Name: Lattice Apple Pie with Mexican Brown Sugar
Cook time: 45 min
Total time: 4 1/2 hr
Yield: Makes 8 servings
Ingredients: 1/2 pound piloncillo (unrefined brown sugar; also called panela); 3/4 cup water; 4 (1-inch-wide) strips orange zest; 1/4 teaspoon cinnamon; 1/4 teaspoon ground allspice; 2 1/2 pound medium apples; 3 tablespoons all-purpose flour; Pastry dough (for a double-crust pie); 1 tablespoon milk; 1 teaspoon sugar; Accompaniment: rum ice cream

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Lattice Apple Pie with Mexican Brown SugarDitte Isager

We took a regular apple-pie recipe and sweetened the filling with Mexican piloncillo, an unrefined brown sugar. What a difference a sugar makes. This one has a lot of character and adds syrupy molasses notes to a blend of sweet and tart apples.

Cooks' notes:

•If you cant get piloncillo, substitute 1 cup packed dark brown sugar and 2 tablespoons unsulfured molasses (not blackstrap). Syrup will take longer to reduce.
•To achieve an ideal balance of sweet and tart apples, we suggest 2 Golden Delicious or Gala, 2 Granny Smith or Winesap, and 2 McIntosh or Northern Spy (youll need about 6 apples total).
•Pie is best the day it is baked but can be made 1 day ahead and kept, loosely covered with foil (once cool), at room temperature.

Recipe notes

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