Autumn. I used to really hate it but after a while I fell in love with it. Since I decided to come back to my home city on the East of Poland, I just can't stop looking at the wonderful tiny roads covered in orange and dark red leafs; I can't stop smiling at people in their little gardens, picking delicious apples. Or even buying a new hat with a bobble makes me happy! Because why not, it's cold, right? All those things make the chill not-so-annoying-as-usually and with an addition of 2 (or maybe 3...) portions of apple pie I am in heaven.

It took us a while to decide on what recipe Bakesaurus and I should post first. Since we're both fans of using what's left in the fridge (we like being creative and making things out of nothing!) and using stuff our friends presented us with, we've decided to use apples from my best friend's future in-laws.

So today, each one of you buys butter, some flour and eggs and as much apples as you want! But let's face it, the more the better! You probably already have some cinnamon and vanilla extract in your cupboard. Nothing else needed! Well, maybe a spare hour. Ask your friend for help and you will prepare it in even less than an hour! It took 50 minutes for Bakesaurus and me.

Traditional lattice crust apple pie

6-8 portions

24-26cm diamater tart tin



300g plain flour

200g cold, unsalted butter

70g icing sugar

2 cold egg yolks

a pinch of salt

2 tbsp very cold water


10-12 large apples (tart type)

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp vanilla extract

1 lemon


1. Prepare the crust. Place all ingredients in a bowl and cut with a knife or pastry blender for a while. Quickly knead the dough using your hands, form a bowl and cover with foil or put in a small foil bag. Refrigerate for 30 minutes.

2. Pre-cooking the apples. Peel them, core and slice evenly. The best way is to cut them in four even pieces and then, while holding them in your hand, slice with a knife. Place them in a thick-bottomed pan, add the spices and vanilla extract and drizzle with lemon juice squeezed from a lemon. Cook for about 15-20 minutes (depends on the type of apples), stirring from time to time, until it visibly looks as if there is less of them than at the very beginning. Don't worry if they are still tough a bit, they will soften in the oven!*

3. Preheat the oven to 180oC. Divide the dough into 3 equal portions. Set aside 1 portion and roll out flat the rest of the dough. Line the tart tin with prepared dough leaving 2-3 cm hanging from the sides of the tin. Set aside for a second and prepare the stripes for the lattice. Roll the rest of the dough flat and using a pizza cutter or regular knife, cut it into 1,5-2cm stripes. Pour the apples into the prepared tin and cover with the stripes like in the tutorial below (click on the first photo!).

from Butter Baking

4. Bake for approximately 50-60 minutes until the lattice is visibly browned. Don't worry if the edges look very brown; this is how it's supposed to be!


K. & Bakesaurus

*Why should you pre-cook your apples? The answer is simple. When we cook them over a stove they release juices and shrink. Depending on the type of the apples we are using, they might release a lot of juices or almost none. So if we don't pre-cook them before putting in the oven, they will start shrinking and releasing juices while baking. Not only will they ruin the glorious crunchy crust and turn it into a very moist one, but also the apple pie will collapse. The lattice-top might break and crumble and if we are baking an apple pie with crumble on top, the apples will create visible, unattractive holes.

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