Apple pie


  • Serves 8 people

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

  • 5 Granny Smith apples, quartered and cored
  • 6 sweet apples such as pink lady, royal gala, jazz or sundowner
  • 100 gm caster sugar
  • 55 gm light brown sugar
  • Finely grated rind and juice of 1 lemon
  • 1 tsp ground cinnamon
  • 50 gm demerara sugar
  • Sweet pastry
  • 280 gm butter, diced into 2cm cubes, chilled in freezer for 15 minutes
  • 350 gm plain flour
  • 80 gm caster sugar
  • 25 gm (about 1) egg yolk (reserve white)
  • Flaky pastry (see note)
  • 315 gm plain flour
  • 120 gm lard, diced and chilled
  • 30 gm caster sugar
  • 180 gm unsalted butter, diced into 2cm cubes, frozen for 15 minutes to chill
01   Cut apple into 1.5cm-thick slices into a large saucepan.
02   Add sugars, lemon rind and juice, cinnamon and a pinch of salt and stir to combine. Cover with a lid and cook over medium heat, stirring occasionally, until apples are tender but retain their shape (10-20 minutes). Set aside to cool, then strain.
03   For pastry, pulse butter, flour and sugar in a food processor until butter is the size of peas. Remove half the mixture and continue to pulse until coarse crumbs form. Return half-processed mixture and pulse 2 or 3 times just to combine.
04   Whisk yolk and 40ml iced water together in a small bowl to combine, then add to the flour mixture, pulsing just until the mix holds when pressed between two fingers.
05   Turn dough out onto a bench and bring together with the heel of your hand. Divide in half, flatten each into a 12cm disc, wrap in plastic wrap and refrigerate to rest (2 hours).
06   Preheat oven to 220C. Stand pastry at room temperature for 10 minutes, then place one disc between 2 sheets of Go-Between and roll to a 30cm round, then refrigerate. Roll remaining disc to a 26cm round, then refrigerate.
07   Line a 22.5cm, 3cm-deep pyrex pie dish with 30cm round of pastry and refrigerate (10 minutes). Fill the dish with apple filling, then gently lift the pastry lid on top.
08   Trim the pastry to a little beyond the rim of the dish, then press and crimp the edges together.
09   Whisk eggwhite, brush the pie top with it, sprinkle with sugar and cut a few 5cm slits in the top.
10   Transfer pie to oven, reduce the temperature to 200C and bake for 10 minutes, then reduce the temperature to 185C and continue to bake, rotating the dish halfway through cooking, until pie is deep golden brown (40-50 minutes). Set aside to cool a little before serving.

Note For flaky pastry, pulse flour, lard, sugar and a pinch of salt until mixture resembles coarse crumbs. Add butter and pulse until butter is the size of peas. Add 90gm-100gm iced water and pulse until mix comes together when pressed with fingers; you may need to add a little extra water if the pastry seems dry. Continue from step 5.










Jul 2014

Jul 2014

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