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Old-fashioned Lattice-Top Apple Pie ( Tarta de manzanas)

Honestly, this is one of the best apple pie I've done.
The mass balance (not too thick) and filling was perfect.
I advise to do it anyway!

And the recipe comes from one of my favorite sites :

Bon appetit



2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted
butter cut into pieces.
6 tablespoons ice water


1/2 cup sugar 
1/4 cup golden brown sugar
2 tablespoons all purpose flour
1 tablespoon lemon juice 
2 teaspoons grated lemon  peel
1/8 teaspoon  ground nutmeg
1/2 teaspoon cinnamon powder
About 8 Granny Smith or Golden delicious apples peeled,cored thiny sliced


Blend flour sugar and salt in processor. Add butter and  cute using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoons if dough is dry. Gather into a ball. Divide into 2 pieces. Flatten each into disk. Wrap each in plastic and chill by 2 hours.
Let dough soften slightly before rolling out.

Position rack in lowest third oven and preheat to 160° c (350F)
For filling 
Mix sugar, golden brown sugar, all purpose flour, lemon juice, lemon peel nutmeg and cinnamon  and add apples and toss to blend.

Roll out 1 dough disk on floured surface  to 28 cm round and transfer to a pie dish.. Fold edge under forming high standing rim; crimp.
Add filling . Roll out second dough disk on floured surface.
Cut into wide strips. Arrange strips across pi. Form lattice arranging others strips diagonally across first strips.
Gently press ends into crust edges. Brush lattice with milk.
Sprinkle lightly with additional sugar.

Bake pie 10 minutes. Reduce oven temperature  180°c (370 F)
Continue baking until juices bubble thickly and crust is deep golden, about 1hour. Covering edges withg foil is browning too quickly.
Let cool in rack about 1 hour.

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Tarta de manzanas

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