Vintage apple pie: How to bake a $40,000 pie
Start with Pillsbury All-Ready Pie Crusts. Mary Lou Warren did, and her flaky Apple nut lattice tart won first prize in the 1986 America’s Bake-Off Contest. Try All-Ready Pie Crusts and judge for yourself — they bake, flake, and taste just like scratch!
Apple nut lattice tart recipe
One 15-ounce package. Pillsbury All-Ready Pie Crusts
1 teaspoon of flour
3 to 3-1/2 cups of thinly sliced, peeled apples
1/2 cup of sugar
3 tablespoons of golden raisins
2 tablespoons of chopped walnuts or pecans
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon of grated lemon peel
2 teaspoons of lemon juice
1 egg yolk, beaten
1 teaspoon of water
1/4 cup of powdered sugar
1 to 2 teaspoons of lemon juice
Prepare pie crust according to package directions for two-crust pie, using a 10-inch tart pan with a removable bottom or 9-inch pie pan. Heat oven to 400 F. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
In a large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 teaspoons of lemon juice. Spoon into a pie crust-lined pan.
To make a lattice top, cut remaining crust into 1/2-inch-wide strips. Arrange strips in lattice design over apple mixture. Trim and seal edges. In a small bowl, combine egg yolk and water; gently brush over lattice. Bake at 400 F for 40 to 60 minutes or until golden brown and apples are tender. (Cover pie with foil during last 15 to 20 minutes of baking if necessary to prevent excessive browning.) Cool for 1 hour.
In a small bowl, combine glaze ingredients; drizzle over slightly warm tart. Cool, remove sides of pan. Makes 8 servings.