Shared recipe

Homemade apple pie

8 servings5 / 5AppleFruit pieBritishDessert

A classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

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Time

Prep: 1h
Cook: 45min
Chill: 45min
Total: 2h30m

Nutrition

per serving

Calories: 547
Protein: 7g
Carbs: 71g
Fat: 25g

Instructions

Preparation

Put a layer of paper towels on a large baking sheet.
Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet.
Put paper towels on top and set aside while you make and chill the pastry.

Pastry and Filling

For the pastry, beat the butter and sugar in a large bowl until just mixed.
Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min.
Work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands.
Gently work the dough into a ball, wrap in cling film, and chill for 45 mins.
Mix the 140g sugar, the cinnamon and flour for the filling in a bowl large enough to take the apples.

Assembly and Baking

Heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork.
Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin (20-22cm round, 4cm deep), leaving a slight overhang.
Roll the remaining third to a circle about 28cm in diameter.
Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix.
Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal.
Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape.
Brush it all with the egg white and sprinkle with caster sugar.
Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 4

Use Bramley apples for the filling because their tart flavour balances the sweetness and they soften down as they cook. For more texture, mix in a firmer eating apple that holds its shape.

Tip 2 of 4

Allow the apple filling to cool before adding it to the pastry case to prevent a soggy base.

Tip 3 of 4

If the pastry starts to feel soft or sticky while assembling, pop it back in the fridge for 15-20 minutes.

Tip 4 of 4

Let the pie stand for at least 5 minutes after baking to allow the juices to settle and thicken.

Source

SAVED FROMBbcgoodfood.comView Original

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