Apple Pie with Lattice Top

Apple Pie with a Lattice Top

The Pie dough, is the pie dough recipe. We made the filling in class, and I actually think this pie turn out very well. I secured my edges, so no pie was spilling out, and when I did the lattice top, it wasn’t as difficult as I expected it to be. Here’s the recipe for the apple filling:

Apples, fresh, peeled and sliced: 2 lbs., 8 oz.

Water: 1 lb., 4 oz.

Sugar, granulated: 6 oz.

Salt: Pinch

Cinnamon, ground: .25 oz.

Cornstarch: 2 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Combine the apples with 2/3 of the water, all of the sugar, salt, and cinnamon; place in a heavy-

bottomed pot.

4. Boil the mixture.

5. Make a slurry by placing the cornstarch in a bowl and adding the remaining water while whisking.

6. When apple mixture begins to boil, slowly add the slurry, stirring constantly. Boil the mixture until it is

thickened and translucent, approximately one minute.

7. Remove from heat.

8. Cool the filling and store for later use.