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Autumn apple and pear lattice pie recipe

Autumn apple and pear lattice pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Pear pies and tarts

Fresh apples and pears pair perfectly with cinnamon and a buttery pastry for the ultimate autumn dessert.

2 people made this

IngredientsServes: 8

  • Pastry
  • 300g plain flour
  • 1 tablespoon caster sugar
  • 1/4 teaspoon salt
  • 170g cold butter, cut into small pieces
  • 6 tablespoons cold baking fat, cut into small pieces
  • 8 tablespoons ice water, or as needed
  • Filling
  • 200g caster sugar
  • 3 tablespoons plain flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 750g Granny Smith apples - peeled, cored and cut into 1cm thick slices
  • 750g firm ripe pears - peeled, cored and cut into 1cm thick slices
  • 1 egg yolk
  • 2 teaspoons water
  • 1 tablespoon butter, cut into bits
  • 1 tablespoon caster sugar

MethodPrep:40min ›Cook:1hr ›Extra time:3hr chilling › Ready in:4hr40min

  1. Combine 300g plain flour, 1 tablespoon sugar and 1/4 teaspoon salt in a large bowl. Cut in butter and baking fat with a knife until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until mixture forms a ball. Divide dough in half and flatten each half into a 12cm disc. Wrap in cling film and chill at least 1 hour or up to 8 hours (overnight).
  2. Combine 200g caster sugar, 3 tablespoons flour, cinnamon, ginger, nutmeg and 1/4 teaspoon salt in large bowl. Add apples and pears and toss to coat well.
  3. Preheat oven to 220 C / Gas 7. Position 2 of the oven racks in the bottom section of the oven. Place a sheet of foil (that's bigger than your pie dish) on the bottom rack to catch drips.
  4. Roll out 1 piece of dough into a 30cm round on a lightly floured work surface with a floured rolling pin. Line a 23cm pie dish with pastry and trim overhang to 1cm with a sharp knife. Roll out remaining dough in same manner and cut into 10 strips (2cm wide) for a lattice.
  5. Spoon apple and pear filling into pastry case. Brush pastry rim with some of egg wash. Dot filling with butter. Lay 5 strips of dough parallel across pie, about 2cm apart, letting excess hang over rim. Lay remaining strips diagonally across pie in opposite direction. Press ends firmly to rim of pie, trimming excess dough. Crimp edges with your fingers or a fork. Brush with remaining egg wash. Sprinkle with remaining tablespoon sugar.
  6. Bake pie in lower third of oven for 15 minutes, then reduce temperature to 190 C / Gas 5 and bake until juice in centre of pie starts to bubble, about 45 minutes more. (Loosely cover pie with a sheet of foil if browning too quickly.) Transfer pie to a wire rack and cool for 2 hours.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by worldstar

All the old-timers say use Granny Smith apples, due to texture and water content. If you're using what you have, and/or know that it will be too liquid, sift corn starch (1-3 Tablespoons) or add minute Tapioca, to gel. Berry pie recipes call for 3 Tbsp of either. Every pie seems to come out different. This looks like the perfect/traditional apple pie recipe. But in consideration of everyone's health, less than a cup of sugar is wise. And avoid crumb toppings on anything, as it is nearly pure sugar. You don't need it! Serve the pie warm and put a scoopful of vanilla ice cream (or coconut) instead. The whole country is becoming Diabetic because we don't watch our sugar intake. Plus, the lattice looks so great- truly traditional. The all-American looking pie.-10 Sep 2018

by cookinggolfer

Made the pie for the first time. Followed the directions. Pie tasted great, but much to much liquid when cut into. I would like to make again but need suggestions how to eliminate the liquid the fruit produced.-26 Nov 2017


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  • Position racks in the low and middle spots of the oven and set a foil-lined baking sheet on the lower rack to catch any drips. Heat the oven to 425°F.

Make the filling

  • In a large saucepan, combine the pears, raisins, brown sugar, lemon zest, juice, cinnamon, cloves, mace, salt, and all but 2 Tbs. of the bourbon. Cook over medium-high heat, stirring gently until the sugar is dissolved and the pears begin to release some liquid, about 4 minutes. Mix the cornstarch with the remaining 2 Tbs. bourbon add this to the pears. Bring to a boil, stirring frequently, and cook until the liquid is clear, about 1 minute. Cool the filling to room temperature.

Roll out the crusts:

  • Remove one disk of dough from the refrigerator. Roll it out between two large, lightly floured pieces of parchment to a rectangle slightly larger than 14࡯ inches. Remove the top sheet of parchment. Trim the dough to an exact 14࡯-inch rectangle. Cut 12 strips that are 14 inches long and 3/4 inch wide. If the dough gets soft, slide the parchment and dough onto a baking sheet and chill briefly before continuing.

On a parchment-lined baking sheet, arrange 6 strips horizontally, setting them 3/4 inch apart these will be the “bottom” strips (the other 6 will be your “top” strips). Fold back every other bottom strip halfway, starting with the strip closest to you. Lay one top strips vertically, slightly right of center.

Unfold the folded strips and fold back the other three strips. Lay a second top strip 3/4 inch to the left of the first. Now fold back alternating strips on the right, starting at the top. Lay another top strip 3/4 inch to the right of the center strip unfold the folded strips. Repeat left and right with the rest of the strips.

Dab a little water between the strips where they overlap, pressing gently to seal. Cover the lattice loosely with plastic and put the baking sheet in the fridge while you roll out the bottom crust.

Fill and bake the pie:

Fill the bottom pie shell with the cooled pear mixture. Remove the lattice from the fridge and put your palm under the parchment at the center of the lattice. Lift the paper and invert the lattice onto the filling.

Trim the crust, leaving a 1/2-inch margin from the edge of the pie pan. Press the edges together, fold them under, and pinch-crimp the edge using your thumb and two index fingers.

Brush the lattice with the milk and sprinkle the nut and sugar mixture over the pie. Bake at 425°F until the pears are just tender when pierced with a knife, 50 to 55 minutes. If the lattice browns too quickly, tent the pie with foil.


  • 1-1/2 to 1-3/4 lb. Cortland apples (about 4 medium)
  • 1 lb. Anjou pears (about 3 small or 2 large)
  • 1 cup fresh cranberries, rinsed and dried
  • 2 tsp. fresh lemon juice
  • 2/3 cup packed light brown sugar
  • 1/4 cup plus 1 Tbs. granulated sugar
  • 3 Tbs. cornstarch
  • 1 tsp. ground ginger
  • 1/4 tsp. kosher salt
  • 1 large egg white
  • 2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
  • 4 to 6 Tbs. all-purpose flour
  • 1 recipe Flaky Pie Pastry

Make the filling

  • Peel the apples and pears, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Lay the apples, cut side down, on a cutting board and cut them crosswise into 3/4-inch pieces, and then halve each piece diagonally. Cut the pears lengthwise into 1-inch slices. Put the apples, pears and cranberries in a large bowl and toss with the lemon juice.
  • Combine the brown sugar, 1/4 cup of the granulated sugar, cornstarch, ginger, and kosher salt in a small bowl. (Don’t add this to the fruit yet.) In a small dish, lightly beat the egg white with 1 tsp. water. Set aside.

Assemble the pie:

  • Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp. of softened butter.
  • Rub 2 to 3 Tbs. of flour into the surface of a pastry cloth, forming a circle about 15 inches across, and also into a rolling pin stocking. If you don’t have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel and use a floured rolling pin. Roll one of the disks of dough into a circle that’s 1/8 inch thick and about 15 inches across.
  • Lay the rolling pin across the upper third of the dough circle lift the pastry cloth to gently drape the dough over the pin and then roll the pin toward you, wrapping the remaining dough loosely around it. Hold the rolling pin over the near edge of the pie plate. Allowing for about a 1-inch overhang, unroll the dough away from you, easing it into the contours of the pan. If the dough isn’t centered in the pan, gently adjust it and then lightly press it into the pan. Take care not to stretch the dough. If it tears, simply press it back together—the dough is quite forgiving.
  • Brush the bottom and sides of the dough with a light coating of the egg-white wash (you won’t need all of it). Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears.
  • Combine the sugar mixture with the fruit and toss to coat well. Mound the fruit in the pie plate, rearranging it as needed to make the pile compact. Dot the fruit with the 1 Tbs. cold butter cubes.
  • Rub another 2 to 3 Tbs. flour into the surface of the pastry cloth and stocking. Roll the remaining dough into a circle that’s 1/8 inch thick and about 15 inches across. Use the rolling pin to move the dough. As you unroll the dough, center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Press a lightly floured fork around the edge of the dough to seal it, or flute the edge of the dough with lightly floured fingers.
  • Lightly brush the top with cold water and sprinkle the surface with the remaining 1 Tbs. sugar. Make steam vents in the dough by poking the tip of a paring knife through it in a few places it’s important to vent well so that the steam from the cooking fruit won’t build up and crack the top of the crust.

Bake the pie:

  • Cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from overbrowning.
  • Place a rimmed baking sheet or an aluminum foil drip pan on the oven rack below the pie to catch any juices that overflow during baking. Set the pie on the rack above.
  • Bake until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes to thicken, the juices must boil, so look for the bubbles through the steam vents or through cracks near the edges of the pie and listen for the sound of bubbling juices. During the last 5 minutes of baking, remove the foil bands from the edges of the pie. Cool the pie at least 3 hours and up to overnight before serving.

Make Ahead Tips

The pie will keep at room temperature for up to 1 day. For longer storage, cover with aluminum foil and refrigerate for up to 5 days reheat before serving in a 325°F oven until warmed through, about 20 minutes.


Apple Pear Pie

Just a few more days until Thanksgiving! I’m soo not prepared for it. You would think I’ve learned to start early from all those previous years, but nope. I apparently haven’t learned a thing because I’m still in the planning stage.

I have a general idea of what will end up on the final menu, but since I’m not going grocery shopping until Wednesday morning, I’m sort of still deciding what dishes will make an appearance on our Thanksgiving table.

The only thing I’m positive I’ll be making is this apple pear pie. My perfectly imperfect pie.

A double crusted pie filled with apples, pears, ground cinnamon, vanilla extract, ground nutmeg, and ground cloves. It’s warm, delicious, easy to make, and just perfect for fall.

Plus, if you make the apple pear cider I shared a few days ago, you’re seriously all set for impressing your guests later this week. And if you really want to party, my sister added a little bit of alcohol into her cider too and recommends it.

The best thing about these pies is that you can make them the day before. The flavors are even better the next day. And if you like your pies warm like I do, you can always reheat the pie before serving them to your guests.

Apples, pears, cinnamon spices, and everything nice. You won’t want to leave your kitchen while this pie is baking.

You’ll also want to keep this twist to the classic apple pie all to yourself.

To save time, you can just pie crusts from the store, or you can make your favorite homemade pie crusts from scratch beforehand.

Anything to make Thanksgiving Day easier, right?

And if you like, you can buy pie crust cutters too. I bought some last year during a sale and put them to good use this year!

While the oven is preheating, add sliced apples, pears, brown sugar, all purpose flour, cinnamon, vanilla extract, ground nutmeg, and ground cloves in a large mixing bowl. I used a combination of Bartlett pears, Granny Smith apples, and Honey crisp apples, but you can use what you have on hand or your favorites. Mix the ingredients until they are well combined. Set aside for now.

The longer the apples and pears are sitting in all that sugar and spice, the more flavorful your pie filling will be.

Lightly grease the pie dish with nonstick cooking spray or olive oil.

Take a 9-inch pie crust dough and press it down against the pie dish. Crimp the edges of the pie crust with a fork or with your fingers.

Use a slotted spoon or spatula to scoop the apple pear filling into the pie crust. You don’t want all the liquid at the bottom of the filling to go into the pie.

Cut the other pie crust into strips and weave them over and under in a lattice pattern. Press the edges against the bottom crust.

In a small bowl, whisk together an egg and milk. Use this egg wash to brush all over the crust. This helps turn the crust a golden brown.

Bake the apple pear pie for about 40 minutes, or until the crust has turned a golden brown and the center is bubbly.

Allow the apple pear pie to cool completely before cutting into it. If the pie isn’t completely cooled, it will fall apart when you cut into them, but I promise you, they’ll still taste just as good. Can you tell I was a little impatient?

Serve the pie cold or warm with whipped cream if desired. Or even ice cream if you want to go all out =)


    1. Put oven rack in middle position and preheat oven to 425°F.
    2. Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
    3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
    4. Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.

    This Recipe is Featured In:


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    Shoofly pie—a molasses-filled, crumb-topped concoction from Pennsylvania Dutch country—was supposedly given its name because its shiny, sweet, and aromatic filling attracted flies that needed to be politely asked to leave. The pie, which is sprinkled with buttery crumbs that sink into the molasses and give it a cakelike consistency when baked, is classically served one of two ways: “wet bottom” (cakelike up top and still fudgy below) or “dry bottom” (cakelike throughout). To us, it was a no-brainer to stop baking when the bottommost layer remained gooey and custard-like. Get the recipe for Molasses Pie »

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    Traditional Apple Pie

    I have blogged about a lot of apple pies in this little blog’s short existence.

    There have been little apple pies, toffee apple pie bars and Polish apple crumble pie, but no classic pie. Which is strange, because traditional apple pie is something I have made for years.

    I love this pie. To me, it is perfect. My mum requests it every year for her birthday, and I of course, happily oblige.

    I have tried out a lot of apple pie pastry recipes. Ones using powdered sugar, some using caster, and others that bind the dough together with just water or milk. This one is my favourite. It uses caster sugar and binds with egg yolks and water.

    As a result, this crust is rich, crumbly, buttery and perfectly balanced. I have doubled the pastry quantity from the original recipe because I like a good, thick crust.

    The apples in this pie are cut into chunks, slightly sweetened and stewed with cinnamon until they are softened slightly but still hold their shape. You don’t want them too mushy or too hard.

    And I love the lattice crust. I think it looks beautiful, and I prefer it to an entire layer of pastry over my pie. It is sprinkled with sugar before baking which makes it slightly crunchy, then the apple filling soaks into the pastry from underneath. It’s delicious.

    I made a little time lapse video for you so you can see how I put together the pie, the lattice, and the braided edge! Hope you love this as much as I do. X


    Pear Apple Cranberry Pie

    Anyone still in need of pie inspiration for Thanksgiving? I’m late in posting this, since we just moved. And I’m a bit frazzled. But I can still make (rustic?!) lattice pie!! (That feels like an accomplishment with my frazzled moving brain.) Our new place smells amazing right now, and I can’t think of a better way to inaugurate the new oven. I hope everyone has a happy Thanksgiving – or at least that you have a few moments where the kitchen smells like baking pie and you breathe it in and slow down for a minute and smile at someone you love.

    This pie came about because I had several pears that refused to co-operate into perfect ripeness, and I refused to leave them behind when we moved. I hold on to stuff, apparently.

    I like my pies with a bit of tartness – I mean, I’ll eat just about any pie with a smile on my face, let’s be honest. But when I can choose (and if that choice isn’t something that goes well with a national day of thanksgiving and gratitude, I don’t know what is), I will usually go for apple, and better if the apple is still pretty tart. In the UK they have these baking apples called Bramleys – too tart to eat, but soooo good for baking. I miss them. In honor of the Bramley, I’m adding pear and cranberry here. Also orange zest, cinnamon, nutmeg, and, well, lemon juice. I got carried away from my quest for simplicity. But! This pie is worth it, my friends. And if you feel up to a little lattice action, well, go right ahead. It’s surprisingly satisfying, even if your efforts (like mine) are of the “delightfully rustic” variety.


    Watch the video: Φτιάξε κονσέρβα αχλαδι φρούτων (December 2021).