Gently press ends into crust edges.īrush lattice with milk. Form lattice by arranging 6 strips diagonally across first strips. Roll out second dough disk on floured surface to 13-inch round. Fold edge under, forming high-standing rim crimp. Transfer to 9-inch-diameter glass pie dish. Roll out 1 dough disk on floured surface to 12-inch round. to make a lattice top for your pie, roll out your dough and cut into even strips. Add the sugar mixture to the apples and toss until the apples are evenly coated. In a separate bowl, whisk together the sugar, flour, ginger, cinnamon, and salt. Combine the apples, lemon juice, and rum in a bowl. 1 teaspoon kosher salt 1/4 cup apple cider vinegar 1 cup cold water 1 cup Ice cubes Egg wash, 1 large egg whisked with 1 teaspoon water Raw sugar, for finishing, such as Demerara Flaky sea salt. Let dough soften slightly before rolling out.)įor filling: Position rack in lowest third of oven and preheat to 400☏. Preheat the oven to 425✯ and place a baking sheet on the lower rack of the oven. In a large bowl, combine the flour, baking powder and salt cut in shortening until crumbly. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Directions In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg toss to coat. Check out this list of top pie apples for more ideas on which varieties work well. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Ingredients Apples What kind of apples is a matter of taste, really, but my absolute favorite is the Gravenstein apple. (Cover the edges with foil again if the crust is getting too dark.) Allow to cool for 20 minutes before serving.10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch piecesġ/3 cup chilled solid vegetable shortening, dicedģ pounds Golden Delicious apples, peeled, cored, thinly slicedįor crust: Blend flour, sugar and salt in processor. Fold the edges of the bottom crust up to meet the edges of the strips pinch together to seal and crimp decoratively. Remove the foil and continue baking until the apples and pears are softened and the liquid is bubbly, about 50 more minutes. Arrange the piecrust strips in a lattice pattern on top. Step 4 Cover the crust edges with strips of foil and bake the pie for 25 minutes.Brush the dough with the beaten egg and sprinkle with the coarse sugar. Trim the ends of the strips and press them against the bottom crust.
Working with one strip at a time, arrange the remaining 5 strips perpendicular to the first ones, weaving the strips over and under to form a lattice. Arrange 5 strips of dough in parallel rows on top of the filling.
(Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan gently press against the sides of the pan. Roll out 1 piece of dough on a floured surface into a 12-inch round, starting at the center and working your way out.
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