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Apple pie
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Prep Time:
20 minutes
20 minutes
Cook Time:
55 minutes
55 minutes
Total Time:
75 minutes
75 minutes
Budget-friendly apple dessert pie, a beloved family classic.
Ingredients:
- Melted butter, for greasing
- 1 egg white, lightly whisked
- Thin or thick cream, or vanilla ice-cream, to serve
- 190g (1 1/2 cups) plain flour
- 190g (1 1/2 cups) self-raising flour
- 1.20 gm salt
- 40.00 gm caster sugar
- 200g chilled butter, cubed
- 1 egg yolk, lightly whisked
- 80mls (1/3 cup) iced water, approximately
- 110g (1/2 cup) caster sugar
- 2.50 gm ground cinnamon
- 1 kg (about 5 large) Granny Smith apples
- 21.00 gm fresh lemon juice
Instructions:
- Lightly coat a 23cm round ceramic or glass pie plate with the melted butter.
- For the pastry: In a medium mixing bowl, sift plain flour, self-raising flour, and salt together. Add caster sugar and rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
- Create a well in the center of the dry ingredients, then add the egg yolk and sufficient iced water. Use a round-bladed knife to mix into a soft dough. Bring the dough together with your fingertips and shape it into a disc. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to rest.
- Preheat your oven to 190°C. Roll out 1/3 of the pastry on a floured surface to a 28cm diameter, then line your greased pie plate with it. Trim the edges and brush the pastry with a bit of the beaten egg white to give it a lovely shine.
- Prepare the filling by mixing sugar and cinnamon in a small bowl, setting aside 2 teaspoons. Peel, core, and quarter the apples, then cut each quarter lengthwise into 4 pieces. Put the apple slices in a large bowl with lemon juice and toss to coat evenly. Arrange half of the apple slices over the pastry base, then sprinkle with half of the cinnamon sugar. Layer the remaining apples and cinnamon sugar on top.
- Roll out the pastry until it's large enough to cover the pie. Gently place it on the pie, press the edges together to seal, and trim any excess pastry. Brush the top of the pie with the remaining beaten egg white, then decorate as desired and sprinkle with the reserved cinnamon sugar.
- Make 2 slits on the pie top to release steam. Bake in a preheated oven for 20 minutes. Then lower the temperature to 180°C and bake for 30-35 minutes until apples are tender; cover with foil if browning too quickly.
- Let it rest for 10 minutes after baking, then serve with a dollop of cream or a scoop of ice cream.