Lattice apple pie

1 hour 45 minutes



  • 250g of plain flour, white
  • 1/4 tsp salt
  • 65g of unsalted butter, cut into cubes
  • 75g of vegetable shortening, such as Trex, cut into cubes
  • water, cold


  • 1 egg white, whisked with 1 tbsp water
  • caster sugar


  • 4 Bramley apples, large, peeled, cored and thinly sliced
  • 1 lemon, juiced
  • 1 tbsp of cornflour
  • 1 tsp mixed spice
  • 8 tbsp of Demerara sugar


Preheat the oven to 200°C/gas mark 6
First, make the pastry. 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
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
To build 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
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
Brush the egg white over the top and then sprinkle the caster sugar over the top – this will create a crunchy and crispy topping
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. Can be frozen at the unbaked stage