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Epicurious
Gourmet

Lattice Apple Pie with Mexican Brown Sugar

By Lillian Chou

3.7

(39)

Image may contain Human Person Food Dessert Cake and Pottery
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 can’t 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 (you’ll 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.

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