The second issue of Styled magazine is out today! (Styled is an online magazine and it’s free.) I’m so excited to tell you that I have an Autumn project in it! I made pie dough lattice cookies that are meant to sit on top of a mug of hot apple cider. I cannot wait to see the rest of the issue. And this time it’s also available in print through MagCloud.
I took a set of photos showing how to create the lattice that couldn’t fit into the spread so I’m including them here. (Typical, when asked for three photos I send two dozen!) This is something I learned while watching the old Martha Stewart show (memories!), and you can see it on the Martha Stewart site right here. Also a tip for my cookies: once these are cut it’s easier to remove the dough around them than to try to move them one by one onto a cookie sheet. Instead lift up the parchment they are on and slide it onto your baking sheet, I used a cutting board as a sort of peel.
I’m sad to see summer gone, but I’m also looking forward to sweaters and hot cider!
Click through to see the complete pie lattice how-to.
Roll out two rounds of dough, rolling each between two layers of parchment will make this super easy. Cut into strips.
Move the strips apart carefully.
Fold back every other slice.
Lay down one strip of dough from the other section of dough.
Fold the strips back.
Now fold the other strips of down back over the one you just laid down.
Put down another strip of dough from the other set.
Fold the strips back flat.
Continue on like that until you’ve got a full lattice.
Cut out the cookies, and…
… remove the excess dough from around them instead of trying to move them. Ta da! (They are also dabbed with butter and sprinkled with cinnamon sugar before baking.)