I went on a crazy baking binge tonight – it started at 9pm and ended at 3am. I made 2 carrot cakes, but the urge to bake continued to bite my fingers. 1 1/2 mud cakes later (2 miniature ones), and the baking bug was still tormenting me.
Then I remembered the kilo of apples sitting in the laundry, forlorn and forgotten and beginning their journey to floury status, and I decided to attempt an apple pie. I LOVE apple pie, but the few times that I’ve attempted it before, it’s gone pretty darn horribly
Easy Apple Pie Recipe
Tonight’s efforts, however, turned out pretty darn well!
- 190g (1 1/4 cups) plain flour
- 190g (1 1/4 cups) self-raising flour
- 1/2 tsp salt
- 2 tbsp caster sugar
- 200g butter, chilled & cubed
- 1 egg, separated
- 80 ml (1/3 cup) iced water
Here is for apple pie filling recipe
- 110g (1/2 cup) caster sugar
- 1 tsp ground cinnamon
- 1kg Granny Smith apples, peeled and sliced thinly
- 1 tbsp lemon juice
How to make Homemade Apple Pie
1. Brush pie plate with melted butter
2. To make pastry, sift together flour & salt. Stir in sugar. Use fingertips to rub in butter till the mixture resembles fine breadcrumbs. Make a well in the centre, add beaten egg yolk and iced water, and mix to a dough with a round-bladed knife. Use your fingers to bring dough together, shape into a disc, wrap in plastic wrap and put into the fridge to rest for 30 mins.
Also Read: Easy Simple Pizza Dough Recipe
3.Preheat oven to 190 degrees C. Remove dough from fridge and roll out 2/3 on lightly floured surface till roughly 5mm thick (put 1/3 away for the top of the pie). Brush pastry with beaten egg white. Line greased pie tin and trim excess pastry.
4. To make filling, mix sugar and cinnamon. Toss apples in lemon juice, arrange 1/2 apple slices over the pastry. Sprinkle with 1/2 the cinnamon sugar. Top with remaining apple and cinnamon sugar.
5. Roll out remaining pastry, place on pie and press edges together to seal. Trim any excess pastry and brush pie top with remaining whisked egg white. Decorate as desired and sprinkle a little castor sugar and cinnamon on top.
6. Cut slits into top to allow steam to escape. Bake in preheated oven for 20 minutes. Reduce oven temperature to 180 degrees C and bake for a further 30-35mins, or till apples are just cooked when tested with a skewer. Cover with foil during cooking if it starts to brown too much. Remove from oven and set aside for 10 minutes before serving.
THINGS I LEARNT:
1. It is a bad idea to lick boiling hot sugar mix from off the skewer.
2. DO NOT ROLL THE PASTRY OUT ANY THICKER THAN 5mm. It puffs out beautifully, but any thicker and it also dries out your mouth as you chew it.
Also Read: Easy Carrot & Walnut Cake Recipe
3. Next time I make this, I will perhaps pre-cook the apples a little, as though the rest of the pie was beautifully done, the apples were a bit undercooked for my liking. Or hell, next time I could learn to leave it in the oven for longer.
4. Next time, to thicken the lovely sauce that happens from this, I’d add a 1/2 tbsp of corn starch, it should turn the apple, sugar and lemon into a lovely syrup. I know there are flour advocates, but I don’t know if I want to risk the taste of uncooked flour.