Lattice Crust Pie (Eggless)
I can't bear to cut it really. This is really a recipe that I like a lot. Officially, this is my second 'Lattice Crust Apple Pie'. And seriously, I love the crust as it was so fresh and delicious! Totally worth it to make the pastry pie crust from scratch than buying the frozen pre-made ones. Here's the recipe:
Pastry Crust:
1 teaspoon of salt
¾ of a stick (90 grams) butter
5 tablespoons of cold water
Milk (for brushing the crust)
The other reason this recipe is lovely is that it is EGGLESS. For making this big pie with the Silicone Pie mold that I have, I am using double this recipe (so 4 cups of flour, 2 tsp salt, 180g butter, 10T cold water). I still have about 100g of the pastry remaining.
If you wish to make it with Apples, the filling recipe is:
Filling:
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
Filling:
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
¼ teaspoon of salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons of flour
6-8 medium-sized apples
1 teaspoon lemon juice
Instructions:
- Preheat oven to 200ºC
- Add flour, salt and butter in a large bowl, crush butter (with fork or pastry blender) until tiny balls with the flour are formed.
- Slowly add the cold water.
- Knead with floured hands and form a large dough.
- Half it and wrap in plastic. Place it in the refrigerator for 30 minutes.
- On a floured counter-top, roll the dough out to 5 cm larger in diameter than the pie pan/dish.
- Slowly lift the flattened dough off (with a rolling pin).
- Unroll over the pan gently.
- Fit it into the pan and press it with your fingers against all the sides of the pan. Trim off excess and overhanging edges.
- Place the pie shell in the refrigerator. Prepare the filling.
- Peel and slice the apples, chop them into 1/2 inch cubes.
- In a large bowl, mix both white and brown sugar, salt, lemon juice, flour, nutmeg and cinnamon. Heat with 3 cubes of butter in the microwave until volume is reduced to a third and the mixture becomes thicker.
- Roll out the dough on a floured surface, cut the rolled out dough into many 1'' wide strips.
- Remove the pie shell from the refrigerator and spread out filling.
- Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect.
- Cut off overhanging excess pastry.
- Press the edges down into the rim (this step is important, to prevent the strips from popping up)
- I use the 'tree' shaped cookie cutter, and cut out pieces of it and surround the pie like a border.
- Brush with milk to help brown the crust. Dust with sugar.
- Bake at 200ºC for 15 minutes.
- Turn down to 190ºC for 45 minutes.
- Remove from oven when top crust is golden brown. Allow pie to cool (about 45minutes).
- Serve. It was really delicious especially with a glass of milk :)
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