Are you craving the warm, comforting aroma of homemade apple pie? Forget those store-bought versions; this recipe will guide you through creating a truly delicious apple pie from scratch, featuring a flaky, melt-in-your-mouth shortcrust pastry. It’s easier than you think, and the reward? A taste of pure autumnal bliss. Perfect for family gatherings, cozy nights in, or impressing your friends, this recipe is a guaranteed crowd-pleaser. This easy recipe is perfect for those seeking quick dinner ideas or simply a delicious dish for any occasion. It’s a healthy meal option, too, depending on the ingredients you choose. Let’s get baking!
Ingredients:
For the Shortcrust Pastry:
- 225g plain flour
- 100g cold unsalted butter, cubed
- 50g cold lard, cubed (optional, but adds extra flakiness)
- 5-7 tablespoons ice water
- Pinch of salt
For the Apple Filling:
- 1kg apples (Bramley or a mix of cooking apples are ideal), peeled, cored, and sliced
- 100g caster sugar
- 50g brown sugar
- 2 tablespoons plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon butter, cubed
Instructions:
Making the Shortcrust Pastry:
- Combine dry ingredients: In a large bowl, sift together the flour and salt.
- Cut in the fats: Add the cold, cubed butter and lard (if using) to the flour. Using your fingertips, rub the fats into the flour until the mixture resembles breadcrumbs. Work quickly to prevent the butter from melting.
- Add water gradually: Add ice water, one tablespoon at a time, mixing gently with a knife until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Assembling and Baking the Apple Pie:
- Preheat oven: Preheat your oven to 180°C (350°F/Gas Mark 4).
- Prepare the apple filling: In a large bowl, combine the sliced apples, caster sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
- Roll out the pastry: On a lightly floured surface, roll out two-thirds of the chilled pastry into a large circle, big enough to line a 23cm (9-inch) pie dish.
- Line the pie dish: Carefully transfer the pastry to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess pastry.
- Add the filling: Pour the apple filling into the pastry-lined pie dish, dotting the top with the cubed butter.
- Top with pastry: Roll out the remaining pastry and either place it over the filling to create a full top crust or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry starts browning too quickly, cover the edges with foil.
- Cool and serve: Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of clotted cream!
Cooking Tips:
- For extra flavour, add a teaspoon of vanilla extract to the apple filling.
- Blind baking the pastry base for 15 minutes before adding the filling will prevent a soggy bottom.
- Use a pastry brush to glaze the top crust with a little milk or egg wash for a richer colour.
Variations:
- Add other spices to the filling, such as allspice or ginger.
- Incorporate cranberries or raisins for added texture and sweetness.
- Use different types of apples for a unique flavour profile.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your pie and the specific ingredients used. However, a typical serving offers a good source of fiber from the apples and a moderate amount of carbohydrates and sugars.
This homemade apple pie recipe is a delicious and satisfying treat. The combination of sweet apples and flaky pastry is irresistible, making it a perfect dessert for any occasion. Enjoy the process of homemade cooking and the delightful outcome!