Classic Apple Pie

175 min · Medium · Serves 8

420 kcal per serving · 5g protein

Buttery double-crust pie filled with cinnamon-spiced bramley apples. Serve warm with vanilla ice cream.

Ingredients

• 240 g Plain flour (for pastry)
• 144 g Butter (cold, cubed)
• 32 g Icing sugar
• 8 tsp Ice water
• Egg yolk (for pastry) × 1
• 1600 g Cooking apples (bramley or granny smith)
• 160 g Caster sugar
• 8 tsp Cornflour
• 4 tsp Ground cinnamon
• Lemon × 1
• 1 tsp Vanilla extract
• 40 g Butter (for filling)
• Egg (for wash) × 1
• 4 tsp Demerara sugar (for top)
• 2 g Salt

Method

1. Rub the butter

   In a large bowl, rub the butter into the flour, icing sugar and salt with your fingertips until the mixture looks like breadcrumbs.

2. Add the yolk

   Add the yolk and just enough ice water to bring the dough together.

3. Form 2 discs

   Form 2 discs (one slightly bigger).

4. Chill 30min

   Chill the discs for 30 minutes.

5. Peel, core and slice apples

   Peel, core and slice apples 5mm thick.

6. Toss with caster sugar

   Toss with caster sugar, cornflour, cinnamon, lemon juice and vanilla.

7. Sit 10min

   

   Let the filling sit for 10 minutes.

8. Roll the Base

   

   On a lightly floured surface, roll the larger disc to 3mm and line a 22cm pie tin, letting the excess hang over the edge.

9. Fill

   

   Pile the apples into the pastry case and dot with butter — scatter small pieces of the butter over the top.

10. Roll the second disc

    Roll the second disc and lay it over the apples.

11. Trim the excess

    

    Trim the excess, then crimp the edges — pinch the two layers of pastry together all the way around to seal.

12. Cut 4 steam vents

    Cut 4 steam vents (small slits) in the top.

13. Egg Wash & Sugar

    

    Brush the top with beaten egg, then sprinkle with demerara sugar.

14. Bake

    

    Bake at 200°C for 20min, then reduce to 180°C for 35-40min until deep golden and bubbling at the vents.

15. Rest

    

    Rest the pie 20min before slicing — fillings need to thicken.