Apple Pie has got to one of the most comforting desserts ever! Right? Keeping it simple is the key to its success. It’s all about two things, great crispy melt in the mouth pastry and a deliciously sweet, chunky apple filling. I highly recommend giving my Cinnamon Spiced Apple Pie Recipe a try. Not only is it a fantastic dessert but it could be part of your traditional afternoon tea party.
Ingredients for the Sweet Pastry
225g x Plain Flour
110g x Unsalted Butter (diced)
80g x Caster Sugar
1 x Egg (beaten)
Ingredients for the Apple Pie Filling
7 x Granny Smith Apples
1 x Lemon (Zest and Juice)
100g x Caster Sugar
20g x Unsalted Butter
1/2 tsp x Ground Cinnamon
- 1. Let’s start with the sweet pastry. Rule number one with almost every type of pastry is to make sure all of your ingredients are cold. Yes, even stick your sugar and flour in the fridge for an hour before making.
- 2. Place plain flour and sugar into a mixing bowl and stir together.
- 3. Add the diced butter and begin to rub the ingredients together until it resembles breadcrumbs. Check out the rubbing method here by What Sarah Bakes.
- 4. Next, slowly start adding the beaten egg a little bit at a time and give it a mix. Stop adding the egg when the mix presses together to form the pastry. You should only need about half of the egg but don’t discard it you can use it to glaze your pie later.
- 5. Cover the pastry and set aside in the fridge to rest for 30 minutes.
- 6. For the apple filling, start by peeling all of the apples and removing the cores.
- 7. Take four of the apples, slice them leaving them quite chunky and place them in a mixing bowl.
- 8. Cover the sliced apples with all of the lemon zest, juice of half a lemon and set aside.
- 9. Take the three remaining apples, dice them and place them into a saucepan with the butter, sugar and cinnamon. Cook over a medium heat until the apples start to break down, this should take 10 – 15 minutes.
- 10. Mix the cooked apple with the raw sliced apple and your pie filling is complete.
- 11. Take the pastry from the fridge and cut off one third, this piece will be used for the pie lid. Roll out the remaining two-thirds of the pastry to around 3mm thick. Use this to line the base of a 24cm pie dish.
- 12. Now its time to fill the pie base with the apple mix.
- 13. Roll out the pastry for the lid and get creative! You can use the offcuts of pastry to create a pattern of your choice. Make sure to make a couple of holes to allow steam to escape. Brush the lid with the remaining beaten egg and sprinkle with a little sugar.
- 14. Place in a pre-heated oven at 180°C for 40 minutes until golden brown.
Tips – You can make the pastry in a food processor using the blade for mixing. Place flour, sugar and butter into the processor and pulse until it resembles breadcrumbs. Add egg a small amount at a time until it forms a pastry.
If you don’t have a rolling pin for the pastry, don’t worry! An empty wine bottle will do the job.