Traditional apple pie, perfect for everyday baking and occasions.
- 300g Plain Flour
- 2 tablespoons Icing Sugar
- Pinch of Salt
- 1 large Egg or 2 small Eggs
- 1 teaspoon Lemon Juice
- 2 – 3 tablespoons Cold Water
- 150g Cold Butter (unsalted)
- 4 medium Cooking Apples
- 25g (1oz) Butter (unsalted)
- 50g (2oz) Castor Sugar
- Finely Grated Zest of Lemon
- 1 x 20 cm/8″ pie dish
- 1 small sharp knife
- 1 table knife
- Cling film
- Tea Towel
- Weighing Scales
- Mixing Bowls
- Measuring Jug
- Rolling Pin
- Pastry Cutter
- In a large bowl, add 300g plain flour and a pinch of salt.
- Cut 150g cold butter into small pieces first. Add butter to flour, and then rub the butter into the flour, squeezing the mixture together until it looks like crumble.
- Add 2 tablespoons of icing sugar to the crumble mix and stir in, using a round-bladed table knife.
- Prepare egg mixture for pastry: Crack the one large egg into a jug and beat lightly with a fork. Then add 1 teaspoon of lemon juice and 2-3 tablespoons water. Mix with fork.
- Add half of the egg mixture to crumble mix, adding a small amount at a time. Stir with a knife, preferably with a table knife. Mix the crumble until the crumble mix sticks together. Save remainder of the egg mixture for later, glazing the apple pie.
- Using your hands, bring the crumble mix together to form a soft ball of dough.
- Wrap the dough in clingfilm, then place in the fridge for 35 minutes. This is to allow the dough to be colder, and easy to manage when rolling out.
- Now prepare the apple filling: Peel and chop the cooking apples into pieces and remove the core. Put chopped apples into a pan for cooking, with the grated zest of lemon, 2-3 tablespoons of water, 2 tablespoons or 2oz of castor sugar and a knob of 2oz butter. Cook the apples slowly. Heat apples until half mushy. Then leave the apples to cool.
- Preheat oven 200C / 400F / gas mark 6.
- Take the pastry out of the fridge and remove the cling film. Divide the pastry in half. Roll half of the dough into a circle to fit the dish, on a flour-sprinkled work surface.
- Using either water or milk, brush the edge of the pastry so that when you put the pastry top on the pie, it will stick together.
- Place the cooked apples into the dish.
- Roll out the other half of the dough into a circle to place on top of apples. Seal the edge using your fingers to pinch the pastry together.
- Glaze the apple pie with egg mixture. Sprinkle a little sugar on top.
- Bake in an oven for about 30 minutes.