There’s something about an old fashioned apple pie that melts everyone’s heart. It fills your home with smell of cinammon and apples, sugar and butter.. It’s simply amazing when done right. Here is how I make my apple pie, this is how my grandmother made it, so I don’t see any reason to try and improve it 😉
For the filling:
20cm baking form
5 apples- I used elstar
1 tsp of cinammon
1/2 tsp of nutmeg
2 tbsp of sugar
1 tbsp of lemon juice
For the pastry/dough:
2 egg s( 1 for egg wash- brushing the top of your pie).
100g of butter
About 200g of flour
About 100-150g of sugar
1tsp of baking powder
Pinch of salt
Arouund 100-150ml of milk ( you might need less or more, it all depends on your flour,the weather and all sorts of different things).
First, prepare your apples, I don’t peel them, because I’m lazy and I think they hold up their shape better. I just cut them into slices and put them in the bowl with cinnamon, sugar, nutmeg, lemon juice and a tbsp of flour ( it’ll help absorb any juices the apples will ooze while baking, and it’ll prevent your pie from having a soggy crust), and mix well until all the apples are covered with spices and flour.
Set the apples aside while you make your pastry. Just tip the flour, sugar, salt, baking powder into a bowl. Add the butter ( cold ) the egg and a bit of the milk. Start pressing the ingredients together, rub the butter into the flour, then squash the mixture in your hands so the ingredients combine well. The pastry musn’t be too soft, so if you added too much milk and you feel like you added too much milk-just add more flour until it comes together into a ball. When the dough is ready, Wrap it in cling film and rest in the freezer for 15-20 min.
Pre-heat your oven to 160-170C , put your pastry on a flouered surface and cut 1/4 of it off, leave it aside. Roll the rest of the dough out evenly, and put in a greased baking form. (you can also take pieces of dough and press them into your tin, on the bottom and then on the sides, just make sure you don’t leave any holes).
Once your tin is covered in pastry, tip the apples in, press them down well. Take the remaining part of the dough, roll it out and cut into strips, overlap them on the pie, creating checkers pattern. Brush the beaten egg over the top of your pie, and bake for about an hour.
After it’s done,let it cool down in the tin completely. Then you can cut it and serve with cream or vanilla ice cream. Enjoy 😉