Amazing Apple Pie is as good as its name. This pie is a simple to make, impressive to see and has a beautiful flavour. The little hit of cinnamon adds a kick to the apples. Baked within homemade pastry, this is a British dish that you can be proud of. Served as a dessert it’s always a perfect snack as well.
Amazing Apple Pie
My favourite pie. Doesnt matter whether its summer or winter yes please!
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Servings: 8 Portions
Calories: 538kcal
Ingredients
The Pastry
- 350 g plain flour
- 2 large eggs free range
- 225 g unsalted butter room temp
- 50 g caster sugar golden
The Filling
- 1 kg cooking apples Bramleys are perfect
- ½ tsp cinnamon
- 150 g caster sugar golden
Instructions
- Making the pastry is easier than you think. Add the sugar and room temperature butter to a large mixing pan and whisk together.
- Add one full egg and just the yolk from the second and whisk/beat together again for 45 seconds. Put the remaining egg white in a small bowl for later.
- Add 1/3rd of the flour to the bowl and using a wooden spoon (it wont heat up) mix everything together. Repeat with the next third and then again.
- The pastry should start to naturally gather together while working it. Put the spoon to one side and using clean hands remove the pastry from the bowl. You should be able to form it into a ball shape.
- Wrap the pastry in plastic wrap/cling film and place in the fridge for 45 minutes.
- While that is in the fridge, peel the cooking apples. Cut into quarters, core and slice ½ cm thick or into chunks if you prefer. Dry with kitchen paper to remove any excess moisture.
- In a large mixing bowl combine the 140g of caster sugar (golden) with the flour and cinnamon and mix well.
- Preheat your oven to 190C/375F/Gas Mark 5 and remove the pastry from the fridge.
- Gently whisk the egg white from earlier.
- Divide the pastry into 1/3rd for the lid and 2/3rd for the base.
- I use my favourite glass dish which is ideal at 9in across and 1 ½ in deep. Roll the 2/3rds out so that it fills the dish covering the base, sides and has a little excess all the way round. Using a fork, I prick a few holes in the base.
- Add the dry apple pieces to the cinnamon/sugar/flour mix and give them a good shake to cover everything.
- Add the apples pieces straight into the pastry dish spreading it evenly
- With the remaining 1/3rd of the pastry, roll it into a circle that is large enough to cover the dish and the apples.
- Either with a brush or you finger, add a little water around the edge of the pastry rim and gently lower the pastry lid over the apples.
- To make it look good, pinch the excess pastry between your thumb and fist two fingers gently to create a zigzag look around the edge. Or you can use a fork to gently imprint a patten or just gently push together. It’s up to you. What ever you do, make sure you trim off any excess with a sharp knife from the edge.
- I use any excess as decoration on top.
- Bruch the whisked egg white all over the top of the pastry and sprinkle with a little extra golden caster sugar. Add a few little slits in the lid to allow steam to escape.
- Place in the preheated oven for 40 minutes or until it is lovely and golden brown.
- Remove from the oven and put to one side for 10 minutes as it will be too hot to eat immediately.
- Sprinkle with a little move sugar and serve with ice cream, cream or on its own.
Notes
Once you have placed the lid on top of the pie, it can be frozen. Place it in a sealed freezer bag and keep it level in the freezer. To cook, remove from the freezer and cook for 50 minutes until lovely and golden.
Nutrition
Calories: 538kcal | Carbohydrates: 76g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 21mg | Potassium: 204mg | Fiber: 4g | Sugar: 38g | Vitamin A: 830IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg