Lattice Apple Pie

4 from 2 votes

Lattice Apple Pie made from scratch with an easy homemade dough, fresh apples and a touch of cinnamon. Learn how to lattice a pie crust for an impressive-looking pie, that is absolutely delicious in Autumn, but also all year round.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: International

Servings: slices

Calories: 557kcal

Author: Daniela Apostol

Equipment

Oven

Ingredients

For the pie filling

1.5 kg apples (3 pounds)
4 tablespoon granulated sugar
1 tablespoon ground cinnamon

For the pie crust

500 g plain flour (4 cups)
3 eggs ( 2 egg for the dough, and one egg for brushing)
100 g sugar
100 ml vegetable oil
100 ml milk
1 teaspoon baking powder
a pinch of salt

Metric - US Customary

Instructions

To make the pie filling, peel and grate the apples, add the sugar and cinnamon, and add everything to a pan.
On a medium heat, cook the apples until their juice is evaporated, the time depends entirely on how juicy the apples are, but it could take about 5-10 minutes or so.
Set aside and leave to cool completely.
To make the crust, beat the eggs with a pinch of salt, add the sugar and beat well until you get a smooth paste that has a pale yellow colour. You can either beat it with a whisk or a mixer.
Add the milk, vegetable oil, baking powder and half of the amount of flour and mix well.
Add the remaining flour, and use your hands to knead a dough that does not stick to the hands. You might need more flour, just add a bit more at a time.
Cut the dough into half, then roll one half with a rolling pin, and arrange it on the bottom of a baking dish that has been greased with butter (see photos in the post).
Add the cooled apple filling.
Roll the other half of the dough, then use a sharp knife to cut 12 strips of about an inch wide.
Arrange 6 strips of dough over the filling vertically - the longer strips will go in the middle, and the shorter ones towards the edges (see photo 11).
Starting from the right hand side, fold over strip no 2, 4 and 6 ( see photo 12)
Lay one unused strip perpendicularly on top, and place the folded strips back into their place.
Next, fold over strips no 1, 3 and 5 (see photo 13).
Arrange another dough strip perpendicularly, and fold the strips over again.
Repeat this process until all the dough strips have been used and you have a nice lattice top (see photo 14).
Beat the egg, then brush the pie with it.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden.
Allow the pie to cool, then sprinkle icing sugar over.

Video

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

I like to grate the apples for the apple pie filling and gently cooked them with sugar and cinnamon until all the apple juice is evaporated, but you can also chop the apples for a chunky filling. The crust can be made while the apples are cooking, it doesn't take long at all.

If you are not bothered by a lattice appearance, you can top the filling with a round dough, and use a fork to prick the dough in a few places, so the steam can escape during baking.

Nutrition