Apple Lattice Pie
A flaky apple pie with a crumbly crust, cinnamon, and a lattice top. The filling thickens with cornstarch and holds together in slices.
- Time
- 1 h 20 min
- Serving
- 659 kcal
- Ingredients
- ≈ $0.87
- Protein
- 7 g
Ingredients
- 1 Wheat flour 60 g
- 2 Butterpack 180 g ≈ $1.58 35 g
- 3 Sugar 25 g
- 4 Apples≈ $3.50 per kg 150 g
- 5 Cinnamon 1 g
- 6 Starch 4 g
- 7 Lemon≈ $4.70 per kg 8 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, salt, half the sugar, and cold cubed butter2 until crumbly; add 2–3 tablespoons of ice water and knead into dough.
Divide dough into two parts; roll out one and line a pie dish, then cut the other into strips.
Slice apples4 thinly, toss with remaining sugar, cinnamon, cornstarch, and lemon7 juice.
Preheat oven to 375°F (190°C). Spread filling into the crust.
Arrange dough strips in a lattice pattern, pressing edges to seal.
Bake 45–50 minutes until golden and filling bubbles thickly.
Cool 20–30 minutes before serving.
Tips
- Why it works
- Cut the dough into 5 mm strips, otherwise the lattice won't bake evenly and will be raw inside. Work the dough into crumbs quickly so it doesn't get tough from the warmth of your hands.
- Substitutions
- Replace the starch with 3 g of mashed potato thinned with water to the thickness of sour cream. Instead of lemon juice, add 1 tsp of vinegar so the apples don't darken.
- Common mistakes
- If the filling doesn't thicken and runs out of the slice, the pie baked below 180 °C. Check the crust: it should be firm, not soft.
- Storing and reheating
- Keep in the fridge for 3 days, covered with cling film. Reheat in the microwave for 1 to 1.5 minutes, covering the plate. Don't freeze, the lattice will soften.
- Serve with
- Serve with unsweetened tea or light yogurt to soften the tartness of the apples. Also goes well with coffee as an after-lunch dessert.
Comments 0
Sign in to leave a comment.
No comments yet.