T. was going away for a boys weekend, so I thought I'd make something special for the guys to enjoy. He was kind enough to bring me back one slice (as I could hardly send a pie with one slice missing -- could I?) and it was delicious!
This amazing recipe had nearly 3,000 people give it five stars on www.allrecipes.com. What's special about it is that you pour a caramel sauce over the lattice top and then as it cooks, it seeps into the spaces between the slats and leaves a nice glaze on top. The presentation was amazing and it was a great opportunity to try out a new way to top a pie.
Lattice was time consuming but surprisingly easy. I simply rolled out a pastry crust like I would if I was going to put on a regular top. Then, using a fork, I measured out even sections, and then I used a pizza roller and a box of tin foil as a guide to cut them. Then I draped every other piece over the pie -- this is important so they're even on the pie. Then, going the other direction, I wove slats through the pieces already on the pie -- one over, one under. What I found really helpful is each time I went to weave a new piece, I flipped up all the slats that it was going to go under, then I could just put it down, and flip the pieces back over. I found www.youtube.com very helpful for this visually!
- 2 flakey pie crusts
- 1/2 cup unsalted butter
- 3 tbsp flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 baking apples, peeled, cored and sliced (I used Royal Gala)
- 1 tbsp cinnamon
- Preheat oven to 425 degrees.
- Melt the butter in a saucepan. Stir in flour to make a paste. Add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer, stirring often until forms a caramel consistency.
- Toss apples with cinnamon.
- Place the bottom crust in pie plate. Fill with apples, mounded slightly.
- Cover with a lattice work of crust. When finished latticing, tuck top crust into bottom crust and tuck into pie plate. Pinch crusts together with two fingers.
- Gently pour the sugar sauce over the crust. Pour slowly so it doesn't run off. Pour right over crust too, as it will seep into holes while cooking, but will leave a nice glaze on crust.
- Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.