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The classic apple pie is hard to beat!  There are many ways to make one and even more ways to embellish one or shall I say “tart” one up.  Be it with other fruit, spice, sultanas….

Your apple of choice is important.  Many apples available today are bred for eating, not necessarily cooking and this means they are a lot sweeter than the old fashioned varieties.  It also means they will often hold their shape when cooked.  My fall back apple is Granny Smith as they have some tartness to them.

While I like the apple in my apple pie to have a bit of a bite or texture to it I find if you bake your pie with raw apple like some recipes suggest the apple is a little too raw.  My solution is to stew the fruit but not too much and to cut some of the apple thicker than others so you still get chunks of apple.

Finally what makes a great apple pie fantastic is home-made pastry! Click here for our step by step guide to making rough puff pastry.

6-8 apples, peeled, cored and thinly sliced (I used Granny Smith)
1 cup apple juice
1 Tblspn cornflour
¼-1/2 cup sugar
Pastry

Place the sliced apples into a large pot with ¾ cup of the apple juice and bring to a simmer. Stir often so the apples don’t catch on the bottom.  After about 10 minutes, when the apples begin to break down add the remaining apple juice mixed with the cornflour.  Cook through for another five minutes, then take off the heat and stir in the sugar.

Allow the apple mix to cool before filling your pastry lined pie dish.  Top with pastry and then brush with a little milk.  Finally dust the top with cinnamon sugar.
Bake at 200C for 35-45 minutes.

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