Recipe

Apple pie

Jam-packed full of warm, cinnamon stewed apples, one slice of this humble apple pie will satisfy your mind, body and soul.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 8
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Ingredients

Apple pie
  • 1 quantity sweet shortcrust pastry
  • 1.75 kilogram green-skinned apples, peeled, cored, cut into wedges
  • 3/4 cup caster sugar, plus 1 tablespoon extra
  • 1 tablespoon lemon juice
  • 2 teaspoon ground cinnamon
  • 1 tablespoon cornflour
  • 1 egg white, lightly whisked
  • thick cream, to serve

Method

Apple pie
  • 1
    Preheat oven to 200°C (180°C fan-forced). Prepare pastry as recipe directs. Combine apple, sugar, juice and cinnamon in a large saucepan over moderately high heat; cook and stir for 8 minutes or until apple is just tender.
  • 2
    Combine cornflour and 2 tablespoons water in a bowl. Add cornflour mixture to apple mixture; cook and stir for 2 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
  • 3
    Roll out half the pastry between two sheets of baking paper to a 30cm disc. Line a 20cmx5cm-deep pie plate with pastry; trim edges. Chill for 15 minutes.
  • 4
    Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes more or until just coloured. Spoon apple mixture into pastry case. Roll out remaining pastry between two sheets of baking paper to a 25cm disc. Brush edge with some egg white. Place pastry, egg white-side down, over apple mixture; trim. Fork pastry to seal. Cut a small cross in top of pastry. Brush with remaining egg white. Sprinkle with extra sugar. Bake for 30 minutes or until golden. Serve with cream, if desired.

Notes

Tip: You can use red-skinned apples; reduce the sugar content if you do so.

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