Sausage and apple lattice pie

Sausage and apple lattice pie

25 mins
Cooking time
60 mins
Mike Cooper

This is what I call a minimum fuss pie – one where there is no precooking of any filling, you just roll out your pastry, chop everything up, layer it in, cover it up and shove it in the oven. Job done. As a bit of a heat addict, I like to add a generous smear of English mustard to the base of the pie to spice things up a bit. If you are serving this to young children you will probably want to save your mustard for the side.


Quantity Ingredient
plain flour, for dusting
2 batch Shortcrust pastry
600g pork sausages
1 tablespoon english mustard, (optional)
2 eating apples, cored and cut into 5mm-thick slices
1 onion, thinly sliced
freshly ground black pepper
1 tablespoon milk mixed with 1 tbsp vegetable oil, to glaze
sea salt flakes, for sprinkling


  1. Preheat the oven to 200°C.
  2. On a lightly floured work surface, cut the pastry into 2 pieces, making one piece slightly larger than the other. Roll out the larger piece to a thickness of about 3mm and big enough to fit a deep pie plate (about 23–25cm in diameter). Carefully lift the pastry into the pie plate, using the rolling pin to help you support it, pressing the pastry well into the bottom and up the sides and allowing the excess to hang over the edge.
  3. Skin the sausages by running a sharp knife down the length of each, then peel the skin away and discard. Cut the sausagemeat into bite-size pieces.
  4. Spread the mustard, if using, over the base of the pie, then scatter in a few pieces of sausagemeat, followed by a few slices of apple and onion, tucking everything in snugly. Season with a little salt and freshly ground black pepper. Repeat until you have used up all the ingredients. Pile the filling up high to make a big rounded pie – it shouldn’t collapse if you press each layer down firmly as you build the pie.
  5. Roll out the other piece of pastry, again to a thickness of about 3mm, and then cut it into 1cm wide strips. Brush a little cold water all around the pastry rim in the pie plate, then lay half of the strips of pastry across the filling in one direction, leaving about a 1cm gap between each strip, pressing down firmly to seal them to the pastry rim. Turn the pie through 90 degrees and repeat with the remaining strips, making a criss-cross pattern. You may need to squidge together the offcuts of pastry and re-roll to create the last few strips. Brush all over with the milk and oil glaze and then sprinkle over a few sea salt flakes.
  6. Bake in the oven for about 50–60 minutes or until the filling is cooked and the pastry is crisp and golden brown. After about 50 minutes, pierce through one of the gaps in the lattice in the top of the pie with a skewer to see if the apples are tender. If not, return the pie to the oven to cook for a little longer. If the pastry is getting too dark, you may need to cover it loosely with a piece of foil.
  7. Serve hot or warm. This is a good pie to serve with a big jug of steaming hot gravy. Add a bowl of cooked peas and perhaps some mashed potato and you will have a very hearty meal indeed.
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