Classic Apple Pie
It’s apple season, and before the last of the apples are blown down by October gales, Amy our home economist here at Roundhouse Towers has come up with a truly mouthwatering version of the Classic Apple Pie. Accompany it with traditional custard, or softly whipped cream or even vanilla ice cream. Tried and tested in her own Roundhouse bespoke kitchen, this recipe for Classic Apple Pie is just the kind of comfort food we crave on a cold blustery day!
Classic Apple Pie
For the pastry
225g butter, at room temperature
50g golden caster sugar
2 x medium free-range eggs
350g plain flour
For the filling
1kg Bramley apples (about 3 x large ones), peeled, cored and cut into chunks
120g golden caster sugar
½ tsp cinnamon
3 tbsp plain flour
Softly whipped cream, custard vanilla ice-cream – or all 3!
You will need a 23cm pie dish or tin
- Start with the filling. To get a really meltingly soft apple filling, you need to gently stew the apples before putting them in the pie. If you have a steam oven, simply place the apple slices in a solid container, cover with a lid and steam at 100°C for 20-30 minutes, or until tender. Allow the apples to cool completely, before spooning off any excess liquid, and stirring in the sugar, cinnamon and flour. If you don’t have a steam oven, stew the apples on the hob before cooling completely and stirring in the sugar, cinnamon and flour. If you prefer more bite to the apples, start by making the pastry (below) and follow the recipe through.
- Now for the pastry. This is not the conventional pastry-making method, but trust us, it works! Beat the butter and sugar together in a bowl, until just combined.
- Break in one whole egg, plus the yolk of the other and set the white aside for glazing later. Mix this in well, don’t worry that it looks like scrambled egg…
- Now mix in the flour in thirds, using a knife. Finish by using your hands to pull the pastry together in to a ball, tip on to the worktop and knead briefly until smooth.
- Now divide the pastry in to two balls, one slightly larger than the other (this will form the pie crust, the smaller one will be the lid). Flatten in to discs, wrap in cling film and chill in the fridge for about an hour.
- If you have not stewed the apples in advance, now slice them thinly instead. Blot them with kitchen paper to get rid of some of their moisture. Add to a large mixing bowl with the sugar, cinnamon and flour, and toss well to coat each slice.
- Now remove the pastry from the fridge, and roll out the larger circle to line your pie dish. Transfer to the dish using the rolling pin, and press in well.
- Now pile in the apples – stewed or raw. Roll out the smaller piece of pastry to make the lid. Brush the edges of the pastry base with water, and then lay the lid on top. Gently press the edges together to seal, trim around the outside of the dish using a sharp knife, and crimp to decorate.
- Using any scraps of pastry, roll out a little more and cut out three leaf shapes to decorate the top. Stick these on with some of the egg white from earlier, whisked lightly. Make three incisions in to the pie lid in between the leaves to allow steam to escape.
- Finally, brush the whole top of the pie with the beaten egg white, and sprinkle with more golden caster sugar.
- Bake at 160°C on a wire rack near the bottom of the oven, for about 45-55 minutes on:
- Gaggenau: Hot Air + Bottom Heat
- Miele: Intensive Bake
- iQ300 – 3D Hot Air
- iQ500 – Pizza Setting
- iQ700 – Pizza Setting OR Intensive Heat
Remove from the oven and rest for about 10 minutes before serving with cream, custard or ice-cream.