Classic Apple Pie
Everyone loves a classic apple pie – it is the ultimate comfort food…especially when the luscious apple filling is encased by a divine sweet orange and vanilla shortcrust pastry!
Makes 1 large pie to serve 8.
Ingredients 15
3 quantities sweet shortcrust pastry, sweet orange & vanilla variation (see recipe on my profile), shaped into discs (2 quantities combined) before wrapping and chilling as directed
1 egg yolk, whisked
1 tbsp milk
2 tsp demerara sugar
icing sugar, to dust, optional
vanilla ice-cream, to serve
Apple Filling
55 g caster sugar
1 1⁄2 tbsp plain flour
1 tsp ground cinnamon
6 granny smith apples, medium, about 170g/6oz each
1⁄2 tsp vanilla bean paste
1 lemon, rind finely grated
1 tbsp lemon juice
2 tbsp almond meal
30 g unsalted butter, finely diced
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Method 10
Preheat the oven to 200°C/400°C (180°C/350°F fan-forced).
Unwrap the larger portion of and place on a lightly floured, cool benchtop. Use a lightly floured rolling pin to roll the pastry into a round about 5mm (¼in) thick and 40cm (15¾in) in diameter.
Brush the edge of an ungreased 23cm (9in) diameter (top measurement) ceramic pie dish. Carefully drape the loosely around the rolling pin, place it over the pie dish and then unroll the pastry being careful not to stretch it. Gently lift the edges of the pastry and ease it into the pie plate to line the base and the sides and settle it into the corners without stretching it, allowing the excess pastry to overhang the edges.
Place the lined pie plate on a heavy baking tray and place in the fridge to rest for while making the filling.
To make the Apple Filling, combine the , and and set aside. Peel, core and cut the into thin (about 3mm/1⁄8 in thick) slices and place in a large bowl with the , and the . Use your hands to toss gently to coat the apple slices. Add the sugar mixture and toss gently to combine evenly.
Whisk the and together to make an egg wash. Sprinkle the over the base of the pastry case, spoon the apple mixture over the top and dot with the diced , then brush the edge of the pastry with some of the egg wash.
Roll out the remaining disc of pastry into a round, about 5mm (¼in) thick. Use a 2cm (¾in) round cutter to cut out a circle from the centre of the pastry. Carefully drape the pastry loosely around the rolling pin and roll over the top of the pie. Use your fingertips to press the pie pastry top and bottom together to seal.
Use a small sharp knife to trim the excess pastry from around the edge. Brush the top of the pie with some of the remaining egg wash and then sprinkle with .
Bake in preheated oven for 30 minutes. Reduce the oven temperature to 160°C/315°F (140°C/285°F fan-forced) and bake for a further 40-50 minutes or until the pastry is golden and cooked through and the are tender.
Remove the pie from the oven and stand for 5 minutes before serving warm dusted with icing sugar and accompanied by ice cream or cream.
BakeClub's tips
* For this recipe you will need a ceramic pie dish measuring 23cm (9in) across the top, 17cm (6¾in) across the base and 7cm (2¾in) deep.
* To check if the apples are tender, insert a skewer into the centre of the pie.
* For a single-crusted apple pie, use only 1 quantity pastry. Spoon the apple mixture into the unlined pie dish and then cover with a pastry top as in Step 6.
