Lattice Pie

A golden, buttery pie filled with tender apples and juicy blackberries, finished with a beautiful lattice pastry top. This classic dessert is as lovely to look at as it is delicious to eat—perfect for sharing at any gathering.

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Portions

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.

Nutrition