Old-Fashioned Lattice Apple Pie – This old-fashioned lattice apple pie recipe uses British Bramley apples that are dusted with a hint of mixed spice and brown sugar for a wonderful spiced filling. The lattice work pastry topping is a little fiddly but it’s well worth persevering for the end results, so it looks as good as it tastes.
British Pie Week
It’s that time of year again, it’s time to celebrate PIES in all their glory, and as pies happen to be one of my favourite food groups, I’m very much in! Yes, for those in the know, it’s British Pie Week from the 2nd of March until the 8th of March, and although I DON’T need a reason to make a pie and enjoy it, it does give me the excuse to make even more pies during the week, which I fully intend to do.
I love pies in all forms – from homely cheese and onion pies to deep dish cherry pies; they are always welcome on my kitchen table. Other pies that are likely to adorn my table are French Galettes and Pithiviers, Pasties, Mince Pies, Gala Pork Pies and Raised Game Pie……Sausage Rolls and Sausage Plaits are also enjoyed with gusto – basically anything in a pastry crust gets my vote of approval. And yes, Jam Tarts and Lemon Meringue Pies are also an important part of the pie stable in our household too.
So, what to make to celebrate British Pie Week? Well, I decided to go right back to basics and make a classic, an Apple Pie. However, this apple pie has an old-fashioned lattice-top pie crust, which cuts back on the pastry element a bit and adds a touch of nostalgia to the recipe. It’s an easy recipe to make, although weaving the lattice work can be a bit tricky, but as you can see from the photos it’s well worth the effort.
My recipe uses British Bramley apples that are dusted with a hint of mixed spice and brown sugar for a wonderful spiced filling. I never cook my apples before making an apple pie, I find that you are less likely to have a “soggy bottom” if you add thinly sliced raw apples to the pie, and another top for avoiding a soggy derriere, is the mix some cornflour with the apples before adding them to the pie case – it soaks up the excess juice and creates a thick apply sauce inside the pie.
Now some fascinating facts, from the Awareness Days British Pie Week page; the following list shows which pies, that we as a nation love the best. My favourite isn’t actually isn’t listed, it’s a Cheese & Potato Pie or a Cheese and Onion Pie. Is your favourite pie in the list? I also find it interesting that there are NO sweet pies on the list too.
1: Cottage Pie
2: Fish Pie
3: Shepherd’s Pie
4: Chicken & Leek Pie
5: Chicken and Mushroom Pie
6: Steak and Ale Pie
7: Meat and Potato Pie
8: Pork Pie
9: Steak and Kidney Pie
10: Corned Beef Pie
I have shared my recipe for Old-Fashioned Lattice Apple Pie is shared below, in a printable recipes card, and before I go, I’d like to share a tip about “soggy bottoms”. I find that you are less likely to have a “soggy bottom” if you add thinly sliced raw apples to the pie, and another top for avoiding a soggy derriere, is the mix some cornflour with the apples before adding them to the pie case – it soaks up the excess juice and creates a thick apply sauce inside the pie. I hope this tip helps if you make my Old-Fashioned Lattice Apple Pie recipe this British Pie Week and after this special pie eating week! Karen
MORE Sweet and Savoury Pies on Lavender & Lovage
Mum’s bilberry plate pie and clotted cream for high tea. Never have so few words sounded so comforting and delectable, with images of long ago childhood days and family bilberry picking, then home to a hot cup of tea, and an hour or so later my mum had transformed our rich pickings into a golden, buttery shortcrust pie, filled with the freshly picked aromatic berries……
I served these hearty pies with some home-made mushy peas in the style of a West Yorkshire Pie and Pea supper, where the peas are called “swimmers” and that was all that was needed.
My adapted recipe from Saveur Magazine for an American classic, Shaker Lemon Pie; this double crust pie is similar to a lemon meringue pie without the meringue and the filling is in the style of lemon curd but with thin slices of sugared lemons added. NB: Shakers are a religious group that broke away from the Quakers, founded in Great Britain during the 18th Century, many of them settled in the USA where they still have village communities in certain states, notably New England and Ohio. They are known for their simple and frugal lifestyle, hence this pie uses ALL of the lemons, and nothing is wasted.
This pie is a posh pie, not the meat and potato pie of my childhood suppers or the egg and bacon pie of simple picnic lunches ~ this is a rich and cultured pie, a pie with depth and finesse ~ a proper old fashioned pie and one that makes the mustard blush with pleasure when sharing the same table….it’s been properly raised with good manners and impeccable taste.
Today’s Recipe for Old-Fashioned Lattice Apple Pie
- 250g plain white flour
- ¼ teaspoon salt
- 75g unsalted butter, cut into cubes
- 75g white vegetable fat, such as Trex, cut into cubes
- Cold water
- 1 egg white, whisked with 1 tablespoon water
- Caster sugar
- Pie filling:
- 4 large Bramley apples, peeled, cored and sliced into thin slices
- Juice of 1 lemon
- 1 tablespoon cornflour
- 1 teaspoon mixed spice
- 6 to 8 tablespoons Demerara sugar
1. Make the pastry first and preheat the oven to 200C/Fan 180C/400F/Gas mark 6.
2. Sift the flour and salt into a large mixing bowl and add the fats; rub the fats into the flour until it resembles breadcrumbs. Add cold water gradually and mix with a knife, until the pastry comes together. Do NOT over mix and make sure the pastry is not too wet. Wrap the pastry in cling-film and allow to chill in the fridge whilst you peel the apples and prepare the filling.
3. Place the thinly sliced apples into a bowl and add the lemon juice and the cornflour; mix the mixed spice to the sugar and set to one side.
4. Making the pie: take the pastry out of the fridge and separate into two balls; roll one ball out on a floured board and then ease the pastry into a buttered 25cm (10”) pie plate or dish. Line the pastry case with the apples, sprinkling the spiced sugar in between the layers of apples.
5. Roll out the other ball of pastry on a floured board, and cut it into 2.5cm (1”) thick strips. You need 12 strips in total. Lay 6 strips on top of the pie and then weave the remaining strips in and out of the other strips to create a lattice work top. Seal the edges of the strips with water on the edge of the crust.
6. Brush the egg white over the top and then sprinkle the caster sugar over the top – this will create a crunchy and crispy topping.
7. Bake for 40 to 45 minutes until the apples are cooked and the pastry is golden brown; remove from the oven and allow to sit for 10 to 15 minutes before cutting into wedges, and serving warm with cream, ice cream or custard.
8. Can be frozen at the unbaked stage.
I find that you are less likely to have a “soggy bottom” if you add thinly sliced raw apples to the pie, and another top for avoiding a soggy derriere, is the mix some cornflour with the apples before adding them to the pie case – it soaks up the excess juice and creates a thick apply sauce inside the pie.
Nutrition InformationYield 8 slices Serving Size 1
Amount Per Serving Calories 333Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 20mgSodium 112mgCarbohydrates 59gFiber 4gSugar 28gProtein 5g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.