What’s a better way to spend an afternoon than baking fresh apple pie? Nothing! I often hear people shy away from making sweet pies thinking that they need to be an expert baker to yield good results – they couldn’t be more wrong.
This super simple recipe shouldn’t take you more than 20 minutes to prepare, and only another 25-30 minutes to bake it.
So without further adieu, here’s how to make this delicious homemade apple pie.
For more pie recipes like this one, make sure to follow the blog using the sidebar to the right!
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Servings: 6-8 (or 4 if you’re feeling greedy!)
Equipment that you’ll need:
Medium sized round cake tin
For the filling
3 large Bramley Apples
90g Caster Sugar (This should be 10% of the weight of your apples, my 3 apples weighed 900g)
3 tbsp water
For the Pastry
250g Plain Flour
Pinch of Salt
140g cold Butter
To start with, you’ll want to peel your apples and place the skins in your saucepan with 3 tbsp of water. Cover them and cook on a very gentle heat for a few minutes until they start to soften – then remove the skins and leave the apple-flavoured water in the pan. Many people throw the apple skins away but they hold so much flavour! You might as well extract what you can.
After you’ve removed the skins, chop up your apples in to even sized pieces and put them straight in to the pan to avoid them turning brown. Tip in the caster sugar and cook covered on a gentle heat for around 5-10 minutes, or until they turn the consistency that you like (see image above). You may want to add more or less sugar depending on how sweet you’d prefer the filling.
While your apples are stewing, you should start making your pastry. Start by sieving your plain flour and salt in to a large mixing bowl, followed by your cold butter. You’ll want to gently rub the butter in to the flour using the tips of your fingers (flour shouldn’t touch the palms of your hands) until the mixture begins to look like breadcrumbs.
Once you remove the dough from the fridge, it should feel a little firmer to the touch. Split your dough in two and pop one half back in to the fridge while you roll the other one.
Roll out the pastry to roughly double the size of your baking tin, it should be roughly 1.5-2cm thick (but who’s going to measure, right?). Line your tin with the rolled out pastry, making sure to tuck it in to the corners – you can fix any teared bits later on! Cut all around the edges with a knife to remove the excess pastry, and use the leftovers to patch up any holes in the base.
Line the base with greaseproof paper and fill with baking beans (or rice if you don’t have baking beans) ready to go in to a low oven for around 7-8 minutes.
While the base is blind baking, remove the other half of the pastry from the fridge and decide what kind of lid you’d like to try on your pie. I went for the classic lattice shape, but you’re welcome to do a flat pastry top also. After a few minutes in the oven, remove the baking beans and greaseproof paper and place the pastry back in the oven to harden the base. Fill your pastry base with your apple mixture and set aside while you focus on the lid.
Unfortunately I don’t have any pictures of how to make the lattice, but I’ll describe it as best I can!
To make the lattice, roll out the pastry in to a rough square shape and divide it in to equal strips around 3cm wide. I needed 7 for my pastry lid, so I made 10 to be safe. I placed 2 of my 4 strips horizontally across my pie in positions 1 and 3 (see image to the right). Next, place the first vertical strip over the two you just placed. Add in horizontal strips 2 and 4 and fold strips 1 and 3 back over themselves to make room for the second vertical strip. For the final vertical strip, fold 1 and 3 back to flat and fold 2 and 4 back over themselves. Flatten all of the strips and you have your basic lattice weave pattern!
Once your pie is deliciously baked, set aside to cool and enjoy with homemade custard or cold ice cream – enjoy!
If you liked this recipe, please leave a comment below and let me know how it turned out!
This recipe has the following allergens; Wheat, Gluten, Milk and may contain traces of nuts. Refer to the ingredients list of individual products for more information.