A Classic Pie with Deep, Caramel Notes
This Lattice Apple Pie with Mexican Brown Sugar takes a beloved classic and elevates it with rich, molasses-forward sweetness and a stunning woven crust. Mexican brown sugar—often labeled piloncillo—adds depth, warmth, and a subtle toffee flavor that transforms traditional apple pie into something truly special. Perfect for holidays, celebrations, or anytime you want a show-stopping dessert.
Table of Contents
Why Mexican Brown Sugar Makes a Difference
Mexican brown sugar, commonly known as piloncillo, is minimally refined and rich in molasses. Compared to standard brown sugar, it offers:
Deeper caramel flavor
Subtle smoky notes
Less cloying sweetness
When paired with apples, cinnamon, and butter, it creates a filling that’s bold, aromatic, and beautifully balanced.
Ingredients
For the Pie Crust
2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold unsalted butter, cubed
6–8 tablespoons ice water
For the Apple Filling
6–7 medium apples (Granny Smith, Honeycrisp, or mix), peeled and sliced
¾ cup Mexican brown sugar (piloncillo), finely grated
2 tablespoons all-purpose flour or cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
For Assembly
1 egg, beaten (egg wash)
1 tablespoon coarse sugar (optional)
How to Make the Lattice Crust
Roll out half the dough and line a 9-inch pie dish.
Roll out remaining dough and cut into even strips.
Lay half the strips across the pie, then weave remaining strips alternately over and under to form a lattice.
Trim edges, fold, and crimp.
A lattice crust allows steam to escape while showcasing the glossy apple filling beneath.
Step-by-Step Instructions
Step 1: Make the Dough
In a bowl, whisk flour, salt, and sugar.
Cut in cold butter until mixture resembles coarse crumbs.
Add ice water gradually until dough comes together.
Divide dough in half, wrap, and chill for at least 1 hour.
Step 2: Prepare the Filling
In a large bowl, toss apples with grated piloncillo, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt.
Step 3: Assemble the Pie
Fill prepared bottom crust with apple mixture.
Dot filling with small pieces of butter if desired.
Top with lattice crust and seal edges.
Step 4: Bake
Preheat oven to 200°C (400°F).
Brush crust with egg wash and sprinkle with coarse sugar.
Bake for 20 minutes, then reduce temperature to 180°C (350°F) and bake an additional 35–40 minutes, until filling is bubbling and crust is golden.
Step 5: Cool & Serve
Let pie cool for at least 2 hours to allow filling to set.
Tips for Perfect Apple Pie
Mix apple varieties for balanced sweetness and texture.
Grate piloncillo finely so it dissolves evenly.
Chill dough thoroughly to prevent shrinkage.
Bake until bubbling—this ensures the filling is properly cooked.
Why This Recipe Works
Rich, complex sweetness from Mexican brown sugar
Flaky, buttery lattice crust
Perfect balance of spice and acidity
Visually stunning presentation
Serving Suggestions
Serve warm with vanilla ice cream or cinnamon whipped cream.
Drizzle with caramel sauce for extra indulgence.
Pairs beautifully with coffee, spiced tea, or dessert wine.
Meta Description (SEO-Friendly):
This Lattice Apple Pie with Mexican Brown Sugar features a flaky crust and rich, caramelized apple filling made with piloncillo. A stunning twist on a classic dessert.
Rich Snippet Idea:
Recipe Type: Dessert
Cuisine: American / Mexican-Inspired
Prep Time: 30 minutes
Cook Time: 55–60 minutes
Servings: 8
- 1/2 pound piloncillo (unrefined brown sugar; also called panela)
- 3/4 cup water
- 4 (1-inch-wide) strips orange zest
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 2 1/2 pound medium apples
- 3 tablespoons all-purpose flour
- Pastry dough (for a double-crust pie)
- 1 tablespoon milk
- 1 teaspoon sugar
Convection Oven Recipe Instructions
First of all put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
And then Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
Toss apples with flour, then with syrup.
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
Trim edge, leaving a 1/2-inch overhang, and chill shell.
Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
Next is to Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
Bake pie on hot baking sheet 20 minutes.
Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours. Enjoy the lattice apple pie !
No comments:
Post a Comment