To be honest, I’m not a huge fan of the traditional apple pie. The shortcrust pastry can be dense and cloying, and the apple filling prone to being thick and pasty. I also think that most apple pies are overly sweet, with the delicate flavours of the apple getting a little lost with all the sugar.
So lately I’ve been on a mission. I’ve made four apple pies over the last couple of weeks, testing out various different methods, pastries, and flavours, and I have now settled on my own signature version of the classic that I’m really happy with. And I’m even more delighted that my fussy kids actually liked eating it!
Peel, core and slice the apples, placing them into a large bowl with water and lemon juice, to stop them browning.
Place all other filling ingredients into a large pan, ideally a wok, and stir over a medium heat until the sugar has dissolved.
Drain the apples, and add to the caramel sauce. Cook down for about 20-30 minutes until the apples are soft, and the remaining liquid has thickened. Remove from the heat and allow to cool completely.
To make the pastry, stir the flour, sugar and salt together, and then add the cubes of butter. Squash the butter into flat shards, and break them into pieces about the size of your thumbnail.
Add the water and vinegar, then gently turn and squash the dough until it comes together. Place pastry on a floured work surface, and roll out into a rectangle twice as long as it is wide. If the butter pieces come through the dough, dust with flour and brush off excess to seal the fat.
Letter fold the dough into three, then turn through 90 degrees and repeat. Rest in the fridge for 20 minutes.
Cut the dough in half, and use one half to make the bottom crust. Roll out into a large circle, about 3-4mm thick, and line your pie dish. Refrigerate until firm – about 20 minutes.
Trim and dock the pastry, then line with oven-safe cling film or baking parchment, and uncooked rice. Blind bake at 175°C for 45 minutes, then remove the rice and bake for another 15 minutes until golden brown.
When the pastry is cool, add the apple filling, pressing down well to fill all gaps. Roll out the other half of the pastry into a large circle, at cut a steam vent in the middle. Place over the filled pie base, and trim to size.
Mix a beaten egg with a pinch of salt and a splash of water, and use to adhere the bottom and top crusts. If desired, add pastry decoration to the top of the pie, and then brush with the egg.
Bake at 220°C for 30 minutes, or until the pastry is golden brown. Allow to cool completely.
Wow it looks glorious!
Totally with you on using dessert apples. That’s what we use here in France for our tartes aux pommes. Never understood the British penchant for Bramleys other than for apple sauce to go with roast pork.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
3 comments
Loved it
Wow it looks glorious!
Totally with you on using dessert apples. That’s what we use here in France for our tartes aux pommes. Never understood the British penchant for Bramleys other than for apple sauce to go with roast pork.
Thank you! Yes, so much better with dessert apples – I’m not sure why I stuck with the Bramleys for so long?!