You can’t beat my mom’s lattice apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. —Anne Halfhill, Sunbury, Ohio
Lattice-Topped Apple Pie
Lattice Apple Pie Tips
How do you make a lattice pie crust?
A fold here, a twist there—with some simple but snappy finger work, you can create an upper crust masterpiece that's as pretty to look at as it is amazing to eat. Here’s our foolproof guide for the perfect lattice crust.What can you do to prevent the lattice crust from browning too much?
Prevent burning by loosely covering the edges of the pie crust with strips of aluminum foil. Otherwise, try making your own permanent foil protector from a 12-in. aluminum pie plate. Cut a 7-in. diameter circle from the center; discard. Center the foil protector over the pie plate so the edges are covered. Baking your pie on the bottom rack will also help crisp the bottom crust and avoid over browning on top—for the best homemade pie crust.How should you store lattice apple pie?
Fruit pies are easy to store! Just keep your lattice apple pie covered at room temperature for 2 to 3 days. You can store all kinds of baked goods like this to keep them fresh and tasty.—Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook
Lattice-Topped Apple Pie
Prep Time
25 min
Cook Time
55 min
Yield
8 servings
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.
Nutrition Facts
1 slice: 456 calories, 21g fat (7g saturated fat), 12mg cholesterol, 219mg sodium, 64g carbohydrate (36g sugars, 3g fiber), 4g protein.
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