Lattice Apple Pie | Pie And Flaky Crust

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Sep

2009

This apple pie recipe fully demonstrates how wonderful apples really are! Fall and apples go together like hand and glove. Needed, complimentary and totally dependant on each other. Add a dollop of whip cream or add some sharp cheddar cheese and you will be in business.

Dough:

2 1⁄2 cups all-purpose flour

1⁄2 cup solid vegetable shortening

7 Tablespoons cold stick butter, cut in small pieces

1⁄2 tsp salt

6 to 7 Tablespoons ice water

Filling:

1⁄2 cup apple cider or juice

1⁄2 cup golden raisins

1⁄2 cup walnuts, toasted (see Note) and coarsely chopped

1⁄2 cup sugar

2 Tablespoons all-purpose flour

1 teaspoon grated lemon zest

1 Tablespoon lemon juice

1⁄2 teaspoon ground cinnamon

5 medium (2 lb) Granny Smith apples, peeled, quartered, cored and cut in 1⁄2-in.-thick wedges (6 1⁄2 cups)

1 Tablespoon milk

To make dough in food processor:

1. Pulse flour, vegetable shortening, butter and salt until coarse crumbs form.

2. Sprinkle 6 Tbsp water over crumbs; pulse just until the mixture clumps together, adding remaining Tablespoon water little by little if needed.

3. Remove blade, then dough.

To make by hand:

1. Mix flour and salt in a medium bowl. Cut in shortening and butter with a pastry blender until the mixture resembles coarse crumbs.

2. Sprinkle with 6 Tablespoons water, then stir with a fork until the mixture clumps together, adding remaining Tablespoons of water little by little if needed.

3. Divide dough in half. Shape each half into a 1-in.-thick disk.

4. Wrap and refrigerate at least 1 hour until firm enough to roll out, or up to 1 week.

1. Place oven rack in lowest position. Heat oven to 375*F. Have ready a 9-in. pie plate and foil-lined rimmed baking sheet.

2. Heat cider and raisins in a saucepan or a bowl in the microwave until hot. Cover, then remove from heat; set aside.

3. 5. On a lightly floured surface with a lightly floured rolling pin, roll out half the dough to a 12-in. circle. Line pie plate with dough. Refrigerate.

4. On a piece of lightly floured wax paper, roll out remaining dough to a 12-in. circle. Cut with a pastry wheel or sharp knife into 1-in.-wide strips. Slide wax paper (with strips of dough) onto a baking sheet and refrigerate.

5. Mix nuts, sugar, flour, lemon zest, lemon juice and cinnamon in a large bowl. Add apples, soaked raisins and cider; toss gently to mix. Spread in pie plate, tucking apples in to fit. Scrape juices in bowl over filling.

6. Arrange half the strips over filling, using longest near the center. Lay remaining strips in opposite direction. Roll the overhang of bottom crust up over ends of strips to make an even rim. Flute decoratively. Brush lattice and rim with milk. Place on prepared rimmed baking sheet.

7. Bake 60 to 70 minutes until crust is golden brown and apples are tender when pierced. (If top browns too quickly, cover loosely with foil.) Remove to a wire rack to cool.

Note: Spread walnuts in a baking pan. Bake in 350*F oven 8 to 10 minutes until fragrant and toasted.

Planning tip:

The pie can be baked up to 3 days ahead. Cover and refrigerate. Bring to room temperature before serving, or warm in 350*F oven 10 minutes.

Makes 1 pie.

Recipe and photo courtesy of Woman’s Day Magazine. Recipe published 10/4/05.