Classic Apple Pie
A classic apple pie - add a scoop of ice-cream, custard or cream for extra deliciousness.
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Servings: 8 serves
Calories: 268kcal
Equipment
- Stove-top or Thermomix
- Oven
Ingredients
For the pastry:
- 300 g (2 cups) plain flour
- 45 g (3tbs) caster (superfine) sugar
- 150 g butter chopped
- 2-3 tbs ice cold water
For the filling:
- 7-8 apples peeled, or 800g canned pie apple (see notes)
- 2 tbs water only for conventional method
- ⅓ cup raw (granulated) sugar
- 1 tbs lemon juice
- 1 tsp cinnamon
- 1 egg lightly beaten
- 3 tbs raw sugar for sprinkling
Instructions
Conventional Method
- 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. When you're ready to use your dough, divide it into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick. 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.
- 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.
Thermomix Method
- To make the pastry, place the flour, sugar and butter into the Thremomix bowl and mix on Speed 6 for 10 seconds (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. When you're ready to use your dough, divide it into 2 portions (one ⅔ for the base and one ⅓ for the top) and then roll out each portion until 3-5mm thick. 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, Speed 2, Varoma temperature.
- Sprinkle over the sugar, lemon juice and cinnamon and mix to combine.
- 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.
Notes
RECIPE NOTES & TIPS
Types of apples to use: Granny Smiths are generally considered the best apples to use for apple pie. They don’t go as mushy as other varieties and their tartness is the perfect contrast to the sweet pastry. You can however use any type of apple you like! I’ve also used Pink Lady and Jonathan apples, although Granny Smith are my favourite pie apple.
Store-bought pastry vs homemade pastry: If you’re short on time or don’t have a food processor or Thermomix, then by all means use store-bought pastry and be rest assured that your apple pie will still taste amazing. You can either use shortcrust pastry on the base and the top or a combination of shortcrust pastry on the bottom and puff pastry on the top. However, if you have the time and equipment, then making your own pastry is a game changer in this recipe!
Equipment: To make your own pastry, you’ll need either a food processor or a Thermomix, plus a rolling pin. To make the homemade apple pie filling, you’ll need a saucepan and stovetop or a Thermomix. If you don’t have these pieces of equipment then simply use store-bought pastry and canned pie apple!
Egg Wash: Before baking, I recommend brushing a lightly beaten egg over the top of the pastry. This helps it cook into a beautiful golden colour and with a lovely crispy texture.
Sprinkling over raw (granulated) sugar: Sprinkling sugar over the top of the pie before baking gives it a beautiful crunch when cooked. It also adds a little extra sweetness to the pie.
How do you know when the pie is cooked? All ovens are slightly different, so here’s how to check to see if your pie is cooked: the pastry will be golden and firm when touched and the filling will be hot in the centre.
How to store apple pie: Apple pie can be stored in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months.
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 178mg | Fiber: 4g | Sugar: 29g | Vitamin A: 115IU | Vitamin C: 8.1mg | Calcium: 16mg | Iron: 0.3mg