Honey Apple Pie With Orange Lattice Crust Food

APPLE-HONEY PIE

Steps:

• Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.
• Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
• Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
• Preheat the oven to 400˚ F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚ F.
• Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined.
• Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.
• Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

LATTICE CRUST APPLE PIE

Steps:

• To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
• To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
• To assemble the pie: Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
• Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Add the apple filling to the pan.
• Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes.
• Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

HONEY APPLE PIE WITH ORANGE LATTICE CRUST

Steps:

• Make crust:
• {Step One} Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.
• Make filling:
• Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes. Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.
• Position rack in bottom third of oven, and preheat to 425°F. Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch. Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips. Spoon filling into bottom crust. {Step Two} Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough. {Step Three} Crimp crust edge decoratively.
• Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

PECAN-STREUSEL LATTICE APPLE PIE

Steps:

• For pie crust, in a food processor, pulse together flour, sugar and salt.
• Add butter and pulse until largest pieces are the size of peas.
• In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
• If dough still crumbles, pulse in a little more water mixture.
• Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
• Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
• Refrigerate until ready to use.
• On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
• Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
• Unfold dough and gently lift into place.
• Trim edges to a 1/2-inch overhang and transfer to a freezer.
• For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
• In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
• In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
• Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
• Freeze while making lattice top.
• Heat oven to 425 degrees and place rack in lower third.
• On a lightly floured surface, roll out remaining disk into a 14-inch round.
• Using a fluted pastry wheel, cut into eight 1-inch wide strips.
• Vertically arrange half of the strips over filling.
• Horizontally weave in remaining strips, gently lifting vertical strips.
• Adhere to bottom crust with some water; trim and crimp.
• Beat egg with 1 T water; brush over lattice.
• Generously sprinkle with granulated sugar.
• Bake on baking sheet 25 minutes.
• Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
• If crust browns too quickly, cover with foil.
• Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
• Serve warm or at room temperature.

LATTICE-CRUST APPLE PIE

Steps:

• Preparing the crust:.
• In a large bowl, mix together flour, sugar, cinnamon and salt.
• Using a pastry blender or two knives, cut butter and shortening into flour mixture until coarse crumbs form.
• Add water, 1 tablespoon at a time, tossing with a fork until a dough forms.
• Divide dough in half; shape each half into a disk.
• Wrap in plastic wrap; chill for 1 hour.
• Making the filling:.
• Place oven rack in lowest position.
• Preheat oven to 400 degrees.
• In a large mixing bowl, combine apples, sugar, cinnamon and nutmeg.
• Assembling the pie:.
• On a lightly floured surface, using a lightly floured rolling pin, roll half of dough into an 11-inch circle.
• Fit into a 9-inch pie pan.
• Spoon filling into pan.
• Dot with butter pieces.
• Roll remaining dough into a 10-inch circle.
• Cut into 1/2 inch strips.
• To form a lattice crust, arrange 2 dough strips in a cross pattern in center of pie.
• Ends of strips should overlap edges of bottom crust.
• Alternately weave strips into a lattice pattern until filling is covered.
• Brush crust with egg.
• Bake until crust is golden and filling is bubbly, about 40 minutes.

HONEY APPLE PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Bring pie crusts to room temperature, about 15 minutes.
• Heat apple butter in a saucepan over medium heat. Stir in honey, water, flour, and cinnamon; bring to a boil. Reduce heat to low and let simmer while you prepare the pie.
• Place one crust in the bottom of your pan and fill with apples, mounded slightly. Cut the second crust into strips; set aside.
• Gently pour the honey mixture over the apples. Cover with the strips to form a lattice-style crust. Brush any remaining honey mixture on the crust.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and crust is golden brown, about 40 minutes more.

HONEY APPLE PIE

Steps:

• Fill a pastry lined 9" pie plate with sliced apples, pour over them the 3/4 cup honey and sprinkle with 1 Tsp.
• each cinnamon and vanilla.
• Dot with small pieces of the 2 Tbls.
• butter, cover with slashed top crust.
• Bake at 400 degrees for 35 minutes or until apples are tender.