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Apple Lattice Pie.
To prepare crust, place flour, sugar and salt in a food processor to mix. Add butter and process until the mixture resembles coarse meal.
Lightly mix egg yolk and cream. While the machine is running, pour in the cream mixture slowly. The dough should hold together when pinched. Add a little more cream if necessary.
Divide the dough into 2 pieces, in the ratio of 2/3 and 1/3, and form 2 discs. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
To prepare the apple filling, put apples, butter, sugar, maple syrup and cinnamon in a skillet. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are very soft and almost fall apart into a puree. Remove from heat and allow to cool to room temperature.
Preheat oven to 350ºF. Grease a 9-inch springform pan or pie pan.
Remove the large dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough.
Roll the small dough until around 3mm thick, and cut into 10 strips, each around 1/2 inch wide.
Pour the apple filling into the prepared pie shell. Lay 4 or 5 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Fold back the edge of the shell over the edge of the lattice strips, and crimp to secure.
Mix the egg wash ingredients, and brush the dough with the mixture. Bake about 50 to 55 minutes, until the filling is bubbling and the crust is golden.
Serve with vanilla ice cream.
This recipe is so fresh, vibrant, and light, perfect for any summer picnic or family get-together. I must give credit to Emeril Lagasse for his fabulous pie crust recipe, and my former mother-in-law for her amazing pie recipe. She has always been a baking inspiration for me.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!