Tag Archives: apple pie

Quick Apple Lattice Pie

With the clocks going back last week, the winter nights are coming and nothing sounds more ideal than a slice of pie warm from the oven with cream or custard. I think that my Quick Apple Lattice Pie would make everyone happy!!

I’m rapidly finding that this first term of my 2nd year of uni is so demanding; I have so many classes, tutorials and lectures and I am missing way too many. My nights seem to be taken up with making notes every night so I am always trying to find ways to make quicker versions of food I want and it was apple pie this time!

Instead of stewing apples, leaving the mixture to cool and baking a large pie for an hour or so, I decided to thinly slice apples, mix them with sugar so they cook and caramelise in the oven while the pastry bakes. I find stewed apples tends to be a bit of a nonentity texture wise so thinly slicing and leaving some of the surface exposed through the lattice creates texture and bite. I add flour and line the pastry with oats to absorb liquid and prevent a raw soggy bottom.

You can use shopbought shortcrust pastry if you don’t want to make your own however there’s nothing tricky about making this pastry at all! The food processor is an essential piece of kit for making pastry in my opinion as it is so fuss free and so quick! There’s also less risk of overworking since you only need to bring it together into a ball and then it rests in the fridge before rolling out.

This lattice is very basic and by no means perfect either. I see on Bake Off that the bakers make the perfect lattice on parchment and then flip it onto the top of the pie/tart and I know that I could never do that because it wouldn’t make it in one piece so I do this lattice on top of the filling, alternating over and under the strips of pastry – the filling isn’t sticky so this shouldn’t be difficult.

For the shortcrust pastry:

250g plain flour

2 tbsp granulated sugar

125g margarine or unsalted butter, cubed

Around 40ml cold water

For the filling:

4 Pink Lady apples, cored and peeled

Juice of a lemon

50g soft light brown sugar

25g sultanas (optional)

½ tsp ground cinnamon

Pinch of ground ginger

Pinch of ground nutmeg

¼ tsp mixed spice

1 tbsp flour

2 tbsp porridge oats (not instant)

15g margarine

Milk, for glazing

Apricot jam, for decoration

Double cream, to serve

For the pastry, combine the flour, sugar and margarine in the bowl of a food processor until it resembles breadcrumbs. While the food processor is running, add the cold water through the feed tube gradually until the mixture just comes together.

Tip out onto a lightly floured surface and bring together with your hands to form a ball which is even and not sticky. Flatten into a disc and wrap in clingfilm and chill in the fridge for 20 minutes.

For the filling, thinly slice the cored and peeled apples. Place into a bowl and squeeze over some lemon juice to stop browning. Add the sugar, dried fruit (if using), the spices and the flour and toss together with a spoon until even. Leave to sit for 10 minutes.

Preheat the oven to 180°C.

Set aside a quarter of the pastry. On a lightly floured surface, roll the remaining three-quarters of pastry out to the thickness of a pound coin and line a 18cm fluted tart tin with the pastry, ensuring the pastry is tucked into the corners well. Cover the base with the porridge oats and then top with the sliced apple mixture, avoiding pouring in too much of the liquid in the bowl.

For the lattice, roll out the remaining quarter of the pastry into a rectangle which is at least as long as the tin to the same thickness. Use a knife to cut out strips of the pastry and create a lattice on top of the pie by alternating the pastry strips over and under. Use the fluted edges of the tin to trim the excess pastry.

Divide the 15g margarine between the exposed holes of the pie and then brush the pastry with milk before baking the pie for around 25 – 30 minutes until the lattice is golden brown and the apples are soft.

Brush the top of the pie with some apricot jam mixed with some boiling water. Then serve the pie warm straight from the tin with double cream or custard!

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Apple Pie Cake

This cake is a true showstopper because not only does the cake boast an impressive 3 layers of sponge, amazingly heady with cinnamon, but is topped with caramelised apples and a cinnamon cream cheese frosting.

Apple Pie Cake

The recipe does come from Edd Kimber’s first book The Boy Who Bakes, and you can see my review for it here. Both the sponges and the frosting could be made ahead of time and the apples caramelised only when you were ready to serve the cake.

Do not be put off by the long list of ingredients because the cake batter needs the meringue mixture to bulk out what would otherwise be quite little cake mixture and it has a surprisingly low amount of fat considering the amount of cake mixture. The method of alternatively adding milk and flour does actually create a lighter sponge and this is also enhanced by the addition of the egg whites to the cake batter.

For the frosting, ensure that the Stork/butter and the cream cheese are at room temperature as this will allow the cream cheese to mix in smoothly. Leaving the cream cheese out overnight should be enough.

Beware as the cake does serve a hefty 12-16 portions so you could divide up the recipe to have just 2 layers of sponge and it could serve 8 – 12. Either way the cake will guarantee to impress whoever you serve it to and is fit for any celebration.

Cake Batter

225g Stork or butter

470g self-raising flour

½ tsp salt

3 tsp ground cinnamon

¼ tsp nutmeg

400g caster sugar

4 eggs, separated

1 tsp vanilla

250ml milk

Cinnamon Frosting

110g Stork

250g icing sugar

200g full-fat cream cheese

½  tsp vanilla

½ tsp ground cinnamon

Caramelised Apples

5-6 Granny Smith apples

85g Stork

85g soft light brown sugar

½ tsp ground ginger

  1. Preheat the oven to 170°C. Grease and line 3 20cm round loose-bottomed cake tins.
  2. Cream together the Stork with 300g of the sugar until it is light, fluffy and paler in colour. Add the egg yolks one by one until they are fully incorporated.
  3. Into a separate bowl, sift in the flour, salt and spices. In a jug or cup, mix together the vanilla extract and milk. Beat through one third of the flour mixture and then add half of the milk mixture. Repeat this, finishing on the final third of flour mixture.
  4. Working quickly, on a high speed and in a clean bowl, whisk the egg whites until they hold a soft peak. Then gradually add the remaining 100g sugar and whisk until stiff peaks form. Using a spatula, beat through one third of the meringue mix to lighten the batter before gently folding in the remaining two-thirds.
  5. Transfer the cake batter evenly between the three tins and ensure that the tops are level.
  6. Bake for 30 – 35 minutes until a skewer inserted into the centre of the tins comes out clean and the sponges look golden. Allow to cool on a wire rack fully.
  7. For the frosting, beat the Stork with the icing sugar until it is light and fluffy. On a medium speed, beat through the cream cheese, vanilla and cinnamon until the frosting is even and no longer grainy on the tongue.
  8. For the caramelised apples, peel, core and dice the apples. Place them in a large pan with the Stork, sugar and ginger. Cook over a medium heat until the apples are coated in the caramel and are tender. Set the apples aside and reduce the apple juices into a thick and glossy caramel sauce.
  9. Place one layer of the cooled sponge on your cake stand and spread with one third of the frosting. Top with about a quarter of the caramelised apples and drizzle over a third of the apple caramel sauce, allowing it to dribble over the edge of the sponge. Repeat this process before giving the cake a final dusting with ground cinnamon.