This delicious Jamie Oliver Lattice Apple Pie is a simple, comforting classic with a flaky, buttery crust and a warmly spiced filling. Inspired by Jamie Oliver, it’s easy to make with apples you have on hand—Honeycrisp, Gala, or Granny Smith—and finished with a sweet, crispy lattice crust. Perfectly simple for cosy gatherings or special occasions!
Ingredients Needed
For the Flaky Pie Crust:
- 2 ½ cups (313 g) plain flour (all-purpose flour)
- 2 tbsp (25 g) granulated sugar
- ½ tsp salt
- 1 cup (224 g) unsalted butter, cold, cubed
- 2–4 tbsp (30–60 ml) vodka, cold water, or bourbon (chilled)
- 1 egg, beaten (for egg wash)
- 1–2 tbsp turbinado sugar (coarse sugar), for sprinkling
For the Apple Filling:
- 8 cups (1040 g) peeled, cored, and diced apples (about 6–7 apples; Honeycrisp, Gala, or Granny Smith)
- ¾ cup (150 g) granulated sugar
- 2 tbsp (16 g) cornflour (cornstarch)
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
- ⅛ tsp salt
How To Make Lattice Apple Pie
- Prepare the crust: In a food processor, pulse flour, sugar, and salt until combined. Gradually add cold butter cubes, processing until crumbly. Slowly pour in vodka, water, or bourbon, starting with 2 tbsp and adding more if needed, until dough forms. Divide dough into two disks, wrap each tightly, and chill in the fridge for at least 2 hours.
- Make the filling: Toss diced apples with sugar, cinnamon, nutmeg, allspice, cloves, and salt in a large saucepan. Allow apples to rest for 5 minutes, then stir in cornflour (cornstarch). Cook over medium-low heat for about 15 minutes, stirring frequently until juices thicken and apples soften slightly. Cool completely.
- Roll out the bottom crust: Remove dough from fridge and rest at room temperature for 15–20 minutes. Roll out one disk on a lightly floured surface to a 10-inch (25 cm) circle. Carefully transfer to a 9-inch (23 cm) pie dish. Press gently into the bottom and sides, folding excess dough around the edges to form a decorative rim. Poke a few holes in the bottom with a fork, then refrigerate for 20 minutes.
- Prepare the lattice top: Roll out the second dough disk into another 10-inch (25 cm) circle. Cut into even strips with a pizza cutter or sharp knife (about 8 strips total). Set aside extra dough for decoration if desired.
- Fill and assemble: Pour cooled apple filling into the chilled crust. Arrange dough strips vertically over the filling. Weave horizontal strips across vertically placed strips to form the lattice pattern. Trim any excess dough and pinch edges firmly to seal. Decorate with additional dough shapes if desired.
- Bake the pie: Preheat oven to 400°F (200°C). Place pie onto a preheated baking tray. Brush top and edges with beaten egg and sprinkle with turbinado sugar. Bake uncovered for 20 minutes. Reduce temperature to 375°F (190°C), cover edges with foil to prevent over-browning, and bake an additional 45 minutes until golden and bubbly.
- Cool and serve: Allow pie to cool completely before serving.
Recipe Tips
- Keep Butter Cold: For a flaky crust, ensure butter stays very cold. Chill dough again if it softens during preparation.
- Prevent a Soggy Base: Brush the crust lightly with egg white before filling; this helps seal and keep the pie crust crisp.
- Perfect Apple Texture: Cook apples just until tender—not mushy—to retain their shape and create a rich, caramel-like filling.
- Avoid Over-Browning: Cover pie edges with foil partway through baking if they start browning too quickly.
- Let It Rest: Allow the pie to cool completely before slicing; this ensures the filling sets perfectly and slices neatly.
- Flexible Spice Level: Adjust spices to your taste, using more cinnamon or adding a pinch of ginger for extra warmth.
How To Store Lefovers?
- Refrigerate: Let leftover Apple Pie cool completely to room temperature. Then cover it tightly with cling film or foil and keep it in the fridge for up to 4 days.
- Freeze: Wrap the cooled pie securely in cling film, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then let it reach room temperature before serving or gently warm it in the oven.
Nutrition Facts
Serving Size: 1 slice (125g)
- Calories: 320
- Total Fat: 15g
- Total Carbohydrate: 44g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Filo Apple Pie
- Jamie Oliver Caramel Apple Pie
- Jamie Oliver Apple Blueberry Pie
- Jamie Oliver Apple Berry Pie
Jamie Oliver Lattice Apple Pie
Description
This delicious Jamie Oliver Lattice Apple Pie is a simple, comforting classic with a flaky, buttery crust and a warmly spiced filling. Inspired by Jamie Oliver, it’s easy to make with apples you have on hand—Honeycrisp, Gala, or Granny Smith—and finished with a sweet, crispy lattice crust. Perfectly simple for cosy gatherings or special occasions!
Ingredients
For the Flaky Pie Crust:
For the Apple Filling:
Instructions
- Prepare the crust: In a food processor, pulse flour, sugar, and salt until combined. Gradually add cold butter cubes, processing until crumbly. Slowly pour in vodka, water, or bourbon, starting with 2 tbsp and adding more if needed, until dough forms. Divide dough into two disks, wrap each tightly, and chill in the fridge for at least 2 hours.
- Make the filling: Toss diced apples with sugar, cinnamon, nutmeg, allspice, cloves, and salt in a large saucepan. Allow apples to rest for 5 minutes, then stir in cornflour (cornstarch). Cook over medium-low heat for about 15 minutes, stirring frequently until juices thicken and apples soften slightly. Cool completely.
- Roll out the bottom crust: Remove dough from fridge and rest at room temperature for 15–20 minutes. Roll out one disk on a lightly floured surface to a 10-inch (25 cm) circle. Carefully transfer to a 9-inch (23 cm) pie dish. Press gently into the bottom and sides, folding excess dough around the edges to form a decorative rim. Poke a few holes in the bottom with a fork, then refrigerate for 20 minutes.
- Prepare the lattice top: Roll out the second dough disk into another 10-inch (25 cm) circle. Cut into even strips with a pizza cutter or sharp knife (about 8 strips total). Set aside extra dough for decoration if desired.
- Fill and assemble: Pour cooled apple filling into the chilled crust. Arrange dough strips vertically over the filling. Weave horizontal strips across vertically placed strips to form the lattice pattern. Trim any excess dough and pinch edges firmly to seal. Decorate with additional dough shapes if desired.
- Bake the pie: Preheat oven to 400°F (200°C). Place pie onto a preheated baking tray. Brush top and edges with beaten egg and sprinkle with turbinado sugar. Bake uncovered for 20 minutes. Reduce temperature to 375°F (190°C), cover edges with foil to prevent over-browning, and bake an additional 45 minutes until golden and bubbly.
- Cool and serve: Allow pie to cool completely before serving.
Notes
- Keep Butter Cold: For a flaky crust, ensure butter stays very cold. Chill dough again if it softens during preparation.
- Prevent a Soggy Base: Brush the crust lightly with egg white before filling; this helps seal and keep the pie crust crisp.
- Perfect Apple Texture: Cook apples just until tender—not mushy—to retain their shape and create a rich, caramel-like filling.
- Avoid Over-Browning: Cover pie edges with foil partway through baking if they start browning too quickly.
- Let It Rest: Allow the pie to cool completely before slicing; this ensures the filling sets perfectly and slices neatly.
- Flexible Spice Level: Adjust spices to your taste, using more cinnamon or adding a pinch of ginger for extra warmth.
Jamie Oliver Lattice Apple Pie