![]() If your lattice pie top browns too much before the filling is fully baked, loosely tent the pie with a large piece of foil and poke a hole in the middle for venting the steam. An easy step-by-step tutorial is available here.īake the pie as directed, but remove the foil during the last 20 minutes of baking so the edges can brown as well. Lattice-Top Apple-Cranberry Pie Cranberry filling: 1 cups chopped cranberries, fresh or frozen 1 cup granulated sugar teaspoon grated orange zest 2. Fold and cut out a piece to cover the edges. Cut off a piece large enough to cover your whole pie. Lift the dough into a cast iron skillet or pie plate, gently working it into the corners. Sprinkle with flour again and use a rolling pin to create a thin sheet of dough. You can buy a pie shield, but it's easy to make your own from aluminum foil. Press the dough into a flat disc, 6-8 across, sprinkle with flour, and flip. You want that beautifully browned pie crust, but the edges of the pie may brown faster than the rest of the pie. For lattice top - Lay 5 strips of the wide strips parallel on top of the filling leaving space between them. How Do You Keep Your Lattice Pie Crust from Burning? ![]() It adds sparkle and crunch to the baked pie. Whatever glaze you use, you can sprinkle the whole lattice pie top with some sanding or turbinado sugar. Let cool a bit before serving (if possible) and add a dollop of ice cream, whipped cream, or a wedge of Cheddar cheese. When they are deliciously golden and the filling is lightly bubbling, take the pie out of the oven. You'll want the egg yolk to be completely incorporated into the liquid, and the egg wash thin enough to flow from a pastry brush onto the dough strips. Since you don't have a top crust to fuss over, simply keep an eye on the apples. To get the beautifully browned pie crust, brush the lattice with some milk, cream, or an egg wash (an egg whisked together with a tablespoon of water).
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