There are no surprises when it comes to apple pie, which is probably one of the reasons it’s such a classic and beloved dessert. Flaky crust; sweet and tart filling–a good one will soothe and fill every heart, soul and tummy with content!
That said, this pie did surprise me: First, by it’s interesting cook-before-you-bake filling and second, by its overwhelming popularity. It was more popular than the coconut pumpkin (recipe to come soon) AND I was asked to make a second, larger one just two days later!
It’s basically one recipe I used here, from Butter. The filling requires stewing before baking, which was a new concept to me. I was worried that the apples would end up a smushy mess, but they didn’t. They totally held they’re shape. The cooking softened the tartness and allowed the juices and spice to really marry and develop. As for the crust, it’s basic and really good–flaky, buttery, light. As with any crust, just be careful not to over work it when you roll it out–it’ll be hard and heavy if you do. The cool shaping into braids idea came from Food For My Family. I saw her photo on Tastespotting and decided to try to recreate it the effect. It turned out to be super simple and so very delicate and pretty!
I love this pie: yummy filling, lovely crust. The first one was great and the second was even better! I threw a handful of raisins in with the apples. They added a nice juicy pop, I thought. Also, I was able to serve the pie still warm and it was awesome. I’d definitely suggest serving it warm if you can.
3 cups plain flour
1/2 cup super fine sugar
250g (1 1/4 cups) unsalted butter, cold and cubed
2 egg yolks
4 tbsp cold water
1 tsp vanilla extract
8 large Granny Smith apples
1/4 cup sugar
1 tsp cinnamon
2 tbsp water
1 tbsp cornflour
For the crust
- Put the flour, sugar and butter into a food processor or stand mixer. Mix on a low speed until mixture resembles very coarse breadcrumbs.
- Add the egg yolks, cold water and vanilla, and process until a dough forms.
- Take a third of the dough, shape it into a disc and wrap in plastic wrap. This will be your lattice. Form a disc with the remaining dough and wrap it in plastic wrap. This will be your crust. Refrigerate for at least an hour.
For the filling
- Peel, core and chop the apples into 2cm (1 inch) cubes.
- Combine the apples, sugar, cinnamon and water in a saucepan. Cook, over a low heat for 20 – 25 minutes, stirring occasionally. The apples should be soft but still hold their shape.
- Drain the juice from the apples into a small bowl. Stir in the cornflour until it dissolves and return this mixture to the apples. Mix to combine. Set aside.
- When you are ready to make your pie, remove the larger disc of pastry from the fridge. Preheat the oven to 365 F and grease a pie dish well.
- On a lightly floured surface, or between two sheets of baking paper, roll out the dough until it is big enough to line your pie dish.
- Lightly flour the dough and gently roll it up onto your rolling pin. Then unroll it into your pie dish, easing it in and pressing it into any edges. Trim the excess pastry, leaving a 2cm (1 inch) overhang.
- Fill the pastry shell with the apple filling.
- Remove the smaller disc of dough from the fridge. On a lightly floured surface or between two sheets of baking paper, roll out the dough until it is big enough to cover your pie dish. Trim the extra dough so that you create an even lip that just reaches the edge of the dish.
- Roll out the excess dough and cut into thin, long strips. Then braid and line the edge of the pie. Press gently to seal.
- Brush the entire pie with water or egg wash. Sprinkle with a little sugar.
- Bake for 40 minutes to an hour, until the crust is golden brown.