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Lattice-Topped Apple Pie

You can’t beat my mom’s yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. —Anne Halfhill, Worthing, Ohio

6-8 ServingsPrep: 25 min. Bake: 55 min. + cooling

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

2 of 2

Lattice-Topped Apple Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 456 calories, 21 g fat (7 g saturated fat), 12 mg cholesterol, 219 mg sodium, 64 g carbohydrate, 3 g fiber, 4 g protein.