Lattice Orchard Apples Walnuts (Printable Version)

Elegant lattice top with thin apple slices layered on spiced honey and walnuts, ideal for fall celebrations.

# What You'll Need:

→ Crust

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

→ Filling

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

→ Lattice Top

11 - 3 large apples, preferably firm and sweet-tart
12 - 1 tbsp lemon juice
13 - 2 tbsp granulated sugar
14 - 1/2 tsp ground cinnamon

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch tart pan or pie dish thoroughly.
02 - Mix flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Press dough evenly into pan bottom and sides. Prick base with fork and chill for 15 minutes.
03 - Line chilled crust with parchment paper and fill with baking weights or dried beans. Bake 12 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool slightly.
04 - Combine chopped walnuts, honey, brown sugar, cinnamon, and salt. Spread mixture evenly over cooled crust.
05 - Peel if desired, core, and slice apples very thin (approximately 1/8 inch). Toss slices with lemon juice, sugar, and cinnamon.
06 - Lay half of the apple slices in parallel overlapping rows on parchment. Weave remaining slices over and under to create a lattice. Transfer lattice gently onto filled crust and trim edges as needed.
07 - Cover tart loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until apples are tender and golden. Cool at least 20 minutes before serving.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The lattice actually looks harder than it is, so youll feel genuinely proud when you pull it from the oven.
  • Walnuts and honey create an earthy sweetness beneath the tart apples—no cloying frosting needed.
  • Itll stay gorgeous for two days, making it perfect for hosting without last-minute stress.
02 -
  • Your crust is only as tender as your restraint—overworking it turns it tough, so mix gently and stop as soon as the dough comes together.
  • The blind bake isnt optional; it ensures your bottom crust stays crispy instead of becoming soggy from the honey and apple juices.
03 -
  • Make the crust a day ahead and keep it covered in the refrigerator—it'll be even flakier, and you'll feel less rushed on the day you bake.
  • If transferring the lattice feels nerve-wracking, you can also assemble it directly in the pan without the parchment trick; just lay the rows down and weave in place, which takes longer but might feel easier.
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