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Lattice-Topped Apple Pie

 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.
Nutritional 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.