The Ultimate Lattice Apple Pie
The Lattice Apple Pie is one of those bakes that has followed me through life, summers with a scoop of vanilla ice cream, winter afternoons with a river of custard, and every occasion in between. She's big, she's beautiful, and she is absolutely worth every minute it takes to make her. A proper showstopper that works just as hard at a summer barbecue as it does on a cold winter's night.
My top tip for success? Don't skip the step where we cook the apples down first. I know it feels like an extra step, but just softening them slightly is the difference between a pie that looks incredible and a pie that is incredible, packed full, no sunken middle, no gaps. That one step is what takes this from a great bake to an unforgettable one. And if you're working with a smaller kitchen or heading away and don't have all the gear, go check out my Air Fryer Mini Apple Pies for all the same flavour with a lot less fuss.
Serves: 8-10 | Tin: 24cm loose-bottom round
Sweet Short Crust Pastry
Ingredients
280g plain flour
180g cold butter, cubed
40g caster sugar
Zest of 1 orange
1 egg
Method
Add the flour, butter and sugar to a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Work quickly, you want to keep everything cold.
Add the orange zest and egg, then bring the dough together with your hands until it just comes together. Don't overwork it.
Flatten into a disc, wrap and refrigerate for 30 minutes.
Divide the dough roughly two-thirds and one-third. Roll the larger portion out on a lightly floured surface and line your 24cm tin, trimming any excess. Return to the fridge while you work on the lattice.
Roll the remaining dough out into an even rectangle and cut into 10 equal strips. Lay 5 strips parallel across a large lined tray with a small gap between each. Fold back every other strip halfway, then lay one strip perpendicular across the unfolded strips. Unfold the folded strips back down, then fold back the opposite alternating strips. Lay your next perpendicular strip across and repeat until all 5 vertical strips are in place. Refrigerate until needed.
Blind Bake
Ingredients
1 egg, lightly beaten (for egg wash)
Method
Preheat your oven to 170°C.
Line the chilled pastry case with baking paper and fill with baking beans. Blind bake for 15 minutes.
Remove the beans and paper, brush the base with egg wash and return to the oven for a further 8 minutes until lightly golden. Set aside.
Apple Filling
Ingredients
Juice of 1 lemon
6-8 Granny Smith apples
1 tbsp cinnamon
2 tbsp brown sugar
Method
Peel, core and slice your apples, tossing them in lemon juice as you go to keep them fresh.
Heat a large pan over medium heat. Add half the apples along with the cinnamon and brown sugar. Cook, stirring occasionally, for about 8 minutes until they start to soften and release their juices.
Add the remaining apples and cook for a further 5 minutes. This two-stage process means your apples hold their shape in the pie without shrinking down.
Remove from the heat and allow to cool before adding to your pastry case.
To Assemble & Bake
Ingredients
1 egg, lightly beaten (for egg wash)
Caster sugar, for sprinkling
Method
Spoon the apple filling into your blind-baked pastry case, it can be pilled high.
Carefully lift the chilled lattice from the tray and lay it over the top of the pie. Trim and press the edges to seal.
Brush the lattice generously with egg wash and sprinkle with caster sugar.
Bake at 180°C for 25 - 35 minutes until deep golden brown.
Allow to cool for at least 20 minutes before removing from the tin and slicing.
Elliot's Tips
Keep everything cold. Cold butter, cold hands, cold fridge time, this is what gives you that short, flaky pastry. If your kitchen is warm, don't be afraid to pop the dough back in the fridge mid-roll.
The two-stage apple method is the secret. Cooking half the apples first means they break down into a saucy base, while the second batch keeps a little bite. You get texture and flavour in every slice.
Don't skip the lemon juice. It keeps your apples looking fresh while you prep, but it also adds a subtle brightness that balances the sweetness of the filling beautifully.
Patience before slicing. It's tempting, but letting the pie rest means the filling sets and you'll get clean, beautiful slices rather than a lovely mess.