How cute are these Mini Lattice Apple Pies?! I always thought pies with a lattice top looked seriously tricky to pull off, but how wrong I was. They are great fun to make, bringing a little bit of craftiness to a pie making session.
For these apple pies I used large, tart Bramley cooking apples and sweetened them with brown sugar. However, if you have some eating apples in the fruit bowl that are looking a little sad, please use them up instead. You may not want to sweeten them as much if you use eating apples, although the brown sugar does give a lovely caramelly flavour, so you may. Who am I to judge.
As for the lattice work, keep all offcuts from rolling out the pastry and roll them out quite thin. Using a sharp knife, cut them into strips about 3 or 4mm wide. Keeping them the same width will give you a neater finish.
Lay 3 strips of pastry horizontally across the filled pie, then lay 3 strips vertically. Overlap alternate pieces giving a woven effect and press the pastry down onto the egg washed edges to fix to the base. I had a cookie cutter that was the same diameter as my muffin tin, so I carefully pressed that down to trim off the messy excess pastry leaving a pretty neat edging.
Don’t be surprised to see lattice pies appearing here a little more regularly :)
- 250 g Shortcrust Pastry
- 3-4 large Bramley cooking apples
- 2 tablespoons brown sugar heaped
- 1 teaspoon cinnamon level
Turn the oven on to 180/350/gas 4. Grease a muffin tin well
Peel and dice the apple into dice size chunks. Pop into a pan with a splash of water and heat gently with the lid on to soften the apple. Do make sure it doesn't burn.
Roll out the pastry and cut out into circles double the size of the muffin (I used an upside down dessert bowl)
Grease the muffin tray with a pastry brush and a little oil and line each cup with a pastry disc.
When the apple is softened but still has some shape to the chunks, take off the heat and stir in the sugar, cinnamon and sultanas. Mix through well and spoon into the pastry cups.
Egg wash the edges of the pastry and lay on the prepared pastry strips, taking your time to keep them neat and even. Overlap the strip as above, and brush gently with more egg wash.
Bake for around 20 minutes or until the pastry is golden brown.
Let cool in the muffin tray before removing carefully.