Pie Lavender and Lovage

WEBMar 2, 2020 · Instructions. 1. Make the pastry first and preheat the oven to 200C/Fan 180C/400F/Gas mark 6. 2. Sift the flour and salt into a large …

Rating: 4.8/5(6)
1. Make the pastry first and preheat the oven to 200C/Fan 180C/400F/Gas mark 6.
2. Sift the flour and salt into a large mixing bowl and add the fats; rub the fats into the flour until it resembles breadcrumbs. Add cold water gradually and mix with a knife, until the pastry comes together. Do NOT over mix and make sure the pastry is not too wet. Wrap the pastry in cling-film and allow to chill in the fridge whilst you peel the apples and prepare the filling.
3. Place the thinly sliced apples into a bowl and add the lemon juice and the cornflour; mix the mixed spice to the sugar and set to one side.
4. Making the pie: take the pastry out of the fridge and separate into two balls; roll one ball out on a floured board and then ease the pastry into a buttered 25cm (10”) pie plate or dish. Line the pastry case with the apples, sprinkling the spiced sugar in between the layers of apples.

Preview

See Also:

Show details

The Best Healthier Apple Pie Fit Mitten Kitchen

WEBNov 19, 2018 · Toss with brown sugar, tapioca flour or cornstarch, cinnamon, vanilla and lemon juice; set aside for 20-3o minutes. Preheat …

1. Cut frozen butter or shortening into 1/2 ” cubes and set aside. In small bowl, add ice cubes to water; set aside. In large bowl or food processor combine flour and salt. Cut in the extra cold butter and shortening into flour mixture using S-blade of food processor, or dough blender if mixing by hand; combine until small pieces of butter remain. Slowly add about 5 tablespoons of ice water, using wooden spoon or processor to combine. Add apple cider vinegar and continue adding ice water until dough comes together. I used 12 tablespoons of water for the whole wheat pastry flour dough. Shape dough into round disc, then cut in half and reshape into disc; wrap the discs tightly in plastic wrap or parchment paper and place back in fridge for 2 hours before rolling out. You must chill the dough for 2 hours to prevent crust from falling.
2. Peel and core apples, cut down half of apple then place flat side down and cut into 1/4″ slices. I stored my peeled apples in a bowl of lemon water, then continued with slicing. You will need about 6 cups of apples. Toss with brown sugar, tapioca flour or cornstarch, cinnamon, vanilla and lemon juice; set aside for 20-3o minutes. Preheat oven to 400ºF while the apples sit.
3. Sprinkle flour on flat surface and place one disc down and sprinkle top of disc as well. (Leave other disc in fridge for now.) Gently roll out pie dough, doing quarter turns after each roll (sprinkling more flour as necessary) until you have a 12″ circle. Fold the pie dough in half, then again creating a triangle to move the dough to the pie dish. Unfold the dough and press into pie plate and up sides. Crimp sides of dough with knuckle and pinch with forefinger and thumb.
4. Take apple slices and start placing round side of apple against edge of pie plate, working your way in with one layer then adding the next layer. Spoon about 2 tablespoon of the leftover juices over filling.

Preview

See Also:

Show details