Best 5 Lattice Apple Pie With Mexican Brown Sugar 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.

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

PECAN-STREUSEL LATTICE APPLE PIE

Steps:

• For pie crust, in a food processor, pulse together flour, sugar and salt.
• Add butter and pulse until largest pieces are the size of peas.
• In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
• If dough still crumbles, pulse in a little more water mixture.
• Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
• Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
• Refrigerate until ready to use.
• On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
• Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
• Unfold dough and gently lift into place.
• Trim edges to a 1/2-inch overhang and transfer to a freezer.
• For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
• In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
• In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
• Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
• Freeze while making lattice top.
• Heat oven to 425 degrees and place rack in lower third.
• On a lightly floured surface, roll out remaining disk into a 14-inch round.
• Using a fluted pastry wheel, cut into eight 1-inch wide strips.
• Vertically arrange half of the strips over filling.
• Horizontally weave in remaining strips, gently lifting vertical strips.
• Adhere to bottom crust with some water; trim and crimp.
• Beat egg with 1 T water; brush over lattice.
• Generously sprinkle with granulated sugar.
• Bake on baking sheet 25 minutes.
• Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
• If crust browns too quickly, cover with foil.
• Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
• Serve warm or at room temperature.

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.