Why You’ll Love Lattice Apple Pie Recipe

I enjoy making this pie because it fills the kitchen with the most comforting aroma while baking. I like that the filling cooks down into a thick, caramel-like mixture, and the lattice top adds a beautiful bakery-style touch without being difficult to create. It’s a dessert that works for holidays, gatherings, or an afternoon treat with coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

5 large apples, peeled & diced
45g butter
½ cup brown sugar
¼ cup white sugar
½ tsp vanilla
2 Tbsp flour
½ tsp cinnamon
¼ tsp nutmeg
800g shortcrust pastry
1 egg, whisked

Directions

1. I add the apples, butter, brown sugar, and white sugar to a saucepan and bring the mixture to a boil.

2. I cook it for about 10 minutes, or until the apples begin to soften.

3. I add the vanilla, sifted flour, cinnamon, and nutmeg, stirring until the mixture thickens. I remove it from the heat and allow it to cool.

4. I grease a 23cm pie dish and preheat the oven to 200°C fan bake.

5. I roll out half of the pastry to line the pie dish, then spoon in the cooled apple filling.

6. I roll out the remaining pastry and cut it into strips. I weave the strips together to create a lattice top.

7. I brush the top with the whisked egg and sprinkle with white sugar. I place the pie toward the bottom of the oven and bake for 30–40 minutes, until the top is golden.

8. I remove the pie from the oven and let it cool before slicing. I serve it warm or cold with fresh cream or ice cream.

Servings and Timing

Servings: 8
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes

Variations

I sometimes mix different types of apples for a more layered flavor. I also enjoy adding raisins or chopped walnuts for extra texture. If I want a richer caramel flavor, I cook the apples a little longer to deepen the color. A pinch of cloves or cardamom also adds warmth and spice.

Storage/Reheating

I store leftover slices loosely covered in the refrigerator for up to 3 days. To reheat, I warm individual pieces in the oven at a low temperature to crisp the pastry back up. This pie also tastes wonderful cold, especially with whipped cream.

FAQs

What kind of apples work best?

I like using tart apples, but sweet varieties work too—adjust the sugar to taste.

Can I make the filling ahead?

Yes, I prepare the filling a day in advance and refrigerate it.

How do I keep the bottom crust from going soggy?

I let the filling cool and avoid adding excess liquid.

Can I use puff pastry instead of shortcrust?

Yes, but the texture will be lighter and flakier.

Do I have to make a lattice top?

No, I can cover the pie with a full pastry lid or cut shapes instead.

Can I freeze the pie?

I freeze the unbaked pie and bake it from frozen, adding extra time.

How do I get the lattice to brown nicely?

I brush generously with egg wash and sprinkle sugar on top.

Why did my filling turn runny?

The apples may have released extra moisture; cooking longer helps thicken it.

Can I add lemon juice?

Yes, it brightens the flavor and balances sweetness.

What should I serve with this pie?

I love it with vanilla ice cream, whipped cream, or custard.

Conclusion

I love baking this lattice apple pie because it’s beautifully simple yet impressive, with caramelised apples and a golden pastry crust that always makes it a crowd-pleaser. Whether warm or chilled, it’s a comforting dessert that never disappoints.