Golden Crust? Check. Caramelised apples? Check. Tangy but sweet flavour? Check. This apple pie recipe ticks all the boxes.
8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients
For the pie crust:
315g plain flour
1 tsp salt
165g butter, cut into cubes
100mls cold water, or as needed
For the filling: 1kg Granny Smith apples
150g brown sugar
2 tbsp flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 lemon, juiced
1 egg
1 tbsp caster sugar
Method
Mix the flour and salt together in a large bowl. Add the cubed butter and use a fork to start breaking it up into small pieces. Once the butter is pea-sized at most, slowly add the iced water, using just enough so that the dough starts to come together. You may not need all of the water.
Work the dough together with your hands, adding a tiny bit more water if needed. Once you have it shaped into a rough ball, turn it out onto a non-stick surface. Round it further and then cover it with cling film and put it in the fridge.
Peel the apples, then core them and slice. Put them into another large bowl and add the sugar, flour, salt, cinnamon, nutmeg, and lemon juice. Mix until the apple slices are coated, then put in the fridge.
Turn the oven on to 200°C.
Retrieve the dough for the crust and cut it into two equal halves. Roll one half out large enough so that it covers the base and sides of your pie dish. It should be around 3mm thick. Wrap it around the rolling pin to transfer it to the pie dish, then unwrap and gently push into the dish, trimming any rough edges or extra dough.
Put the apple mixture on top of the crust, gently pressing down so that it is evenly packed.
Roll out the other half of the dough to cover the top of the pie. Trim any extra dough and pinch the edges together with your fingers to seal the pie.
Brush the pie with the beaten egg and sprinkle the caster sugar lightly over the top. Cut a cross into the centre of the pie to create a vent.
Bake for 50 minutes or until the crust is golden brown and starts shrinking away from the sides of the pie dish.
Allow to cool in the tin before slicing (although you can reheat it in the microwave if desired).
Drizzle with cream or yoghurt to serve, or pair it with vanilla ice cream.
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