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Praline Apple Pie
Lattice top apple pie, bubbling with brown sugar, coffee and pecans
Ingredients
6 Granny Smith apples, peeled, cored and cut into 1 cm wedges (about 7 cups)
6 teaspoons coffee liqueur or 3 teaspoons instant coffee, dissolved in 3 teaspoons warm water
1/2 cup firmly packed light brown sugar
1/4 cup chopped pecans
6 teaspoons plain flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sheets frozen pre-rolled shortcrust pastry, thawed
3 teaspoons unsalted butter
1 egg white, lightly whisked
Method
1
Preheat oven to 220°C.
In a mixing bowl, combine the apples and coffee liqueur, tossing to coat well
Add brown sugar, pecans, flour, cinnamon and nutmeg
Toss gently to coat
2
Fit 1 sheet pastry in a 23-cm pie plate
Spoon in the apple mixture
Dot with butter
Brush with some of the egg white
3
Cut the remaining pastry, on a lightly floured surface, into 1-cm wide strips
Arrange the strips in a lattice pattern over the pie filling
Trim edges
4
Crimp the edges to seal lattice and bottom crusts
Lightly brush the top lattice with remaining egg white
5
Bake for 10 minutes; reduce temperature to 180°C and bake until crust is golden and apples are tender, about 50 minutes
Place on a wire rack and cool for 30 minutes
Serve warm
Cooks Tips
For lattice, arrange 5 pastry strips, 4 cm apart, over filling. Fold back every other strip. Place another strip across, then fold strips back over this strip
To finish lattice, fold back the alternate strips and place next strip 4 cm from other strip. Place folded strips back over this. Continue weaving until finished
Per Serving
326/kJ 1365 calories, 43 g carbohydrates, 3 g fibre, 4 g protein, 187 mg sodium, 16 g fat, 17 mg cholesterol
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