If the crust edges begin to get too brown, cover with a Wilton pie shield or strips of aluminum foil. Reduce the oven temperature to 350☏ and bake for another 50-to-60 minutes or until the crust is golden brown and fruit juices are bubbling.Place the pie pan on the bottom rack of the preheated oven and bake for 15 minutes.Press the ends of the lattice crust and the excess bottom dough around the edges to seal, crimping the edges. Decorate the lattice top with the apple and leaf cut outs.Place strips horizontally, then vertically, across the top of the pie, trimming it so that each strip comes to the edge of the pie. Next get ready to start weaving a lattice.Then place the strips crosswise over the cake in a grid shape. To make the lattice pie crust, you roll the dough out to about 1/4 inch thick and cut long strips about 1.5 centimeters wide. Brush the edges of the pie’s bottom crust with the egg wash. Traditional Dutch apple pie (appeltaart) with a sky-high crunchy crust, spiced apple filling and topped with ice cream or whipped cream.Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Melt butter in a medium saucepan over medium heat. In a small bowl, use a fork to mix the egg and water together to create an egg wash. Make the pie crust recipe and chill per instructions while preparing the filling.Use any scraps of pie dough to cut apple and leaf shapes using Wilton’s Fall Cookie Cutters. In a large bowl, combine the sugar, cornstarch, apple pie spice, and salt.For an extra special touch, braid a few of the strips together.Gently unroll the remaining pie crust and cut it into strips of dough, some wide (about 1-1/2 inches) and some narrow (about 1/2 inch).Gently unroll 1 pie crust and press it into the bottom and up the sides of the 9 inch pie pan.In a large bowl, combine the chopped apples, cranberry mixture, cinnamon, remaining ? cup sugar and flour and then toss the pie filling all together until the apples are well coated.Using a food processor, pulse the cranberries and 3/4 cup of sugar together until it's coarsely chopped.
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