The one trick with this apple pie recipe that makes all the difference?
Baking the apple slices first.
Its the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling.
Giant mound of raw apples cooks down, leaving an empty cavity under the pie lid. No!
Serve this all-time favourite warm with a scoop of vanilla ice cream for the perfect homemade dessert!
Well, let me weigh in and tell you aboutmyidea of the perfect Apple Pie.
My perfect pie is packed with a generous amount of apple filling thats never mushy and never undercooked.
Theres some spicing but its even-handed and doesnt overwhelm.
The filling is also not overly sweet and wont leave you grasping for a glass of water.
All this cosy apple goodness is encased in a shell of irresistibly flaky, buttery shortcrust.
Its not chewy nor is it sad and soggy.
And lets not forget the base!
Of course its got to be perfectly crispy no exceptions.
Giant mound of raw apples cooks down, leaving an empty cavity under the pie lid. No!
Thats my vision of perfect Apple Pie.
If that all sounds good to you, then dare I say this might becomeyourperfect apple pie recipe too.
I hope you enjoy this recipe for many years to come!
Baking apple slices prior to filling the pie ended up being the easy solution to issues I had with previous pie recipes. Bonus: better apple flavour!
We did it!!!
Where so many Apple Pie recipes go wrong
I dont normally write so bluntly.
But this is a very long post so I dont have time for measured politeness!
Close up photo showing fully cooked crispy base of Apple Pie
Apple juices have to go somewhere, you know??
That somewhere is into your pastry.
(And nope, thickening with cornflour/cornstarch wont save the pie.)
Photo showing fully cooked underside of Apple Pie
Or its opposite, crunchy undercooked apples I dont know which is worse.
Both are just a big fatno!
Overly sweet fillings and spice overkill I want to taste the apples!
Not much apple flavour Some recipes even boil apples … ick.
Pies are supposed to be all about generosity!
The lid smashes in when you cut it, creating a frightful (though admittedly still-delicious) mess!
Reading back over my list, you must think Im a bit of a whiny, difficult-to-kindly person.
Its not that at all!
People in my life know very well I am far from a hoity-toity pop in.
So the end result needs to be worth the effort, ie.
If we can just fix the filling, were laughing.
Its as easy as that.
PS Doing the lattice is EASY. You’ll see below!
Stirring a tonne of apple slices is not fun, plus they dont really cook evenly.
And …better flavour!
Heres the proof!
PS Doing the lattice is EASY. You’ll see below!
Ready to see how to make my Apple Pie??
What you better make Apple Pie filling
Heres what you better make the Apple Pie filling.
The egg is out of place, its for brushing the pastry!).
Granny Smith apples Theres plenty of opinions out there about the best apples for Apple Pie.
This is key to avoiding a mushy filling!
Brown sugar My choice of sugar for caramelly sweetness.
I use 1 cup of brown sugar which, to me, provides the perfect level of sweet-but-not-too-sweet.
Apple Pie spices Cinnamon, ginger and nutmeg.
Mix up your own for better flavour control instead of using a pre-made mix!
Salt Just a touch, to bring out the other flavours.
It doesnt make it salty at all.
Egg Used to brush the pie lid to make it a beautiful and shiny golden brown!
Apple Pie crust
The classic crust used for apple pie isshortcrustand thats what I use.
My recipe is very standard (flour, butter, salt, sugar, water).
However the one thing I should probably address is the debate over butter vs vegetable shortening.
I have no issues with vegetable shortening per se, except that it istasteless.
But I just found it still lacked flavour even using a 50/50 mix.
So, all-butter shortcrust it is!Recipe here.
Also I use a food processor.
Because I have hot little hands which melt the little bits of butter as I work with the dough.
Food processor = exactly the same results as handmade + superior flakiness + SPEEDIER.
If youre a pro, just skip on ahead to therecipeor thehow-to video, or toDozer.
For everyone else, come along for the ride.
Game plan: My Apple Pie workflow
Make shortcrust pastry.
While the pastry-lined pie tin is in the freezer for 2 hours, bake the apple slices.
While the apple is baking, roll out the pie lid and cut the lattice strips, then refrigerate.
Assemble the pie and bake the whole she-bang!
Prepare the pie crust
Shortcrust dough Make a double batch of my (easy!
)shortcrust pastry dough.
Form two separate discs, wrap and chill for 1 hour in the fridge.
Line pie tin I use a 23 cm / 9 metal pie tin (not a deep dish).
(Note: There are not affiliate links.)
This is not just the simplest technique to transfer the pastry (no tearing!)
but you will also avoid stretching the pastry which then causes the crust to shrink when it bakes.
Drape the pastry into the pie tin, taking care not to stretch it (as noted above).
This helps prevent the base from bubbling up when baking which can cause pie juice leakages.
Wrap the pie tin in cling wrap and freeze for 2 hours.
Baking a pastry from frozen results in basically zero pastry shrinkage and excellent pro tip!
It can crack like a burst dam.
Apple juices seep under the crust which then glues the crust to the pie tin … disaster!
(Clearly it’s possible for you to tell I speak from experience ).
We tried numerous variations without blind baking the crust.
The results were mixed.
Conclusion: blind baking is essential!
Heres how to do it.
Prevent screen from sleeping
Baking beads Fill with baking beads until level to the rim.
(Read section above for why pastry shrinkage is undesirable for Apple Pie!)
Use uncooked rice or dried beans.
Keep for re-use indefinitely.
Bakefor 25 minutes at 200C / 400F (180C fan).
Removethe baking beads using the paper overhang to lift out the paper and transfer them to a heatproof bowl.
Egg wash Brush the base and sides (but not rim) lightly with whisked egg.
This is a crispy base insurance step.
Bake uncoveredfor a further 5 minutes then remove from oven.
The pie crust should be light golden and look fully cooked.
Leave to cool for 15 minutes before filling with the Apple Pie Filling.
This is another crispy base insurance step, ie.
hot pastry absorbs liquid more.
Baking apple slices
Baking the apple slices is the key step for the Perfect Apple Pie.
Read the reasons why in the section above!
Slice apples Core the apples using your chosen method.
If youre an apple-cooking fiend like myself, youll have an apple corer.
Peel then halve the apples.
Now place them flat side-down and cut into 1cm / 0.4 thick slices.
take a stab at cut them as evenly as possible so they cook evenly.
Toss with spices and sugar Put the apple slices in a large bowl.
The bake time will vary from 15 minutes to 40 minutes.
Perhaps this is due to local apple variations?Amazing!
A simple lesson learned: Check your apple doneness early.
However, you dont want themmushy.
They will be a bit delicate when hot out of the oven but will firm up as they cool.
Apple juices Drain the apple juices on the trays into a saucepan.
If theres some left on the tray thats ok we will just add it later.
You should have around 1/2 cup of juices.
Some days though I have less, other days I have more.
It doesnt matter because we are reducing it in the next step to a specific amount.
Reducing the apple juices to a syrup serves 2 purposes.
Firstly, we are not wasting free flavour never, we are getting apple flavour to the max!
Which means yup, you guessed it crispy base!
Once the syrup is ready, set aside to cool.
Cool apples Meanwhile, also set the cooked apple slices aside to cool.
Fill the pie
OK!
Fillthe pie crust with 2/3 of the cooled apple slices.
I find using a spatula or egg flip to scoop them up is the best way to handle them.
Place them in the pie crust and press down lightly to remove air pockets.
With the remaining apple, firstly arrange some in a heap in the centre to create a slight mound.
Then keep layering the rest of the apple slices over the top of the filling.
You dont need to do that!
Pour overthe apple syrup and any residual juices left on the tray.
So heres a little pie lattice tutorial.
I promise its not hard!
Roll outthe pie lid dough on a lightly floured work surface to 3 mm / 1/8 thick.
Cut12 x 2.5cm / 1 strips.
I use a ruler and a small sharp knife that I run along the ruler to cut the strips.
Fold back every 2nd strip to halfway.
Place a strip of pastry perpendicular to the laid strips, right up the strips are folded.
Now unfold the strips to return them to how they were.
Repeat with one more strip.
Rotate the pie and repeat with the remaining 3 strips to do the other half of the pie.
Obviously, this is a good time to watch thevideoto see how its done!
Trimexcess strip pastry using scissors or a small sharp knife.
Sealby using water and pressing the strips against the crust to adhere.
I find it easiest just to use my finger.
Also ensure you dont end up with pools of egg in the lattice joins, which will be unsightly.
Sugar sprinkle Then sprinkle with sugar.
We use regular sugar and not caster/superfine so well have lovely sparkly sugar crystals bejewelling our lid.
Bakefor 45 minutes until the pastry is golden and you see the apple juices bubbling inside.
Cool Fully cool for at least 3 hours before cutting to serve.
The slices will also be a little rustic.
Such is the nature of freshly made pies!
Neat slices If you would prefer to serve neater slices as pictured, just refrigerate the pie overnight.
It will firm up and become sturdy enough to turn out onto a plate and cut neat slices.
Leaving overnight also gives the pie filling flavours a chance to meld together even more.
And yes, the base stays crisp!
Its still nice and juicy, and cuts neatly.
Serving without vanilla ice cream is not even an option.
It goes without saying right??!!
Maybe with cream too or would that take it over the top?
And there you have it.
My perfect Apple Pie!
A strange time to share it perhaps, heading into Australian summer.
But she cannot always choose when she willfinallybe happy with a recipe.
I dont know why Im writing about myself in the 3rd person.
Note to self: come back and fix this!
Life of Dozer
That time he came to abooksigning and he dribbled on one of the books…….
