Crispy Lattice-Top Apple Pie

Crispy Lattice-Top Apple Pie

This is little past season since we’re into pumpkin pie time of year but was so good I wanted to share it with all of you anyway! It would be a great addition to your Thanksgiving feast and is pretty impressive looking with the lattice top. This is an interesting recipe because you make a cinnamony sauce, mix half of it with the apples, and pour the rest of it over the lattice-top and bake it. It makes the crispiest, most wonderful crust that I’ve ever tasted. You won’t regret the extra effort to make the lattice-top crust. It is actually quite easy . . . simply follow this link to step-by-step instructions.

Ingredients
1 package Pillsbury Refrigerated Pie Crust
1/2 C. unsalted butter
3 T. flour
1/4 C. water
1/2 C. sugar
1/2 C. brown sugar
1/2 t. cinnamon
1/8 t. ground cloves
1/4 t. ground ginger
8 Granny Smith apples – peeled, cored, and sliced

1. Preheat oven to 350 degrees.
2. Melt the butter in a saucepan. Stir in the flour to form a paste. Add water, white sugar, brown sugar, and spices and bring to a boil.
3. Place the bottom crust in a 9″ pie pan.
4. In a medium bowl, mix the sliced apples and 1/2 of the syrup together and pour into the pie crust.
5. Make the lattice-top and place over the apples sealing the edges well.
6. Slowly pour the rest of the syrup over the lattice-top.

Pie just before baking

Pie just before baking

7. Bake for 45-50 minutes until the crust is browned and the apples are bubbling.
SERVES 8


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