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| Autumn Apple and Pear Lattice Pie |
"Golden pears and apples pair with cinnamon and a buttery crust for the closing autumn dessert."
Ingredients :
- Pastry:
- 2 half of cups flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/four cup bloodless butter, cut into small portions
- 6 tablespoons cold shortening, cut into small pieces
- 8 tablespoons ice water, or as wished
- Filling:
- 1 cup sugar
- three tablespoons flour
- 3/four teaspoon ground cinnamon
- 1/four teaspoon floor ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 2/three pounds Granny Smith apples - peeled, cored and reduce into 1/four-inch-thick slices
- 1 2/3 kilos organization ripe Anjou pears - peeled, cored and reduce into 1/4-inch-thick slices
- 1 egg yolk
- 2 teaspoons water
- 1 tablespoon butter, reduce into bits
- 1 tablespoon white sugar
Instructions :
| Prep : 40M | Cook : 8M | Ready in : 4H |
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- Combine 2 half cups flour, 1 tablespoon sugar, and 1/four teaspoon salt in a huge bowl. Cut in butter and shortening with a pastry blender or 2 knives until combination resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until combination paperwork a ball. Divide dough in 1/2 and flatten each half into a five-inch disk. Wrap in plastic wrap and relax at least 1 hour or up to eight hours (in a single day).
- Combine 1 cup sugar, three tablespoons flour, cinnamon, ginger, nutmeg, and 1/four teaspoon salt in large bowl. Add apples and pears and toss to coat nicely.
- Preheat oven to 425 ranges F (220 tiers C). Position 2 racks in decrease 1/3 of oven. Put a sheet of foil just a few inches larger than pie plate on backside rack to seize drips.
- Roll out 1 piece of dough right into a 12-inch round (approximately 1/8 inch thick) on a gently floured paintings surface with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to half inch with kitchen shears or a paring knife. Roll out final dough in equal way and cut into 10 strips (three/four to one inch extensive) for a lattice.
- Mound apple and pear filling into crust. Brush crust rim with a number of egg wash. Dot filling with butter. Lay 5 strips of dough parallel throughout pie, approximately 1 inch apart, letting excess hang over rim. Lay ultimate strips diagonally throughout pie in opposite course. Press ends firmly to rim of pie, trimming excess dough. Crimp edges together with your arms or fork tines. Brush with remaining egg wash. Sprinkle with ultimate tablespoon sugar.
- Bake pie in lower 1/3 of oven for 15 minutes, then reduce temperature to 375 ranges F (190 ranges C) and bake till juices in middle of pie are bubbling, about 45 minutes extra. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a twine rack and funky 2 hours.
Notes :
- Reynolds® Aluminum foil may be used to preserve food wet, cook it evenly, and make clean-up less complicated.
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