This is the only apple pie recipe that you’ll ever need. It is flaky, packed full of spices, rich in flavour, yet so easy to make. You can decorate your apple pie in so many ways possible, but I find that the lattice pie crust is one of the most beautiful and classic decorations. This, in my opinion, is the perfect apple pie recipe. 😉
I had too many green apples to spare so I decided to use up all the green apples in my apple pie. You can definitely mix different variety of apples to create a more complex flavour.
Ooh, just look at the layers of juicy apples and flaky crust. I seldom eat apple on its own but I couldn’t help but succumbed to this slice of homemade apple pie. It was hard to cut out the perfect slice of apple pie, especially right after it came out of the oven (as I couldn’t resist the temptation any longer). But if you’re more patient, do let it cool for a few hours to let the filling set and allow the flavour to intensify even further. You can always reheat it in the oven for 5 mins if you prefer a warm slice of apple pie (served with whipped cream or vanilla ice cream). Yummy!
In the bowl of your electric mixer fitted with the paddle attachment or in a food processor (much easier), beat the flour, salt and sugar till combined. Add the cubes of cold butter (make sure it’s cold from the fridge as you don’t want it to start melting as you mix) and beat till coarse crumbs.
If you still find large chunks of butter, you can mix it in more evenly using your fingertips. A food processor works best if you have one.
Time to add in cold water in a slow and steady stream, while the mixer is running on low speed. You have to eyeball it at this stage to check for consistency of the dough. I added about 100ml of water but you can always add more or less depending on your dough.
Stop adding water when your dough starts to come together, like the illustration above.
Turn the dough onto a lightly floured work surface and divide into half. Cover with clingwrap and let it rest in the fridge for about an hour. When it’s sufficiently chilled, roll out one portion of the dough into a 12 inch (30cm) circle and lay it on the bottom of your pie pan. I’m using a 9 inch (23cm) pie pan.
After you’re done with your pie filling, work on the second portion of your dough. Roll out on a floured surface and cut out 10 strips of dough equal in width, which will then form your lattice pattern. A pizza cutter is extremely useful here or you can just use a sharp knife.
Don’t be intimidated by the lattice pattern as it is really simple to weave. Check out this video on YouTube which is extremely useful. 🙂
Apple Pie Filling
Peel, core and slice 1kg of apples. This is the only strenuous part about making apple pies I felt haha, good luck with that! Mix in ground cinnamon, nutmeg, brown sugar, white sugar, salt and lemon juice. Let it rest in the fridge for about an hour.
After an hour, drain the apples to collect the juice underneath. Add butter and microwave on high for 5 mins. At this stage, you want to boil the liquid till reduced and syrupy, AND ADD IT BACK INTO THE APPLE FILLING. This will reduce the amount of liquid overflowing from the pie pan during baking and creates a more caramelized flavour. Ooooh!
Add corn flour and mix evenly.
Pour the filling into the pie pan lined with pie crust. It is completely fine to overfill your pie as the apples will shrink a bit during baking. And who doesn’t love an apple pie full of apples?!
Bake in a preheated oven at the bottom rack. As you notice, I placed my pie pan on a baking tray instead of a wire rack in order to catch the juices released. It’ll be a torturous task to clean up your oven floor if you just let the juices drip onto it. A baker’s nightmare. Halfway through baking, place an aluminum foil (with a cut out circle in the middle) on the pie to prevent the sides of the pie crust from browning too quickly. You’re supposed to use a pie ring to prevent that but a DIY foil worked out fine for me. 🙂
I even had excess dough and apple filling to make two mini apple tarts. 😛
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