Classic Apple Pie
The Quirky Foodster Team
Ingredients
- For the pastry:
- All-purpose flour — 360 g (3 cups)
- Sugar — 15 g (1 tbsp)
- Salt — 5 g (1 tsp)
- Cold unsalted butter, cubed — 230 g (1 cup)
- Ice water — 120-180 ml (1/2-3/4 cup)
- Apples (such as Granny Smith and Honeycrisp), peeled and sliced (for the filling) — 1.2 kg (2.5 lb)
- Granulated sugar — 150 g (3/4 cup)
- Light brown sugar — 50 g (1/4 cup)
- All-purpose flour — 30 g (1/4 cup)
- Ground cinnamon — 5 g (1 tsp)
- Ground nutmeg — 1 g (1/4 tsp)
- Lemon juice — 15 ml (1 tbsp)
- Egg, beaten (for egg wash) — 1
- Granulated sugar, for sprinkling — 15 g (1 tbsp)
Method
- Make the pastry by pulsing the flour, sugar and salt with the cold butter until pea-sized crumbs form, then add ice water a tablespoon at a time until the dough just comes together. Divide in two, flatten into discs, and chill for at least 1 hour.
- Toss the sliced apples with both sugars, flour, cinnamon, nutmeg and lemon juice in a large bowl.
- Roll out one pastry disc and line the pie dish, trimming the excess.
- Fill with the apple mixture, mounding slightly in the centre.
- Roll out the second disc and place over the filling, or cut into strips for a lattice top. Trim, crimp the edges, and cut a few steam vents if using a solid top.
- Brush with beaten egg and sprinkle with sugar. Bake at 220°C (425°F) for 20 minutes, then reduce to 180°C (350°F) and bake for a further 30–35 minutes until the crust is golden and the filling is bubbling.
- Cool for at least 2 hours before slicing to allow the filling to set.
Introduction: Cultural Background Though apple pie originated from European baking traditions, it became a defining symbol of American identity by the 19th century, immortalised in the phrase 'as American as apple pie.' Settlers planted apple orchards across the country, notably spread by figures like John Chapman ('Johnny Appleseed'), and the pie became a staple of American harvest celebrations and Thanksgiving tables.
Cultural Background: Cultural Background Though apple pie originated from European baking traditions, it became a defining symbol of American identity by the 19th century, immortalised in the phrase 'as American as apple pie.' Settlers planted apple orchards across the country, notably spread by figures like John Chapman ('Johnny Appleseed'), and the pie became a staple of American harvest celebrations and Thanksgiving tables.
Tips: Use a mix of tart and sweet apples for the best balance of flavour and texture. Keep all pastry ingredients cold, including the butter and water, for the flakiest crust.
Variations: Add a crumble topping (butter, flour, sugar and oats) instead of a top crust for an apple crumble pie. Vegan version: use a plant-based butter block for the pastry, brush with plant milk instead of egg wash, and ensure the sugar used is vegan-certified.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in a 160°C (325°F) oven for 10 minutes to re-crisp the crust.
FAQs:
Q: Why is my filling watery?
A: This is usually due to too much liquid released by the apples; make sure to include the flour in the filling, which helps thicken the juices as it bakes.
Q: Can I freeze apple pie?
A: Yes, an unbaked assembled pie freezes well for up to 3 months; bake from frozen, adding about 20 extra minutes.
- For the pastry:
- All-purpose flour — 360 g (3 cups)
- Sugar — 15 g (1 tbsp)
- Salt — 5 g (1 tsp)
- Cold unsalted butter, cubed — 230 g (1 cup)
- Ice water — 120-180 ml (1/2-3/4 cup)
- Apples (such as Granny Smith and Honeycrisp), peeled and sliced (for the filling) — 1.2 kg (2.5 lb)
- Granulated sugar — 150 g (3/4 cup)
- Light brown sugar — 50 g (1/4 cup)
- All-purpose flour — 30 g (1/4 cup)
- Ground cinnamon — 5 g (1 tsp)
- Ground nutmeg — 1 g (1/4 tsp)
- Lemon juice — 15 ml (1 tbsp)
- Egg, beaten (for egg wash) — 1
- Granulated sugar, for sprinkling — 15 g (1 tbsp)
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