Lattice Apple Pies
Pastry
Ingredients:
120g unsalted butter
50g icing sugar
1g lemon zest
50g egg
2g salt
290g flour
1/4t cinnamon
Method:
Use a stand mixer with the scraper paddle attachment. Cream the butter, sugar and lemon zest for about a minute until there are no lumps. Add the egg and mix to combine. Add in the salt, flour and cinnamon and mix on low speed just to combine. Press it into a flat square, cover it and place it into the fridge for about an hour or overnight.
We will use this pastry for the tart shells and for the lattice so we will need to divide it. Use a little more than half for the shells and the rest for the lattice.
For the shells, roll the pastry on a floured bench, cut circles and line your tart rings (I’m using egg rings) Prick the bases twice with a fork. Rest them in the fridge again while you preheat your oven to 170C.
For the lattice roll out your remaining pastry to the same thickness and cut thin strips. I’ve used a pizza cutter for this. Lay the first columns of strips on a board and use a pastry brush to apply an egg wash. Lay the top layer of strips crossing at a slight angle and egg wash again. Place the board in the freezer to get firm.
Bake the tart shells for about 12 minutes.
Custard
Ingredients:
175g milk
3g vanilla extract
10g cornflour
20g egg yolks
20g brown sugar
60g unsalted butter
100g white chocolate
Method:
Use a saucepan to heat your milk and vanilla. In a bowl whisk together your eggs, sugar and cornflour ensuring there are no lumps. Pour a dash of hot milk into the eggs and whisk to temper the eggs. Pour about half the milk into the eggs, whisk again then pour the contents of the bowl into the saucepan and return to the heat. Stir continuously over a low-medium heat until it thickens and boils. Remove from the heat and stir in your butter one piece at a time. Gently heat your chocolate in the microwave just to soften - it doesn’t have to melt. Pour the custard over the chocolate and mix to melt it through. Cover the custard with cling film touching the surface and place in the fridge.
Apple Compote
Ingredients:
500g (3) granny smith apples
20g lemon juice
40g brown sugar
1/4t cinnamon
Method:
Peel, core and dice your apples into roughly 1cm cubes. Place them into a saucepan with the lemon juice, brown sugar and cinnamon. Cover with a lid and heat on medium. Stir the apples every few minutes until slightly softened. I like to ensure a lot of the chunks are still holding their shape to encourage a bit of texture. They will soften more in the oven later.
Assembly
Method:
Keeping the tart shells in their rings, spoon about a tablespoon of custard into each one and spread it to the edges. Spoon a generous amount of apple compote on top of the custard. It’s good to mound it up as the height will drop in the oven.
Find a round cutter that’s only slightly wider than your egg rings and punch out circles of lattice. The egg should ensure it holds together when you pick it up. I used a cranked pallete knife to place the lattice on top of the pie. Once they are all placed on top you can go around and gently shape the lattice over the apple and to the edges of the tart.
These can go back into the 170C oven for about 25 minutes or until the lattice is golden on top. Enjoy them warm or keep them in the fridge up to 3 days.