All-American Lattice Apple Pie
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • FOR THE FLAKY BUTTER CRUST:
- • 2 1/2 cups plain flour
- • 1 cup (225g) cold unsalted butter, cubed small
- • 1 tsp salt
- • 1 tbsp sugar
- • 1/2 cup ice water
- • FOR THE SPICED APPLE FILLING:
- • 1kg tart crisp apples (Granny Smith & Honeycrisp blend), peeled, cored and sliced 6mm thick
- • 3/4 cup granulated sugar
- • 1/4 cup dark brown sugar
- • 2 tbsp plain flour
- • 1 tbsp cornflour
- • 1 1/2 tsp ground cinnamon
- • 1/4 tsp ground nutmeg
- • 1 tbsp lemon juice
- • 2 tbsp unsalted butter, cubed small
- • 1 egg beaten with 1 tbsp milk (egg wash), plus turbinado sugar for topping
Preparation Steps
Pulse flour, salt, and sugar in a food processor; add cold butter cubes and pulse until pea-sized crumbs form; drizzle ice water until dough just holds together; divide into two discs, wrap in clingfilm, and chill for 1 hour.
In a large bowl, toss apple slices with granulated sugar, dark brown sugar, flour, cornflour, cinnamon, nutmeg, and lemon juice; rest for 15 minutes.
Roll one dough disc to 30cm circle; fit into a 23cm deep pie dish; fill with spiced apple mixture and dot with 2 tbsp butter cubes.
Roll second dough disc and cut into 2cm wide strips; weave a lattice pattern over the apples, trim and crimp the edges firmly.
Brush lattice pastry with egg wash and sprinkle generously with coarse turbinado sugar.
Bake at 200°C for 20 minutes, then reduce heat to 180°C and bake for 45 minutes until crust is deep golden brown and apple juices bubble thickly.
Cool completely for 3 hours before slicing; serve with vanilla bean ice cream.