I really like this recipe. This is my first 'Lattice Crust Apple Pie'. And seriously, I love the crust as it was so fresh! Totally worth it to make the crust from scratch than buying those pre-made ones from the frozen section of supermarkets. Here's the recipe:
Crust
1 teaspoon of salt
¾ of a stick (90 grams) butter
5 tablespoons of cold water
Milk (for brushing the crust)
Filling
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
Instructions:
- Preheat oven to 200ºC
- Add flour, salt and butter in a large bowl, crush butter (with fork or pastry blender) until tiny balls with the flour are formed.
- Slowly add the cold water.
- Knead with floured hands and form a large dough.
- Half it and wrap in plastic. Place it in the refrigerator for 30 minutes.
- On a floured counter-top, roll the dough out to 5 cm larger in diameter than the pie pan/dish.
- Slowly lift the flattened dough off (with a rolling pin).
- Unroll over the pan gently.
- Fit it into the pan and press it with your fingers against all the sides of the pan. Trim off excess and overhanging edges.
- Place the pie shell in the refrigerator. Prepare the filling.
- Peel and slice the apples, chop them into 1/2 inch cubes.
- In a large bowl, mix both white and brown sugar, salt, lemon juice, flour, nutmeg and cinnamon. Heat with 3 cubes of butter in the microwave until volume is reduced to a third and the mixture becomes thicker.
- Roll out the dough on a floured surface, cut the rolled out dough into many 1'' wide strips.
- Remove the pie shell from the refrigerator and spread out filling.
- Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
- Cut off overhanging excess pastry.
- Press the edges down into the rim (this step is important, some of mine popped up during baking)
- Brush with some milk to help brown the crust. Dust with sugar.
- Bake at 200ºC for 15 minutes.
- Turn down to 190ºC for 45 minutes. (I made mine for 35minutes, so gauge this step depending on your oven)
- Remove from oven when top crust is golden brown. Allow pie to cool (about 45minutes).
- Serve. It was really delicious especially with a glass of milk :)
