Apple Lattice Pie

Apple Lattice Pie

  • Makes8 servings
  • Prep Time25 min
  • Cook Time1 hr
  • Chilling Time30 min
  • Total Time1 hr 55 min
  • Calories291
  • Made withSplenda Granulated Sweetener


    For the pastry

    • 250 g plain flour
    • 125 g polyunsaturated margarine
    • 2 tablespoons SPLENDA® Granulated

    For the filling

    • 6 medium apples
    • ½ teaspoon grated lemon rind
    • 1 tablespoon lemon juice
    • 2 tablespoons plain flour
    • 2 teaspoons cinnamon
    • 10 g low fat margarine
    • 20 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy291 kcal373.08%
    • Total Fat14.00 g17.95%
    • of which saturates2.90 g1.05%
    • Total Carbohydrate39.6 g14.4%
    • of which sugars9.20 g3.35%
    • Fibre3.10 g11.07%
    • Protein3.80 g7.6%
    • Salt0.30 g0.11%




    Sift the flour into a bowl and stir in the Splenda Granulated. Rub in the margarine until the mixture resembles fine breadcrumbs.


    Add enough cold water to form the mixture into a dough. Wrap in cling film and chill for 30 minutes.


    Remove from the fridge and on a lightly floured surface roll the pastry out thinly using a rolling pin. Line a 9 inch shallow, loose-bottomed flan tin with the pastry, reserving the trimmings for the lattice. Chill until ready to use.



    Preheat oven to 230°C.


    Peel, core and cut apples into 1cm (½ inch) thick slices. Toss with the lemon rind and juice. Combine the Splenda Granulated, flour and cinnamon. Stir into the apples.


    Spoon into the chilled pie crust. Dot with margarine.


    Cut remaining pastry into 2 cm (¾ inch) strips. Weave strips on top of pie in lattice fashion. Where the strips meet the edge of the pie, seal by brushing with water and pinching together, trimming any excess with a sharp knife.


    Bake at 230°C for 10 minutes. Reduce oven temperature to 180°C and bake 35-40 minutes longer or until apples are tender.

    Made with

    Splenda Granulated Sweetener

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