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Here's my apple pie - I'm having so much fun making the lattice crust :)
- Thread starter sandi-in-hawaii
- Start date
sandi-in-hawaii
Well-known member
And here's the same pie, two hours later...
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1422.jpg
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1422.jpg
sandi-in-hawaii
Well-known member
Gotta do a better job with the egg wash next time smileys/smile.gif
sandi-in-hawaii
Well-known member
Link to REC: Pie Crust from Williams-Sonoma and Apple Pie "narrative"
I've just been winging the apple pie filling, so I can't really call it a recipe. I like sweet apples rather than tart, so I used several small Fuji apples (they were really small, and I probably used about 6), and one and a half really ripe pears (I think the pear thing was a tip from Steve2/LA, but I'm not positive.)
Then I added 1/3 cup sugar, a very lightly packed 1/3 cup brown sugar, about 1/4 cup flour, and 1 teaspoon cinnamon.
Tossed this all together, poured it into the bottom crust, dotted it with about 3 tablespoons butter, cut into 1/4" cubes. Topped it with the lattice crust, baked at 375º for about 30 minutes, then another 30 minutes at 350º, or until juices were bubbling.
I also shielded the pie crust edges after about 35 minutes, and then shielded the whole top for the last ten minutes or so.
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=BC867D91%2D8672%2D4337%2DA0A653DDE49D1B2F
I've just been winging the apple pie filling, so I can't really call it a recipe. I like sweet apples rather than tart, so I used several small Fuji apples (they were really small, and I probably used about 6), and one and a half really ripe pears (I think the pear thing was a tip from Steve2/LA, but I'm not positive.)
Then I added 1/3 cup sugar, a very lightly packed 1/3 cup brown sugar, about 1/4 cup flour, and 1 teaspoon cinnamon.
Tossed this all together, poured it into the bottom crust, dotted it with about 3 tablespoons butter, cut into 1/4" cubes. Topped it with the lattice crust, baked at 375º for about 30 minutes, then another 30 minutes at 350º, or until juices were bubbling.
I also shielded the pie crust edges after about 35 minutes, and then shielded the whole top for the last ten minutes or so.
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=BC867D91%2D8672%2D4337%2DA0A653DDE49D1B2F
barbara-in-va
Well-known member
Sandi--what a beautiful pie! Great job!
And for those who may be lattice impaired, like me >>>
you could try this recipe from MS - Pear-Cranberry Pie with Faux Lattice.
Sandi, your pie looks delicious and you did a great job with the lattice. No wonder there was not much left a short while later.
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=e57ac0b266e35110VgnVCM1000003d370a0aRCRD&autonomy_kw=lattice&rsc=ns2006_m5
http://images.marthastewart.com/images/content/pub/ms_living/2007Q4/la103111_1107_pearcranpie_l.jpg
you could try this recipe from MS - Pear-Cranberry Pie with Faux Lattice.
Sandi, your pie looks delicious and you did a great job with the lattice. No wonder there was not much left a short while later.
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=e57ac0b266e35110VgnVCM1000003d370a0aRCRD&autonomy_kw=lattice&rsc=ns2006_m5
http://images.marthastewart.com/images/content/pub/ms_living/2007Q4/la103111_1107_pearcranpie_l.jpg
sandi-in-hawaii
Well-known member
Thanks all! Ruth, it's a coarse raw sugar on the crust, not nuts smileys/smile.gif