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Lattice topped apple pie

Posted on 15th May 2020

Home > MasterClass Recipes & Gift Guides > Lattice topped apple pie

Ingredients:

250g plain flour 

125g butter 

2 tbsp golden caster sugar 

2-3 tbsp cold water 

For the filling: 

6 bramley apples 

1 tsp ground cinnamon 

1 tsp corn flour 

1 lemon 

1 beaten apple 

2 tbsp caster sugar 

Method:

First to make the pastry mix together the flour, sugar and butter until it forms a crumble type texture. 

Add the cold water a little at a time and mix together until it comes together as a dough. 

Transfer the mixture onto a clean work surface lightly floured and shape into a firm ball of dough. 

Wrap the pastry in cling film and place in the fridge to rest for 30 minutes. 

To make the filling:

Peel and remove the core from the apples. 

Cut the apples into chunks and place in a bowl with the cinnamon, corn flour and lemon juice. 

To line the pastry tin, remove the pastry from the fridge and place on a lightly floured work surface.

Cut 1 quarter of the pastry off and leave to one side for the lattice pattern, on the top of the pie. 

Roll out the pastry to approximately 1/2cm. 

Lay the pastry on top of the tin and carefully push into the corners being careful not to stretch the pastry, fold it into the corners and press it in. 

Leave the pastry to rest for 5-10 minutes. 

Pour the apple mixture into the pie and level out with a spoon. 

Roll out the remaining pastry and cut into even strips. 

Brush the edges of the pastry with beaten egg and lay the pastry strips in a crisscross pattern. 

Brush the top of the pie and sprinkle with caster sugar.

Bake the pie in a preheated oven 170c for 40-45 minutes. 

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2021 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.