Lattice-Top Apple Pies With Blackberry Sauce And Whipped Cream
|Tart apples||8 Pound, peeled, cored and sliced|
|Lemons||2 Large, juiced|
|Pared lemon rind||2 Large|
|All purpose flour||5 1⁄4 Cup (84 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||12 Ounce (3 Sticks)|
|Eggs||4 Large, lightly beaten|
|Milk||1 Tablespoon (For Glazing)|
|Sugar||1 Tablespoon (For Sprinkling)|
|Blackberry sauce||1⁄2 Cup (8 tbs)|
|Whipped cream||2 1⁄2 Cup (40 tbs)|
Divide the apples equally between two large saucepans.
Add half of the sugar, lemon rind and juice to each pan: Cover tightly and cook the apples gently for about 20-25 minutes, stirring occasionally, until they are soft.
Pour the cooked apples into large nylon sieves, or colanders, placed over mixing bowls and allow to drain (the juice can be kept to make drinks, topped up with soda water or 7-Up).
Allow the apples to cool.
To make the pastry, sift the flour, salt and sugar into a large mixing bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Mix with the beaten eggs to form a stiff dough.
Cut the dough into four equal pieces.
Roll out one quarter of the dough on a lightly floured surface to a round 1 inch larger than a 10 inch diameter, 1-inch deep tart or cake pan with an edge.
Line the pan with the dough, pressing it firmly onto the bottom.
Do not trim the excess dough.
Fill with half the cooked apples.
Roll out another one quarter of the dough to an oblong 11 x 7 inches.
Trim the edges, then cut into 14 long strips, each one 1/2 inch wide.
Moisten the edge of the dough in the pan with a little cold water, then arrange seven of the dough strips evenly spaced across the apple filling.
Arrange the remaining strips in the opposite direction, on top of the first strips, to form a neat lattice pattern.
Press the strips firmly around the edge to seal.
Trim the excess dough from around the edge of the pie.
Brush the lattice top with a little milk, then sprinkle with sugar.
Make another pie in exactly the same way.
Bake the pies in a preheated 425° oven for 40-45 minutes, until the pastry is crisp.
Serve the pies warm or cold, with blackberry sauce and whipped cream.