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Lattice Apple Pie BigOven - Save recipe or add to grocery list Yum
Course Desserts
Cuisine Western
Servings
Ingredients
For the Double crust pastry:
For the Filling:
Course Desserts
Cuisine Western
Servings
Ingredients
For the Double crust pastry:
For the Filling:
Instructions
For the Fillings:
  1. Peel, core and slice the apples. Mix with cinnamon, nutmeg and clove. Set aside. In a sauce pan big enough to fit the apples later, mix both sugar, salt and butter, cream, vanilla and corn starch. Whisk lightly to combine. Bring to a boil while stirring continuously until the sauce thickens. Toss in apples and bring it to a boil again. Keep stirring for another 2 minutes or less. No more than 2 minutes because you don’t want the apples to get too soft. Remove from heat. It will set more as it cools.
For the Pastry:
  1. Put all pastry ingredients (except water) in a food processor with a blade and pulse until it becomes fine crumbs. Do not over blend. Add water a little at a time until it becomes larger crumbs. Remove from blender and knead into a dough. Divide into two batches. Reserve 12 oz / 340 g for the lattice, and the rest of the pastry for the bottom. Plastic/cling wrap it separately and chill in the refrigerator for 20 mins (gather crumbles into a ball and flatten it will chill quicker).
  2. Heat oven to 350°F. Brush a 9.5 inch pie plate with butter. Bring out the bottom pastry from the fridge, dust the work surface and the rolling pin with flour, roll the dough out into a 12 inches wide all round with 4-5 mm in thickness. Roll the dough onto the rolling pin and transfer the dough onto the pie plate and adjust to fit accordingly. Brush with a layer of egg wash, crimp the edges with a fork to give it pattern and dock the bottom with a fork with holes about 15 times all around. Blind bake for 15 mins. Egg wash is to prevent the crust from being soggy when using moist fillings. Docking holes is to prevent dough from bubbling up and to retain it’s shape when baking. You can also use baking beans. As you can see, i just press the dough onto the pie plate instead of rolling it out. Once baked, set aside to cool.
To Assemble:
  1. Meanwhile, for the lattice, dust the work surface and rolling pin with a little flour and roll out the smaller dough into a 13 inches all round. Cut into long strips then brush with egg wash. The strips will become shorter as you weave the lattice.
  2. Put apples in the baked crust and line to form the lattice. Always start from the middle of the pie working outwards. With the longest lattice strip, gently place vertically in the middle, then place another longest strip horizontally across the middle. Place another strip vertical again, one to the left and another strip to the right of the first strip. Adjust how wide between each strip you want it to be. Now you can actually see the start of the lattice. Always remember, what goes up must come down. Keep on lacing. When finished weaving, trim away the excess edges and crimp with a fork to give it pattern. For more details, go online to learn more about how to weave a lattice. I promise to put in pictures of how to do it when i make another pie.
  3. Bake for 30 mins or till golden brown. Serve hot or cold with ice cream, creamy custard sauce or caramel sauce.
Recipe Notes

Mixing two types of apples gives you a nice sweet and sour taste to your palate.

I sometimes mix in some rum and brandy for customers who request for an adult version.

If using shortening or lard, cut down butter to 180 gm butter and 100 gm shortening/lard.

I have always used only butter in pie pastries because i love how light and buttery the pastry is. Here is a link on more about the science and test of using only butter versus using butter + shortening.

http://www.kingarthurflour.com/blog/2013/11/23/butter-vs-shortening/

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