Skip to main content

Lattice-Topped Apple Pie #SundayFunday

Today the Sunday Funday group is celebrating fruit. Well, desserts made with fruit. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

Today Sneha of Sneha's Recipe is hosting and she's given us the prompt of making desserts with fruit. Here's the line-up of what the #SundayFunday bloggers are making...

All the Fruit-Laden Possibilities

When I saw Sneha's theme, my mind swirled with the possibilities. I mean, fruit dessert. C'mon. Those are two of my favorite words. I thought about re-making my Gwetche Kuchen, a Hungarian Plum Tart. Or sharing any number of desserts with strawberries! Dacquoise Fraisier, anyone? Or Rose Petal-Strawberry Granita? So many favorites with citrus such as Candied Lemon Cupcakes, Lavender Panna Cotta with Lemon Curd, or Torta Agli Agrumi, a Triple-Citrus Mousse Cake.

Lattice-Topped Apple Pie

But, in the end, I decided to go with apple pie as it's one of our family's favorite fruit desserts.  We even love variations such as the Tourtière Landaise or A Shrunken (Apple) Heads Tart.

This is just a basic lattice-topped pie with some pie  crust flowers.

Ingredients makes one 9" pie

  • 2 cups flour + more for rolling
  • 1/2 cups organic powdered sugar
  • 3/4 cups butter
  • 2 Tablespoons vodka
  • 1 Tablespoon Calvados (apple brandy, or more vodka)
  • 1 Tablespoon cold water
  • Also needed: parchment paper, rolling pin, pie pan

  • 3 to 3-1/2 pounds apples, approximately 8 medium apples (I used organic Gala apples)
  • 1/2 cup organic light brown sugar, divided
  • 3 Tablespoons flour
  • 2 Tablespoon Calvados (apple brandy, or more vodka)
  • 2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • 1" knob fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg


In a food processor, combine the flour and sugar, pulsing 3 to 4 times. Add the butter and pulse until the texture looks mealy. Sprinkle in your liquids and pulse until combined. Remove the dough and press into a ball. Divide the dough in half and wrap each ball tightly with plastic. Refrigerate for at least an hour.

Peel and core the apples. Slice; I used a mandolin slicer for thinner, more uniform pieces. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for at least 90 minutes.

Pour the drained liquid to a small saucepan. Simmer until it's reduced to 2 Tablespoons. Set aside to cool. Toss the apples with the remaining sugar, flour, Calvados, lemon juice, salt, and all the spices.

Preheat oven to 425 degrees Fahrenheit. Remove one disk of dough from the refrigerator. Place the dough on a lightly floured piece of parchment paper.

Sprinkle the top of the dough with flour and roll out into a 12" circle. Place dough into pie pan. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. 

Layer the apples into the unbaked pie shell. Pour leftover liquid that remains in the bowl over the apples. Roll out the second pie dough and slice into strips. Lattice this dough over the apples. Press the edges of the dough around the rim of the pie. If you have leftover crust, like I did, you can make some pie crust blossoms. Brush the top crust with the reduced juice.

Place the pie on a half sheet pan lined with parchment paper and bake on the lowest rack of the oven for 30 minutes. Transfer to the middle rack of the oven and continue to bake another 20 minutes. Remove to a rack and cool for a minimum of an hour.


  1. Looks fabulous. I can have a super huge slice of this apple pie.

  2. Your pie looks amazing. The layered apples are calling my name.

  3. Love those flowers decorating the crust. We eat a lot of apple pies around here. Anxious to give your recipe a try.

  4. Camilla the fruit laden possibilities is like a dessert counter at a restaurant, all so tempting. Like the idea of adding fresh ginger to the apple filling. The flowers on top of Lattice topped apple pie look so cute.

  5. Oh I am so craving homemade apple pie right now... this version looks like absolute perfection!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa