Jamie Oliver Lattice Apple Pie

There’s something truly comforting about a homemade apple pie, and this Jamie Oliver Lattice Apple Pie is no exception. With its buttery, flaky crust and warm, spiced apple filling, this pie strikes the perfect balance of sweet and tart. I made it for a cosy Sunday dinner, and the lattice top was surprisingly fun to weave! (inspired by Jamie Oliver)

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 and 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 Jamie Oliver Lattice Apple Pie

Prep the Crust:

Start by pulsing the flour, sugar, and salt in a food processor until combined. Add the cold butter and pulse again until it resembles coarse crumbs. Slowly add the chilled vodka, water, or bourbon—just enough to bring the dough together. Divide into two disks, wrap in cling film, and refrigerate for at least two hours to chill.

Cook the Filling:

In a large pan, toss your chopped apples with sugar and spices. Let them sit for a few minutes to draw out the juices, then stir in the cornflour. Cook over medium-low heat, stirring often, until the mixture thickens and the apples soften—about 15 minutes. Let this cool completely before assembling your pie.

Roll the Base:

Take one dough disk from the fridge and let it rest at room temp for about 15 minutes. Roll it out into a 10-inch circle and transfer it to a 9-inch pie dish. Press it into place, fold the edges decoratively, and poke a few holes in the base with a fork. Chill again for 20 minutes.

Create the Lattice:

Roll the second disk into another 10-inch round and slice it into even strips—about 8. These will become your beautiful lattice top. You can save any scraps to make little decorative shapes if you fancy.

Assemble and Bake:

Pour the cooled apple mixture into the chilled base. Lay the strips over the top in a criss-cross lattice pattern, then trim and pinch the edges. Brush the top with beaten egg and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) and cover the edges with foil. Continue baking for another 45 minutes until it’s golden and bubbly.

Cool and Serve:

Let the pie cool completely—yes, it’s hard to wait! But this helps the filling set so you get those perfect, clean slices.

Why I Love This Recipe

I made this Jamie Oliver Lattice Apple Pie for a family lunch, and everyone went back for seconds. The lattice gives it that rustic bakery look, and the filling is full of warming spice without being too sweet. It’s clever, seasonal, and comforting—all the things I love in a dessert.

Recipe Tips

• Keep Butter Cold: A cold dough means a flaky crust. Chill between steps if needed.
• Egg Wash Trick: Brush the crust with a little egg white before filling to prevent sogginess.
• Spice It Your Way: Add more cinnamon or a pinch of ground ginger if that’s your vibe.
• Foil the Edges: Protect the crust edges with foil if they brown too fast.
• Cool Before Slicing: Trust me, letting it cool is worth it—perfectly neat slices await.

How To Store This Jamie Oliver Lattice Apple Pie

In the Fridge:

Wrap tightly with cling film or foil. It will keep beautifully for up to 4 days.

In the Freezer:

Wrap slices (or the whole pie) in cling film, then foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Reheating:

Pop a slice in the oven at 350°F (175°C) for 10–15 minutes to re-crisp the crust.

Nutrition Facts (per serving)

• Calories: 320
• Carbs: 44g
• Protein: 3g
• Fat: 15g
• Sugar: 20g
• Fibre: 2g
• Sodium: 150mg

Let’s Answer a Few Questions!

Can I make the dough ahead of time?
Totally! The dough keeps in the fridge for up to 3 days, or freeze it for later.

What apples are best for this pie?
A mix is great! Honeycrisp for sweetness, Granny Smith for tartness, and Gala for balance.

Can I use store-bought crust?
Sure thing—just know homemade really makes a difference here.

Do I need a food processor for the crust?
Nope. You can cut the butter in by hand with a pastry cutter or fork.

Can I skip the lattice top?
Absolutely. A full top crust with a few slits works just as well.

Try More Recipes:

• Jamie Oliver Filo Apple Pie
• Jamie Oliver Caramel Apple Pie
• Jamie Oliver Apple Blueberry Pie
• Jamie Oliver Apple Berry Pie