37 lattice top Recipes

sugar, rhubarb, cut in 1 slices (1 lb), enriched flour, pastry crust with lattice top, nutmeg, butter or 2 tbsp margarine, eggs, slightly beaten

pie shell , with additional pastry for lattice top, treacle (molasses may be substituted), fresh white breadcrumbs, lemon juice, egg, beaten with 1 tsp. of water

stemmed and washed concord grapes, sugar, lemon juice, quick-cooking tapioca, pastry dough, plus extra for lattice topping

freestone peaches, frozen blueberries, pearl tapioca, white sugar, nutmeg, cinnamon, salt, butter, egg white, pie dough for a deep dish pie and lattice top

ricotta cheese, eggs, beaten, sugar, vanilla, pie crust mix , prepare as directed on box save some for lattice top

all purpose flour, sugar, salt, chilled unsalted butter , cut into 1/2-inch pieces, chilled solid vegetable shortening, diced, more) ice water, sugar, golden brown sugar, all purpose flour, lemon juice, grated lemon peel, ground nutmeg, golden delicious apples, peeled, cored, thinly sliced, milk, sugar

all-purpose flour, granulated sugar, salt, cold unsalted butter, cold milk, golden delicious apples, peeled, cored and each cut into 12 wedges (7 to 8 medium apples, about 10 cups), fresh apricots, pitted and each cut into 8 wedges (about 10 , about 6 cups), granulated sugar (or to taste, depending on sweetness of fruit), light brown sugar, grated orange zest, unsalted butter

double crust pie with lattice top, sugar, flour, ground nutmeg, salt, eggs beaten, sliced rhubarb cut in 1 inch pieces, sugar mixed with 1/4 tsp ground cinnamon for garnish

pastry for 1 9 lattice top pie, frozen or fresh red raspberries, sugar, cornstarch, salt, pitted tart red cherries

all-purpose flour, sugar, salt, cold unsalted butter , cut into 1/2 inch pieces, cold water, white vinegar, flour , for work surface, baking apples, granulated sugar, plus more for top, cornstarch, ground cinnamon, ground ginger, nutmeg, pecans, coarsely chopped, unsalted butter, melted, light brown sugar, egg

baking apples (such as jonathan or mcintosh), peeled,cored, chopped, dried cranberries, golden raisins, chopped pecans, dark brown sugar, brandy, unsalted butter , cut into pieces, apple cider or apple juice, unsulfured (light ) molasses, fresh lemon juice, grated lemon peel, ground cinnamon, ground allspice, salt, milk, sugar

cherry pie filling, frozen mixed berries, drained, kirsch, ready made pie crust, flour , for dusting, egg, lightly beaten, sugar

cherry pie filling, frozen mixed berries, drained, kirsch ( cherry liqueur), ready made pie crust, flour , for dusting, egg, lightly beaten, sugar

granny smith apples, cored and sliced, cornstarch, light brown sugar, ground cinnamon, salt, ground nutmeg, unbaked pie shell , plus dough for lattice or double crust top, egg, lightly beaten

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.