close
Advertisement
Shop Now
Magazine
 

Apple pie

This is homemade goodness at its best - a timeless classic of meltingly soft, sweet apples encased in a golden, buttery shortcrust.

Apple Pie

Ingredients

  • Pastry
  • 1 1?2 cups (225 g) plain flour
  • 1?3 cup (50 g) self-raising flour
  • 1 pinch salt
  • 2 tablespoons caster sugar, plus extra for sprinkling
  • 175 g unsalted butter, chilled and diced
  • 1 egg, beaten with 2 tablespoons cold water

 

  • Filling
  • 2 tablespoons plain flour
  • 1 cup (185 g) caster sugar
  • 1 teaspoon mixed spice
  • finely grated zest of 1 lemon
  • 1 kg granny smith or golden delicious apples
  • 1?4 cup (25 g) almond meal
  • 1 tablespoon unsalted butter, diced
  • 6 cloves
  • 1 tablespoon lemon juice
  • cream or ice-cream, to serve

Preparation

  1. To make pastry, sift flours, salt and sugar into a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Add beaten egg and water; mix with a rounded knife to form a soft, but not sticky, dough. Knead dough on a lightly floured surface for a few seconds until smooth, then cover with plastic wrap and chill. Put a baking tray on the centre shelf of the oven. Preheat the oven to 220°C.
  2. For the filling, combine the flour, sugar, mixed spice and lemon zest in a large bowl. Peel, core and slice the apples. Add to the flour mixture and mix well to combine.
  3. Roll out half of the chilled pastry into a 28 cm round. Use to line a 25 cm pie dish. Roll out the remaining pastry into a neat round a little larger than the first. Sprinkle the almond meal over the pastry in the dish and spread half the apple mixture on top. Dot half the butter over the apples and add half the cloves. Add the remaining apples and cloves. Dot with the remaining butter and sprinkle over the lemon juice. Add any juices left in the apple bowl.
  4. Brush edge of pastry with cold water. Cover pie with the second round of pastry. Pinch pastry edges to seal, then trim off excess. With tip of a knife, make shallow indents around edge of pie at 2.5 cm intervals to make a fluted pattern.
  5. Roll out dough trimmings; cut into apple shapes and leaves. Brush with water and arrange on top of pie. Cut two small holes in centre of pastry, then place pie dish on heated baking tray and bake for 30 minutes. Reduce heat to 190°C and bake for a further 25–30 minutes (loosely cover with foil if over-browning), or until the apples are tender. Remove from oven and sprinkle with caster sugar. Cool to room temperature and serve with cream or ice-cream.

Serves 6
Preparation: 45 minutes
Cooking: 1 hour



More Recipes

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Advertisement