Traditional Apple Pie

I was doing my first ever Easter Sunday family dinner since being in our new home and decided to go all out; pork roast with baked veggies and Yorkshire Puddings for dinner, followed with a homemade apple pie. I am so glad I went with the below recipe from Butter Baking to trial my first ever homemade apple pie, as it was relatively simple but is the best pie I have ever had.

Serves:                        8 – 10
Cooking Time:            45 – 60 minutes

Ingredients – Pastry

3 cups plain flour
½ cup caster sugar
250g butter, cold and cubed
2 egg yolks
4 tbs cold water
1 tsp vanilla extract

Ingredients – Apple Filling

8-10 large Granny Smith apples
¼ cup sugar
1 tsp cinnamon
2 tbs water
1 tbs cornflour


To make the pastry, put the flour, sugar and butter in to a food processor or stand mixer (or if you’re like me, mix by hand). Mix together until mixture resembles very coarse breadcrumbs.

Add the egg yolks, cold water and vanilla, and process until a dough forms.

Take a third of the dough, shape it into a disc and wrap in plastic wrap. This will be your lattice.
Form a disc with the remaining dough and wrap it in plastic wrap. This will be your crust.
Refrigerate for at least an hour. In the meantime, make your filling.

Peel, core and chop the apples into 2cm cubes.

Combine the apples, sugar, cinnamon and water in a saucepan. Cook, over a low heat for 20 – 25 minutes, stirring occasionally. The apples should be soft but still hold their shape.

Drain the juice from the apples in to a small bowl. Stir in the cornflour until it dissolves and return the mixture to the apples. Mix to combine. Set aside.

When you are ready to make your pie, remove the larger disc of pastry from the fridge. Preheat the oven to 180°C and grease a 9-inch pie dish or tart tin well.

On a lightly floured surface, or between two sheets of baking paper, roll out the dough until it is big enough to line your pie dish.

Lightly flour the dough and gently roll it up on to your rolling pin. Then unroll it into your pie dish, easing it in and pressing it into any edges. Trim the excess pastry, leaving a 2cm overhang.

Fill the pastry shell with the apple filling.

Remove the smaller disc of dough from the fridge. On a lightly floured surface, roll out the dough until it is big enough to cover your pie dish.

Cut the dough into 2cm wide strips, arrange them in a lattice over the apples. Do this by arranging 6-7 strips of pastry horizontally across the pie. Fold back every second strip halfway.

Please a strip of pastry vertically along the folded strips. Unfold the horizontal strips over the pastry. Fold back the other every second horizontal strip halfway.

Place another strip of pastry vertically. Unfold the folded strips. Fold back the original unfolded strips. Place another strip vertically and continue this process until you have a lattice.

Fold the excess outer rim in over the pie. Pinch it together with your thumb and forefinger to make a pretty fluted edge. Alternatively, use your leftover pastry to braid a plait and arrange it around the outer edge of the pie.

Brush the top of the pie with water and sprinkle with caster sugar.

Bake for approx. 1 hour until the crust is golden brown and the filling is bubbling.

Processed with VSCO with g3 preset




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