Favorite Menu Autumn Apple and Pear Lattice Pie :: Tasty Recipes

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Autumn Apple and Pear Lattice Pie

"Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert."

Ingredients :

Pastry:
2 1/2 cups flour
1 tablespoon sugar
1/four teaspoon salt
3/4 cup cold butter, cut into small pieces
6 tablespoons bloodless shortening, reduce into small portions
eight tablespoons ice water, or as wished
Filling:
1 cup sugar
three tablespoons flour
three/4 teaspoon floor cinnamon
1/4 teaspoon floor ginger
1/four teaspoon nutmeg
1/four teaspoon salt
1 2/three kilos Granny Smith apples - peeled, cored and reduce into 1/four-inch-thick slices
1 2/three pounds organization ripe Anjou pears - peeled, cored and cut into 1/four-inch-thick slices
1 egg yolk
2 teaspoons water
1 tablespoon butter, cut into bits
1 tablespoon white sugar

Instructions :

Prep : 40M	Cook : 8M	Ready in : 4H

Combine 2 half cups flour, 1 tablespoon sugar, and 1/four teaspoon salt in a massive bowl. Cut in butter and shortening with a pastry blender or 2 knives till combination resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture paperwork a ball. Divide dough in half and flatten every half right into a 5-inch disk. Wrap in plastic wrap and relax as a minimum 1 hour or up to eight hours (in a single day).
Combine 1 cup sugar, three tablespoons flour, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt in big bowl. Add apples and pears and toss to coat properly.
Preheat oven to 425 tiers F (220 tiers C). Position 2 racks in decrease 1/3 of oven. Put a sheet of foil only some inches large than pie plate on backside rack to catch drips.
Roll out 1 piece of dough right into a 12-inch spherical (about 1/8 inch thick) on a lightly floured work floor with a floured rolling pin. Line a 9-inch pie plate with pastry and trim overhang to 1/2 inch with kitchen shears or a paring knife. Roll out closing dough in equal manner and reduce into 10 strips (three/4 to one inch huge) for a lattice.
Mound apple and pear filling into crust. Brush crust rim with some of egg wash. Dot filling with butter. Lay five strips of dough parallel across pie, approximately 1 inch apart, letting excess cling over rim. Lay final strips diagonally throughout pie in opposite route. Press ends firmly to rim of pie, trimming excess dough. Crimp edges together with your fingers or fork tines. Brush with closing egg wash. Sprinkle with last tablespoon sugar.
Bake pie in decrease third of oven for 15 mins, then reduce temperature to 375 degrees F (190 levels C) and bake until juices in center of pie are bubbling, about forty five minutes extra. (Loosely cowl pie with a sheet of foil if browning too speedy.) Transfer pie to a cord rack and cool 2 hours.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it calmly, and make smooth-up simpler.

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