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Apple pie cut piece
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Apple pie

Flaky, buttery, creamy, and fragrant apple pie. This mighty apple pie is the ultimate weekend pie to counter the foggy cool autumn mornings.
Prep Time1 hour
Cook Time50 minutes
Resting Time1 hour
Total Time2 hours 50 minutes
Servings 6
Calories:

Equipment & Tools

  • Food processor
  • 9in pie dish

INGREDIENTS
 

Pie dough

  • 300 g pastry flour
  • 1 tsp salt
  • 10 g powdered sugar
  • 210 g butter (chilled, cubed)
  • 80 g water (nonchlorinated, ice-cold)
  • ½ cup ice cubes

Pie filling

  • 1 lemon (zest)
  • tbsp lemon juice (about 1 medium lemon)
  • 550 g apples (cleaned, cut into bite-size pieces)
  • 20 sugar (unrefined)
  • 45 g light brown sugar
  • 1 tsp cinnamon (Ceylon)
  • 1 tsp vanilla paste (Nielsen-Massey)
  • 1 tsp cornstarch
  • 1 tbsp butter (cut into small cubes)

Egg wash

  • 1 egg yolk
  • 1 tsp heavy cream

Other

  • 1 tbsp sugar (unrefined)

INSTRUCTIONS

  • Gather all the ingredients.
  • Preheat the oven to 195°C.

Prepare the filling

  • In a mixing bowl add lemon zest and the juice.
  • Wash the apples, peel them, cut out the core and slice into wedges, and then into bite-size pieces.
    Add the apples into the mixing bowl.
    Mix well so that all the apples are nicely coated with lemon. (Note 1).
  • Add sugars, cinnamon, vanilla paste, butter, and cornstarch to the mixing bowl. Mix well to incorporate all the ingredients.
    Cover with a clean cloth and set aside.

Prepare the pie crust

  • Measure out the flour, salt, and powdered sugar. Add all to a mixing bowl.
    Place in the freezer for 15 minutes.
  • Measure the butter and cut into 3cm rectangles.
    Place in the freezer for 15 minutes.
  • Add ice cubes and water in a bowl. Place in the fridge.
  • After all the ingredients are chilled mix the dry ingredients in the food processor by pulsing a couple of times. (Note 2)
  • Add all the butter and pulse several times or until the butter is coarsely broken into the flour.
  • Add 55g of ice water and mix the dough. If it is still dry and does not come together if squeezed add a bit more water. (Note 3)
    There should be some dry pieces of dough on the bottom of the food processor bowl.
  • Once the majority of the dough does come together take the dough out and onto a clean work surface.
    Gently gather the dough and the dry pieces and knead just enough for the dough not to have and dry pieces.
    Roll the dough into a cylinder and cut in half.
    Make a disc out of the two halves and place in a zip lock bag.
    Let the dough rest in the fridge for at least 1 hour. (Note 4)

Assemble the pie

  • Take out one piece of pie dough from the fridge and place it on the working surface.
    Dust it lightly with flour.
    Roll out the dough, always from the middle outwards, until it is around 3mm thick. (Note 5)
  • Place the rolled out pie crust on the pie dish.
    Gently tap the dough to even the bottom out, especially around the edges. There should not be any gaps on the bottom part of the dough. Set aside.
  • Similarly, roll the top part of the dough.
  • If you are doing the lacing then cut 10 wider (1cm) ribbons, and 5 thin ones (3mm).
    Assemble 5 ribbons by placing the thinner one on top of the thicker one. Set aside.
  • Add pie filling to the pie dish.
    Level the filling, but be careful not to push into the pie dough.
  • Arrange the ribbons as described in the post.
  • Make the egg wash by mixing the egg yolk and the heavy cream.
    Brush the pie with the egg wash and sprinkle with sugar.
  • Bake the pie for 30 minutes on 196°C and then the remaining 20 minutes on 185°C.
  • Let the pie cool to room temperature before serving.

NOTES

  1. Coating apples with lemon will reduce the browning of the apples.
  2. This will ensure the proper distribution of salt and sugar.
  3. The amount of water needed depends on how fine or coarse the butter is mixed with the flour. The finer it is mixed less water will be needed for the dough to come together.
  4. The pie dough can remain in the fridge for 3 days. You can also place the dough in the freezer and use it after the 3 day period. When needed thaw the pie dough in the fridge the night before you are planning to use it.
  5. If the dough is too cold and it is hard to roll the dough let it sit on the counter a bit. Applying pressure on the very cold dough will result in dough cracking . Always apply slight pressure when rolling out the dough.

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.