A slice of fruit pie is always welcoming in my house, probably the reason they never last long!. The warm filling, the golden crust, and that sweet, nostalgic scent wafting through the kitchen—it’s a dessert that speaks to home, tradition and the simple joy of baking. Among the many variations, the Lattice Pie stands out for its classic charm and beautiful appearance. With its crisscrossed pastry top revealing a colourful, bubbling fruit filling beneath, it’s as pleasing to the eye as it is to the palate.
One particularly delightful version combines the rich, jammy sweetness of blackberries with the gentle tartness of apples. This pairing creates a bold and balanced filling: the blackberries offer a deep purple hue and a juicy, slightly tangy bite, while the apples bring a soft texture and a mellow sweetness that ties everything together. Nestled in a buttery pastry base and topped with a neatly woven lattice of pastry strips, the result is a pie that looks like it belongs in a storybook—and tastes even better.
What sets a lattice pie apart isn’t just the flavour, but the texture. The open-top design allows steam to escape during baking, which helps the filling thicken beautifully without becoming soggy. The pastry strips on top bake evenly, becoming slightly crisp and golden, offering a pleasant contrast to the tender fruit inside. It’s the perfect combination of flaky, fruity, and satisfying.
Lattice Pie is also a canvas for creativity. While the apple and blackberry combination is a true winner, it’s by no means the only option. Blueberries and peaches can make for a sunny, summery pie with bursts of sweetness in every bite. Strawberries and rhubarb are another classic pairing, providing a sweet-tart balance that many pie lovers swear by. For a more autumnal feel, try mixing pears with cranberries or plums with a touch of cinnamon. The key is choosing fruits that complement one another in both taste and texture, and that hold up well during baking.
Serving a lattice pie can be just as rewarding as baking it. A warm slice with a scoop of vanilla ice cream or a dollop of whipped cream is a dessert that few can resist. It’s elegant enough for a dinner party, yet simple enough to make for a lazy weekend treat. And with its decorative top, it always feels a little bit special—even if the only guests are your family or a good book.
So next time you’re craving something sweet, homemade, and heartfelt, consider the lattice pie. Whether you fill it with apples and blackberries or something entirely your own, it’s a dessert that never goes out of style.
When you do this for the first time, do not try to do too much lattice work. It can become very frustrating and don’t worry about the strips not being the same size, It’s called being “Rustic”.
Lattice Pie
Ingredients
- 3 medium apples peeled, cored and sliced
- 200 g blackberries fresh or frozen
- 100 g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp plain flour
- ½ tsp ground cinnamon optional
Pastry:
- 300 g plain flour
- 150 g unsalted butter cold cut into cubes
- 2 tbsp caster sugar
- 1 large egg yolk free range
- 3 tbsp cold water
To finish:
- 1 large egg free range beaten, for egg wash
- 1 tbsp demerara sugar granulated for sprinkling
Instructions
Make the pastry:
- In a large bowl, rub the butter into the flour and sugar using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and a little cold water, mixing until the dough just comes together. Divide into two portions—one slightly larger than the other—wrap in clingfilm, and chill for 20 minutes.150 g unsalted butter, 2 tbsp caster sugar, 1 large egg yolk, 3 tbsp cold water, 300 g plain flour
Prepare the filling:
- In a large mixing bowl, combine the sliced apples, blackberries, sugar, lemon juice, flour and cinnamon (if using). Toss gently until the fruit is coated.3 medium apples, 200 g blackberries, 100 g granulated sugar, 1 tbsp lemon juice, 1 tbsp plain flour, ½ tsp ground cinnamon
Assemble the pie:
- Preheat the oven to 190°C (170°C fan) or 375°F. Roll out the larger portion of pastry on a floured surface and line a 23cm (9-inch) pie tin. Trim any overhang and spoon in the fruit filling.
Create the lattice top:
- Roll out the remaining pastry and cut into 1.5cm wide strips. Lay strips across the pie in one direction, then gently weave additional strips over and under to form a lattice. Press the edges to seal and trim any excess.
Finish and bake:
- Brush the lattice with beaten egg and sprinkle with sugar. Bake for 45–50 minutes or until the crust is golden and the filling is bubbling.1 large egg, 1 tbsp demerara sugar
Cool slightly before serving:
- Let the pie rest for 15–20 minutes before slicing. Serve warm or at room temperature with cream, custard, or ice cream.
12 comments
Lovely texture and colour, and it smelled amazing while baking.
The flavour was good but mine came out a bit soggy underneath. I think I should’ve baked it on a lower shelf or used a pie bird.
The lattice top made it look beautiful on the table but definitely needs practice.
I’d maybe add a touch more sugar to the filling next time, but overall it was a enjoyed by everyone.
The pastry was flaky, the filling wasn’t overly sweet, and the lattice top really impressed my family.
The combination of sweet apples and slightly tart blackberries is just right.
I added a pinch of nutmeg along with the cinnamon, and it really brought out the flavour of the apples. A little fiddly with the lattice, but worth the effort.
The fruit held its shape well, and the balance between tart and sweet was perfect. Will definitely make it again.
I used frozen blackberries and they worked just fine, though I’d defrost them next time to avoid extra moisture.
Hands down the best homemade pie I’ve made.
This recipe nailed it.
Delicious flavour and the pastry was spot on—crisp and buttery.