Apple Pie Mrs Wagner Style: Flaky Pastry at its very best · PrimedTable
British🍰 Sweets & drinks
Apple Pie Mrs Wagner Style: Flaky Pastry at its very best
⏱ 120 min
An authentic Mrs Wagner-style apple pie featuring all-butter sweet flaky pastry with a spiced apple filling. The crispy pastry perfectly complements the tender, aromatic apples inside.
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Adapted from a video by John Kirkwood
Apple Pie Mrs Wagner Style: Flaky Pastry at its very best.
Braeburn applesmedium-sized; alternatively Granny Smith or Pink Lady5
large lemonjuice only1
nutmegfreshly grated to taste~¼ tspest.
cinnamon
½ tsp
lard or butterfor greasing the pie tin~1 tbspest.
eggbeaten with a splash of milk for egg wash1
milkfor egg wash~1 tbspest.
coarse demerara sugarfor sprinkling on top~2 tbspest.
Steps
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1
Add flour, sugar, and salt to a bowl and mix together by hand.
2
Grate the cold butter (frozen for 30 minutes) into the flour mixture, tossing continuously to coat and prevent sticking.
3
Give the butter and flour mixture a quick, thorough mix without overworking.
4
Prepare the liquid: crack a large egg into a container on the scale and top up with milk until it reaches 85g total. Whisk well.
5
Pour the egg-milk mixture into the flour bowl and cut it in with a dinner knife. Once it starts to clump, finish with your hands, working quickly. Chill briefly if the dough becomes warm.
6
Divide the pastry into two pieces: 350g for the base and 250g for the lid. Wrap in cling film and refrigerate for at least 20 minutes.
7
Prepare the apples: peel, core, and slice 5 medium apples thinly.
8
Add each apple slice to a bowl one at a time, coating with lemon juice before moving to the next, to prevent browning.
9
Add freshly grated nutmeg and 0.5 tsp cinnamon. Mix well until the apples are evenly coated with spices and taste to check.
10
Preheat the oven to 170°C (340°F, gas mark 3).
11
Grease a pie tin with lard or butter. Dust the work surface and larger pastry piece with flour, then roll it out to fit the tin using a rolling pin set to 3mm thickness.
12
Gently press the pastry into the tin with your fingers. Prick several holes with a fork (docking) to prevent the pastry from puffing up.
13
Roll out the pastry for the lid to fit the tin. Roll it onto the pin and set aside.
14
Fill the pastry case with the spiced apples, mounding them in the centre to dome slightly.
15
Prepare egg wash by beating an egg with a splash of milk. Brush around the edge of the base pastry.
16
Unroll the pastry lid over the filling and gently press down with your palms. Crimp around the edge using your fingers and thumbs to seal and decorate.
17
Trim off excess pastry with a dull knife. Crimp the edge again to tidy and strengthen the seal.
18
Optional: roll out spare pastry, cut decorative shapes, chill until firm, then arrange evenly on the pie and brush with egg wash.
19
Cut a few vent holes in the centre of the pie, coat the entire top with egg wash, and sprinkle generously with coarse demerara sugar.
20
Place in the preheated oven and bake for 35–45 minutes depending on desired apple tenderness, until the pastry is golden brown and fragrant.
21
Transfer the pie to a wire rack and cool for a few minutes. Serve warm with double cream, ice cream, or custard.
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