Apple Lattice Pie recipe

Delightful recipe for homemade Apple Pie – there is nothing better with a cup of tea!

Ingredients

Pastry:
625ml cake flour
20ml sugar
180g butter
1 large egg beaten with 30ml cold water

Filling:
1.3kg apples (I used red Starking apples), peeled and evenly sliced
30ml fresh lemon juice
160ml muscovado sugar
125g butter
2.5ml ground cinnamon
1.25ml freshly grated nutmeg
1 egg whisked with 15ml water to make an egg wash
45ml extra sugar for sprinkling over the pastry

How to

Pastry:
Place all the dry ingredients into the bowl of a food processor fitted with the blade attachment.

Turn the machine onto a medium setting and drop pieces of butter down the chute. Work quickly so that the dough starts to look like breadcrumbs as quickly as possible. Add egg mixture and let the machine run until the dough is wet all the way through and the dough starts pulling together into a ball.

Bring dough together and wrap in plastic. Place in the fridge until ready to use.

Filling:
Place lemon juice in a large glass bowl. As you peel and slice the apples, place the apples directly into the bowl of lemon juice. You will need to toss the apples in the lemon juice as you go to prevent the slices from turning brown. It all cooks down to mush anyway so it’s not a train smash if it goes wrong for some reason.

Once you have finished preparing the apples, add the sugar to the bowl and mix together well so that all the apple slices are covered. Heat butter in a large saucepan until very hot, add apples to the pot and stir gently. Turn down the heat and cook for around 10 minutes until soft.

Place a colander over the bowl you used earlier (to mix the apples, lemon juice and sugar) and place this in the sink. Drain cooked apples into the colander using a spoon to squeeze out as much liquid as possible. Catch all the juice you can in the bowl under the colander. Transfer apples to a clean bowl and stir through the spices. Set aside to cool.

Place the liquid you collected back into the same pot you used earlier and turn up the heat on the stove. Cook liquid over medium heat, swirling the pot often until the liquid has thickened and started to caramelize (about 10-15 minutes). Place caramelized sauce into the bowl with the apples and stir will. Set aside to cool

Pull it all together:
Preheat the oven to 170 degrees celcius and grease a deep pie dish with butter. Break the dough in half and roll out the dough between two pieces of baking paper. Carefully transfer the dough into prepped pie dish, pressing dough into the corners of the dish and trim edges. Place cooled filling into the dough lined dish and set aside.

Roll out remaining dough and use a sharp knife or pizza cutter to slice even strips of dough. The strips will need to be longer than you first anticipate so roll out the dough longer than you think you need to. Lightly place strips over the top of the pie first in one direction. You will need to still lift the strips so that the other strips can go over/under so work carefully. Interleave strips now working in the opposite direction to form a lattice. My lattice work is terrible so clearly I need loads of practice.

Pinch the edges of the lattice to bind together with the edges of the pastry. Brush with egg wash and sprinkle generously with white or castor sugar. Bake for 45-60 minutes until golden brown. Serve warm with whipped cream sweetened with 30ml castor sugar and 5ml vanilla extract (this is for 250ml fresh cream).

Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.

Recipe ID 29259

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