Lattice-Topped Apple Pie Recipe

Ingredients

• 5-1/2 cups thinly sliced peeled apples (about 6 medium)
• 1 cup sugar
• 2 tablespoons water
• 4-1/2 teaspoons quick-cooking tapioca
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• PASTRY:
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 6 tablespoons cold water
• 3 tablespoons butter
• 2 tablespoons milk
• 1 tablespoon sugar

Directions

• 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. Yield: 6-8 servings.

Lattice-Topped Apple Pie published in Taste of Home February/March 2006, p35