June 18, 2011

Apple Pie!

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There's something comforting about apple pie, especially now that the weather is getting a bit cooler. This is one more thing crossed off my list. I've actually crossed off the apple crumble from the list too, but I just couldn't get any photos of it that looked like anything but gross-ness.

Anyway, I suggest you serve this with vanilla ice cream or custard. There's nothing quite like a homemade apple pie! Enjoy!

Ingredients (serves 8)


  • 1 1/4 cups plain flour
  • 1 1/4 cups self-raising flour
  • 2 tbs caster sugar
  • 1/2 tsp salt
  • 200g chilled butter, chopped
  • 1 egg, separated
  • 1/3 cup iced water
Apple filling:
  • 1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 3 tbs caster sugar, extra 
  • 1/3 cup cold water, extra
  • 2 tbs fresh lemon juice
  • 1 1/2 tsp ground cinnamon


  1. Place flours, butter, salt and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/3 cup iced water. Process until pastry just comes together. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
  2. Meanwhile, make apple filling: Place apples and 1/3 cup cold water in a baking classics saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon and lemon juice. Set aside.
  3. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.
  4. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite. Place remaining pastry between 2 sheets of baking paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges together. Trim excess.
  5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until golden.