5 from 9 votes
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Spiced Apple Lattice Pie

Spiced Apple Lattice Pie, flavoured with cinnamon and mixed spice and thickened with a little corn flour this pie is sure to please.
Course Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 5 slices
Author Camilla

Ingredients

  • 650 g dessert apples I used a mix of Braeburns & Pink Ladies
  • 1 tbsp freshly squeeze lemon juice to prevent browning
  • ½ tsp cinnamon
  • ¼ tsp mixed spice
  • scraped seeds of 1 vanilla pod or 1 tsp vanilla paste/extract
  • a few grinds of salt
  • 100 g light soft brown sugar
  • 320 g ready rolled puff pastry
  • 1 egg beaten (for eggwash)
  • granulated sugar for sprinkling

Instructions

  1. Preheat the oven to 190ºC.
  2. Fill a bowl with enough water to cover your apples and add the lemon juice.
  3. Peel, core, quarter and thinly slice the apples, placing the slices in the water as you do to prevent them browning.
  4. Mix the cornflour, vanilla seeds (if using extract wait for next step), cinnamon, mixed spice, salt and sugar until well combined. (You might want to used your fingers to distribute the vanilla seeds)
  5. Drain the apple slices and spin dry in a salad spinner if you have one, otherwise pat dry with a clean tea towel.
  6. Pour the cornflour mix over the top of the apples and mix well.
  7. If using vanilla paste or extract now is the time to add this.
  8. Unroll the puff pastry (keeping the paper in place) and give it a few rolls with a rolling pin to make it a little deeper (not longer).
  9. Place a 20 cm upturned pie plate on top of the left hand side of the pastry sheet leaving about 1cm of pastry either side and cut with a knife to leave about 1/3 of a sheet to the right.
  10. Now place the square of pastry sitting under your pie plate into your pie plate and pat in using your knuckles.
  11. Hold the pie plate in your left hand and using the back of a sharp knife, cut away the excess pastry.
  12. Roll out the excess pastry to a rectangle and cut 1.5 cm wide strips.
  13. Dab the strips with water using a pastry brush and line the rim of the pie plate with as many as needed (I used 3).
  14. Re-roll the last bit of pastry and cut out a small circle, fashion it into an apple shape and cut out a couple of tiny leaves with a knife and score on veins. (If you want)!
  15. Place the apples (and the juices that they will now have produced) into the pie dish and arrange neatly.
  16. With the remaining 1/3 of pastry, roll a lattice pastry cutter over it (and again down the side where you’ve missed) make use you roll fully from one end to the other. (If you don’t have a lattice pastry cutter, just cut thin strips of pastry and weave or criss cross over the pie).
  17. Wet the rim of the pie with a pastry brush.
  18. Pick up the scored pastry (which might stick to the paper so yell for help at this point, or if none available just upturn the pastry onto the middle of the pie and gently peel off the paper).
  19. Tease out the lattice over the pie by placing a knife underneath and gently pull apart the lattice from either side.
  20. Then trim the excess pastry using the back of a knife.
  21. Brush the back of the pastry apple and leaves with water and lay on pie.
  22. Brush the pastry lattice and apple decoration with egg wash and then sprinkle with granulated sugar.
  23. Place the pie on a baking sheet and bake on the bottom shelf of oven for 20 minutes at 190ºC.
  24. Then turn the oven down to 175ºC and bake for about another 55 minutes.
  25. Towards the end of baking you’ll need to cover the pie loosely with foil to prevent burning (my pie needed covering in the last 15 minutes). Close the oven door as soon as you have removed the pie to retain the maximum amount of heat.
  26. Turn the oven off (leaving the fan on for fan assisted ovens) in the last 5 minutes of baking to save energy.
  27. The pie is ready when a cocktail stick is easily inserted into the apple slices.
  28. Once ready, allow the pie to cool down for about ½ an hour and serve warm or cold with ice cream, cream or custard.