Everyone loves a good old apple pie, right?
Especially when the crust is browned and crispy, the apples are sweetly caramelised, and the pastry’s rich with buttery goodness. On top of that, the lattice topping makes for an attractive-looking pie too. This is one of my favourite traditional apple pie recipe. And definitely best served with warm custard or cream.
- 7-10 apples, sliced into 1/4 inch chunks
- 100g light brown sugar
- 56g caster sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 3 tsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp cold butter, cut into 1/2 inches
- 225g butter, room temperature
- 50g caster sugar
- 2 eggs
- 350g plain flour
- Custard, to serve
- In medium heat, stir apples, sugar, cinnamon, salt and cornstarch. Cook, covered, for 20 minutes.
- After 20 minutes, cook with reduced heat uncovered for 7-8 minutes. Remove from heat, stir lemon juice and let cool for 30 minutes.
- Beat butter and sugar until just mixed. Break in a whole egg and yolk (save the white for later) and beat for under 1 minute until the mixture resembles scrambled egg. Work in the flour in 3 batches then gather with your hands. Work the pastry into a ball and cover with cling film. Chill in the fridge for 45 minutes-1 hour.
- Preheat oven to Gas Mark 5. Line pie tin with 2/3 of the pastry. Leave at least 3/4 inch overhang. Pour the apple filling inside and dot with the cold butter. Cover with lattice topping – here is an awesome tutorial on how to make a lattice pie crust.
- Brush with the egg white and sprinkle with sugar. Bake for 40-45 minutes, until golden. Remove from the oven and let sit for 5-10 minutes. Then sprinkle with more sugar.