![]() ![]() Another tip for avoiding a soggy derriere, is to mix some cornflour with the apples before adding them to the pie case – it soaks up the excess juice and creates a thick apple sauce inside the pie. I never cook my apples before making an apple pie, I find that you are less likely to have a “soggy bottom” if you add thinly sliced raw apples to the pie. My recipe uses British Bramley apples that are dusted with a hint of mixed spice and brown sugar for a wonderful spiced filling. It’s an easy recipe to make, although weaving the lattice work can be a bit tricky, but as you can see from the photos it’s well worth the effort. I decided to go right back to basics and make a classic, an apple pie! However, this apple pie has an old-fashioned lattice-top pie crust, which cuts back on the pastry element a bit and adds a touch of nostalgia to the recipe. And yes, jam tarts and lemon meringue pies are also an important part of the pie stable in our household too. and sausage plaits are also enjoyed with gusto – basically anything in a pastry crust gets my vote of approval. Other pies that are likely to adorn my table are French galettes and pithiviers, pasties, mince pies, gala pork pies and raised game pie. Once the pie has finished baking, remove from the oven and allow it to cool completely before serving.I love pies in all forms – from homely cheese and onion pies to deep dish cherry pies they are always welcome on my kitchen table.(If you see the entire top crust browning too much, place a loose sheet of tin foil over the top). Continue baking for an additional 45 minutes. After 20 minutes has passed, reduce heat to 375 degrees F and cover the edges of the pie crust.Place the assembled pie on the baking sheet in the oven and bak ehte pie uncovered for 20 minutes at 400 degrees F.Brush the top and edges of the crust with egg wash and sprinkle with turbinado sugar over the crust.Optional: arrange decorative leaf cutouts on the pie. (You might have to trim the strips if they are too long). Pinch the extra bits of the strips into the outer rim of the crust to hold everything together.Repeat down the pie with the remaining strips until you reach the opposite end.Continue the pattern with the next strip, lifting the other vertical pieces you didn’t lift with the first strip.Lift up every other vertical strip to begin the lattice pattern. Next, braid one strip horizontally across the top of the pie.The strips will be longer than necessary, but will get folded in once the lattice pattern is complete. Arrange 4 strips across the top of the pie vertically, towards you.Remove the prepared pie shell from the refrigerator and pour cooled apple filling inside.(You can cut the strips thicker or thinner to get more or less depending on the design you want to create). I chose to cut out 8 strips and use the rest of the dough for leaf cut outs. Roll out the second dough disk on a flour surface until stretched into a 10-inch circle.With a fork, poke a few holes on the bottom of the pie crust, then place the prepared pie crust in the refrigerator for at least 20 minutes while working on the other crust.Press the edges of the dough together so they form a scalloped shape. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer and slightly press together. Press the dough into the bottom of the pie pan.Carefully transfer the dough to a 9-inch pie pan.Roll out the first dough disk on a floured surface until stretched into a 10-inch circle.Once the dough has chilled, remove both disks from the refrigerator and allow them to sit out for 15-20 minutes until they are soft, but still cold.Place a baking sheet in the oven while it is preheating. The apples should be tender with a slight bite. Simmer the apples until the juice has thickened and resembles caramel when drizzled off a spoon – about 15 minutes. Heat the apples over medium-low heat and stir frequently.Add the apples to a large pot and toss them with granulated sugar, cinnamon, nutmeg, allspice, cloves and salt.Peel, core and slice apples, then dice into 1/2 inch pieces. pie dish, creating a lattice design tuck or pinch dough together on the edges of the crust.Chill the dough in the refrigerator for at least two hours, and work on the apple filling.Divide the dough in two, form into disks and wrap tightly with plastic wrap.Start with 2 tablespoons and increase from there just until you see the dough pull away from the sides and come together. While the food processor is running, add in the cold vodka, water or bourbon (vodka and bourbon make the crust extra flaky, but water works well too).While the food processor is running, add in cold butter a few pieces at a time until all is combined. ![]() Add flour, sugar and salt to a food processor and pulse to combine. ![]()
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