Classic Apple Pie
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 700 g Bramley apples (Peeled, cored and sliced ½ cm thick)
- 500 g Braeburn apples (Peeled, cored and sliced ½ cm thick)
- 120 g Light brown sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
- 1 tbsp Cornflour (corn starch)
- 1/2 Lemon (Juice only)
- Pinch of salt
- 500 g Shortcrust pastry
- 2 tsp Cornflour (corn starch)
- 1 Egg (Beaten)
- 1 tbsp Demerara sugar
Method
- Cook and cool the filling: Add all of the filling ingredients to a large saucepan and cook gently over a medium-low heat for 10-20 minutes, stirring occasionally, until the apples have just softened. (The Bramleys should start to break down slightly while the Braeburn apples keep some shape.) Leave to cool completely. (This is important to make sure your pie isn’t soggy.)
- Preheat the oven: 200°C fan/220°C/425°F/Gas Mark 7.
- Prep the pie base: Roll out two-thirds of the pastry to ½ cm thick and line a 23cm pie dish. (Be gentle and try to make sure you don’t stretch the pastry as you put it in the pie dish.) Sprinkle the 2 tsp cornflour on top of the pastry base and gently smooth over the base.
- Add the filling: Spoon in the cooled apple filling. (Use a slotted spoon to separate your fruit and any excess liquid, so just the right amount of filling is going into your pie.)
- Add your lid: Roll out the remaining pastry, again to 1/2cm thick, and place over the top. Trim and crimp the edges of the base and top pastry so they are pushed together all around the outside of the pie.
- Prepare to bake: Cut 3 small steam holes in the middle of the lid with a small sharp knife. Gently brush over the beaten egg and sprinkle over the demerara sugar.
- Into the oven: Bake for 40-45 minutes until deep golden brown and crisp. (If the edges of the pie start browning too quickly, loosely cover them with foil.)
- Rest: Leave the pie to rest for at least 15 minutes before slicing.
- Serve with: Custard, double cream, ice cream or crème fraiche.