Saturday, April 25, 2020

The Netherlands Lattice-Topped Apple Pie




Ingredients
5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PASTRY:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

During a large bowl, mix apples, sugar, water, tapioca, cinnamon and nutmeg. Let stand for around 15 minutes.
In a wide bowl, mix flour, baking powder and salt; reduce to crumbly. Gradually apply water, mix with a fork until the dough forms a disk. Divide in two, having one portion a little bigger.

Roll out a larger portion of the pastry on a slightly floured surface to match 9-in. It'll be pie plate. Move the pastry to the plate; cut with the edge of the plate.    Add the filling; the butter dots. Roll out the remainder of the pastry; make a lattice top.
Then brush, the cover and the bottom of the flute. Brush with milk, dust with sugar. Loosely mask the corners with tape.

Bake at 400 ° C for 15 minutes. Reduce heat to 350 ° C; bake for 40-50 minutes longer or until the crust is light brown and bubbly. It'll be cooled on a wire rack.

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