Easy Apple Lattice Pie

August 2, 2020

lattice pie blog cover image

You’ve heard the saying, “easy as apple pie” And there is a very good reason that something that does not require great skill, effort or time is associated with apple pie. Making an apple pie is just that, easy. It does not require a long list of hard to fine ingredients, is quick and doesn’t involve fussy chaffy techniques, and even novice bakers can make it in no time at all. Little skill and effort and big reward. Easy ! I know right , easy as apple pie!

So here goes, my easy apple lattice pie.

Happy Baking

Love

Taryne

Pink Lady® Apples piled into a pastry case on marble table — It doesn’t get easier – Apple Lattice Pie

EASY APPLE LATTICE PIE RECIPE

Serves 8 – 10

Prep Time; 40 minutes, incl resting time 20 minutes

Cooking Time: 45 – 50 minutes

Total Time: 90 minutes

Ingredients

PASTRY

250g of plain flour, white
pinch of fine sea salt
125g cold unsalted butter, cut into cubes
Water, ice -cold
1 egg, whisked with 1 tbsp water, for egg wash
Demerara sugar for sprinkling

FILLING
4 Pink Lady® apples, cored and sliced ( or other crisp, firm apples)
1 lemon, juiced
1 tbsp of cornflour
1 tsp cinnamon
8 tbsp of castor sugar

Method

Firstly, make the pastry. Sift the flour and salt into a large mixing bowl and add the butter; rub into the flour until it resembles breadcrumbs. ( or use a food processor ) Add cold water gradually and mix with a knife, until the pastry comes together. Do NOT over mix and make sure the pastry is not too wet.
Wrap the pastry and allow to chill in the fridge ( for minimum 20 minutes ) whilst you peel the apples and prepare the filling.
Preheat the oven to 200°C
Place the sliced apples in a bowl, add the lemon juice and the cornflour; mix the cinnamon with the castor sugar and toss all together with the apples.
To assemble the pie; take the pastry out of the fridge and divide equally into two balls; roll one ball out on a floured board and then ease the pastry into a buttered 25cm pie plate or dish. Pile the apples into the pastry case. Roll out the other ball of pastry on a floured board, and cut it into 2.5cm thick strips. You need 12 strips in total. Lay 6 strips on top of the pie and then weave the remaining strips in and out of the other strips to create a lattice work top. Seal the edges of the strips with water on the edge of the crust
Brush the egg wash over the top and then sprinkle the Demerara sugar over the top – this will create a crunchy and crispy topping
Bake in preheated oven for 40 to 45 minutes until the apples are cooked and the pastry is golden brown; remove from the oven and allow to sit for 10 to 15 minutes before cutting into wedges, and serving warm with cream, ice cream or custard. Pie can be frozen at the unbaked stage. Bake from frozen for approx 60 minutes.