A classic lattice apple pie featuring a woven top crust made by layering 10-12 pastry strips over apple filling, allowing steam to escape for better caramelization.
- 1kg apples, eg Granny Smith, Honey Crisp, Braeburn
- 120 g sugar
- 2 tbsp cornflour level
- 1 tsp cinnamon, to taste
- Juice of 1 medium lemon
- Pastry. 2 sheets of Shortcrust
- Milk or egg wash to glaze/seal
- 1 tbsp sugar to sprinkle on top
Pastry
- Gently place 1 sheet of pastry into your pie dish press the dough into the corners and edges, all the way to the top edge of the dish.
- Trim any excess with a sharp knife.
- Cut the second sheet into strips, width depending on how much you like your pastry 🙂 Between 1 and 2 inch thick.
- Put the pie dish, lattices and any spare pastry in your fridge to chill while you make the apple pie filling.
Instructions
Preheat your oven to 200°C,180°C air fryer
Apple Pie Filling
- Peel, core and slice all of the apples (or chop into 1″ chunks) and place into a large mixing bowl.
- Add the lemon juice and mix together to coat the slices evenly.
- Next, add the sugar and cornflour and cinnamon and stir together to evenly coat the slices.
- Remove the chilled pie dish from the fridge and add your apple slices. You can do a fancy pattern if you want.
Begin creating your lattice!
- The design is up to you; simple weave where you lift one over and then one under.
- Brush the edges of the strips with milk/egg wash (where the strips meet the edge of the pastry base) and press firmly to seal the edges. This can get a little confusing so take your time. 😉
- Trim off the excess from the edges of the strips. If you like, finish it by pressing the back end of a fork into it to create pretty grooves round the edges!
- Brush the whole pie top with milk/egg wash and sprinkle 1 tablespoon of sugar on top.
Bake
- Place the pie in your preheated oven and bake for 15 minutes.
- After 15 minutes, reduce the temperature to 180°C (160° air fryer) and bake for a further 30-35 minutes.
- The pie will be baked when the crust is a lovely golden brown colour, the filling should be bubbling slightly and an apple slice should feel very soft when you poke a sharp knife into it.
- Leave to cool completely before serving, as the filling thickens and firms up as it cools. This allows you to cut neater slices to serve.
No time for lattice?
