Put the flour, 175g (6oz) of the butter and a pinch of salt into a food processor and pulse until the mixture resembles fine breadcrumbs. If you don't have any apples to hand, or simply aren't a fan of apples, then omit the apples in the recipe for pears, or pit, half and mix the following with the remaining butter and sugar in a bowl, and then spoon into the pastry case įor a quicker, and no less delicious, apple recipe, we recommend our easy apple strudel (which uses ready made filo pastry) or our classic apple crumble recipe - which only takes 15 minutes to prepare.Ĭheck out more of our favourite dessert recipes here. Both of these steps will help prevent a greasy and soggy bottom to your pie It's imperative to get as much moisture as possible out of your apples when they cook in the pan and make sure they are completely cool before adding them to your pie case.If you preheat a baking sheet in the oven and then place the pie on the hot sheet in the oven to bake, it will help prevent the pastry from having a soggy bottom.It also gives time for the gluten to relax This will firm up the butter once again, preventing a greasy finish. It's important to chill your pastry for the stated time in the recipe.If your pastry is overworked, it will strengthen the gluten and your pie will become tough Try and handle your pastry as little as possible.If your butter is warm, it will begin to melt and the end result will be a heavy and greasy pastry Make sure that your butter is cold when it is added to your flour.Good Housekeeping's top t ips for perfect apple pie: A cinnamon spiced apple and sultana centre is enveloped with a buttery pastry, perfect served with a dash of cream! Create a lattice top by weaving the strips together.This traditional dessert is an ideal winter warmer.
Roll out the remaining pastry and cut into strips. Roll out half the pastry to line the pie dish, add the apple filling. Grease a 23cm pie dish and preheat oven to 200☌ fan bake. Step by step instructions:Īdd apples, butter, brown and white sugar to a saucepan and bring to the boil.Ĭook for 10 minutes or until the apples start to soften.Īdd the vanilla, sifted flour and spices, stir until thickened, remove from the heat to cool.
Lattice top apple pie full#
Note: Scroll to the recipe card for the ingredients, quantities and the full method. If you want to try your hand at making your own check out my Sweet Short Pastry recipe. Pastry: I used store-bough sweet, short crust pastry as I had some in the freezer ready to use.Apples: I opted for some Braeburn apples for this pie - purely because they were on special at the supermarket! Check out my notes below on the best type of baking apples.Which goes so well with the caramelised apples and fresh cream. Unlike flaky pastry, short pastry is buttery, soft and melt-in-your mouth. The key to a beautiful Lattice Apple Pie is sweet short crust pastry. However, Europeans were making apple pie long before America was colonised! The most impressive apple pie I've ever had was Dutch apple pie from a wee cafe in Amsterdam. The saying goes "as American as apple pie". Serve with pouring, or freshly whipped cream. A lovely pie to share with friends and family. Caramelised, spiced apples encased in a sweet, short crust pastry pie with an impressive lattice topping.
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