Who can resist a slice of hot apple pie served with a scoop of ice-cream?! It’s such a classic dessert and I decided it was just the thing I needed to make over this Bank Holiday weekend.
I tried a recipe that my fiancé’s grandmother sent us and I tweaked it a little to suit myself. I used a mix of cooking and eating apples — 3 Bramley and 2 Pink Lady — and tossed them in cinnamon sugar for a sweet and warmly spiced flavour. I don’t often make pies so I was really happy with how this one turned out! Sweet and simple, rustic and heartening and so perfect for autumn.
For the pastry:
- 8 ounces plain flour
- 4 ounces butter
- 2 tablespoons of water
Rub the butter in to the flour until it resembles fine breadcrumbs. Add the water and stir to form a firm dough. Turn out on to a lightly floured surface and knead until soft and smooth. Wrap in cling film and set aside in the fridge for now.
For the filling:
- 1kg apples
- 4 tablespoons of sugar
- Half a tablespoon of cinnamon
Peel, core and slice the apples. Stir together the sugar and cinnamon and toss the apples in this mixture. Layer the coated apple slices in a pie dish, piling them slightly higher in the centre.
Putting it all together:
Preheat the oven to 180 degrees Celsius. Roll out the pastry in to a circle large enough to cover the pie dish. Trim the edges and use these strips to line the rim of the dish. To help the strips stick, brush the rim with a little water beforehand. Carefully lift the pastry to cover the apples and gently press it in to the rim to seal it. Make a couple of slashes in the centre of the pastry to allow steam to escape. Lightly brush the entire pie with water and sprinkle with sugar. Place in the pre-heated oven for 35-40 mins. Serve warm or cold — it’s delicious either way!