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Apple Pie Recipe
There are many variations of Apple Pie, probably one per family. This is one of our favourites. Both the cinnamon and cloves can be left out, but they do give the pie a real lift.
Equipment needed: An ovenproof pie dish about 10 ins/25cm in diameter
Ingredients for 6 helpings:
I batch of Pate Sucrée (sweet pastry). See this in our Recipe Section under 'Pastry; Pate Sucrée'
3 lbs/1.5 kilos Apples - choice a crisp dessert variety, such as Cox's, cooking apples will collapse - peeled and chopped into bite-size pieces
5 oz/15gr Unrefined Granulated Sugar
½ teaspoon (2ml) Ground Cinnamon
4 whole Cloves
Optional - Good Vanilla Ice Cream, Thick Cream or Clotted Cream - to serve.
1.Roll out the pastry thinly - it should have been chilling in the fridge for at least an hour between being made and being rolled out.
2.With a suitable plate, cut out two circles of pastry quite a bit larger than the top of the pie dish - one will have to cover the bottom and go up the sides. Any tears in the pastry can easily be patched.
3.Place one piece of pastry in the dish, allowing it to overlap the edge.
4.Mix the apples in with the sugar and spices, the put them in the dish.
5.Brush the edges of the pastry with water, and cover with the second circle - to form a top.
6.Cut a cross, or similar, through the centre of the pastry to allow steam to escape.
7.Preheat the oven to 220C/425F/Gas 7.
8.Bake the pie for 25 minutes at this temperature, then reduce the heat to 180C/350C/Gas 4 and continue cooking for a further 45 minutes.
9.If the top pastry seems to be becoming overdark, cover it loosely with tin foil - but it's important the bottom layer of pastry cooks thoroughly.
Remove from the oven, and allow to cool. The pie is best served warm or at room temperature, when the fruit will have 'set'.