Recipe and Images by Fiona Hugues
There’s something nurturing and comforting about a decadent, sweet and fragrant warm apple pie that makes it the delight of one’s life. She’s the welcome home dish one loves best in all the world. Some love it more than others – no one can easily forget that hilarious scene in the movie American Pie when the world cringed and watched an unassuming apple pie become a vehicle to manhood. Ungodly behaviours aside, this pretty apple pie here is simply the best and easiest to prepare. I’ve gone all-out sloth style with pimped tinned apples and store bought pastry so there’s limited faffing about in the kitchen and you can get on with your day getting ready for band camp.
1 x 500g pack sweet short pastry sheets (I used Paneton)
2 x 770g tins apple pie fruit
zest of a large lemon
¼ cup caster sugar
¼ cup maple syrup
1 tsp ground cinnamon
2 red apples, sliced
¼ cup butter, melted
1 egg
raw sugar to sprinkle
whipped cream or vanilla ice cream to serve
Preheat oven to 180°C.
Grease a 24cm deep pie tin or springform cake tin.
Line with pastry sheets, pressing the edges to seal and allow a 2cm edge. Refrigerate.
Place the tinned apples in a bowl, add the zest, sugar, maple syrup and cinnamon. Stir to gently combine.
Slice the two apples into 2mm thick slices and squeeze over a little lemon juice to stop them browning.
Place the apple filling in the chilled pie case.
I used a ravioli cutter to cut 1.5cm wide strips of pastry to decorate the top of my pie in a lattice pattern, tucking in a few of the prettiest apple slices in as I went. (My ponies happily got the apple leftovers.)
Brush the pastry with beaten egg.
Carefully brush the exposed apple slices with melted butter then sprinkle the whole top with a decent shower of raw sugar.
Bake until pastry is crisp and golden, around 30 minutes.
Serve warm or cold with whipped cream or ice cream.
