Brown Sugar Lattice Apple Pie Recipes

LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR

Steps:

• Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
• Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
• Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
• Toss apples with flour, then with syrup.
• Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
• Trim edge, leaving a 1/2-inch overhang, and chill shell.
• Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
• Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
• Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
• Bake pie on hot baking sheet 20 minutes.
• Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

LATTICE-TOPPED APPLE PIE

Steps:

• In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. , On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. , Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil., Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BROWN SUGAR APPLE PIE

Steps:

• Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
• In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
• In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
• Transfer filling into the chilled pie shell; smooth the top with your hands.
• Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moisten the edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling, center, and peel off the paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry and crimp or flute edges as desired.
• Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
• Brush the top with a little milk and sprinkle with sugar.
• Put pie in 400° oven on center rack; bake for 30 minutes.
• Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
• Bake about 25 more minutes or until golden brown.
• When done, there should be thick juices bubbling out of the steam vents along the edge.
• Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.

BROWN SUGAR LATTICE APPLE PIE

Steps:

• 1. Preheat oven to 425 degrees. Melt butter in saucepan. Stir in flour to form a paste. Add water, white and brown sugars, and spices and bring to a boil. Reduce temperature and simmer.
• 2. Place bottom crust in pan. Fill with apples and mound slightly.
• 3. Cover with a lattice crust. Gently pour the sugar and butter mixture from saucepan slowly over the crust, through the lattice work and down through the "holes", slowly so that it doesn't run off.
• 4. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 50 minutes, or until middle of pie is bubbly and top is browned.

BROWN SUGAR APPLE PIE

Steps:

• Preheat oven to 425*.
• In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt.
• Add apples; toss lightly to combine.
• Turn apple mixture into pie crust lined pie plate, mounding up in center to support top crust.
• Sprinkle with lemon peel.
• Dot apples with butter cut into small pieces.
• Place second pie crust on top.
• Press edges to seal.
• Cut slits for steam vents.
• Mix yolk with 1 tablespoon water; brush on crust.
• Bake 45-50 minutes , until apples are tender and crust is golden.
• Serve warm.

FRESH APPLE PIE

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.