Sometimes it’s the simple things in life that bring you joy. Warm apple pie, served with a side of vanilla ice-cream.
I love comfort food. And nothing says comfort like warm apple pie 🥧🍏 … mm-mm-mmmm! 😋
I like to use half Granny Smith and half red apples. Gives the filling a good balance of sweetness and tartness (without needing to add lemon juice or too much sugar). You could always get that sweet fix by pairing it with a scoop of vanilla ice cream 😉
If you’re in a rush or not inclined to make your own shortcrust, Borg has good ready-to-use pastry base (available at any Woolworths or Coles).
This recipe yields enough filling for a 9″ pie.
Apple Pie
Course: DessertDifficulty: Medium8
servings15
minutes1
hour1
hour15
minutesIngredients
- Shortcrust Pastry
⅔ cup + 2 tbsp butter
2 cups plain flour
¾ tsp salt
4-5 tbsp cold water
- Filling
¾ cup sugar
¼ cup plain flour
½ tsp nutmeg powder
½ tsp cinnamon powder
pinch of salt
2 tbsp butter
6 cups tart apples
Directions
- Pastry
- Cut butter into flour and salt until particles are size of small peas.
- Sprinkle in water, 1 tablespoon at a time, tossing with fork (I prefer to use my hand) until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Do not over-knead.
- Gather pastry into a circle (flattened with the palm of your hand) and refrigerate for 30 minutes.
- Shape pastry into flattened round on lightly floured slab. If you want to avoid using flour, use parchment paper to avoid the pastry from sticking to the rolling pin.
- Roll pastry 2 inches larger than inverted pie plate with floured rolling pin (use an 8-9 inch wide pan that’s an inch deep).
- When rolling out pastry, keep circular by occasionally pushing edge in gently with sides of hands.
- Fold pastry into quarters (don’t flatten or it’ll stick, just want to loosely place edges together to fold it twice into a quarter circle).
- Place in pie plate with point in centre. Unfold and gently ease into plate, being careful not to stretch pastry.
- Use any scraps to patch in any tears or thin areas. Place the crust in the fridge for at least 30 minutes.
- Pre-heat oven to 210C.
- Filling
- In a pan melt butter on medium heat.
- Add in all remaining ingredients for the filling.
- Mix well and cook on medium heat, stirring constantly, for about 5 minutes.
- Assemble
- Turn filling into pastry-lined pie plate.
- Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll the other round of pastry and place over filling.
- Cut slits into pastry so steam can escape. You can get fancy and creative with this too 🙂
- Trim overhanging edge of pastry 1 inch from rim of plate.
- Fold and roll top edge under lower edge, pressing on rim to seal.
- Dot pastry with butter or egg wash.
- Bake until crust is golden and juice begins to bubble through slits in crust. This takes about 40-50 minutes.
Notes
- For a 10″ pie change ingredient proportions to: 1 cup sugar, ⅓ cup plain flour, 1 tsp nutmeg powder, 1 tsp cinnamon powder, pinch of salt, 8 cups tart apples, and 3 tbsp butter.
- If you don’t have tart (green) apples, use your regular red apples and add juice of 1 whole lemon.
- For lattice top, place 5 to 7 strips on filling; fold back alternate strips as each cross-strip is added.
