- 4 cups Plain Flour
- 5 tbs Self Raising Flour
- 225 butter (cubed and chilled)
- 3 tbs Caster Sugar
- 6 tbs Cold Water
- 2 tbs Apricot Jam
- 1 Egg
- 25gm Butter
- 1/2 tsp Cloves
- 1 tsp Cinnamon
- 2 tbs Caster Sugar
- 1 tbs Lemon Rind
- 1/4 cup Water
- 1 tbs Golden Syrup (optional)
As the dark sets in earlier (how I miss daylight savings) and the nights are cooler (yes I’m a poet!) there is nothing more satisfying then tucking into a freshly baked country style apple pie. It is quite easy to make however peeling all the apples can be such a tedious task (see solution below). This a traditional homemade country apple pie with no crazy changes or alterations.
WOODEN SPOON RATING:
NOW FOR THE RECIPE:
Short Crust Pastry:
1. In a bowl rub the butter into the flour using your fingertips (keeps the pastry light and crumbly)
2. Add the caster sugar and mix in well
3. Once the flour and butter looks similar to bread crumb consistency mix in ice water with a flat blade knife until the dough ‘comes together’.
4. On a lightly floured surface lightly knead the dough. Split in 2 balls, the second larger than the first) Wrap up in cling wrap and allow to rest in the fridge for 30 mins
5. Meanwhile peel and remove centre of apples. Slice into 1cm thick slices. Add to a large saucepan with melted butter, water and sugar. Cook on med-low heat with the lid on allowing to stew for 20mins.
6. Preheat the oven to 180°C (fan forced).
7. Roll out the larger dough portion on a lightly floured bench approx. to 1 cm depth. Place in a 20cm diameter pie dish. I like to roll out between 2 sheets of baking paper then peel the top layer off, then flip it into the pie dish- stops any tears.
8. Blind bake for 15 mins
1. Melt butter in a large saucepan then take off the heat. Add the spices, caster sugar, lemon rind & water
2. Peel and core the apples then slice into 1 cm slices.
3. Mix the apples in with the butter mixture . Bring to a simmer then cook with the lid on for 10 mins or until soft.
4. Stir in the golden syrup and allow to cool
1. Spread an even layer of warm apricot jam to the base of the pie, then add the cooked apples.
2. Roll out the small dough portion on a lightly flour surface.
3.Brush the edges of the cooked pastry with water then add the dough on top pressing the edges together.
4. I like to make leaves out of the scraps of the pastry. Using water to stick them on the top of the pie.
5. Beat an egg then brush on top of the pie (this allows the pastry to turn golden brown when its cooked).
6. Sprinkle the top with Demerara sugar
7. Cook for 45 mins until the golden brown
With lots of ice-cream or drowned in custard (of course)
A country style apple pie that will please anyone come this winter.
– The best thing I have seen on YouTube for a while; check out this guy peeling the apples!