Classic apple pie

Classic apple pie

By
From
How to Cook Pastry
Serves
6-8
Photographer
Peter Cassidy

We have kept our apple pie simple, adding only raisins, cloves and cinnamon, but would recommend using a handful of blackberries in place of the raisins in the autumn and raspberries in the summer. You will need a 1.3–1.4 litre pie dish.

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry
extra flour, to dust

For the filling

Quantity Ingredient
1 bramley apple
6 golden delicious apples
75-100g caster sugar
1/2-1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
50g raisins
2 tablespoons plain flour

Method

  1. Roll out the chilled pastry on a lightly floured surface to a large circle, at least 2–3cm bigger than the top of the pie dish and about 3mm thick. Cut a strip of pastry from the edge of the disc, the same width as the lip of the pie dish. Chill all the pastry on a baking sheet for 20–30 minutes.
  2. To make the filling, peel, quarter and core all the apples and cut into 5mm thick slices. Place in a large bowl and sprinkle with the sugar, cinnamon and cloves. Stir through the raisins, sprinkle in the flour and toss together to mix.
  3. Heat the oven to 180ºC. Place a flat baking sheet on an upper shelf in the oven to heat up.
  4. Put the filling straight into the unlined dish. Remove the pastry lid from the fridge. Press the strip of pastry onto the rim of the dish and lightly dampen with water. Lay the pastry disc over the apples, pressing the edge down a little on the rim of the pie dish to seal. Carefully trim off the excess using a sharp knife to neaten; save any trimmings for decorating the top of the pie.
  5. Crimp the pastry edge. Make a steam hole in the centre of the pie and decorate with leaves or other shapes cut from the pastry trimmings, if desired. The trimmings should be rolled very thinly, to about 1–2mm, and stuck to the top of the pie with a little water.
  6. Stand the pie dish on the hot baking sheet in the oven and bake for 35–40 minutes until the apples are hot and the pastry is cooked and golden in colour. To check that the filling is hot, test with a skewer through the steam hole.
  7. Remove the pie from the oven and allow to cool slightly before serving, with custard, ice cream or pouring cream.

A note on using a pie funnel...

  • If making a large single crust pie, to ensure the pastry is held up over the filling, it may be necessary to stand a pie funnel in the middle of the dish. This will support the pastry, holding it above the filling and helping to keep it crisp.
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