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Ingredients
| whole apples (chopped): 5 1/2 cups |
| raw sugar: 1 cup |
| water: 2 Tbl |
| dry tapioca mix: 4 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| shortening - baking: 2/3 cup |
| water: 5 Tbl |
| unsalted butter: 3 Tbl |
| whole milk: 2 Tbl |
Lattice-Topped Apple Pie
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
55 min -
Servings
6 serving(s)
Tags
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.
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. Trim, seal and flute edges. Brush
with milk; sprinkle with sugar. Cover edges loosely with foil.
Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.