Old Fashioned Apple Pie Recipe NZ: Kiwi-Style Flaky Lattice Delight

There’s nothing quite like the aroma of a freshly baked apple pie filling the kitchen. This recipe captures the essence of a classic Kiwi-style dessert, with a flaky lattice crust that’s both tender and golden.

I’ve refined this method over years of baking, ensuring the pastry stays light and crisp while the filling remains perfectly spiced and juicy. The secret lies in using cold butter and minimal handling for the dough.

You’ll end up with a pie that’s as beautiful as it is delicious—sweet-tart apples encased in a buttery, layered crust. It’s the kind of dessert that brings everyone to the table.

Serve it warm with a scoop of vanilla ice cream for the ultimate comfort treat.

Ingredients for Old Fashioned Apple Pie Recipe Nz

Simple pantry staples and fresh apples create this beautiful classic dessert everyone loves.

The apples are everything here. Granny Smiths keep their shape and add that tart bite, while Braeburns sweeten up nicely (both are easy to find at Countdown or New World in NZ). Cold butter is non-negotiable for that flaky crust—cut it into small cubes and pop it back in the fridge while you prep. I use Anchor butter for that classic Kiwi taste, but any good unsalted brand works fine.

No Granny Smiths? Pink Ladies or Jonagolds work too—just avoid Red Delicious (they turn mushy). Swap the cornstarch for instant tapioca if that’s what’s in your pantry. The cinnamon can be increased to 2 teaspoons if you love that warm spice. For the crust, half butter, half lard gives an extra-flaky texture (a trick from my grandma’s kitchen).

The dough can chill in the fridge for up to 2 days, or freeze it for 3 months. Baked pie keeps at room temp for a day, then 5 days in the fridge. Reheat slices in the oven to crisp the crust.

Step-by-Step Instructions for Old Fashioned Apple Pie

Here’s how I make this flaky lattice masterpiece with a perfect balance of sweet and tart.

Step 1: Create the Flaky Pastry Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour and 1 tsp Salt. Add the 1 cup Unsalted Butter (cold and cubed) and work it in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Drizzle in the 0.33 cup Ice Water 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it—you should see streaks of butter throughout. This is what creates those flaky layers we’re after. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for 1 hour.

Step 2: Prepare the Apple Filling

Peel, core, and thinly slice the 6 whole Granny Smith Apples and 2 whole Braeburn Apples. Toss them immediately with 1 tbsp Lemon Juice to prevent browning. In a separate bowl, mix 0.75 cup Granulated Sugar, 1.5 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 1 tbsp Cornstarch.

Sprinkle this sugar-spice mixture over the apples and toss to coat evenly. Add the 1 tsp Vanilla Extract and mix again. Let the filling sit for 15-20 minutes—this gives the apples time to release some juices and the cornstarch time to start thickening them.

Step 3: Assemble the Pie with Lattice Top

On a lightly floured surface, roll out one dough disc to a 12-inch circle and transfer it to a 9-inch pie dish. Add the apple filling, mounding it slightly in the center. Roll out the second dough disc and cut it into 1-inch wide strips for the lattice.

Arrange the strips in a lattice pattern over the filling. Trim and crimp the edges to seal. Whisk the 1 whole Large Egg with 1 tablespoon water and brush it over the lattice and crust edges. This egg wash gives that beautiful golden finish. Chill the assembled pie for 30 minutes before baking.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Place a baking sheet on the lower oven rack to catch any drips. Bake the pie on the middle rack for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling through the lattice.

If the edges brown too quickly, cover them with foil. The pie is done when the juices bubble thickly—not watery—and the apples are tender when pierced with a knife. Let it cool for at least 2 hours before slicing. This waiting period allows the filling to set properly so it doesn’t run out when you serve it.

Health Benefits of This Dish

Fiber-Rich Goodness

This pie delivers a solid dose of dietary fiber, with each serving providing about 4-5 grams from the apples. Fiber supports healthy digestion and helps maintain steady blood sugar levels. The apple skins add most of this fiber, so I leave them on for extra texture and nutrients. 💪

Vitamin C Boost

Apples are packed with vitamin C, and this recipe preserves much of it since we use fresh fruit. Each serving offers about 10-15% of your daily vitamin C needs. This antioxidant helps support your immune system and skin health.

Low in Saturated Fat

While the crust contains butter, the majority of this dessert’s fat comes from unsaturated sources. A single slice has less than 3 grams of saturated fat. I use cold butter to create flaky layers, but the amount stays moderate compared to many other desserts.

Natural Energy Source

The natural sugars in apples provide a quick energy boost without the crash associated with refined sugars. Combined with the complex carbs from the crust, this pie offers sustained energy. The 1.5 tsp cinnamon also helps regulate blood sugar response. 💛

Antioxidant Spices

Both cinnamon and nutmeg are packed with antioxidants that combat inflammation. The 1.5 tsp cinnamon in this recipe provides more antioxidants than many fruits. These spices also add warmth and depth to the flavor profile.

Moderate Calorie Treat

At about 350-400 calories per slice, this pie offers a reasonable indulgence. I find that serving slightly smaller portions with a scoop of ice cream makes it feel like a true treat without overdoing it. The key is enjoying it mindfully as part of a balanced diet.

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