British🍰 Sweets & drinks

Classic Apple Pie

Name: Classic Apple Pie
Total time: 1 h 45 min
Cuisine: British
Ingredients: ~2 cups all-purpose flour; ~2 tbsp icing sugar; ~1 tsp orange zest; ~½ tsp salt; ~150 g cold butter; ~1 beaten egg; ~6-7 apples (Granny Smith or similar); 1 lemon juice; ~1/3 cups sugar; ½ tsp ground cinnamon; ~¼ tsp freshly grated nutmeg; ~2 tbsp butter (for apple filling); ~1 egg wash; ~1 tbsp sugar (for topping)

⏱ 105 min

A classic British apple pie featuring homemade sweet pastry and fresh apple filling. The pastry is light and crisp, while the filling is fragrant with cinnamon and nutmeg. Best served warm with vanilla ice cream.

Adapted from a video by John Kirkwood

Classic Apple pie: Best Dessert on the planet

Watch on YouTube

Ingredients

all-purpose flour~2 cupsest.
icing sugar~2 tbspest.
orange zest~1 tspest.
salt~½ tspest.
cold butter~150 gest.
beaten egg~1est.
apples (Granny Smith or similar)~6-7est.
lemon juicefrom one small lemon1
sugarfor cooking apples~1/3 cupsest.

Steps

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1
Add flour and icing sugar to a food processor (or combine by hand). Add orange zest and salt, then cold butter, and pulse until the mixture resembles breadcrumbs. Drizzle in beaten egg while pulsing until the mixture comes together and starts rolling around the machine, about 30–45 seconds. You should have about 430g of dough.
2
Divide the dough into two pieces: 250g for the pie base and the remainder for the lid. Wrap in cling film and refrigerate for at least 30 minutes.
3
Prepare the apples: wash, peel, and core them. Cut into small pieces and toss with lemon juice to prevent browning.
4
Heat a frying pan over medium heat and melt the sugar. Add apples and stir-fry. Add ground cinnamon, then freshly grated nutmeg. Finish with butter for flavor and shine. Let cool completely in a bowl.
5
Preheat the oven to 160°C (320°F) or gas mark 3. Lightly grease a 20cm (8 inch) pie tin with butter.
6
Dust your work surface with flour, place the base dough in the centre, and dust it lightly. Using an adjustable rolling pin set to 3mm thickness, roll the dough into a 25cm circle. Carefully transfer to the greased tin and press gently into place, especially at the corners. Prick the base with a fork to prevent puffing, then trim excess pastry.
7
Pour the cooled apple filling into the pastry base, level it off gently, and ensure there are no trapped air pockets.
8
Roll out the lid dough to the same thickness, then roll it onto the rolling pin. Brush egg wash around the edge of the base, carefully unroll the lid over the pie, and gently press down all around the edges. Crimp the edges with your fingers and thumbs. Trim excess pastry with the back of a knife.
9
Cut 2–3 vent holes in the centre of the lid. Brush the entire top with egg wash and finish with a generous sprinkle of sugar.
10
Bake in the preheated oven for 45 minutes until the pastry is light golden brown.
11
Let the pie rest on a wire rack for a few minutes after baking. Once cooled, place a small plate on top and flip over to remove the tin, then flip back onto a serving plate. Serve warm with vanilla ice cream.

Classic Apple Pie

Ingredients

Steps

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