When I was little my mother cooked cakes a lot, but never pies. So my only experience to pies were frozen Sara Lee Apple Pies which I only got to eat at my cousins house. I loved them.
With every bite of this Apple Pie I am reminded of those Apple Pies.
I love it warm with a scoop of vanilla ice cream.
My kids always make me put a slice each aside for school the next day. This is a hit in my house and what I love is, it is so simple to make.
If you don't have a food processor, you can make the pastry by hand. If mixing by hand combine the flour and salt in a large bowl or on a clean work surface. Use a pastry blender (or fingertips) to cut in the butter until the mixture resembles coarse crumbs. Slowly add enough ice water to obtain a smooth dough.
I find pie making relaxing, I love how it looks so perfect and how it tastes so good. It always makes the house smell amazing and it reminds me of movies where a pie sat on the window sill.
With every bite of this Apple Pie I am reminded of those Apple Pies.
I love it warm with a scoop of vanilla ice cream.
My kids always make me put a slice each aside for school the next day. This is a hit in my house and what I love is, it is so simple to make.
If you don't have a food processor, you can make the pastry by hand. If mixing by hand combine the flour and salt in a large bowl or on a clean work surface. Use a pastry blender (or fingertips) to cut in the butter until the mixture resembles coarse crumbs. Slowly add enough ice water to obtain a smooth dough.
I find pie making relaxing, I love how it looks so perfect and how it tastes so good. It always makes the house smell amazing and it reminds me of movies where a pie sat on the window sill.
Recipe
Recipe adapted from the Golden Book of Desserts
Shortcrust Pastry:
375g plain flour
1/2 teaspoon salt
150g unsalted butter
7 tablespoons of iced water
Filling:
750g (6-8 medium sized) granny smith apples
100g caster sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons plain flour
1/2 teaspoon ground cinnamon
2 tablespoons milk, to glaze
1 tablespoon caster sugar, extra, to sprinkle
For the Pastry: In the bowl of a food processor place the flour, salt and butter. Pulse this mixture together until it looks like coarse crumbs. With the motor going add 3/4 of the water, keep adding the water until you get a smooth dough.
Press the dough together and flatten it into a disk. Wrap it up in cling film. Refrigerate for at least 30 minutes.
Preheat the oven to 220C/200C fan forced. Place a flat baking tray in the oven to heat up.
For the filling: Peel, core and thinly slice the apples and place in a bowl. Add to the apples the sugar, lemon juice, flour and cinnamon. Mix well.
Rolling out the pastry: Remove one-third of the pastry and press it into a round, cover in cling film and refrigerate until needed. Place the remaining two-thirds of the pastry between two large sheets of baking paper. Roll out the pastry to fit a 18cm (base measurement) round deep dish pie pan. The pastry needs to cover the entire dish with a little overhang. Remove the top sheet of baking paper and place the pastry into the greased pie pan, pastry side down. Remove the other sheet of baking paper. Press the pastry into the base and sides of the pie pan, allow the pastry to hang over the dish a little.
Shortcrust Pastry:
375g plain flour
1/2 teaspoon salt
150g unsalted butter
7 tablespoons of iced water
Filling:
750g (6-8 medium sized) granny smith apples
100g caster sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons plain flour
1/2 teaspoon ground cinnamon
2 tablespoons milk, to glaze
1 tablespoon caster sugar, extra, to sprinkle
For the Pastry: In the bowl of a food processor place the flour, salt and butter. Pulse this mixture together until it looks like coarse crumbs. With the motor going add 3/4 of the water, keep adding the water until you get a smooth dough.
Press the dough together and flatten it into a disk. Wrap it up in cling film. Refrigerate for at least 30 minutes.
Preheat the oven to 220C/200C fan forced. Place a flat baking tray in the oven to heat up.
For the filling: Peel, core and thinly slice the apples and place in a bowl. Add to the apples the sugar, lemon juice, flour and cinnamon. Mix well.
Rolling out the pastry: Remove one-third of the pastry and press it into a round, cover in cling film and refrigerate until needed. Place the remaining two-thirds of the pastry between two large sheets of baking paper. Roll out the pastry to fit a 18cm (base measurement) round deep dish pie pan. The pastry needs to cover the entire dish with a little overhang. Remove the top sheet of baking paper and place the pastry into the greased pie pan, pastry side down. Remove the other sheet of baking paper. Press the pastry into the base and sides of the pie pan, allow the pastry to hang over the dish a little.
Now spoon in the filling.
Roll out the smaller disk of pastry between two sheets of baking paper. Roll until it is large enough to cover the top of the pie. With a wet fingertip, moisten the rim of the pastry already in the pie dish and place the pastry lid on top of the pie. Using your fingers pinch the edges of the pastry to seal. Trim away any excess pastry.
Make two slits into the centre of the pastry lid, to let out the steam while baking. Brush the pastry lid with the milk and sprinkle all over with the extra sugar.
 Here you just use your thumb to make a pattern to seal the pastry together |  Here you just use a teaspoon to make a pattern to seal the pastry together |
Place the pie into the oven on the heated baking sheet for 10 minutes. Decrease the heat to 190C/170C fan forced and bake for a further 30 minutes, or until the pastry is golden. Remove from the oven and allow to cool slightly before serving. Serve warm or cold with vanilla ice cream.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060695736777/
Pin it: www.pinterest.com.au/pin/399413060695736777/
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