“Good apple pies are a considerable part of our domestic happiness.”
This year, we were blessed with a good harvest of apples from just one producing tree - the rest of the other trees need a good kick in the trunk!
We've been juicing, made crumbles, cakes and jam. And we still have loads more.
I needed to think of ways of getting rid of them - and since I've never made apple pie the old-fashioned way, why don't I make one. And the result is pretty darn good. I shall leave it to you, after you've made it and savoured it, to say more!
For the dough:
125g cold butter
1 egg, beaten
1 tablespoon caster sugar
2 tablespoon ice cold water
a pinch of salt
Cubed the butter and return it to the refrigerator.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and pulse until the butter is the size of peas.
With the machine running, pour the water and egg mixture down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
For the apple filling:
500g apples, peeled and chopped
juice from 1/2 lemon
grated zest of 1/2 lemon
80g brown sugar (depending on the sweetness of the apples)
1 teaspoon cinnamon powder
2 tablespoons flour
1 egg yolk, beaten with 2 teaspoon of water (egg wash)
I use a mix of apples; combining sweet apples with tart one.
Peel, core and slice the apples.
Put the apples into a bowl and add the rest of the other ingredients. Toss everything together really well.
Let the mix sit for about 5 minutes.
To assemble, butter a 9-inch shallow pie plate.
Cut the dough in half.
Roll each piece on a well-floured surface into a circle.
Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Turn the apples and their juices into the crust.Pat them into an even mound.
Very lightly moisten the rim of the bottom crust with water, then centre the top crust over the apples.
Use the tines of a fork to press the two crusts together securely.
Cut some slits in the top crust to let some steam out during baking.
Brush the top crust with some egg wash.
Bake the pie for 15 minutes in 180C oven.
Reduce the oven temperature to 150C and bake for another 60 minutes.
Let the pie rest until it reaches room temperature, about 3 hours, before serving.
Serve with lashings of creamy vanilla custard or vanilla ice-cream, or better still - both!