Classic Cinnamon Apple Pie with Lattice Crust

Steps

1. 1

   Step 1

   

   Gather all the ingredients for the tart crust.

   ✅ Done when: All crust ingredients are measured and laid out on the counter.

2. 2

   Step 2

   

   Soften the butter at room temperature until it has a toothpaste-like consistency. Add the superfine sugar and salt, and beat until smooth with a whisk.

   ✅ Done when: The mixture is smooth and evenly blended with no visible streaks of butter.

3. 3

   Step 3

   

   Add the milk a little at a time, stirring after each addition. The milk should be at room temperature.

   ✅ Done when: The milk is fully incorporated and the mixture is smooth.

4. 4

   Step 4

   

   Sift in the cake flour and fold with a spatula until the mixture forms shaggy clumps.

   ✅ Done when: No loose dry flour remains and the dough comes together in crumbly clumps.

5. 5

   Step 5

   

   Wearing gloves, knead the dough until uniform, with no dry spots.

   ✅ Done when: The dough is smooth and no dry flour remains.

6. 6

   Step 660 min

   

   Place the dough in a plastic bag and refrigerate to rest for at least 1 hour.

   ✅ Done when: The dough has chilled and rested for at least 1 hour.

7. 7

   Step 7

   

   While the dough rests, prepare the apple filling ingredients.

   ✅ Done when: All filling ingredients are measured and ready.

8. 8

   Step 8

   Low heat
   

   Add the butter to a pan and melt it over low heat.

   ✅ Done when: The butter is fully melted.

9. 9

   Step 9

   Medium heat
   

   Add the apple flesh, lemon juice, and superfine sugar to the pan. Cook over medium-low heat, stirring constantly.

   ✅ Done when: The sugar has dissolved and the apples are evenly coated and sizzling.

10. 10

    Step 10

    Starch thickening (gou qian) ↗
    

    In a small bowl, mix the cornstarch and water to make a starch slurry; set aside.

    ✅ Done when: The cornstarch is fully dissolved with no lumps.

11. 11

    Step 11

    Starch thickening (gou qian) ↗
    

    Once the apples have released their juices, pour in the starch slurry and keep stirring.

    ✅ Done when: The slurry is fully incorporated into the apples.

12. 12

    Step 12

    Starch thickening (gou qian) ↗
    

    Cook until the filling is thick and holds together, then turn off the heat.

    ✅ Done when: The filling is thick and clumps together when stirred.

13. 13

    Step 13

    

    Stir in the cinnamon powder with a spatula, then cover with plastic wrap and let cool.

    ✅ Done when: The cinnamon is evenly distributed and the filling has cooled.

14. 14

    Step 14

    

    Divide the chilled dough 2:1. Roll the larger piece into a circle about 5 cm wider than the tart pan's diameter.

    ✅ Done when: The dough circle is large enough to overhang the pan by about 5 cm.

15. 15

    Step 15

    

    Drape the rolled crust over the tart pan.

    ✅ Done when: The dough covers the pan with even overhang all around.

16. 16

    Step 16

    

    Press the dough gently with your fingers so it fits snugly against the pan.

    ✅ Done when: The dough lies flush against the bottom and sides with no air gaps.

17. 17

    Step 17

    

    Prick the crust all over with a fork to prevent it from puffing up during baking.

    ✅ Done when: The base is evenly dotted with fork holes.

18. 18

    Step 18

    

    Spoon the cooled apple filling into the tart pan and spread it evenly.

    ✅ Done when: The filling covers the base in an even layer.

19. 19

    Step 19

    

    Roll the remaining dough between parchment paper into a sheet about 5 cm wider than the pan, then cut it into strips roughly 1 cm wide.

    ✅ Done when: All strips are cut to an even width of about 1 cm.

20. 20

    Step 20

    

    Lay the two longest strips across the center of the tart, crossing to form a plus sign.

    ✅ Done when: A centered cross of two strips spans the tart.

21. 21

    Step 21

    

    Fold one strip back on each side and lay a new strip against the fold.

    ✅ Done when: A new strip is placed on each side of the cross.

22. 22

    Step 22

    

    Lift the vertical center strip, lay a horizontal strip underneath, then replace the vertical strip. Repeat the same on the top side.

    ✅ Done when: One more horizontal strip is woven under the center strip on each side.

23. 23

    Step 23

    

    Lift the centermost horizontal strip and place a vertical strip underneath it.

    ✅ Done when: A vertical strip is woven under the center horizontal strip.

24. 24

    Step 24

    

    Replace the lifted strip. Repeat the same steps on the left side.

    ✅ Done when: Another vertical strip is woven in on the left side.

25. 25

    Step 25

    

    You now have five vertical strips. Lift the second and fourth strips and lay a horizontal strip underneath.

    ✅ Done when: A new horizontal strip runs under the second and fourth vertical strips.

26. 26

    Step 26

    

    Replace the second and fourth strips. Repeat the same steps on the top side.

    ✅ Done when: The lattice is complete on the top half.

27. 27

    Step 27

    

    The rule to remember: lift any strips lying on the bottom, place a new strip underneath, then set the lifted strips back down.

    ✅ Done when: Each new strip is woven over and under alternately.

28. 28

    Step 28

    

    Then lay the lifted strips back into place.

    ✅ Done when: The lifted strips are returned flat over the new strip.

29. 29

    Step 29

    

    Repeat the cycle: lift the strips lying on the bottom, lay down a new strip.

    ✅ Done when: The lattice continues with even, alternating weave.

30. 30

    Step 30

    

    Repeat the cycle: lay the lifted strips back down.

    ✅ Done when: The lattice is fully woven across the pie.

31. 31

    Step 31

    

    Once the lattice is complete, press along the edge of the tart pan with your fingers and trim off the excess dough.

    ✅ Done when: The rim is neat and flush, with no overhanging dough.

32. 32

    Step 32

    

    Brush the surface with a layer of beaten whole egg.

    ✅ Done when: The entire surface is coated evenly with egg wash.

33. 33

    Step 3330 min

    Medium-high heat
    

    Bake in a preheated oven on the middle rack: 200°C top and bottom heat for 15 minutes, then reduce to 185°C and bake another 15 minutes.

    ✅ Done when: The first 15 minutes at 200°C and second 15 minutes at 185°C are complete.

34. 34

    Step 34

    

    Bake until the surface is golden brown, then remove from the oven and cool on a wire rack before serving.

    ✅ Done when: The crust is golden brown on top.

35. 35

    Step 35

    

    Open wide and enjoy!

    ✅ Done when: The pie is cooled and ready to eat.