Apple Pie
- Preparation and cooking time
- Total time
- More effort
- Makes Pie
Ingredients
- Pastry
- â¢14 oz/400g all purpose/plain flour
- â¢pinch of salt
- â¢1 stick/ 110g butter, cubed or an equal mix of butter and lard
- â¢2-3 tbsp cold water
- â¢Filling
- â¢1 ý lbs/700g cooking apples, peeled, cored and quartered
- â¢2 tbsp lemon juice
- â¢ý cup/ 100g sugar
- â¢4 - 6 tbsp cold water
- â¢1 level tsp ground cinnamon
- â¢ü stick/25g butter
- â¢Milk to glaze
Method
- STEP 1Place the flour, butter and salt into a large clean bowl.
- STEP 2Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- STEP 3Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry
- STEP 4Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- STEP 5The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above. Then heat the oven to 425ðF/220ðC/gas 7.
- STEP 6Meanwhile simmer the apples with the lemon juice and water in a large pan until soft. Add the sugar and cinnamon to the cooked apples. Remove from the heat and add the butter and leave to cool.
- STEP 7Roll out half the pastry and line a 7 inch/13cm pie dish. Put the cooled, cooked apple mixture into the pastry case
- STEP 8Roll out the remaining pastry to make a lid for the pie. Damp the edges of the pastry in the dish with a little cold water, cover with the lid and press the edges firmly together and crimp the edges to decorate.
- STEP 9Brush the top of the pie with milk and bake at the top of a hot oven for 20 - 25 minutes
- STEP 10Serve hot or cold with cream, ice cream or custard sauce