Lattice Apple Pie With Mexican Brown Sugar
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 cup
Water1 tsp
Cinnamon1 tsp
Ground Allspice1130 g
Apple (medium)3 tbsps
All-Purpose Flour1 tbsp
Milk1 tsp
SugarDirections:
1
Brush lattice (but not edge) with milk and sprinkle with sugar
2
Put a large heavy baking sheet in middle of oven and preheat oven to 425°F
3
Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved
4
Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes
5
Discard zest and cool syrup slightly
6
Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges
7
Toss apples with flour, then with syrup
8
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate
9
Trim edge, leaving a 1/2-inch overhang, and chill shell
10
Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle
11
Cut dough crosswise into 11 (1 1/4-inch-wide) strips
12
Stir apple mixture, then spoon evenly into pie shell
13
Weave a tight lattice pattern over pie with pastry strips
14
Trim all strips flush with edge of pie plate
15
Fold bottom crust up over edge of lattice and crimp
16
Bake pie on hot baking sheet 20 minutes
17
Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more
18
Cool pie to warm or room temperature, about 1 1/2 hours
19
Put a large heavy baking sheet in middle of oven and preheat oven to 425°F
20
Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved
21
Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes
22
Discard zest and cool syrup slightly
23
Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges
24
Toss apples with flour, then with syrup
25
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate
26
Trim edge, leaving a 1/2-inch overhang, and chill shell
27
Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle
28
Cut dough crosswise into 11 (1 1/4-inch-wide) strips
29
Stir apple mixture, then spoon evenly into pie shell
30
Weave a tight lattice pattern over pie with pastry strips
31
Trim all strips flush with edge of pie plate
32
Fold bottom crust up over edge of lattice and crimp
33
Brush lattice (but not edge) with milk and sprinkle with sugar
34
Bake pie on hot baking sheet 20 minutes
35
Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more
36
Cool pie to warm or room temperature, about 1 1/2 hours