Apple pie pastry recipe

Ultimate apple pie

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Freezable

Nutrition:

Highlight	Nutrient	Unit
kcal	695
fat	33 g
saturates	20 g
carbs	95 g
sugars	32 g
fibre	4 g
protein	9 g
low in	salt	0.79 g

Ingredients

For the filling

• 1kg Bramley apples
• 140g golden caster sugar
• ½ tsp cinnamon
• 3 tbsp flour

For the pastry

• 225g butter, room temperature
• 50g golden caster sugar, plus extra
• 2 eggs
• 350g plain flour, preferably organic
• softly whipped cream, to serve

Method

Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Источник

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

More delicious ideas for you

Sour cherry pie

Marbled coffee cake

Double chocolate beetroot cake

Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

Источник

Perfect apple pie

less than 30 mins

30 mins to 1 hour

The Hairy Bikers’ Bramley apple pie recipe will help you perfect your pastry. A deep pie dish is essential for fitting in as many hot, fluffy apples as you can. Serve with vanilla ice cream.

less than 30 mins

30 mins to 1 hour

Ingredients

For the filling

• 5oz golden caster sugar, plus 1 tbsp for sprinkling
• 1 tsp ground cinnamon
• 2 tbsp cornflour
• 600g/1lb 5oz Bramley cooking apples, peeled, cored, sliced

For the pastry

• 400g/14oz plain flour, plus extra rolling
• 2 tbsp caster sugar
• 1 lemon, zest only
• 250g/10oz cold butter, cut into cubes
• 1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze

Method

For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.

Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.

Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the fridge for a few minutes.

Preheat the oven to 200C/180 (fan)/Gas 6. Place a baking tray into the oven to preheat.

For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples.

Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.

Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.

Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.

Источник

Proper apple pie

less than 30 mins

This is easy apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in.

less than 30 mins

Ingredients

For the pastry

• 255g/9oz plain flour
• pinch of salt
• 140g/5oz butter
• 6 tsp cold water

For the filling

• 3 large Bramley cooking apples, chopped, stewed and cooled
• sugar, to taste
• caster sugar, to serve

Method

Preheat the oven to 200C/180C fan/Gas 6.

Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture.

Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste.

Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb.

Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken.

Slide on to a serving plate, dust with caster sugar and serve.

Источник

Apple Pie Recipe & Video

This Apple Pie has two layers of buttery crisp pastry enclosing slices of tangy sweet apples covered with cinnamon sugar. It is an American classic. While perfect on its own, you may want to try it with a scoop of vanilla ice cream, a dollop of softly whipped cream, or with a slice of sharp cheddar cheese.

As far as what type of apples to use, I like to use a tart tasting apple with a firm texture so it will not lose its shape, and become mushy, when baked. Granny Smith, Honey Crisp, Gala, Golden Delicious, and Braeburn are some year round favorites. And I like to mix two or three different varieties of apples (in this video I used Granny Smith, Honey Crisp, and Gala) which gives a wonderfully complex flavor to the apple filling. Also, during the Fall, try to use locally grown apples as they have superior flavor and texture, and there is the added bonus of supporting your local farmers.

Lastly, when you pull the baked pie out of the oven there is the temptation to cut into it right away. Resist doing this. Fruit pies need several hours to set so that when you cut into them the fruit is juicy but their juices are nice and thick.

Apple Filling: Place the slices of apple in a large bowl and toss with the lemon juice. Add the sugars, ground cinnamon, nutmeg, and salt and toss to combine. Put the apples in a large strainer, cover with plastic wrap, and place over a large bowl (to capture the juices). Let the apples drain for about 1 to 2 hours.

While the apples are macerating, make the pie crust.

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Add about 1/4 cup (60 ml) water and process until the pastry just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half (about 335 grams each), f lattening each half into a round, cover with plastic wrap, and refrigerate for about one hour or until firm. ( This will chill the butter and relax the gluten in the flour.)

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it o n a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Apple Filling: After the slices of apples have macerated for about 1 to 2 hours, you should have about 1/2 cup (120 ml) of apple juice. Pour the juice into a saucepan. Place over medium high heat and boil the juices for about one minute. Then remove from heat. In a small bowl whisk the cornstarch with about 1/2 — 1 tablespoon water, until you have a thick paste. Whisk the cornstarch mixture into the apple juices. Return to heat and boil, whisking constantly, until the mixture is translucent (about 1-2 minutes). Let cool to room temperature.

Next, transfer the drained apples slices to a large bowl, add the cooled apple mixture, and toss to combine. Pour the apple filling into the chilled pie crust. Dot with the butter. Gently place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the unbaked pie while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack in the lower third of the oven and place a baking sheet on the rack before preheating the oven.

In a small bowl whisk the egg with the water. With a pastry brush, brush the top of the chilled pie with the egg wash and sprinkle with granulated white sugar or sparkling sugar. Set the pie on the baking sheet and bake for about 45 to 55 minutes or until the pastry is golden brown and the juices start to bubble through the slits. If needed, cover the edges of the pie with a pie shield or foil to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 days or in the refrigerator for 3 to 4 days.

Makes one 9 inch (23 cm) pie.

Apple Filling :

3 pounds (1.3 kg) tart apples (about 5 large), peeled, cored, and cut into 1/4 inch (.6 cm) thick slices

1 tablespoon lemon juice

1/4 cup (50 grams) granulated white sugar

1/3 cup (65 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon (1 gram) salt

1 1/2 tablespoons (15 grams) cornstarch

1/2 — 1 tablespoon water

2 tablespoons (25 grams) butter, cut into small pieces

2 2/3 cups (350 grams) all-purpose flour

1 teaspoon (4 grams) kosher salt

2 tablespoon (30 grams) granulated white sugar

1 cup (225 grams) unsalted butter , chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 — 120 ml) icy cold filtered water

Источник

Related Recipes You May Like