Lattice apple pie

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Karen helps us go back to basics with a good old fashioned apple pie recipe. The lattice adds a pretty twist and Karen shares her tips for avoiding a soggy bottom, too.

First published in 2015

I love pies in all forms – from homely cheese and onion pies to deep dish cherry pies; they are always welcome on my kitchen table. Other pies that are likely to adorn my table are French galettes and pithiviers, pasties, mince pies, gala pork pies and raised game pie... and sausage plaits are also enjoyed with gusto – basically anything in a pastry crust gets my vote of approval. And yes, jam tarts and lemon meringue pies are also an important part of the pie stable in our household too.

I decided to go right back to basics and make a classic, an apple pie! However, this apple pie has an old-fashioned lattice-top pie crust, which cuts back on the pastry element a bit and adds a touch of nostalgia to the recipe. It’s an easy recipe to make, although weaving the lattice work can be a bit tricky, but as you can see from the photos it’s well worth the effort.

My recipe uses British Bramley apples that are dusted with a hint of mixed spice and brown sugar for a wonderful spiced filling. I never cook my apples before making an apple pie, I find that you are less likely to have a “soggy bottom” if you add thinly sliced raw apples to the pie. Another tip for avoiding a soggy derriere, is to mix some cornflour with the apples before adding them to the pie case – it soaks up the excess juice and creates a thick apple sauce inside the pie.





  • 250g of plain flour, white
  • 1/4 tsp salt
  • 65g of unsalted butter, cut into cubes
  • 75g of vegetable shortening, such as Trex, cut into cubes
  • water, cold


  • 1 egg white, whisked with 1 tbsp water
  • caster sugar


  • 4 Bramley apples, large, peeled, cored and thinly sliced
  • 1 lemon, juiced
  • 1 tbsp of cornflour
  • 1 tsp mixed spice
  • 8 tbsp of Demerara sugar


Preheat the oven to 200°C/gas mark 6
First, make the pastry. Sift the flour and salt into a large mixing bowl and add the fats; rub the fats into the flour until it resembles breadcrumbs. Add cold water gradually and mix with a knife, until the pastry comes together. Do NOT over mix and make sure the pastry is not too wet
Wrap the pastry in cling-film and allow to chill in the fridge whilst you peel the apples and prepare the filling
Place the thinly sliced apples into a bowl and add the lemon juice and the cornflour; mix the mixed spice to the sugar and set to one side
To build the pie, take the pastry out of the fridge and separate into two balls; roll one ball out on a floured board and then ease the pastry into a buttered 25cm (10”) pie plate or dish. Line the pastry case with the apples, sprinkling the spiced sugar in between the layers of apples
Roll out the other ball of pastry on a floured board, and cut it into 2.5cm (1”) thick strips. You need 12 strips in total. Lay 6 strips on top of the pie and then weave the remaining strips in and out of the other strips to create a lattice work top. Seal the edges of the strips with water on the edge of the crust
Brush the egg white over the top and then sprinkle the caster sugar over the top – this will create a crunchy and crispy topping
Bake for 40 to 45 minutes until the apples are cooked and the pastry is golden brown; remove from the oven and allow to sit for 10 to 15 minutes before cutting into wedges, and serving warm with cream, ice cream or custard. Can be frozen at the unbaked stage
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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