Sweet Spot American Vegetarian Dessert

Apple Pie

All-American double-crust pie filled with cinnamon-spiced Granny Smith and Honeycrisp apples, lattice-topped and brushed with egg wash.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

30 minsPrep

55 minsCook

1 hr 45 minsTotal

MediumLevel

🥤Hot apple cider 🥂Late-harvest Riesling, Mosel

Nutrition per Serving

412 Calories

5g Protein

16g Fat

56g Carbs

28g Sugar

2g Fiber

185mg Sodium

32mg Chol

Ingredients

For 2 servings

Instructions

Prep

Preheat oven to 200°C (400°F). Divide shortcrust pastry in two, one slightly larger. Peel, core, and slice both apple varieties 5mm thick. Toss apples with caster sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.

Build 1

Roll larger pastry piece to 20cm circle and line 15cm pie dish, leaving overhang. Pile apple filling into pastry case, mounding high in centre. Dot with diced butter.

Build 2

Roll remaining pastry to 18cm circle. Cut into 2cm strips and weave a lattice over apples. Trim and crimp edges to seal.

Bake 1

Brush lattice with egg wash and sprinkle demerara sugar. Bake at 200°C for 15 minutes until beginning to colour.

Bake 2

Reduce oven to 180°C (350°F) and bake a further 20–25 minutes until crust is deep golden and apple juices bubble thickly through lattice.

Rest and plate

Cool pie at least 20 minutes before slicing—the filling needs time to set. Slice and serve warm with vanilla ice cream on the side.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.