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.
Apple pie lattice crust plus#
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.
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