Perfect tasting apple pie, served with some homemade ice cream or whipped cream, is one of the all-time classic desserts.
Preparation for a 20cm pie dish, slightly greased
For the pastry
- 250 g flour
- 50 g confectioners sugar
- dash of salt
- 1 lemon
- 125 cold butter
- 1 egg
- a splash of milk
In a large bowl add the flour, confectioners sugar, salt, butter and lemon zest and gently work the butter into the flour and sugar with your fingertips, until the mixture resembles breadcrumbs.
Crack the egg into the bowl and a tiny drop of milk and gently mix with your hands until the dough comes together.
Wrap it in plastic wrap and let it rest in the refrigerator for about 60 minutes.
For the filling
- 1 large cooking apple
- 4 eating apples
- 3 tablespoons muscovado sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 lemon juice
Peel all of your apples, get rid of the cores and cut the apples in slices.
Add the apple slices to a pan and add the muscovado sugar, ground cinnamon, ground nutmeg, vanilla extract and lemon juice.
Simmer gently the mixture for about 10 minutes on a medium low heat, until the apples are just tender.
Remove from the heat and slow to cool completely.
Preheat the oven to 180° C
- 1 egg yolk
- a splash of milk
Dust a clean work surface and rolling-pin with flour.
Divide your pasty dough into two and roll out the half until 1/2 cm thick.
Carefully roll one pastry around the rolling-pin, then unroll it over the pie dish.
The other piece of dough cut carefully into strips, use a sharp knife or a pizza cutter.
Pack the chilled apple mixture tightly into the pie dish.
Beat the remaining egg yolk with a splash of milk and brush over the pastry rim.
Carefully cover the top of the pie with the dough stripes.
Brush the top of the pie with the remaining egg yolk – milk mixture.
Bake it in the oven for about 40 – 45 minutes or until golden.
Serve it with some homemade ice cream or whipped cream.