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DIGITAL SCRAPBOOKINGFood Friday ~ APPLE lattice slice
Friday, November 12, 2010
Hi everyone!! – Kylie here :o)
It’s Food Friday time (YUM!!) and today I’m sharing with you my little twist on everyone’s favorite – Apple Pie!
This is a recipe that my mum made quite often and as a kid I LOVED it. I call it – my mum’s “Apple Lattice Slice”. Back then what I loved most was picking off the little lattice-style pastry strips all coated in sweet powdery-sugar goodness, eating them bit by bit, before I moved on to devour the rest of my slice of apple/pastry ‘heaven’. (I guess I should also admit to eating some of the left-over raw pastry just after it had been rolled out – hmmm, not so sure about that now!) As a very grown-up ‘kid’, I think, now, my favorite part to eat is the apple mixture with its lemon zest-y-ness and just a hint of honey! YUMMY! So let’s not wait any longer – here is the recipe. It’s in two parts – Pastry and Filling. I also created two recipe cards that you can download for free. (I used the Muffin Man recipe card templates found at the Shabby Shoppe – too easy!)
Pastry ingredients
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2 cups (320g or 11oz) self-raising flour (Click here for more information regarding self-raising flour)
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2 tablespoons (30g or 1oz) custard powder
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1/2 teaspoon cinnamon
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90g (3oz) butter
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1 teaspoon grated lemon rind/zest
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1/3 cup (65g or 2oz) sugar
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1 egg yolk
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1/3 cup (85ml or 3 fl. oz) milk, approximately
Pastry directions
Sift dry ingredients into bowl. Rub the butter in until mixture resembles fine breadcrumbs. Add lemon rind/zest and sugar. Mix well. Beat egg yolk and milk together, add to dry ingredients. Combine to firm dough. Add a little more milk if required. Knead lightly on floured surface. Roll out two-thirds of pastry to line a greased 28cm by 18cm (11in by 7in) baking tin, bringing pastry half-way up sides of tin. Roll out remaining one-third of pastry, cut into lattice strips of 5mm (1/4in).
Filling ingredients
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410g (13oz) canned pie apple (Feel free to use fresh green ‘cooking’ apples – just peel, core, slice thick and cook with the water and lemon juice until soft – but still holding some shape. Add a little more liquid – water – if mixture gets too dry.)
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1 tablespoon (20ml) lemon juice
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1 tablespoon (20ml) water
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1 teaspoon fine lemon rind/zest
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1/4 cup (50g or 1.75oz) sultanas (these are optional and if you don’t have access to sultanas then you can easily substitute with raisins (just chop them roughly if too big), golden raisins or even currants – whatever you prefer! For more information on sultanas – click here and here or you can search on google!)
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1 tablespoon (20ml) honey
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icing sugar (confectioners sugar) for dusting
Filling, assembly, baking directions
Put apple, lemon zest, water, lemon juice and sultanas in small saucepan. Stir over low heat for 3 minutes. Cool.
Put cooled apple filling into pastry shell. Drizzle honey over apple mixture. Arrange the lattice pastry strips over apple and press down edges to seal. Bake in moderately hot (210C/410F) oven for 10 minutes. Reduce heat to moderate (180C/356F), cook for further 15 minutes or until pastry is cooked. Dust with icing sugar (confectioners sugar) while still hot.
I hope you enjoy baking this delicious apple slice, and eating it, just as much as I do. :o) Here are the 4×6 recipe cards I created especially for YOU! Just click on the image to download (or click HERE)!
We’ll be announcing our random ‘winner’ for the Shabby Shoppe Blog “Trick and Treat” recipe challenge tomorrow – so be sure to check that out! And, have a wonderful, wonderful weekend!
Nov 16, 2010 @ 06:36:17
Hi Kylie,
I just discovered you yesterday and found the lovely apple lattice recipe.
Our little village school is making a cook book to sell to raise much needed funds and I wondered what copyright terms you have as I would love to be able to share this recipe with them.
Thank you, I am looking forward to exploring more of your blog.
Margaret
Ingleton, UK.
Nov 16, 2010 @ 16:11:34
Hi Margaret :o) Thanks so much for stopping by our blog…we appreciate it so much! and, oh my…our sweet KYLIE rocks…she is our ‘resident chef’ and she is amazing! I’m so sorry though – all of the recipes (and cards) that we share share here on the blog are just for your own personal recipe box use. Many of the recipes are passed on via family, and others are used with permission from friends and other resources and sites. So, we really cannot offer the permission for others to share the recipes or our designs. I truly hope you understand and will continue to enjoy everything in your own home! Good luck with your fundraiser and thanks again :o)
–SP
Nov 15, 2010 @ 08:29:33
kylie – this just looks like an amazing recipe :o) i’m like you – i’d be eating all of the lattice work off first, lol! thanks for sharing this (and the cards) with us…and for being so sweet and helpful to everyone with questions!
Nov 14, 2010 @ 18:49:36
Wow! Those are some amazing recipe cards! I am sold! I was looking at both the HopScotch and HopScotch School additions but I don’t see the cross stitch you used on the apples! Is that included on those kits? or which kids that belongs to? Also, I love the white stitching all around the card, how do you do that? does that work with the stitch kit? I’ll wait to hear back from you before placing my order! AWESOME job, thank you kindly!
Nov 14, 2010 @ 23:43:58
Hi Maryvel,
Thanks for your wonderful comments about my recipe cards!! :o)
There are only two items on the recipe cards that don’t belong to HopScotch and HopScotch School additions and that’s the little green cross stitch and the string bow (natural colour). The green cross stitch is part of a set of three stitches (I deleted two of the stitches in this instance) and you can find the element in the Bounce collection kit – http://www.theshabbyshoppe.com/scripts/prodView.asp?idproduct=245
The string bow is from the Summer Cottage kit – http://www.theshabbyshoppe.com/scripts/prodView.asp?idproduct=296
The white stitching around both cards is actually dashed lines and it is part of the Muffin Man recipe card templates – it was recoloured to white on the apple cards – here is the link to the templates again, if you are interested – http://www.theshabbyshoppe.com/scripts/prodView.asp?idproduct=375
Have fun playing with your new purchases!! :o)
Nov 20, 2010 @ 11:24:00
Got it! Thank you so much! I did get the two hopscotch sets and the templates, so I only need the Bounce Collection which looks super-cute! I am having LOTS of fun already! Thanks!! :)
Nov 13, 2010 @ 14:17:39
May I ask what the cursive font is that you used on these? Thanks!
Nov 13, 2010 @ 19:26:42
Hi Stacy!
Thanks for your question! :o)
I used LD Cotton Candy for the cursive font. I use it quite a bit – it’s so pretty!! It’s available for purchase at the Lettering Delights website. And the main ‘body’ font is myriad pro – this is usually a standard preset font on most software.
Also as a quick tip for everyone – when you download any of the Shabby Shoppe recipe cards there will be a little notepad document for ‘terms of use’. For this particular download, the file was called “SP_theShabbyShoppeBLOG_RecipeCards_AppleSlicebyKylie_TOU”. You will find the font credits there – towards the bottom. That might save you wondering and waiting for an answer.
Thanks again Stacy! :o)
Nov 13, 2010 @ 22:49:03
Great tip (on finding the font info). Thanks!
Nov 12, 2010 @ 16:22:14
What a delicious looking post!!!
Nov 12, 2010 @ 15:58:23
Thank you.
Nov 12, 2010 @ 12:39:51
Yummy! Thanks Kylie :)
Nov 12, 2010 @ 11:43:54
Oh, this sounds delicious! My mouth is literally watering, lol! Thanks so much for sharing this recipe & those beautiful cards… you are sooooooo multi-talented! :o)
Nov 12, 2010 @ 11:39:25
Sounds so yummy. I am confused. You say you can use canned pie filling, but then you go on with ingredients and directions – do we add all of this to the canned filling, or is this if you start with fresh apples?
Your recipe cards are stunning.
Nov 12, 2010 @ 19:09:38
Hi Valerie!
Thanks ever so much for the kind words about my recipe cards! Isn’t HopScotch FUN!!
Now with the canned ‘pie’ apple it is just plain cooked green apples so you put that in the saucepan with lemon juice, water, sultanas and lemon zest. As the canned ‘pie’ apple is already cooked it only takes a few minutes to heat through and take on the lemony flavour and plump up the sultanas. Then you just cool it, and it’s ready to use. Quick and convenient!
I also wanted to mentioned in my recipe that you can SUBSTITUTE the canned ‘pie’ apple with fresh apples (green is best, like Granny Smiths etc) if you actually prefer fresh or if canned ‘pie’ apple is not available to you. As the fresh apples are not cooked it will just take longer to soften them and this will increase the initial cooking time of the filling. So I would cook them with the liquid ingredients first (that’s the water and lemon juice) for about 6-8 minutes or until tender and then add the sultanas and lemon zest towards the end, with about three minutes to go (kind of like if you had used canned ‘pie’ apple to begin with).
Hope that makes sense to you and HAVE FUN BAKING!! :o)
Nov 12, 2010 @ 09:39:16
Beautiful, beautiful recipe cards!!
Nov 12, 2010 @ 09:00:06
I’m sitting here with my cup of coffee drooling….