A classic shortcrust pie, filled with crunchy apples and the perfect blend of cinnamon and brown sugar, along with an intricate pastry lattice –what’s not to love?
Let's start cooking!
Step 1 - Make shortcrust pastry
Preheat oven to 160°C.
In a food processor, add plain flour, 225 g butter cut into small pieces, and ½ tsp salt.For a sweeter crust, add 1 tbsp caster sugar in step 2.
Pulse until mixture resembles breadcrumbs, then transfer to a mixing bowl.
Gradually add water and knead lightly, until dough is just incorporated, taking care not to over knead.Over kneading the dough happens when the dough is a uniform color –this means that the butter has melted due to the warmth of your hands, resulting in a crust that isn’t flaky.
Cover and set aside dough in the refrigerator to chill for 20 minutes, or until dough is firm.
Step 2 - Cook filling
Peel, core and dice apples, and set aside in a bowl of water with ½ tsp salt. When ready to use, strain apples.Use Granny Smith apples for best results! Royal Gala is also a good choice.The salted water prevents rapid oxidation of apples –no more browning!
In a pan on medium heat, add 30 g butter. When hot, add apples and cook for 10 to 15 minutes, until browned and softened.
Add brown sugar, 1 g cinnamon powder and mix well. Remove from heat and strain cooked apples, then set aside.
Step 3 - Assemble and bake apple pie
- Remove dough from refrigerator, then divide into 2 portions and roll out on baking paper to about 1 cm thickness.
- In a 10” pie mold, lay out 1 portion of dough and patch sides with remaining dough. Using a fork, pierce holes through the sides and bottom.
- Fill pie with apple filling.
- On a floured surface, cut the other rolled out portion of dough into 1 cm wide strips, then loosely weave the pieces over the pie to form a lattice. Crimp off excess at the sides (you can roll these out if you run out of dough).
- In a small mixing bowl, whisk together egg and milk. Using a pastry brush, brush lattice then bake in the oven for 20 to 25 minutes, until golden brown. Great with a scoop of scrumptious vanilla ice cream and caramel sauce.
Plate and serve!
Cut and serve hot!