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Lattice Apple Pie

Source: Dessert - The Grand Finale
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 15 Minutes
For Sweet Shortcrust Pastry:
2 cups all-purpose flour
1/3 cup confectioners sugar
1/2 cup unsalted butter, cut into small pieces
1 egg yolk
1/6 cup cold water
For Filling:
5 1/2 lb Granny Smith apples
1 cup sugar
1/3 cup unsalted butter
Grated zest of 1/2 lemon
1 egg white, lightly beaten
Lattice Apple Pie Recipe at
FOR THE PASTRY: Sift together the flour and confectioner's sugar. Make a well in the center and add the butter. Mix with fingertips until the mixture resembles coarse breadcrumbs.

Mix in the egg yolks and cold water, working quickly to form a mass. Push the mixture with the heel of your hand to thoroughly combine. Roll into a ball, cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees F. Roll out the pastry to line a deep 10-inch pie plate, reserving and slicing some of the pastry for the lattice. Cover with parchment or waxed paper and baking weights (dried beans or rice). Bake for 15 minutes.

FOR THE FILLING: Peel and core the apples and cut into thin slices. Combine the apples, sugar, butter and lemon zest in a large saucepan. Cook over low heat until the apples soften, about 10 minutes.

Brush the partially cooked sweet shortcrust pastry shell with egg white and fill with the apple mixture. Top the pie with a lattice pattern, using the reserved pastry, and brush with a little egg white. Bake for 30-35 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves10
Calories: 519
Fat. Total: 22g
Fiber: 8g
Carbohydrates, Total: 81g
Sodium: 10mg
% Cal. from Fat: 38%
Cholesterol: 77mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mónica Reviewed: 10/31/2013
Scrumptious !
Made it for the first time last night. The pastry dough is superb. Sweet, moist a
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