Easy Apple Pie

Bake the perfect homemade apple pie without any fuss using my quick and easy recipe - all you need is 8 basic ingredients.

5 from 46 votes

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Course: Dessert

Cuisine: American, pies, western

Prep Time: 20

Cook Time: 30

Chilling Time: 30

Total Time: 1 20

Servings: serves

Calories: 268kcal

Cost: $5

To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
Slowly add the iced water and mix until a smooth dough forms. Knead the dough into a ball on a lightly floured surface.
Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes.
If using store-bought pastry sheets, place them onto the bench to defrost.
Preheat oven to 190 degrees celsius (180 if using fan forced). Grease a 24cm pie dish and set aside.
Meanwhile, place the apples and water into a saucepan over medium high. Stir occasionally for 5 minutes or until the apple has just started to soften.
Mix through the sugar, lemon juice and cinnamon.
Divide dough into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick.
Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
Drain any excess liquid from the apple mixture. Add the apple mixture to the pie dish and spread out evenly.
Place the smaller piece of pastry over the apples, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
Cut a 3-4 slits into the top of the pastry.
Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

To make the pastry, place the flour, sugar and butter into the Thermomix bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs).
Add the iced water and knead for 2 minutes on Interval speed.
Knead the dough into a ball on a lightly floured surface, wrap in plastic wrap and place into the fridge for at least 30 minutes.
If using store-bought pastry sheets, place them onto the bench to defrost.
Preheat oven to 190 degrees celsius (180 if using fan forced). Grease a 24cm pie dish and set aside.
Place the apple slices into the Varoma dish. Fill the Thermomix bowl with 500g water and cook for 15 minutes, Varoma temperature, Speed 2.
Sprinkle over the sugar, lemon juice and cinnamon and mix to combine.
Divide the dough into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick.
Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
Drain any excess liquid from the apple mixture. Add the apple mixture to the pie dish and spread out evenly.
Place the smaller piece of pastry over the apples, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
Brush the lightly beaten egg over the top of the pie. Sprinkle over the remaining raw sugar (optional).
Cut 3-4 slits into the top of the pastry.
Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.

RECIPE NOTES & TIPS:

Granny Smith apples = best balance of sweet/tart.
Drain apples well before adding to avoid soggy pastry.
Don’t skip the egg wash – golden colour + crisp crust.
Raw sugar on top adds crunch.
Always chill your pastry before rolling – it bakes up extra flaky, holds its shape beautifully, and gives you the perfect homemade pie crust.
Cut slits in the top pastry to let steam escape – or cut the pastry into strips and weave a classic lattice crust for a traditional look.
Serve with a scoop of vanilla ice cream, custard or cream.
Store leftovers in the fridge for 3 days.
Freeze slices or a whole pie (well wrapped) for up to 3 months.
Reheat in the oven, not the microwave, to keep the pastry crisp.