Lattice Apple Pie with Mexican Brown Sugar

Lattice Apple Pie with Mexican Brown Sugar
Photo by Ditte Isager


  • rum ice cream
  • 2 ½ pound medium apples
  • ¾ cup water
  • 1 teaspoon sugar
  • 4 4 (1-inch-wide) strips orange zest
  • ½ pound piloncillo (unrefined brown sugar; also called panela)
  • 3 tablespoons all-purpose flour
  • + 4 more ingredients
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • Pastry dough (for a double-crust pie)
    • 1 tablespoon milk

Put a large heavy baking sheet in middle of oven and preheat oven to 425°F. 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 thic...

View full recipe at Epicurious


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