This beautiful classic Lattice Apple Pie is an impressive way to end a meal.
- 1 hr 50 mins
FOR THE PASTRY
- 625ml (2½ cups) cake flour
- 3ml (½ t) salt
- 15ml (1T) sugar
- 250g cold butter, cubed
- 80ml ice water
FOR THE FILLING
- 2 x 385g tins sliced pie apples
- 125ml (½ cup) sultanas
- 160ml (2/3 cup) castor sugar + extra
- 3ml (½ t) ground cinnamon
- 1 egg, beaten
- 30ml (2T) milk
- whipped cream or custard, to serve
- Combine the flour, salt and sugar. Rub the butter in with your fingertips until it resembles breadcrumbs. Add the water, 15ml at a time, mixing until it just begins to clump together. Shape into two flat discs, taking care not to over-knead. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
- Roll one of the pastries out on a surface dusted with flour to 4mm thickness and line a 23cm loose-bottom fluted tart tin. Chill in the fridge for about 10 minutes until firm.
- Preheat oven to 190°C. Prick the base of the tart case with a fork then fill with scrunched baking paper and baking beans. Bake for 20 minutes, remove the beans and paper. Bake for about 10 minutes until lightly golden.
- For the filling, mix all the ingredients together. Spoon into the tart case.
- Roll the remaining pastry into a 4mm thick rectangle and cut into 13 x 1.5cm wide strips. Weave the strips of pastry evenly over the fruit to create a lattice pattern (tutorial here) and push them into the edge of the tart. Trim any overhanging pastry.
- Mix the egg and milk together and brush the lattice heavily with the mixture. Sprinkle with extra sugar. Bake for about 30 minutes until golden. Leave to cool to room temperature and serve with whipped cream or custard.