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Program: Convection Mode
Pre heat temp: 170⁰C
Pre heat time: 10 mins
Cook temp: 170⁰C
Cook time: 25 mins
Ingredients:
- Dough for double-crust pie
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 6 to 7 cups thinly sliced peeled apples
- 1 tbsp lemon juice
- 1 tbsp butter
- 2 tbsp milk
Accompaniment:
- Vanilla ice cream
- Caramel sauce
Preparation:
- Preheat oven to 170°C on convection mode.
- On a lightly floured surface, roll half of the dough to a 1/8’’ thick circle; transfer to a 9’’ pie plate
- Blind bake the crust on convection mode at 170⁰C for 10 mins
- In a small bowl, combine the sugars, flour and spices
- In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling; dot with butter
- Roll remaining dough to a 1/8’’ thick circle cut strips of 1.5cm width; arrange them over the pie, in the shape of lattice. Place over filling. Trim, seal and flute edge
- Milk wash the lattice. Bake for 25 mins or until the crust is golden. Cool on a wire rack.
- Serve with ice cream and caramel sauce
