Nothing says warm, family, winter dessert more than a freshly baked apple pie. We enjoyed this one last week at a large family gathering and it sure was warming and delicious, albeit not winter!
I’d never actually made an apple pie before; I tend to instead make fruit crumble but this family occasion asked for pie, so pie it was.
- 2 ½ cups flour
- 4 tsp sugar
- 1/4 teaspoon fine salt
- 1 cup cold butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
- 6 apples, peeled and thinly sliced
- ½ cup sugar
- 1/4 cup flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
- 2 tablespoons butter, cut into small cubes
- Preheat your oven to 220°
- To make the pastry, place the flour, sugar, and salt in a food processor and pulse until combined. Add the butter and pulse until it resembles fine bread crumbs. Add the egg and pulse until to dough just comes together. Remove from the processor and lightly knead by hand.
- Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes
- Meanwhile, grease and line your tin with baking paper and start the apple filling mixture: mix sugar, flour, cinnamon, nutmeg and salt together in a bowl. Place peeled and thinly sliced apples into bowl and coat thoroughly with spice mixture.
- Roll your dough to approx. 3-5mm thick, and line the base of your tin. Pile apples neatly into your tin.
- Place pastry over to the of the apples, either in one full circular piece with slits for steam, or get creative with some fancy lattice work!
- Bake for 20 minutes at 220°C to brown pastry nicely, then cover in tinfoil and bake for a further 35 minutes, or until apples are soft when a skewer is inserted into pie.
- Serve immediately, or place back in a moderate over for 15 minutes to reheat when you’re ready to serve.
- Serve with custard or ice cream and enjoy!