This is the sort of meals I have been craving, a basic, no-frills apple pie.
I think the essential to a fantastic, when humble apple pie, is using a mix of apples.
Below, I have employed Granny Smith for their cookability and braeburn for a various texture and flavour.
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HUMBLE APPLE PIE
Preparation time: 30 minutes
Cooking time: 45 minutes
For the apple filling
2-3 braeburn apples, about 400g
2-3 Granny Smith apples, about 400g
Juice of 50 % a lemon, about 2 tbsp
¼ cup sugar
For the pastry (or use shop-acquired shortcrust pastry)
1 ⅔ cups (250g) basic flour (not higher-grade)
2 tbsp caster sugar
125g chilled butter, reduce into 5mm cubes
5-6 tbsp ice chilly h2o
Very first make the apple filling. Peel and core the apples and chop about into 2cm items. Location into a saucepan with the lemon juice and sugar. Prepare dinner, uncovered, more than a very low heat till the apples are gentle with some starting to split down. This will choose about 15 minutes. Clear away from the warmth and set aside to amazing.
Put together the pastry. Area the flour and sugar into a significant mixing bowl. Incorporate the butter and use fingertips to rub collectively until eventually the combination resembles breadcrumbs. Applying a bread knife to mix, increase 1 tbsp of h2o at a time right until balls start to variety and the mixture holds with each other when pressed. Idea onto the bench and knead briefly to provide the pastry collectively into a flat disc – really don’t above take care of, or the butter will melt and toughen the pastry. Deal with with beeswax wrap and position into the fridge for 20-30 minutes to rest.
Preheat the oven to 200C (180C lover bake). Grease a 24cm extensive pie/tart dish.
Divide the pastry into two pieces, a single piece a little larger than the other, and condition equally into rounds. Roll out the larger piece of pastry in between two sheets of baking paper into a 25cm extensive spherical about 3-4mm thick. Clear away the top rated layer of paper, diligently transfer the pastry to the dish and peel off the next layer of paper. Press and trim the pastry to fit into the dish. Incorporate the apple filling.
Roll out the next piece of pastry as over and use it to prime the pie. Trim off any excess pastry and use a fork to crimp the edges. Roll and slash the excessive pastry into shapes to beautify. Lower 3-4 little holes into the leading of the pie and bake for 25-30 minutes, until finally the pastry is golden.
Serve warm or chilly with runny cream, or vanilla ice cream.
Nicola Galloway is an award-profitable foods author, cookbook creator and culinary tutor.