Lattice Crust Apple Pie

Ingredients

• 313 g (2½ cups)plain flour
• 25 g (2 tbsp)granulated sugar
• ½ tspsalt
• 224 g (1 cup)unsalted butter, cold and cut into cubes
• 30–60 ml (2–4 tbsp)vodka, water or bourbon, cold
• 1egg, whisked, for the egg wash
• 1–2 tbspturbinado sugar, for sprinkling
• 1,040 g (8 cups; about 6–7 apples)apples, peeled, cored and diced (Honeycrisp, Gala or Granny Smith)
• 150 g (¾ cup)granulated white sugar
• 16 g (2 tbsp)cornflour
• 1 tbspground cinnamon
• ½ tspground nutmeg
• ¼ tspallspice
• ⅛ tspground cloves
• ⅛ tspsalt

Instructions

1. 1

   Mix the dry ingredients

   Add the flour, sugar and salt to a food processor and pulse to combine.

2. 2

   Work in butter

   With the processor running, add the cold butter a few pieces at a time until incorporated.

3. 3

   Bring dough together

   With the processor running, pour in 30 ml (2 tbsp) of cold vodka, water or bourbon to start. Add more, a little at a time, only until the dough pulls away from the sides and comes together.

4. 4

   Chill the dough

   Divide the dough in half, shape each portion into a disc and wrap tightly in cling film. Refrigerate for at least 2 hours while you make the filling.

5. 5

   Prepare the apples

   Peel, core and slice the apples, then cut them into pieces about 1.3 cm (½ inch) wide. Measure out 1,040 g (8 cups).

6. 6

   Season the filling

   Put the apples in a large saucepan and toss with the granulated sugar, cinnamon, nutmeg, allspice, cloves and salt. Leave for 5 minutes to draw out the juices, then stir in the cornflour.

7. 7

   Cook the apples

   Cook over a medium-low heat, stirring often. Simmer for about 15 minutes, until the juices have thickened considerably and drip from a spoon like caramel. The apples should be tender but retain a slight bite.

8. 8

   Cool the filling

   Take the apples off the heat and leave them to cool completely.

9. 9

   Heat the oven

   Heat the oven to 204°C (400°F), placing a baking sheet inside while it warms.

10. 10

    Soften the dough

    Take both dough discs from the fridge and leave them out for 15–20 minutes, until pliable but still cold.

11. 11

    Roll the base

    On a floured surface, roll out one disc into a 25 cm (10-inch) circle.

12. 12

    Line the pie tin

    Carefully transfer the pastry to a 23 cm (9-inch) pie tin. Press it into the base, then fold the outer edge back towards the rim to create a double layer and press it lightly together. Shape the edge into a scallop.

13. 13

    Chill the shell

    Prick the base a few times with a fork, then refrigerate the prepared shell for at least 20 minutes while you work on the remaining pastry.

14. 14

    Cut lattice strips

    Roll out the second disc on a floured surface into a 25 cm (10-inch) circle. Cut it into strips with a pizza cutter; the original method uses 8 strips and reserves the remaining pastry for leaf shapes. Make the strips wider or narrower to suit the design.

15. 15

    Fill the pie shell

    Take the chilled pie shell from the fridge and spoon in the cooled apple filling.

16. 16

    Lay the first strips

    Arrange 4 pastry strips vertically across the pie, pointing towards you. They can extend beyond the filling; fold the excess in once the lattice is complete.

17. 17

    Weave the lattice

    Lay one strip horizontally across the pie. Lift every other vertical strip to make room for it, then lower the lifted strips back into place.

18. 18

    Complete the weave

    Add the next horizontal strip, lifting the vertical strips you did not lift for the previous one. Repeat down the pie until you reach the opposite edge.

19. 19

    Finish the edges

    Press the extra ends of the strips into the outer crust to secure them, trimming them first if they are very long. Add pastry leaf shapes on top if you like.

20. 20

    Glaze the pastry

    Brush the lattice and edges with the whisked egg, then sprinkle over the turbinado sugar.

21. 21

    Bake the pie

    Set the assembled pie on the hot baking sheet and bake uncovered at 204°C (400°F) for 20 minutes.

22. 22

    Lower the temperature

    After 20 minutes, reduce the oven to 191°C (375°F) and cover the crust edges. Bake for a further 45 minutes. If the whole top is browning too much, lay a loose sheet of foil over the pie.

23. 23

    Cool before serving

    Remove the baked pie from the oven and let it cool completely before serving.

What is lattice crust apple pie?

Apple pie is a familiar American dessert: fruit baked inside pastry, often served at holiday meals. Its lattice top is made by weaving strips of dough over the filling, leaving small openings visible between them.

This version combines a homemade butter crust with apples cooked beforehand in sugar and spices. Cooling the filling and thickening its juices before baking helps the pie set without losing the apples’ slight bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 6g protein, 76g carbs, 22g fat.

The apples and pastry flour supply most of the carbohydrates, while the butter makes the crust the main source of fat. The apples, flour and egg contribute some protein, though this is primarily a dessert rather than a protein-focused dish. Balance a slice with plain yoghurt or serve it after a meal that includes a protein-rich main and vegetables.

Choosing apples and spices

Apples: Honeycrisp, Gala and Granny Smith are suggested options. Choose fruit that holds some shape during cooking, and cut the pieces to an even 1.3 cm (½ inch) size.

Spices: Cinnamon leads the flavour, with nutmeg, allspice and cloves adding warmth. Toss the apples with the sugar and spices before adding the cornflour so they release their juices first.

Making a flaky pastry

Cold butter: Add it gradually to the flour mixture while it is still cold. Keeping it cold during mixing and rolling supports a tender, flaky crust.

Liquid: Begin with 30 ml (2 tbsp) of cold vodka, water or bourbon and add only enough to bring the dough together. The recipe gives a range because the dough may need different amounts to reach that point.

Getting the filling right

Thickened juices: Simmer the apples over medium-low heat, stirring often, until the liquid looks thick and falls from a spoon like caramel. This usually takes about 15 minutes.

Tenderness: Stop cooking while the apple pieces still have a slight bite. Let the filling cool completely before assembling the pie so it is not warm when it meets the pastry.

Weaving the lattice

First strips: Lay 4 strips vertically over the filled pie, with their ends extending past the rim. Fold back every other strip as you weave in a horizontal one, then alternate which vertical strips you lift for the next row.

Finishing: Pinch the strip ends into the rim to keep the top in place, and trim them if needed. The pastry leaves are optional, and the remaining dough can be used for them.

Baking and serving

Hot start: Bake on the preheated baking sheet at 204°C (400°F) for 20 minutes, then reduce the oven to 191°C (375°F) and cover the crust edges. The second stage lasts 45 minutes; loosely cover the whole pie with foil if the top is browning too quickly.

To serve: Allow the pie to cool completely before cutting so the filling can settle. A slice works well on its own or with a spoonful of cream or ice cream.

Recipe notes & tips

• Keep the butter and liquid cold while making the pastry.
• Add the liquid gradually and stop as soon as the dough comes together.
• Use a food processor to cut the butter into the flour mixture quickly.
• Let the cooked filling cool completely before filling the pie shell.
• Cover the crust edges after the first 20 minutes of baking.
• Cool the pie completely before slicing for neater portions.

Variations

• Apple mix: Combine Honeycrisp, Gala or Granny Smith apples for a blend of flavours and textures.
• Bourbon dough: Use cold bourbon in place of the vodka or water listed for the pastry.
• Decorative top: Cut leaf shapes from the spare pastry and arrange them over the lattice.
• Lattice design: Cut wider or narrower strips to change the look of the woven top.
• Spice balance: Adjust the proportions of cinnamon, nutmeg, allspice and cloves while keeping the stated quantities of the other ingredients.

Common mistakes to avoid

• Adding too much liquid: The dough only needs enough to come together, so add it gradually from the 30 ml starting amount.
• Filling with warm apples: Cool the cooked filling completely before putting it into the pastry shell.
• Skipping the chill: Refrigerate the dough for at least 2 hours and the lined shell for at least 20 minutes as directed.
• Cooking the apples too soft: Stop simmering when the pieces are tender but still have a slight bite.
• Over-browning the crust: Cover the edges after the first 20 minutes and loosely tent the whole pie with foil if its top darkens too much.
• Cutting while hot: Let the pie cool completely before serving so the filling has time to settle.

How to store

Once completely cool, cover the pie and keep it in the fridge for up to 4 days. Reheat individual slices in a low oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions