This is a classic homemade apple pie with a scrumptious filling and buttery flaky crust. Learn how to make a lattice top crust step-by-step. It’s easier than you think, and the results are as impressive as can be.
2 cups all-purpose flour, plus extra for rolling
200g butter, chilled
1/2 cup ice water
3 tbsp sugar
1 tsp salt
5 apples (peeled, cored & sliced)
1/4 cup butter, cut into small cubes
1 cup brown sugar
1/4 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 ground nutmeg
2 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
1.) Pulse the dry ingredients in a food processor. Add the butter, pulsing 10-20 times until the mixture resembles coarse meal. You can do it by hand, too! Although it is best to make your crust with a food processor to make sure the ingredients don’t have time to come to room temperature, but if you don’t have one, you can do it by hand with the “fork method”. Stir together the dry ingredients, and then use two forks in a slicing motion to cut in the butter. Just make sure all the ingredients are really cold, especially the butter.
2.) Add enough ice water over the flour mixture and pulse to combine. Test your dough consistency by squeezing a bit in your hand. If it holds together, it’s ready! Add 1 more tbsp of water if it’s dry and breaks apart. Pulse again.
3.) Place the dough on a work surface and divide into two equal parts (one for the bottom crust, and one for the lattice top crust). Place each portion onto a piece of plastic wrap. Flatten and form the dough into two discs. Wrap in the plastic wrap and chill for at least 1 hour. *You can chill the dough up to 3 days or freeze for up to 3 months.
4.) Preheat your oven to 200°C and start making the filling. Put the lemon juice and apple slices in a medium bowl and toss. Add the sugar, flour, ground cinnamon, nutmeg, salt & vanilla extract and then toss to combine evenly. Arrange the apple mixture in the dough-lined pie pan and scatter cubed butter over the apples. Cover with a lattice crust.
How to Do a Lattice Top
Cut the dough into strips. You can use a knife or a pizza cutter along a with a ruler to cut the strips. *It is easier to work with the dough if it is chilled, so if it the strips has softened too much, put them on a flat parchment paper sheet over a tray and chill in the fridge until ready to use.
Lay the horizontal strips. Place 6 parallel strips of dough across the pie, leaving the same distance in between each one. Fold back strips 2, 4 & 6; this allows you to weave the strips easily and know which strip should go under and which should go over.
Weave the strips. Lay 1 strip of dough vertically across the pie. Unfold horizontal strips 2, 4 & 6 then fold back horizontal strips 1,3 & 5 over the vertical strip. Repeat the process until the entire pie is covered.
Trim off the excess lattice. Cut the ends with a knife or kitchen scissors to give the pie a finished look.
Seal the lattice ends. Pressing all of the lattice ends into the edge of the bottom crust to seal keeps them from shrinking during baking and detaching from the crust.
5.) Bake at 200°C for about 20 minutes or until crust begins to lightly brown, then reduce heat to 180°C. Bake until the crust is golden and juices are bubbling, that takes about 50 to 60 more minutes.
6.) Cool on a rack before serving or let the apple pie sit for at least 3 hours so the juices won’t escape when you cut into it.
~ Bon Appétit ~
Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below: