An apple pie that is delicious, especially when the apples just come into season. The pie filling literally just contains apples and a little sugar so the full flavour of the apples come through. It has a sweet pastry lid that when cooked is buttery and crumbly. For a mouthwatering finish serve with cream or ice cream.
Simply Apple Pie
- Preparation time: 45 minutes
- Standing time: 50 minutes
- Cooking time: 40–45 minutes
- For the pastry
- 225 g (8 oz) self raising/self-rising flour (1¾ cups)
- 1 tbsp icing/powdered sugar
- 140 g (5 oz) cold butter, cut into cubes (⅔ cup, or 1 stick plus 2 tbsp)
- 1 egg yolk
- pinch of salt
- For the filling
- 1.35 kg (3 lb) Bramley apples/apples suitable for cooking
- 115 g (4 oz) caster/superfine sugar (½ cup + 1 tbsp) plus extra for sprinkling
- 1 egg white, lightly whisked
- You will also need a 28 x 20 cm (11 x 8 inch) deep pie dish, sides and rim buttered. Also a pie raiser, buttered.
- For the pastry, sift the flour and salt into a mixing bowl and add the sugar.
- Then rub in the butter until the mixture resembles coarse breadcrumbs.
- Whisk the egg yolk and 1 tablespoon of cold water together in a small jug. Gradually pour onto the flour mixture while mixing in with a palette knife until it starts to form small clumps. You may need extra water.
- Quickly knead by hand to bring the mixture together. Wrap in cling film/plastic wrap and chill for 20 minutes. Roll it out fairly thinly. Upturn the dish onto the centre of the pastry and use it as a template to cut out the lid, adding an extra 2.5 cm (1 inch) all the way round.
- Then reroll the excess pastry and cut out a 5 cm (2 inch) wide strip, enough to go round the rim of the dish. Apply this to the flat rim taking it down inside the dish. Press into place and make joins where necessary. Put the pie raiser in the middle of the dish.
- For the filling, prepare the apples one at a time. Peel, cut into quarters and core. Cut each quarter into four and pile into the dish as you go, sprinkling some sugar between each layer. They should pile up high in the dish which will help to support the pastry lid.
- Brush the pastry covered rim with cold water and then put on the lid. Crimp the lid and rim pressing together as you work your way round the rim.
- Cut 4 slashes in the lid and return the pie to the fridge for another 30 minutes (can be left for up to 2 hours).
- Meanwhile, preheat the oven to 190°C (375F) (gas 5).
- Remove the pie from the fridge and brush the surface with the egg white, then sprinkle with sugar.
- Place in the middle of the oven and bake for 40–45 minutes until a pale golden colour.
Updated: February 8, 2020