Lattice Apple Pie on Shortcrust Pastry Recipe
A classic Polish apple pie on a buttery, shortcrust base, with plenty of cinnamon apples and a decorative lattice on top. This cake often appears at Sunday dinner as dessert after chicken soup and pork cutlets. It smells like an autumn walk through an orchard, just without the mud on your shoes.
This lattice apple pie on shortcrust pastry is the essence of a Polish Sunday dessert – a buttery base, plenty of apples and the characteristic pattern that immediately evokes home. The sweetness of the apples, lifted by cinnamon and a slightly crisp top, creates an effect no store-bought cake can match. The lattice on top not only looks pretty, but also lets steam from the apples escape, helping to keep the base from getting soggy.
Chef's tips
The key to perfectly short, crumbly pastry is really cold butter and quick handling – if the dough starts sticking to your hands, pop it back in the fridge for a bit. It’s best to cook the apples down slightly in the pan to get rid of excess juice, otherwise the base can still end up damp despite the breadcrumbs. After baking, let the pie cool completely if you want neat slices – when hot, it tends to fall apart easily.
How to serve
Serve it still slightly warm with a scoop of vanilla ice cream for a Saturday dinner after an autumn walk in the forest. For family gatherings it’s perfect with whipped cream and a mug of tea with lemon. If you want a more elegant version, serve thin slices with a glass of cider or lightly sparkling apple wine.
Ingredients
- wheat flour - 400 g
- butter - 250 g
- icing sugar - 100 g
- egg - 1 piece
- egg yolk - 1 piece
- baking powder - 5 g
- salt - 1 pinch
- apples - 1.2 kg
- sugar - 80 g
- cinnamon - 5 g
- breadcrumbs - 20 g
- icing sugar - 15 g
Preparation
- Put the flour, icing sugar, baking powder and a pinch of salt into a bowl and mix.
- Add cold butter cut into cubes and rub it in with your fingers or cut in with a knife until fine crumbs form.
- Add the egg and yolk and quickly knead into a ball of dough. Divide into two parts (one slightly larger for the base, the smaller one for the lattice), wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Peel the apples, remove the cores and slice thinly or grate on the coarse side of a grater.
- Place the apples in a large frying pan or pot, add the sugar and cinnamon. Cook over medium heat for 8–10 minutes, stirring, until the apples soften and release their juices but don’t completely fall apart. Set aside to cool slightly.
- Line a rectangular baking tin about 25×35 cm with baking paper. Roll out the larger portion of dough into a rectangle and line the bottom of the tin, pressing it in with your fingers. Prick the base with a fork.
- Sprinkle the breadcrumbs evenly over the base to absorb excess juice from the apples.
- Spread the cooled apples over the breadcrumbs and level the surface.
- Roll out the second portion of dough and cut into strips about 1.5–2 cm wide. Arrange the strips over the apples in a lattice pattern, gently pressing the ends to the edges.
- Place the cake in an oven preheated to 180°C (top and bottom heat) and bake for about 40–45 minutes, until the top is golden.
- After baking, remove the apple pie from the oven and leave to cool completely – it will be easier to slice.
- Before serving, dust the top with icing sugar through a sieve.
Storage
Store the cooled apple pie covered at room temperature for up to 1–2 days, or in the fridge if your kitchen is warm. Reheat individual pieces briefly in a low oven if you like it warm again.
