Lattice-Topped Apple Pie

SUBMITTED BY: Anne Halfhill

"You cant beat my moms yummy apple pie. Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices. --Anne Halfhill, Worthing, Ohio"

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PREP TIME	25 Min
COOK TIME	55 Min
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

5 1/2 cups thinly sliced peeled apples
1 cup sugar
2 tablespoons water
4 1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PASTRY:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

DIRECTIONS

In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
Bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

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Lattice-Topped Apple Pie

SERVINGS

INGREDIENTS

DIRECTIONS