Latticed apple pie

Latticed apple pie


Be the first to make this!

The lattice pattern is a classic decoration for shortcrust pies. It works well not only on fruit such as apples, cherries or plums, but also on a poppyseed mixture or jam.

Lynn Lewis and Joachim Wahnschaffe

Serves: 10 

  • 250 g plain flour
  • 1/2 teaspoon baking powder
  • 150 g butter
  • 2 tablespoons honey
  • 2 egg yolks
  • 2 tablespoons water
  • 6 apples, about 600 g in total
  • 1 teaspoon lemon juice
  • 125 ml cream
  • 2 eggs
  • 3 egg yolks
  • 1 teaspoon vanilla essence
  • 3 tablespoons sugar
  • 70 g ground almonds

Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

  1. Use a 26-cm spring-form tin. Grease tin. To make the pastry, sift the flour and baking powder into a bowl. Add remaining ingredients; knead to form a dough. Gather into a smooth ball, wrap in cling wrap and chill for 30 minutes.
  2. Set about one-fifth of pastry aside. Roll out the rest of the pastry to line the base of the tin and to make an edge 2.5 cm high. Prick the base several times with a fork. Chill for 20 minutes.
  3. Preheat oven to 180°C. Cover pastry base with baking paper and dried beans. Bake for 10 minutes.
  4. Peel, core and slice the apples. Drizzle with lemon juice.
  5. Set 1 tablespoon cream aside and mix remaining cream, eggs, 2 egg yolks, vanilla and sugar together. Add the almonds.
  6. Fill the pastry case with apples. Pour cream mixture over fruit.
  7. Increase oven temperature to 200°C. Cut remaining pastry into thin strips and arrange on top of filling in a lattice pattern. Combine remaining egg yolk and cream and brush the lattice with the mixture. Bake for 20 minutes. Serve hot or cold.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate