Apple Pie

I think this might be the first pie I’ve ever shared on my blog, so it only feels right to start with a classic. This apple pie features a beautifully flaky rough puff pastry and a warm, lightly spiced filling.

I’m not sharing the full recipe here, as it is not my own. I followed Aran Goyoaga’s rough puff pastry recipe from her book, Canelle et Vanille Bakes Simple. While it’s not quite as flaky as traditional puff pastry, it’s much easier to make and far less time-consuming. I recommend making the pastry and the filling the day before baking.

For the filling, I find granny smith apples work best – their tartness balances the sweetness perfectly. I also prefer pre-cooking the filling, because it extracts some of the water from the fruit to avoid a soggy bottom. It takes a bit more time and needs to be completely cooled before assembling and baking the pie.

When assembling the pie, I divide the pastry in half for the top and bottom. I use this 25cm pie dish by Maxwell & Williams. It is important for the pastry to remain cold and not get too warm, so I recommend refrigerating the pie for about 20 minutes before baking.

Let me know if you have any questions, and have a great week!

Apple Pie

Makes a 25 cm pie. Use your favourite rough puff pastry recipe or store-bought if short on time.

Ingredients

• 45g unsalted butter
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 6 granny smith apples, peeled and cored, thinly sliced
• 95g brown sugar
• 120ml water, divided
• 6 tsp cornflour
• 2 (25cm) pie crusts
• 1 egg, lightly beaten
• Raw sugar

Method

1. In a large saucepan, melt together the butter, cinnamon, nutmeg and vanilla over medium heat. Once melted, add the apples, brown sugar and 75ml water. Cook for 5-6 minutes over medium heat, stirring occasionally, until slightly softened and fragrant.
2. In a small bowl, mix together the cornstarch and 45ml water to create a slurry. Add this mixture to the pan and bring to a light boil. Cook, stirring occasionally until thickened, about 1-2 minutes.
3. Remove from the heat. Transfer the filling to a shallow bowl, cover with cling film, and refrigerate until completely cool.
4. When ready to bake, preheat the oven to 200°C fan forced.
5. Working with one portion of pastry at a time, roll the pie dough until it is about 3mm thick and big enough to cover the base and sides of your pie dish. Carefully lay the pastry into the bottom of the pie dish. Spoon the cooled apple filling over the crust. The filling will be set firm due to the cornflour, but try spread it out the best you can without squishing the apples.
6. Roll the second portion of pastry until it is about 3mm thick. Carefully lay the pastry over the pie filling, gently pressing down to ensure there are no gaps or air between the filling and pastry. For the edges, seal both the pastries together, fold them under and create a fluted crimp.
7. Refrigerate the pie for 20 minutes. Brush the pie with egg wash and sprinkle generously with raw sugar. Use a sharp knife to create 4 vents in the centre of the pie.
8. Bake for 40-45 minutes. I would check it at 30 minutes and, if the top is getting too brown, reduce the temperature to 180°C.
9. If serving warm, allow to cool for about 1 hour at room temperature before slicing. Alternatively, cover and refrigerate, and warm up slices by baking for about 10 minutes at 180°C.