Classic Apple Pie

Name: Classic Apple Pie
Prep time: 70 min
Cook time: 80 min
Total time: 150 min
Yield: 8 servings
Ingredients: 240 g Plain flour (for pastry); 145 g Butter (cold, cubed); 32 g Icing sugar; 8 tsp Ice water; Egg yolk (for pastry) × 1; 1600 g Cooking apples (bramley or granny smith); 160 g Caster sugar; 8 tsp Cornflour; 4 tsp Ground cinnamon; Lemon × 1; 1 tsp Vanilla extract; 40 g Butter (for filling); Egg (for wash) × 1; 4 tsp Demerara sugar (for top); 2 g Salt; 480 g Vanilla ice cream (to serve)

150 min · Medium · Serves 8

645 kcal per serving · 7g protein

Buttery double-crust pie filled with cinnamon-spiced bramley apples. Serve warm with vanilla ice cream.

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Ingredients

240 g Plain flour (for pastry)
145 g Butter (cold, cubed)
32 g Icing sugar
8 tsp Ice water
Egg yolk (for pastry) × 1
1600 g Cooking apples (bramley or granny smith)
160 g Caster sugar
8 tsp Cornflour
4 tsp Ground cinnamon
Lemon × 1
1 tsp Vanilla extract
40 g Butter (for filling)
Egg (for wash) × 1
4 tsp Demerara sugar (for top)
2 g Salt
480 g Vanilla ice cream (to serve)

Method

Rub the butter

In a large bowl, rub the butter into the flour, icing sugar and salt with your fingertips until the mixture looks like breadcrumbs.
Add the yolk

Add the yolk and just enough ice water to bring the dough together.
Form 2 discs

Form 2 discs (one slightly bigger).
Chill 30min

Chill the discs for 30 minutes.
Peel, core and slice apples

Peel, core and slice apples 5mm thick.
Toss with caster sugar

Toss with caster sugar, cornflour, cinnamon, lemon juice and vanilla.
Sit 10min

Let the filling sit for 10 minutes.
Roll the Base

On a lightly floured surface, roll the larger disc to 3mm and line a 22cm pie tin, letting the excess hang over the edge.
Fill

Pile the apples into the pastry case and dot with butter — scatter small pieces of the butter over the top.
Roll the second disc

Roll the second disc and lay it over the apples.
Trim the excess

Trim the excess, then crimp the edges — pinch the two layers of pastry together all the way around to seal.
Cut 4 steam vents

Cut 4 steam vents (small slits) in the top.
Egg Wash & Sugar

Brush the top with beaten egg, then sprinkle with demerara sugar.
Bake

Bake at 200°C for 20min, then reduce to 180°C for 35-40min until deep golden and bubbling at the vents.
Rest

Rest the pie 20min before slicing — fillings need to thicken. Serve warm with a scoop of vanilla ice cream.