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Friday, September 28, 2012

Filling your beautiful crust!

Happy Friday my readers! Today I'm going to share the pie filling recipe for your beautiful crust from Wednesday's post. Enjoy!

Honey Apple Pie with Orange Lattice Crust
Bon Appetit, March 1998

For filling:

  • 2 generous tablespoons coarsely chopped dried tart cherries
  • 2 generous tablespoons finely chopped dried apricots
  • 2 generous tablespoons finely chopped dried peaches
  • 2 tablespoons orange juice
  • 2 1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
  • 3 1/2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 tablespoon grated orange peel

Pie pre-baking
Make filling:
Apple filling
  1. 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.
  2. 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.
  3. 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.
Finished pie

 Happy baking!

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