This Apple Pie with Whole Wheat Lattice Crust is not just any pie, but a lacy lattice pie. It looks super fancy, but really it’s simple to make with the right tools.
The tools I used to make this Apple Pie with Lacy Whole Wheat Lattice Crust:
- A JK Adams Ultimate Pastry Board
to make rolling your dough even easier (from JK Adams)
- A Stenciled Rolling Pin to make the dough lacy and extra festive (Mood Wood from JK Adams)
- An Emile Henry Pie Dish which is as beautiful as it is functional (from Emile Henry)
- A Vermont Marble Pie Server, so getting it to the plate is just as spectacular (from JK Adams)
to make rolling your dough even easier (from JK Adams)
Apple Pie with Lacy Whole Wheat Lattice Crust
Crust – Use the whole wheat flour substitution in the crust recipe. You will find my Pie Dough 101 and How to create Lattice Tutorials in my @zoebakes Instagram Highlights. You can also watch me create a lattice pie on season 1 episode 1 of Zoë Bakes on Magnolia Network!
Apple Filling recipe and instructions for baking
To get the best pattern results with your stenciled rolling pin:
- When making your pie dough, don’t leave large chunks of butter, which cause steam to form, giving a flaky crust, but it also causes the crust to bust a move in the oven and blows out the design. So, you want a tender, even crust, but not as flaky. This means you just want to work the butter into the flour a bit more than I typically recommend. If you are using a crust recipe that uses a leavener (baking powder usually) leave it OUT of the mix or the design will disappear and the crust puffs up.
- When using the stenciled rolling pin, you need to roll the dough out to about 1/4-inch thick with a regular rolling pin, then use the stenciled pin, dusted with plenty of flour and press with some pressure to create the pattern. If you are too tentative, the pattern will bake out and not be noticeable.
Bake the pie as directed in my Perfect Apple Pie Post.
Ingredients
- Pie Dough for whole wheat crust, replace 1/2 cup all-purpose flour with whole wheat flour
- Apple Filling
Instructions
- Make the pie dough using the whole wheat flour substitution.
- Instructions for filling and baking your perfect apple pie can be found here.
To get the best pattern results with your stenciled rolling pin
- When making your pie dough, don't leave large chunks of butter, which cause steam to form, giving a flaky crust, but it also causes the crust to bust a move in the oven and blows out the design. So, you want a tender, even crust, but not as flaky. This means you just want to work the butter into the flour a bit more than I typically recommend. If you are using a crust recipe that uses a leavener (baking powder usually) leave it OUT of the mix or the design will disappear and the crust puffs up.
- When using the stenciled rolling pin, you need to roll the dough out to about 1/4-inch thick with a regular rolling pin, then use the stenciled pin, dusted with plenty of flour and press with some pressure to create the pattern. If you are too tentative, the pattern will bake out and not be noticeable.
- If you try this recipe, please rate and review using the button above! It helps others find my recipes more easily.
Tried this recipe?Let us know how it was!
Wow Zoe, that is a stunning pie!! How does it not collapse in the center when the apples bake down? I’ve done those and they also juice out of the pan more with the over stuffed fruit! I’d love to see how you did those edges too… did you vid that? I get very excited for you new posts…. my fav baker!!!