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Eddie's apple pie
Eddie's apple pie
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Award-winning apple pie with homemade shortcrust pastry.
Ingredients:
  • 6 large granny smith apples
  • 1.88 gm ground cinnamon
  • 74.25 gm white sugar (granulated sugar)
  • 25.80 gm demerara sugar
  • Thickened cream or vanilla ice-cream, to serve
  • 250g self-raising flour
  • 18.00 gm white sugar
  • 0.60 gm salt
  • 21.00 gm lemon juice
  • 144.20 gm milk
  • 1 to 10.00 gm self-raising flour, extra
Instructions:
  • Prepare the apples by peeling, coring, quartering, and slicing them. Arrange them in a 20cm round microwave-safe pie dish that is 3cm deep. Cover the dish with plastic wrap and microwave on HIGH for 7 minutes until the apples are tender. Let them cool before using.
  • Create the Shortcrust pastry by sifting flour into a bowl, then adding sugar and salt. Stir to combine. Next, rub butter into the flour mixture until it looks like breadcrumbs. Add lemon juice, followed by milk. Mix thoroughly with clean hands, incorporating more flour if needed, until the pastry comes away from the bowl's side.
  • Preheat your oven to 195 C / 175 C fan-forced. Lightly grease a 3cm-deep, 20cm round (base) pie dish. Roll out 2/3 of the pastry on a lightly floured surface to form a 3mm thick, 35cm round. Line the prepared dish with the pastry and let it rest for 5 minutes.
  • Prepare the pastry in the dish by trimming the edges and reserving the scraps. Sprinkle 1/4 teaspoon of cinnamon and 1 tablespoon of white sugar over the pastry base. Layer the apples on top – start with 1/3 of the apples followed by another tablespoon of white sugar. Repeat with half of the remaining apples and another tablespoon of sugar. Finish by spreading the rest of the apples in the dish and sprinkle with 1/4 teaspoon of cinnamon and the remaining white sugar.
  • Roll out the remaining pastry on a floured surface to create a 3mm thick, 32cm round. Lightly moisten the edge of the pie with some cold water. Place the pastry round over the pie, trim the edges, and seal by pressing with a fork. Create a wave pattern by pinching the edges. Roll out the leftover pastry scraps until 3mm thick. Use them to cut out apple and leaf shapes, each about 7cm in diameter. Moisten the bottom of the shapes with cold water and place them on top of the pie for decoration. Sprinkle the top with demerara sugar and cinnamon. Lastly, use a fork to prick the top of the pie six times.
  • Bake the pie until the pastry is golden, about 35 minutes. Let it stand for 5 minutes before serving with cream or ice-cream.

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