Apple pie
Flaky butter pastry wrapped around soft cinnamon apples. Best still warm, with a scoop of vanilla ice cream.
- 90 min40 prep · 50 cook
- MediumDifficulty
- 450 kcalper serving
Ingredients
- Plain flour300 g
- Cold butter, diced200 g
- Iced water6 tbsp
- Apples (Golden or Granny Smith)1 kg
- Sugar120 g
- Cornflour2 tbsp
- Ground cinnamon1 tsp
- Lemon juice1 tbsp
- Egg1
- salt1 pinch
Missing something? Ingredients with × can be left out.
Steps
- 1
Rub the butter into the flour and salt with your fingertips until it looks like breadcrumbs. Add the water and bring it together without kneading.
- 2
Split the dough in two, wrap and chill.
- 3
Peel, core and slice the apples. Toss them with the sugar, cornflour, cinnamon and lemon juice.
- 4
Preheat the oven to 190 °C. Roll out one half of the dough and line a 23 cm pie dish.
- 5
Fill with the apples, cover with the other half of the dough, seal the edges and cut a few slits on top.
- 6
Brush with beaten egg and bake until deep golden and the juices bubble through the slits.
- 7
Let it rest before cutting so the filling sets.
Tips and questions
- How do I avoid a soggy bottom?
- Bake on the lowest shelf on a preheated tray, and toss the apples with cornflour so their juice thickens instead of soaking the pastry.
- Can I freeze it?
- Yes, baked or unbaked, for up to 3 months. Bake an unbaked frozen pie straight from the freezer, adding about 20 minutes.
- What should I serve it with?
- Slightly warm with vanilla ice cream, whipped cream or custard; let it rest at least an hour after baking so the filling sets.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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