Ingredients1 h 20 m servings
- In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
- In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
- On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
- Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
ReviewsRead all reviews 5
This was great! It was my first time making a latticed apple pie and this recipe really helped make it as easy as possible. We (Me and the other cheffs)added 1 cup of wholesom crannberrys it was...
I used this lattice topping and crust for another pie recipe. The taste of the crust was amazing, but it did not leave me enough to crimp the edges. I also needed a bit more water than listed. ...
I have made this several times with no changes - always received RAVE reviews!
I made this to take up to friend's house who we were visiting for a holiday weekend and the key seemed to be in the thinly slicing the apples- great tip! I used 5 big apples and that was more th...