Classic Apple Pie with a Lattice Crust
A timeless pastry recipe featuring buttery shortcrust and sweet bramley & braeburn apples, ideal for a classic British apple pie.
A classic British apple pie that marries the buttery flakiness of shortcrust pastry with the sharp sweetness of bramley & braeburn apples. The lattice top not only looks traditional but allows steam to escape, keeping the crust crisp. This recipe balances the tartness of the apples with a pinch of cinnamon and a subtle cornflour thickener. It’s a straightforward bake that suits both novices and experienced bakers alike.
Ingredients
- All‑butter shortcrust pastry
- Bramley apples
- Braeburn apples
- Caster sugar
- Ground cinnamon
- Cornflour
- Egg for wash
- Butter for dotting
- Vanilla extract (optional)
All‑butter shortcrust pastry – 250 g (9 oz)
Bramley apples – 400 g (14 oz)
Braeburn apples – 200 g (7 oz)
Caster sugar – 150 g (5 oz)
Ground cinnamon – 1 tsp
Cornflour – 1 tsp
Egg for wash – 1
Butter for dotting – 30 g (1 oz)
Vanilla extract (optional) – 1 tsp
All‑butter shortcrust pastry – 9 oz (250 g)
Bramley apples – 14 oz (400 g)
Braeburn apples – 7 oz (200 g)
Caster sugar – 5 oz (150 g)
Ground cinnamon – 1 tsp
Cornflour – 1 tsp
Egg for wash – 1
Butter for dotting – 1 oz (30 g)
Vanilla extract (optional) – 1 tsp
Essential Kitchen Tools
| Tool | Description |
|---|---|
| Pastry cutter | Helps create a tender shortcrust by cutting fat into flour before chilling. |
| Rolling pin | Used to roll out the pastry to the correct thickness and diameter. |
| Pastry brush | Applies egg wash evenly for a glossy finish. |
| Baking tray | Supports the pie tin during baking and aids heat circulation. |
| Pastry bag or plastic bag with a corner cut | Useful for cutting lattice strips from the pastry. |
| Cooling rack | Prevents steam from pooling under the pie, keeping the bottom crisp. |
Why This Recipe Works
The use of a buttery shortcrust pastry ensures a flaky base that pairs perfectly with the juicy apple filling. By selecting bramley apples, known for their sharp, tart flavour, and braeburn apples, which bring a mellow sweetness, the pie achieves a balanced taste profile that satisfies both sweet and slightly acidic palates.
The lattice crust is more than a decorative element; it allows steam to escape, preventing condensation that would otherwise soften the pastry. The thin strips also provide a crisp, airy texture that contrasts with the tender apple strands.
Adding cornflour to the apple mixture is a subtle but essential step. The starch thickens the juice released by the apples, giving the pie a slightly cohesive filling that holds together when sliced, rather than falling apart.
Finally, brushing the pastry with egg wash and dotting it with butter not only gives an appealing golden colour but also introduces a subtle richness that balances the fruitiness.
Pro Tips for Better Results
Chill the pastry for at least 30 minutes before rolling; a cold dough is easier to work with and yields a flakier crust.
When preparing the apples, avoid over‑mixing the mixture with sugar and cinnamon; a gentle toss keeps the fruit pieces intact and prevents them from breaking apart during baking.
Use a light hand when sealing the edges of the lattice; a gentle press is enough to bond the pastry without compressing the filling.
If you prefer a slightly sweeter pie, add a teaspoon of brown sugar to the apple mixture, which also contributes a caramelised note when baked.
To keep the crust from cracking, place a piece of parchment paper in the bottom of the pie tin before adding the pastry, then trim the excess dough after the first baking session.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 79 g |
| Fiber | 3 g |
| Protein | 5 g |
| Sodium | 140 mg |
Classic Apple Pie with a Lattice Crust
A timeless pastry recipe featuring buttery shortcrust and sweet bramley & braeburn apples, ideal for a classic British apple pie.
Ingredients
Instructions
- Preheat the oven to 200 °C (180 °C fan) and line a 23 cm (9 in) tart tin with the shortcrust pastry, cutting off excess dough and leaving a 2 cm (¾ in) overhang.
- Peel and core the bramley and braeburn apples, then slice them into 1 cm (½ in) thick segments; the bramley provides tartness while the braeburn adds subtle sweetness.
- Place the apple slices in a mixing bowl , add caster sugar, ground cinnamon and cornflour, toss gently to coat; the cornflour will help thicken the juices during baking.
- Transfer the apple mixture into the pastry case, smoothing the surface; a level filling ensures even baking and prevents doming.
- With the remaining pastry, cut long strips and lay them over the filling in a criss‑cross lattice, pressing the edges against the pastry to seal; this steam‑venting crust keeps the top flaky.
- Beat the egg and brush it over the lattice, then dot the top with small squares of butter; the egg wash gives a warm golden hue while the butter enriches the flavour.
- Bake for 55 minutes until the pastry is golden and the apples are soft; the precise time allows the crust to set without over‑browning.
- Remove the pie from the oven and allow it to cool on a rack for at least 15 minutes before slicing; this resting period lets the juices redistribute for a cohesive bite.
- Serve warm or at room temperature, optionally with a dollop of clotted cream or a scoop of vanilla custard; the contrast of warm fruit and cool dairy completes the classic British experience.