Rustic Maple Walnut Apple Pie with Homemade Lattice Crust

Let’s make it

1. 1

   Crust

   Prepare the pie crust: In a large bowl, combine 300 g all-purpose flour, 10 g sugar, and ¾ teaspoon salt. Cut in 180 g cold unsalted butter until mixture resembles coarse crumbs.

2. 2

   Crust

   Gradually add about 90 ml ice water, mixing lightly just until the dough comes together. Divide dough into two equal parts, flatten each into a disc, wrap in plastic and refrigerate for at least 1 hour.

3. 3

   Filling

   While crust chills, prepare filling: In a large bowl, combine 900 g sliced apples, 120 ml maple syrup, 50 g sugar, 20 g all-purpose flour, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and 120 g chopped walnuts. Toss gently to coat evenly.

4. 4

   Crust

   Preheat oven to 200°C (400°F). Roll out one dough disc on a floured surface to fit a 9-inch pie pan. Transfer to the pan and trim edges leaving about 2 cm overhang.

5. 5

   Filling

   Spoon the filling into the crust and dot with 60 g pieces of unsalted butter evenly across the top.

6. 6

   Crust

   Roll out second dough disc and cut into 1.5 cm wide strips. Create a lattice pattern over the filling by weaving strips over and under each other.

7. 7

   Finishing

   Trim and fold the lattice edges under the bottom crust edge and crimp decoratively. Brush entire crust with beaten egg and sprinkle with coarse sugar as desired.

8. 8

   Cooking

   Bake pie at 200°C (400°F) for 15 minutes, then reduce oven to 180°C (350°F) and bake an additional 45 minutes until crust is golden and filling is bubbling. If browning too fast, tent with foil.

9. 9

   Finishing

   Remove pie from oven and cool on a wire rack for at least 2 hours to allow filling to set before slicing and serving.