A classic style apple pie that’s hard to beat made with a buttery crusty flaky crust. This recipe uses two types of apples, the green granny smith apples for their tartness and softness plus the yellow jonathans which are sweeter and juicier. A few subtle spices are used including star anise, clove and cinnamon. I find that too many recipes are overpowered with spice. This is a perfect balance to enhance the apple flavor and not over power it. By creating the lattice work, the steam evaporates giving you a firmer filling and crustier crust that’s not soggy. Great for thanksgiving, Christmas or simply anytime!
- 7 – 8 Mixed Granny Smith and Jonathan Apples
- ½ cinnamon stick
- 1 clove
- 1 Star anise
- 1 Lemon zest only
- 3 tbsp corn starch (corn flour)
- 4oz – 115g Brown sugar
- 3.5oz – 100g soft butter
- 1 egg for egg wash
- Pie Crust (see recipe below and make 50% more. i.e 3 cups flour)
- In dry pan on high heat, add the start anise, clove and half cinnamon stick. Place and pound in mortar and pestle or grind using a spice blender.
- In a large mixing bowl, add the sugar and ground spices, mix well. Set aside.
- Peel, core and slice both types of apples medium thick wedge slices. Place apple slices in the sugar and spice mix, toss until each piece of apple is nicely coated.
- In a pan on medium heat, add butter and once melted, place half the apple slices and cook until soft but still a little firmness. Add grated lemon zest. Repeat step with the remaining half. Place a strainer or colander in the same mixing bowl and add your cooked apples. The liquid will drain and leave to cool.
- Flour your bench and roll half your pie crust (see my recipe) large enough to overhang in your pie dish. Line your pie dish with the pastry. You can also blind bake as per my crust recipe, but I feel it’s so much more work for very little benefit. It’s up to you. Using scissors or a knife, trim away some of the excess pastry and tuck in the rest forming a thick even border.
- Crack a whole egg in a small bowl, beat until mixed then using a pastry brush, egg wash the edges of the crust.
- Add the corn starch to the drained apple liquid and using a whisk, mix well until there are no lumps. Return the apples to the mix and mix well for even coating.
- Place the apples directly on the pastry in the pie dish, pack well leaving a slight mount in the centre.
- For the lattice work, flour your bench and roll the remaining half of your pie crust slightly larger than the pie dish. Using a pizza cutter or a shark knife, start by cutting right through the centre. Then cut approx. 1 inch or less strips (You can do more strips and cut them thinner if you prefer a more complex design). Work your way towards the outside and once finished, repeat with the other side.
- Place the centre long strip in the middle on top of your pie. Then another strip (leaving a gap) on the right side until you reach the end. Repeat on opposite side. Rotate the pie 90 degrees and peel back alternate strips and place a long strip in the centre. Continue alternating peel back creating the lattice work. Once finished, trim around the edge of the pie dish and tuck behind the crust. Brush the lattice work with eggwash.
- Place in preheated oven and bake for 60 min at 350°F – 180°C.
- Once cooked, leave to cool and serve warm with cream or ice cream.