Lattice Apple Pie

There are many ways of making an apple pie, but this easy recipe using shop-bought puff pastry is a winner for me.  It comes with a pretty lattice pastry pattern on top not only for looks but allows for steam to escape while it bakes, leaving a crispy upper crust.  There is no soggy base to worry about and no blind baking.  As the apple season arrives, there is no better way to do justice to some Granny Smith (green cooking apples) in their prime.  Have fun weaving.

Serves 8-10

INGREDIENTS

• 1.5kg / 3lb 5oz Granny Smith or green cooking apples
• juice of 1 lemon
• ¾ cup caster sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 teaspoons cornflour mixed with 3 teaspoons water in a small bowl
• 2 x 25cm / 10" square frozen puff pastry sheets
• 1 egg, lightly beaten
• 2 tablespoons icing sugar, for dusting
• vanilla ice cream, whipped cream or custard, to serve

METHOD

Cooking the apples:

1. Peel and core apples.  Cut into 1cm / ⅓" slices.
2. In a large saucepan, combine apples, lemon juice, caster sugar, cinnamon and nutmeg.  Cook over medium low heat for 1-2 minutes or until sugar dissolves.  Bring to a boil, then cook gently for 8-10 minutes, stirring occasionally, until the apples are tender but not mushy.
3. Give the cornflour and water in the bowl a quick stir to mix, then stir into the apple mixture to thicken the sauce.  
4. Transfer the apple mixture to a 23cm / 9" pie pan to cool completely. 

Creating the lattice pie crust: (as illustrated in photos above)

1. Place slightly thawed pastry sheets on a work surface.  Cut sheets into 2.5cm / 1" strips.  (You will need 12 strips to make the lattice pattern on top and the remaining strips to go around the edge of the pie.)
2. Place 6 strips of pastry vertically and evenly spaced on top of the pie.
3. Peel every other strip (3 in total) back all the way towards the lower edge so they are just hanging off the pan. 
4. Place 1 unused strip horizontally on top of the pie at the lower edge.  Replace the 3 vertical strips so they lay over the horizontal strip.
5. Peel the other 3 vertical strips back.  Lay another unused strip on top.  Replace the 3 vertical strips.  You will see the woven pattern beginning to form.
6. Repeat Step 4 and 5 with 4 more unused strips, weaving them over and under one another to create a lattice pattern,  trimming to fit as necessary.
7. Arrange remaining strips of pastry around the edge of the pan, pressing with your fingers to join with lattice.
8. Flute the edge of the pie by pinching it between your thumb and the side of your index finger to create a decorative pattern.
9. Brush the pastry all over with beaten egg. 

Baking the pie:

1. Place pie in the fridge to cool for 15 minutes before baking it in a preheated 200°C/400°F oven for 25-30 minutes or until golden brown.
2. Dust with icing sugar.
3. Serve warm or cold with vanilla ice cream, whipped cream or custard.