This beloved apple pie is baked into a cake pan rather than a pie dish, for a classic dessert that turns out beautifully every time. The apples are precooked and cooled before they’re enclosed in the pastry, ensuring they’re never over- or undercooked.
If you’ve never made a lattice topping, follow the simple step-by-step photos below.
If you wish to remove the entire pie from the pan as pictured, you’ll need to first line the pan with parchment paper. Removing the pan not only looks beautiful but it makes slicing the pie much easier. (You can, of course, omit the parchment and serve the pie directly from the cake pan.)
Makes One 9" (23cm) Pie
■ 1 recipe Buttermilk Shortcrust Dough or Flaky Pastry Dough, divided into 2 portions
■ 2–3 Tbsp (30–45 mL) whipping cream, for brushing the pastry
■ 10 large Granny Smith apples
■ 2 tsp (10 mL) freshly squeezed lemon juice
■ 1/4 cup (60 mL) unsalted butter (about 60 g), divided + extra for greasing the pan
■ 1/4 cup + 2 Tbsp (90 mL) granulated sugar + extra for the pastry
■ 1/2 tsp (2.5 mL) cinnamon
■ 1/4 cup (60 mL) chopped walnuts
■ 9-inch (23 cm) cake pan (1 1/2 inches/ 4 cm deep)
* If you opt to use a larger or deeper container, you’ll have to adjust the filling ingredients and baking time accordingly.
Grease the cake pan with a bit of butter (the butter helps the parchment to stick),then line the pan with parchment paper with a generous overhang (see image, page 182). If you prefer to serve the pie in the pan, you can omit the parchment.
Prepare the pastry and place one portion of dough onto a sheet of parchment paper dusted with flour. Layer a sheet of plastic wrap over the dough and roll(over the plastic) from the centre toward the pastry’s edge in all directions until approximately 12 inches (30cm) in diameter and about 1/8 inch (3 mm) thick.
Drape the pastry onto a rolling pin and transfer to the parchment-lined cake pan, using your fingers to gently press the dough along the pan’s base and sides to maintain its shape. Trim the pastry edges but leave the parchment intact for easy removal. Cover the lined pan with plastic wrap and refrigerate for at least 40 minutes.
Place the remaining portion of dough and any excess pastry onto a sheet of parchment paper dusted with flour. Re-roll and cut the pastry into twelve 1/2-inch (4 cm) wide strips, the length of your cake pan.
Place the pastry strips and the parchment beneath them onto a tray, cover with plastic wrap and refrigerate for at least 40 minutes.
Peel core and slice the apples (about 1 inch/2.5 cm at the widest point). Place in a large bowl and toss with the lemon juice.
Working in 3 batches (so as not to crowd the pan), melt 1 Tbsp (15 mL) of butter per batch in a large skillet or Dutch oven. Add about one-third of the apples, sugar and cinnamon and cook until the apples are soft and tender, about 15 minutes, stirring occasionally to prevent burning. Some apple slices will turn mushy but most should retain their shape. Repeat with the remaining apples, sugar and cinnamon. Transfer to a baking tray or another wide, shallow container to cool.
Spread the chopped walnuts along the bottom of the pastry-lined cake pan. Spread the cooled apples on top. Cut the remaining butter into small pieces and distribute over the apples.
To create the lattice top, place 6 strips of pastry loosely across the pie in one direction. Do not press the dough in place.
To weave in the first pastry strip, gently fold back every other pastry strip to the pastry’s edge and lay a perpendicular strip of pastry over the remaining strips. Fold the strips back in place and you’ll see you’ve created your first weave.
Repeat the process with each new strip, pulling back alternating strips of pastry to weave in the strips of dough. When the weaving is complete, trim the excess pastry and tuck the edges of the lattice into the cake pan so that when the cake pan is removed the topping stays intact.
Cover lightly with plastic wrap and refrigerate or freeze for about 20 minutes to firm.
Preheat a parchment-or foil-lined baking tray in a 425°F (220°C) oven.
Brush the lattice with whipping cream and sprinkle generously with sugar. Carefully place the pie on the preheated, lined baking tray, and bake for 20 minutes. Reduce heat to 375°F(190°C) and continue baking for another 40 minutes, or until completely cooked through. Rotate once during baking and cover lightly with foil when the pastry has browned.
Allow to cool for at least 3 hours. Lift the parchment to remove the pie from the pan, if desired. Serve at room temperature or rewarmed.
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