Lattice Apple Pie

Apple Pie
(from the Food Network’s show Tyler’s Ultimate, online recipe)

Crust:
2 c all-purpose flour
1 t salt
3/4 c chilled vegetable shortening
Ice water

Filling:
1/2 to 1 c all-purpose flour
6 to 7 c apples cut into thin slices (recommended: Green Golden and Jonathan’s)
1 c white sugar
1 c brown sugar
1 t cinnamon
2 T melted butter

Preparing the Dough
1.    Stir together the four and salt in a mixing bowl (using a stand mixer helps in the next steps).
2.    Add the shortening and mix into the flour until there are no large lumps of shortening.
3.    Slowly add the ice water a tablespoon at a time, being sure to scrape the mixture down, until the dough clumps easily when mixed (about 3 T).
4.    Divide the dough into two balls, one slightly larger than the other, for use as the two pieces of crust when assembling the pie.

Making the Filling
1.    In a large mixing bowl, combine the sugars, flour, cinnamon, and butter.
2.    Wash, peel, and core the apples, then cut them into eighths.
3.    Add the apples to the sugar mixture and coat all the slices.

Rolling the Dough and Assembling the Pie
preheat oven to 375°F
1.    Roll out the larger dough ball until it is about 2 inches in diameter larger than the pie dish.
2.    Transfer the sheet of dough onto the rolling pin and place it in the pie dish.
3.    Firmly press the dough into the dish.
4.    Evenly spread the apple filling in the crust.
5.    Cut the dough into even strips, long enough to cover the top of the pie
6.    Lay four of the strips about an inch apart across the pie
7.    Weave four to five more strips perpendicular to the strips already laid down.
8.Cover the edges of the pie crust with foil and bake for 25 minutes, then remove the foil and bake for another 20 minutes or until the top of the pie is browned.

The biggest challenge we faced while making this pie was perfecting the dough. We added water to the mixer to moisten the dough, we were already doubting ourselves. It was still crumbly, but we were still able to roll it into a ball. We thought that some time in the fridge would help the dough come together. After making the filling, we removed the dough from the fridge and sprinkled our work surface and rolling pin with flour, attempting to roll the dough that was falling apart. It took a lot of extra water to make the dough workable, and it turns out that we probably needed a little more water in the mixer from the start. Since we were having trouble rolling the dough into one thin layer to completely cover the filling, we decided to attempt a lattice weave. With help from our instructor, we were able to weave the dough correctly. We then used a fork to mold the edge of the dough together and then trimmed the edges. Finally, foil covered the edges and the pie then went into the oven. The struggles with the dough were over.


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