There is an unmistakeable cinnamon and brown sugar warmth to this sweet, juicy apple pie made with flaky, easy to make, pastry.
Ian said that when warm, it reminded him of the apple pie that one gets from the Golden Arches. He then went on to say that he meant that in a good way.

I struck him across the face with my silk-lined muff, but I know what he meant – it’s that warm spicy sweetness and the slight firmness to the apple – just without the freaky fat-laden fried pastry. Cheeky swine.
It’s a good one, this recipe. You need a 9″ deep pie plate for this pie.
A quick word about the pastry. I have a little bit of a pastry avoidance issue, but the ease of this recipe has almost cured me. Freezing the fat and using ice cold water keeps everything cold. Cold is good for pastry. Using the processor keeps warm fingertips out of the way and works quickly to avoid over handling the dough. Honestly, it’s OK – have a go and channel your inner Grandparent who would faint if they knew you used bought pastry.

First prepare the fat. Put 3 oz unsalted butter, cut into chunks and 6 oz Trex (vegetable shortening) cut into chunks on to a piece of greaseproof paper and into the freezer. That was easy!

Place 2 ½ cups flour, a pinch of salt and 2 tsp sugar into a food processor and pulse to combine.

Evenly distribute the frozen fats over the top of the flour

and pulse until it looks like coarse breadcrumbs. Stop!

Add 6 tbsp of the ice water and pulse until it just begins to come together. Don’t let it form a ball – think rubble.  If it really is too dry, add another tbsp, but be cautious.

Turn the rubble out on to the work surface and separate into two piles.

Gather each pile into a disc, wrap both in clingfilm and refrigerate for at least 2 hrs, or up to 3 days.

7

Dude. You just made pastry.

Once you’re ready to bake, heat the oven to GM5/190C/375F

Allow the dough to soften, then place on a floured work surface and lightly sprinkle flour over the dough.
Occasionally moving the dough to prevent sticking and adding flour to the surface as necessary, roll out from the middle in every direction until you get a 12″ round.

Carefully and loosely, wrap the dough around the rolling pin and transfer it to a 9″ deep pie plate. Persuade it into the edge at the bottom and around the sides. Leave a 1″ overhang.
On a piece of greaseproof paper, roll the other disc out for the lid, then put the dough (on its paper) on to a baking tray.
Put the baking tray with paper and dough, plus the pastry-lined tin into the fridge to rest whilst you interfere with some apples.

Make the filling.
Get out 2 ½ lbs eating apples (about 6-7 medium sized apples). I can’t tell you the variety because MIL gave them to me and she and Auntie Rene had snaffled them from Jane and Colin’s tree. Thanks for the apples, Jane and Colin! (I don’t think they know I had some, but they dooooo now!)

Peel, core and slice (about ¼” thick) the apples. Put them into a large bowl and sprinkle with the lemon juice as you drop another handful of slices in. How much difference it really makes to any discolouration, I wouldn’t like to say.

In a small bowl, combine 2 tbsp cornflour, ⅓ cup caster sugar, ⅔ cup firmly packed light brown sugar, 1 tsp cinnamon, ½ tsp nutmeg (freshly grated), a pinch of salt and ½ tsp mixed spice

Sprinkle this mix over the apple slices and mix well to thoroughly coat them.
Spoon into the pastry-lined pie place and dot with 1 tbsp butter, cut into small pieces

Pick up the pastry on the greaseproof paper and flip it on top of the filled pie. Peel the paper off.

Trim the edges to leave just under a 1″ overhang.
Press the edges of the crusts together and tuck it under itself, pressing on to the edge of the pie plate.
Pinch to pretty up the edge of the crust.

Make some small slashes on the top of the pie to allow steam to escape.

Brush the top with milk and sprinkle with sugar.
Bake for 1hr or until the top is golden brown and the apples are tender to the tip of a knife.

It’s really juicy inside when it’s warm

but firms up when cold

Simply put; you can’t go wrong.

——————

Apple Pie
(adapted from a recipe by Tish Boyle)

PRINT THIS RECIPE (opens in a new page)

crust:
2 ½ cups plain flour
2 tsp caster sugar
pinch salt
3 oz unsalted butter, cut into chunks and frozen
6 oz Trex (vegetable shortening) cut into chunks and frozen
6 – 8 tbsp ice cold water

filling:
2 ½ lbs eating apples (about 6-7 medium sized apples)
1 tbsp lemon juice
2 tbsp cornflour
⅓ cup caster sugar
⅔ cup firmly packed light brown sugar
1 tsp cinnamon
½ tsp nutmeg (freshly grated)
pinch salt
½ tsp mixed spice
1 tbsp unsalted butter cut into small-ish bits

Crust:
Place the flour, salt and sugar into a food processor and pulse to combine.
Evenly distribute the frozen fats over the top of the flour and pulse until it looks like coarse breadcrumbs.
Add 6 tbsp of the ice water and pulse until it just begins to come together. Don’t let it form a ball.
Turn the rubble out on to the work surface and separate into two piles.
Gather each pile into a disc, wrap both in clingfilm and refrigerate for at least 2 hrs, or up to 3 days.

Allow the dough to soften, then place on a floured work surface and lightly sprinkle flour over the dough.
Occasionally moving the dough to prevent sticking and adding flour to the surface as necessary, roll out from the middle in every direction until you get a 12″ round.

Carefully and loosely, wrap the dough around the rolling pin and transfer it to a 9″ deep pie plate. Persuade it into the edge at the bottom and around the sides. Leave a 1″ overhang.
On a piece of greaseproof paper, roll the other disc out for the lid, then put the dough (on its paper) on to a baking tray.
Put the baking tray with paper and dough, plus the pastry-lined tin into the fridge to rest.

Make the filling.
Peel, core and slice (about ¼” thick) the apples. Put them into a large bowl and sprinkle with the lemon juice as you drop another handful of slices in.
In a small bowl, combine the cornflour, sugars, spices and salt.
Sprinkle this mix over the apple slices and mix well to thoroughly coat them.
Spoon into the pastry-lined pie place and dot with the pieces of butter.

Pick up the pastry on the greaseproof paper and flip it on top of the filled pie. Peel the paper off.
Trim the edges to leave just under a 1″ overhang.
Press the edges of the crusts together and tuck it under itself, pressing on to the edge of the pie plate.
Pinch to pretty up the edge of the crust.
Make some small slashes on the top of the pie to allow steam to escape.

Brush the top with milk and sprinkle with sugar.
Bake for 1hr or until the top is golden brown and the apples are tender to the tip of a knife.