My PERFECT Easy Apple Pie Recipe
A classic apple pie recipe, perfect for any occasion!
Nutrition Facts
Ingredients
Instructions
In a food processor, blitz the flour and sugar. Add in the cold butter and pulse until the mixture resembles fine breadcrumbs. Add in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps. Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two parts of 2/3 and 1/3 of the pastry, then flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes whilst preparing the apples.
Peel and core the apples, then slice them into thin slices. Place in a large bowl. Tip in the sugar, spices, cornflour (cornstarch) and salt before tossing everything together to completely coat the apples. Set aside to macerate for an hour.
Once the pastry dough has chilled, roll out the larger chilled pastry disc into a circle about 3u0022 wider than the base of the pie dish. Drape it carefully over the rolling pin and lift it into the tin, easing the pastry into the crevices. Do not stretch the pastry to make it fit. After lining the tin with pastry, gently fold the overhang of pastry over the lip of the pie dish, allowing it to drape over and down the side. Put to the side, but keep nearby and pull out the bowl with the filling.
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Continue Reading at Moversandbakers →Chef's Notes
Use ingredients as cold as possible when making pastry: cubed butter from the fridge and ice cold water. This helps avoid overworking the gluten and therefore avoid shrinkage during baking.
Handle the pastry dough as little as possible. This is especially important when bringing it together, as overworked gluten equals tough pastry.
When placing the pastry into the pie dish, do not to stretch the dough to make it fit. Stretching the dough will result in it shrinking back to its pre-stretched size and shape during baking, spoiling the look of the crust on your homemade apple pie recipe.
Drain the macerated apples well before placing in the pastry base to avoid making the pastry too soggy to start with. This will help it firm and cook better without being soggy as a final result.
Lay apples in as flat and even a layer as possible as they will soften and shrink during baking. Fill out as much of the space with the slices as you can for best final results.
Cooking down the macerated juices gives the filling a head start to being silky and luscious in the end, but also helps avoid the dreaded soggy bottom for the pastry!
Brushing with egg wash gives the baked pie a gorgeous golden finish. The sprinkling of extra sugar on top is optional, but is reminiscent of bakery apple pies, with their beautiful crunchy tops!
Cooling is REALLY important as this allows the pie to firm up and better hold its shape when cut. As tempting as it is to avoid it, I would definitely recommend being patient for this step!
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