Not having to core and slice all of those apples sure made up for the time I spent designing the lattice! Win win! Homemade or store bought crust? I prefer yellow or green aka Golden Delicious or Granny Smith apples for baking because they’re tart so they taste delicious with sugar, but they aren’t cloying.įor this recipe I used Arctic® apples – they come pre-sliced and they’re formulated to be non-browning apples! These worked really well for this recipe because lattice pies take a bit longer to assemble, so I didn’t have any browning and the apples stayed fresh. What kind of apples are best for Classic Lattice-Top Apple Pie? It’s much simpler than it seems! Follow the step by step photos below and you’ll be a pro in no time and you’ll be on your way to devouring this Classic Lattice-Top Apple Pie. SO, I decided to show you how to make my easy lattice crust. I don’t really like apple pie without some sort of lattice or crumble. It’s really a toss-up between that and my berry pie recipe, but when push comes to shove, you just can’t beat flecks of cinnamon sticking to tender apples slices all covered in caramel-like filling. Especially this Classic Lattice-Top Apple Pie. If I had to choose my all-time favorite dessert, I honestly think it would have to be apple pie. All opinions remain my own and thank you for supporting Miss AK! This post has been sponsored by Arctic® apples. The spices and cooking method are what make this pie. Just make sure to slice the apples finely.Classic lattice-top apple pie is delicious and really easy to make with this lattice making tutorial. It results in a “smoother” eating experience and is more classic but you can definitely leave the skin on. Do you have to peel apples for apple pie? Granny Smith apples tick both those boxes but honey crisp, fuji apples or golden delicious will all work. I prefer apples that have good flavor and will keep their shape once cooked. Serve with the cinnamon whipped cream or a scoop of vanilla ice cream. Remember to allow the pie to cool down before slicing as this will help the sliced pie keep its shape. Top with lattice crust, brush with egg wash and sprinkle with a little extra sugar then bake until golden brown and bubbling. The flour helps the apple filling to thicken up so you don’t have a watery pie at the end. Allow the sliced apples to stand for 15 minutes to draw out excess moisture then stir in the flour. Peel and slice the apples finely then mix together in a large bowl with cinnamon, nutmeg, lemon juice and sugar. The filling is made with granny smith apples. Chill in the fridge before rolling out and pressing into a pie pan or plate. Split the pie dough into two balls, one slightly larger than the other (the smaller ball of pie crust will be used for the lattice topping). Start by making the pastry by pulsing butter, flour and sugar together in a food processor then add ice water until the dough just comes together. I used muscavado sugar but any brown sugar will work. Fuji apples, honey crisp, etc will all work. I love using Granny Smith apples as their crisp, tart flavor ia perfectly balanced by the spices and sugar. This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.
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