This week I decided to have a break from making cupcakes. Or anything in “batches” for that matter. It’s not doing my diet or my arteries any good! I still (obviously) wanted to bake something though. Now the Mr has always had a little thing for ‘pie’s of the sweet variety. I figured why not tackle the great British classic, Apple Pie?
The following recipe is loosely based on one I found over at Serious Eats. You will need these ingredients to make 2 x personal sized Apple Pies. (Easily doubled)
For the Pastry
- 120g Plain Flour, sieved
- 60g Butter, cubed (Cold!)
- 1/2 tbsp Icing Sugar
- 1 Egg (for pastry & brushing)
- pinch of Ground Cinnamon
For the Filling
- 350g Cooking Apple (approx)
- Boiling Water
- 1/2 tbsp Corn Flour
- 40g Caster Sugar
- 1/4 tsp Ground Cinnamon
- pinch of Nutmeg
- 1/4 tsp Salt
- 1/2 tbsp Lemon Juice
- Food Processor
- 2 x 3.5″ diameter Round Tins
In a food processor, add the sieved flour, cubed butter, Icing sugar & ground cinnamon and pulse until it resembles fine breadcrumbs. Beat the egg and add a small amount at a time through the funnel at the top of the processor then pulse. Do not add all of the egg, the mixture will not need it. Only add enough to just bind the mix together. Reserve the leftover beaten egg for later.
Tip out the pastry onto a piece of cling film, flatten into a disc then pop in the fridge to chill for at least 30 minutes.
Meanwhile, peel & core the cooking apple. Cut into 1/4″ slices and put into a bowl. Pour over some boiling water, cover with cling film and leave for 10 minutes.
Drain the apples well and return to the bowl. Cool for 10 minutes then mix in the corn flour, caster sugar, cinnamon, nutmeg, salt & lemon juice. Set aside until needed.
Take your pastry out the fridge and roll out to about 2mm thick on the cling film. (I find this stops you from rolling it out in loads of flour which can upset the balance of ingredients.)
Cut out 2 circles big enough to fit the bottom & sides of both tins. Lightly grease the tins and press the circles of pastry into them. Trim the edges.
Re-roll the excess into a rectangle and cut strips approx 1cm wide. From this, form 2 x basket weaves large enough to cover the tops. As shown in the picture below.
Lightly brush the pastry cases with the beaten egg reserved from earlier and put back into the fridge along with the basket weave tops to chill.
Whilst you are waiting, preheat your oven to 200°C.
When the pastry is cold, lay the slices of apple into the prepared cases and spoon over 1/2 tbsp of the juices. Lay on the basket weave tops. Trim and press in the edges and brush the tops with beaten egg. Sprinkle each pie with 1/2 tsp caster sugar. If you like, you can put a shape on the top. I did hearts : D
Put the pies onto a tray in the centre of the oven for 10 minutes until lightly golden. Then drop the temperature to 180°C and cook for a further 20 minutes. Until the pastry is a golden brown colour and the filling bubbles slightly.
Carefully remove from the tins and devour with some hot custard.
I must admit, I wasn’t 100% sure about this technique as it’s not the traditional way of making apple pie. Now I’ve had the pleasure of eating it though I definitely prefer this way! The texture of the apple is so much nicer, it’s not all mushy like the traditional way can sometimes be. It’s almost velvety when you bite into it. Team that up with the crunchiness of the pastry and its a winner in my eyes!
Want to make sure you never miss a post? Simply enter your e-mail address in the box that says “Sign up for yummy updates!” and it shall be done!
Once again, thank you so much for reading.