Printable | Taste of Home

Lattice-Topped Apple Pie

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lattice-Topped Apple Pie cont.

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.