lattice-topped apple pie

Name: Lattice-Topped Apple Pie
Prep time: 25 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 5 1/2 cup(s) thinly sliced peeled apples (about 6 medium); 1 cup(s) sugar; 2 tablespoon(s) water; 4 1/2 teaspoon(s) quick-cooking tapioca; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; FOR THE PASTRY; 2 cup(s) all-purpose flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2/3 cup(s) shortening; 5-6 tablespoon(s) cold water; 3 tablespoon(s) butter; 2 tablespoon(s) milk; 1 tablespoon(s) sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 -8

prep time 25 Min

cook time 55 Min

method Bake

Ingredients For lattice-topped apple pie

5 1/2 c

thinly sliced peeled apples (about 6 medium)
1 c

sugar
2 Tbsp

water
4 1/2 tsp

quick-cooking tapioca
1/2 tsp

ground cinnamon
1/4 tsp

ground nutmeg
FOR THE PASTRY
2 c

all-purpose flour
1/2 tsp

baking powder
1/2 tsp

salt
2/3 c

shortening
5-6 Tbsp

cold water
3 Tbsp

butter
2 Tbsp

milk
1 Tbsp

sugar

How To Make lattice-topped apple pie

1
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.

2
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.
3
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.
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