Apple and Walnut Lattice Pie
A lattice top lets steam escape while the apple filling thickens beneath it. Walnuts add bite and cinnamon keeps the flavour familiar. Cooking the apples briefly before filling the pie reduces excess juice and helps avoid a hollow space beneath the pastry.
- Prep
- 35 min
- Cook
- 45–55 min
- Yield
- 8 slices
- Note
- 23 cm pie dish
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Ready-made shortcrust pastry | 500 g | – |
| Peeled, cored apples, sliced | 700 g | – |
| Brown sugar; butter | 80 g; 25 g | – |
| Cornflour; lemon juice | 20 g; 1 tbsp | – |
| Chopped walnuts | 70 g | Shop ingredient |
| Ground cinnamon | 1½ tsp | Shop ingredient |
| Ground cardamom, optional | a pinch | Shop ingredient |
| Seedless raisins, optional | 30 g | Shop ingredient |
| Egg for brushing | 1 | – |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Walnut without Shell
In stock
Dried Cardamom
In stock
Dried Yellow Raisin
In stock
Method
Soften the apples
Cook apple slices with butter, sugar, lemon and spices over medium heat for 6–8 minutes. Mix cornflour with 2 tablespoons cold water, stir in and cook for 1 minute. Fold in walnuts and optional raisins, then cool completely.
Line the dish
Heat the oven to 190°C conventional or 170°C fan. Roll two-thirds of the pastry to about 3 mm thick and line the pie dish. Chill for 15 minutes while cutting the remaining pastry into strips.
Fill and weave
Add the cold filling. Lay pastry strips in a lattice, seal the edges and brush the pastry lightly with beaten egg. Set the dish on a preheated baking tray.
Bake and rest
Bake 45–55 minutes until the pastry is golden and filling bubbles through the gaps. Rest for at least 45 minutes before slicing so the juices can settle.
Helpful tips
- A cool filling protects the butter in the pastry and helps keep it crisp.
- Use firm apples that hold their shape when cooked.
Frequently asked questions
Can I use puff pastry?
It behaves differently. Shortcrust gives the sturdy base intended here; use a puff-pastry-specific recipe for that alternative.
Why is the filling runny?
The apples may be very juicy or the pie was cut hot. Precook the fruit and allow the baked pie to rest.