oceantheorem (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
oceantheorem) wrote2010-11-14 06:39 pm
oceantheorem) wrote2010-11-14 06:39 pm
Lattice crust
Kris asked for a lattice crust diagram. Well, I don't do the whole drawing thing, but I did have plans to make another apple pie this weekend, so I enlisted Jim's help and took a series of photos of me making the lattice top.
The problem? Jim doesn't know what focus means. I apologize that so many of the following pictures are blurry.
Each strip of dough should be about half an inch wide. Ish. Whatever. Lay one across the middle of the top. You can lay a second one parallel next to it if you like. I started with a simple cross.
Fold back half of one strip (the strip underneath). Lay another strip on top, perpendicular to the folded strip, pretty close to the other strip (you don't want much room between the strips).
Fold down the folded strip, then turn and fold up the strip(s) going in the other direction. Always fold up the strips that are currently underneath the outermost strip.
Continue, laying down strips in one direction and then the other, until the pie is covered!
Okay. Need a little more explanation? In that last photo, the red arrow (in the photo below) is pointing to the strip that was just added.
The next step is to fold down the folded strip (so it's over the red arrow strip). After that, you're going to lay down a strip perpendicular to the red arrow strip. So you see the blue arrow? It's pointing the strip that is below the outermost strip (the pink one) on that side. So that blue arrow is the next strip you'll fold back, and then you'll lay one down perpendicular to the pink strip. Then you'll turn, fold up the pink strip and the unlabeled one on the other side of the middle, and lay down a strip where the yellow line is. Make sense?
When you're content with how many strips you have, crimp up the sides.
And the secret to a nice golden brown pie that looks like a Pie Goddess made it? Whip an egg in a bowl (I use a fork). Use a pastry brush (or, if you're poor like me, a folded paper towel) and brush the whipped egg over the top of the crust (you won't use the whole egg).
Don't soak it. The idea is just to brush the egg over the top. You don't want it to pool or be gooey.
And, because Jim likes to "help"...
The problem? Jim doesn't know what focus means. I apologize that so many of the following pictures are blurry.
Each strip of dough should be about half an inch wide. Ish. Whatever. Lay one across the middle of the top. You can lay a second one parallel next to it if you like. I started with a simple cross.
Fold back half of one strip (the strip underneath). Lay another strip on top, perpendicular to the folded strip, pretty close to the other strip (you don't want much room between the strips).
Fold down the folded strip, then turn and fold up the strip(s) going in the other direction. Always fold up the strips that are currently underneath the outermost strip.
Continue, laying down strips in one direction and then the other, until the pie is covered!
Okay. Need a little more explanation? In that last photo, the red arrow (in the photo below) is pointing to the strip that was just added.
The next step is to fold down the folded strip (so it's over the red arrow strip). After that, you're going to lay down a strip perpendicular to the red arrow strip. So you see the blue arrow? It's pointing the strip that is below the outermost strip (the pink one) on that side. So that blue arrow is the next strip you'll fold back, and then you'll lay one down perpendicular to the pink strip. Then you'll turn, fold up the pink strip and the unlabeled one on the other side of the middle, and lay down a strip where the yellow line is. Make sense?
When you're content with how many strips you have, crimp up the sides.
And the secret to a nice golden brown pie that looks like a Pie Goddess made it? Whip an egg in a bowl (I use a fork). Use a pastry brush (or, if you're poor like me, a folded paper towel) and brush the whipped egg over the top of the crust (you won't use the whole egg).
Don't soak it. The idea is just to brush the egg over the top. You don't want it to pool or be gooey.
And, because Jim likes to "help"...
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Monopoly money okay?
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