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Member recipe

Apple Pie

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Cooking time

Prep: 30 minutes Cook: 25 minutes

Skill level



Serves 6

A mouthwatering-ly good apple pie for the autumn season

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  • 310g (2.5 cups) of Flour
  • 225g (1 cup) of butter
  • Sugar (2 Teaspoons)
  • Salt (3/4 Teaspoons)
  • 9-12 Teaspoons of Cool Water


  • 5 Branberry Cooking Apples
  • 2 Tablespoons of Lemon Juice
  • 100 grams (1/2 cup) of caster sugar
  • 3 Tablespoons of Corn Flour
  • 1/2 Teaspoon of Nutmeg
  • 1 Teaspoon of Cinnamon
  • 1 Cup of Apple Juice (Or water, but juice is preffered)

For the preperation of the pie

  • Milk/egg glaze
  • Oven preheated to 200 degrees celcius


  1. Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

  2. Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

  3. Now for the filling: sprinkle lemon juice over apples in a saucepan. And then mix the sugar, corn flour, nutmeg and cinnamon into the apple, until all evenly distributed throughout the apple mixture. Will be very dry; don't worry!

  4. While doing this put 1 cup of apple juice on the hob in a separate pan or in the microwave, until well heated.

  5. Add heated apple juice to saucepan and stir, while letting the apples heat. Wait until boiled and thickened. Don't worry if it doesn't look thick enough; it happens rather quickly once boiled.

  6. Once thickened, take off hob and prepare pie dish, by rolling out 2/3 the dough and lining it with butter and then the doe, squished to fit into each edge snugly.

  7. Pour out apples into dough lining, until full, sprinkle with sugar and then, roll out the last 1/3 of the dough into a suitable lid for the pie. Brush the edges with milk/egg glaze and place pie lid on top of the filled bottom. Press edges to stick. Go round the edges with a fork to create a pattern and reinforce the stick.

  8. Trim the edges with a knife. Make two slits in the middle of the pie. If you like you can use the excess dough to make a pattern on top of the pie. I suggest leaves.

  9. Glaze the top and sprinkle a handful of sugar across the top. Put in oven, and bake for 20 minutes plus until it looks ready.

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