#LATTICE TOP APPLE PIE FULL#

Transfer to 9-inch-diameter glass pie dish. Roll out 1 dough disk on floured surface to 12-inch round. Position rack in lowest third of oven and preheat to 400☏. Let dough soften slightly before rolling out.

Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Sabrina lives with her family in sunny California.Blend flour, sugar and salt in processor. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.

#LATTICE TOP APPLE PIE FULL#

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Lower oven to 350 degrees and continue baking for 40 to 45 minutes.Sprinkle the coarse sanding sugar over the lattice crust.In a small bowl whisk together the egg and water until smooth then brush it over your lattice crust until it is just moistened (you won’t be using all of it).Add any remaining sauce in the bottom of the bowl over the apples then make your lattice with the second pie crust and add it over the apple mixture (directions below and above in the post).Toss the apples with the sugar butter mixture and add it to your pie crust.Let the mixture cool while you peel, core and thinly slice your apples into a large bowl.Whisk in the brown sugar, sugar and water until dissolved, then bring it to a boil.To a medium saucepan add the butter on medium heat until melted, then whisk in the flour until combined.Preheat oven to 425 degrees and line pie plate with the first crust then place it into your refrigerator along with the second pie crust.MORE DELICIOUS PIE RECIPES Pecan Pie Apple Crumb Pie Blackberry Pie Blueberry Pie

Lattice top apple pie