Apple Pie

Crispy pastry filled with a lovely apple filling is a beautiful warm dessert, serve it with fresh cream or ice cream and everyone will be happy.

The filling doesn’t even need cooking in this Apple Pie, just slice them up and put them in the pastry shell and and they cook as the pie cooks.

Apple pie is definitely an old fashioned crowd favourite and this recipe is one that I made when I was catering, not cooking the apples saves time and it makes a large slab, you can easily make this to the size you prefer, use a smaller tin or tray and the filling will be deeper.

Apple Pie

Crispy Pastry shell with an apple filling

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Baking, Dessert

Servings 8

Ingredients

  

• 300 gm Plain Flour
• 100 gm Castor Sugar
• 200 gm Butter, chilled and cubed
• 1 Egg
• 1-2 Tbsp Water, only use what is needed
• 2 Tbsp White Sugar
• 8 Cooking Apples
• 1 Cup Brown Sugar
• 1/2 Cup Plain Flour Extra
• 1/2 tsp Cinnamon

Instructions

 

Pastry

• In a food processor combine flour, sugar and butter until the mixture looks like breadcrumbs; Or if using a Thermomix 10 seconds Speed 5.
• Add egg and a little water and process until the mixture comes together in a ball; Or in Thermomix use Dough mode for 1 minute.
• Divide the pastry in two; 1/3 and 2/3, wrap in plastic wrap and rest it in the fridge for 30 minutes.
  

Apple Filling

• In a large bowl combine the flour sugar and cinnamon.
• Peel and slice the apples adding them to the flour and sugar mixture, stirring well to coat the apples.
  
• Grease and flour a lamington tray. I rub butter all over the tray and shake flour over the butter this will stop the pie from sticking.
  

Assemble the Pie

• Preheat the oven 180 C
• Roll out the larger portion of pastry using a little flour to stop it from sticking to the bench. Line the base and sides of the tray with the pastry.
  
• Roll out the smaller portion of pastry making sure it will cover the top of the pie.
• Pile the apple filling to the pasty bottom, dampen the edges of the pastry with water and top with the remaining pastry.
  
• Brush the pastry with a little milk and sprinkle with sugar.
  
• Bake for 35-45 minutes or until golden.
  

Notes

The grated rind of a lemon would be a nice addition as would 1/2 cup of sultanas.

Use this pastry for any tart shells.

 

Keyword Apple, Pastry, Pie