Photo: RoySmith · CC BY-SA 4.0
About this photo & recipe
Apple Pie (baked).jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Cinnamon Lattice Apple Pie290 min · 8 slices · Recipe card
Ingredients
- For the pastry: 320 g plain flour, plus extra for rolling
- 30 g granulated sugar
- 4 g fine salt
- 220 g cold unsalted butter, cubed
- 75 g ice-cold water
- For the filling: 900 g tart apples, peeled, cored, and cut into 1.5 cm pieces
- 120 g granulated sugar
- 20 g lemon juice
- 25 g cornstarch
- 3 g ground cinnamon
- 1 g fine salt
- For finishing: 20 g beaten egg (about half a large egg)
- 12 g granulated sugar
- 2 g ground cinnamon
Let’s make it
- Whisk the flour, 30 g sugar, and salt. Rub or cut in the cold butter until the mixture has pea-sized pieces. Add the cold water gradually, mixing just until the dough holds together. Divide into two portions, one slightly larger; shape into discs, wrap, and chill for 45 minutes.
- Toss the apples with 120 g sugar, lemon juice, cornstarch, cinnamon, and salt. Set aside while rolling the pastry so the fruit releases some juice.
- Heat the oven to 200°C conventional (180°C fan). Set a baking sheet on the middle rack to heat. Roll the larger pastry disc on a lightly floured surface into a roughly 32 cm round. Fit it into a 23 cm round pie dish, leaving a little overhang.
- Spoon the apple mixture into the lined dish and pour in any juices. Roll the remaining pastry to about 28 cm and cut into wide strips, roughly 2 cm across. Weave the strips over the apples, alternating over and under; trim, fold, and press the ends into the bottom crust to seal. Crimp the edge as desired.
- Brush the lattice and rim with beaten egg. Mix 12 g sugar with 2 g cinnamon and sprinkle over the top. Set the pie dish on the hot baking sheet and bake for 20 minutes, then reduce the oven to 190°C conventional (170°C fan) and bake for another 40–50 minutes. The crust should be deeply golden and the filling should bubble through the lattice.
- Cool the pie in its dish for at least 3 hours so the filling can settle before slicing. Store covered in the refrigerator for up to 4 days; warm slices in a low oven if desired.
Kitchen notes
AI-assisted recipe in development; it has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat, milk, and egg.
Recipe in development · not kitchen-tested.
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