Lattice Orchard Apples Walnuts (Printable View)

Thinly sliced apples woven into an elegant lattice over honeyed walnuts for a stunning autumn dessert.

# Ingredient List:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup chopped walnuts
07 - 1/4 cup honey
08 - 2 tablespoons light brown sugar
09 - 1/2 teaspoon ground cinnamon
10 - 1/8 teaspoon salt

→ Lattice Top

11 - 3 large apples, thinly sliced
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9-inch tart pan or pie dish.
02 - In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until dough just comes together. Press evenly into bottom and sides of prepared pan. Prick base with a fork. Chill for 15 minutes.
03 - Line crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment. Bake for an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Combine walnuts, honey, brown sugar, cinnamon, and salt in a bowl. Spread mixture evenly over cooled crust.
05 - Core and slice apples very thinly (about 1/8 inch thick). Toss slices with lemon juice, granulated sugar, and cinnamon.
06 - Arrange half the apple slices in parallel rows on parchment, slightly overlapping. Weave remaining slices over and under to form a lattice pattern. Carefully transfer lattice onto tart, trimming edges as needed.
07 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking 10 to 15 minutes until apples are tender and lightly golden. Cool for at least 20 minutes before slicing.
08 - Optionally drizzle with additional honey. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The lattice top looks like you spent hours on it, but the weaving is surprisingly forgiving once you get the rhythm down.
  • That moment when the honey and walnuts bubble up around the apples during baking smells like autumn itself.
  • It's elegant enough for guests but honest enough to eat straight from the pan with a fork while standing at the counter.
02 -
  • The lattice is more forgiving than it looks—apple slices are pliable when raw, and small tears or imperfections vanish once everything softens and melds together.
  • Don't skip the blind baking step; it's the difference between a crisp crust and one that gets soggy from the honey layer below.
  • If your lattice is looking loose or fragile before transferring, chill it in the freezer for 5 minutes to help it hold together during the move.
03 -
  • If your parchment-transferred lattice starts to slide or shift on the filling, it means the filling is too warm—let it cool another minute or two before transferring to help everything grip.
  • Keeping your butter cold and working quickly with your hands (not a food processor) gives you a crust with actual texture and personality, not a dense, mealy one.
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