Apple pie is my favorite type of pie. I don’t care whether it’s a crispy crumble, baked gooey goodness, a sugary Tatin or the one at McDonald’s, they’re all a1 in my book. I do love other pies; especially raspberry, but pastry shops often put a layer of almond paste on the crust before the crême patissière (or just forgo it altogether) and that just bugs me like nobody’s business. I’m not an almond in pastries type of gal, I don’t like it and I never will, I don’t understand the point at all. So since raspberry pies have this issue, they’re demoted to number two on my list. Apple pies aren’t flawed. Apple pie with lattice crust are perfection.
This recipe is a for typical old fashioned apple pie with a lattice crust on top. I’m such a fan of decorative crusts, they add a whole new dimension to pies, making them look extra beautiful and the perfect fall treat. The eyes do eat first.
For shortcrust pastry
- 500 g plain flour
- 250 g soft butter
- 1 egg yolk
- 2 tbsp white sugar
- 10 cl water or milk
- 8 apples (I mix up Granny Smith’s & Golden)
- 120 g of butter
- 3 tbsp of plain flour
- 100 g white sugar
- 100 g brown sugar
- 6 cl water
- Make your shortcrust pastry by first putting flour in a big bowl with the salt and sugar, and then adding your butter and mixing it with your hands.
- You’ve gotta have a crumbly mixture, before adding the egg yolk and lastly the water or milk. You can knead the whole things by hand or use a robot, if your pastry is too crumbly, add a little bit of water.
- Once it’s set, use a rolling pin to spread it into a round layer, then moving it to a buttered pie pan. Use the remaining pastry to make long strips, equal in size to make your lattice crust look harmonious. Reserve them and go work on your filling.
- Peel your apples and cut them into little pieces, the way you like honestly, they’re gonna get covered with the lattice crust anyway. Put them over your pastry in the pan, and start using your pastry strips to work on your lattice. Use this video to see how you should place them over one another. I don’t brush them with eggs or water because they’re going to get their brownish color thanks to the caramel.
- Melt your butter in a pan, then add your flour to form a paste. After that add the white and brown sugar, and lastly the water. Mix it up while it gets combined, and let it boil to form a caramel sauce. Once your sauce is done, pour it over your pie and make sure to be even, so all parts get the same amount.
- Put your pie in a oven preheated at 220°C, and after fifteen minutes lower the temperature to 175°C. Another thirteen minutes in the oven and your pie’s ready !
Best served with vanilla ice cream and a drizzle of homemade caramel !