"If this old-fashioned lattice apple pie recipe reminds you of the dreamiest slice of diner pie, then we've done our job. Honeycrisp apples are juicy, bright in flavor, and hold their shape beautifully, even after a long bake, making them one of the best apples for pie. All they need is a little butter, lemon zest, and cinnamon to bring out their very best."
"Unlike a double-crust pie, a lattice crust lets moisture evaporate, concentrating the filling and preventing a soggy bottom. The cream cheese in this dough keeps it tender and easy to handle while you roll and weave the lattice top. For clean, even strips, use a pizza cutter or sharp knife and aim for wide bands-they're simpler to work with and, as developer Shilpa Uskokovic notes, far less fussy than spindly lattice."
"The stovetop pie filling can be made up to two days ahead or frozen for longer. (Line a pie dish with plastic wrap, freeze the apple filling, then pop it out and triple-wrap it in more plastic. When you're ready, drop it straight into your crust and bake.) Dollop the top of the pie with homemade whipped cream or a scoop of vanilla ice cream and pair each slice with a mug of black coffee for the authentic diner experience."
Honeycrisp apples are juicy, bright, and hold their shape during long bakes; butter, lemon zest, and cinnamon enhance their flavor. The stovetop filling can be made up to two days ahead or frozen longer; freeze in a pie dish wrapped in plastic, then triple-wrap before baking. A lattice crust lets moisture evaporate, concentrating the filling and preventing a soggy bottom. Cream cheese in the dough keeps the crust tender and easy to handle. Use a pizza cutter or sharp knife to cut wide lattice bands. Brush the top crust with water and sprinkle granulated sugar instead of an egg wash. Serve with whipped cream or vanilla ice cream.
Read at Epicurious
Unable to calculate read time
Collection
[
|
...
]