You can't go wrong with a slice of warm, classic apple pie served with a scoop of vanilla ice cream! For more skilled home-bakers, it's fun to decorate the top layer of pastry with cut-out leaves and other shapes. Be sure to brush the top with an egg wash and sprinkle with sugar to get a beautiful golden finish. Do also use firm, tart apples such as Granny Smiths, as they hold their shape and prevent the filling from becoming too sweet.
2 quantities Basic Pie Crust dough, unbaked
150 g unsalted butter
3 teaspoons ground cinnamon
1.5 kg green apples, peeled, cored and cut into medium slices
200 g caster sugar. plus extra to sprinkle
mixed with a little milk
a 23-cm pie dish, greased
Makes 10-12 slices
Preheat the oven to 170 °C (325°F) Gas 3.
Lightly dust a clean work surface with flour. Divide the dough in half. Roll out one half with a rolling pin, use to line the prepared pie dish and trim the edges with a sharp knife.
Put the butter and cinnamon in a large saucepan and heat until the butter has melted. Add the apples and stir until they are well coated in butter.
Finally, add the sugar and stir again. Cook the apples until softened but not cooked through, then spread them out on a tray to cool completely. Fill the pie crust with the cold apples.
Lightly dust a clean work surface with flour again. Roll out the remaining half of the dough with a rolling pin, drape over the ple dish and press down the edges, pinching to make a textured edge Trim any excess with a sharp knife Make 3 slits in the lid of the pie to let the steam out while the pie is cooking.
Make leaf shapes out of the pastry trimmings and use to decorate the pie. Brush the egg-and-milk wash over the top of the pie with a pastry brush and sprinkle with a little extra sugar. Bake in the preheated oven for about 30-40 minutes or until the pastry is golden brown. Leave to cool completely before serving .
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