CONCERTINA PIE LATTICE PLUS

Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).Ģ. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500☏.

CONCERTINA PIE LATTICE PLUS

They should register 16 ounces and 14 ounces.) Flatten larger piece into a rough 5-inch square and smaller piece into a 4-inch disk (If for a non-lattice, double crust pie, these pieces should be even in weight and both round) wrap separately in plastic and refrigerator at least 1 hour or up to 2 days before rolling.Īdapted from America’s Test Kitchen Cookbookġ 1/2 pounds Granny Smith apples (about 3 medium)ġ tablespoon juice and 1 teaspoon zest from 1 lemonģ/4 cups (5.25 ounces) plus 1 tablespoon sugarġ. Divide dough into two pieces, one slightly larger than the other. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together.

With blade of rubber spatula, use folding motion to mix. Sprinkle 8 tablespoons ice water over mixture. Scatter butter pieces over flour mixture cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Pulse flour, salt and sugar in a food processor fitted with steel blade until combined. In parentheses, I am listing their non-lattice top recipe.ģ cups unbleached all-purpose flour (2 1/2 cups, non-lattice)ħ tablespoons all-vegetable shortening, chilled (8 tablespoons, non-lattice)ġ0 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces (12 tablespoons, non-lattice)ġ0 tablespoons ice water (6 to 8 tablespoons, non-lattice)ġ. I hope all of your feasts, festivities, and afternoons with friends and families are too.Īmerican Pie Dough for Lattice-Top Pie (Non-Lattice Directions in Parentheses)Īccording to ATC, this crust has a firmer texture than their basic recipe, making it easier to work with when creating a lattice top for pies.

Alas, we won’t know how this baby turned out until long after we’re tucked in with night caps and food comas, so I guess we’ll just have to assume it’s blissful. Yet, the last couple years my apple pies have each been missing a little something so I thought I’d go back to the structured approach and build out from there again. I’m also not one to use recipes for pies, a little sugar, a little flour and spices to taste always seem easier than hoping any cut and dry method will consistently produce the same results. To compensate for the butter lost, I used some Danish butter, so rich that but ten minutes after the pie went in the oven, the unmistakable scent of buttery brilliance hit the air and we swooned. One too many articles about the best non-lard crusts resulting from that magical blend of both vegetable and butter fats, plus the seal of approval from the America’s Test Kitchen cookbook (and as we all know, I’ll do anything they say) and there I was, scooping tablespoons of that white stuff from a can. I’m an all-butter crust kinda gal I’ll exchange flavor for flakiness any day of the year and, like a lot of us, I’m pretty freaked out by shortening in general.

Concertina pie lattice