Traditional Apple Pie
Apple pie baked in a traditional shortcrust pastry.
- 8 cups sliced apple
- 1 tbsp lemon juice
- 55g brown sugar
- 50g white sugar
- 1tp ground cinnamon'
- 1/4 tp salt
- 30g butter
- 1 1/2 tbsp cornflour
- Pie crust:
- 350g plain flour
- 15g white sugar
- 1tp salt
- 130g cold butter
- 60ml ice water
Level of difficulty Difficult
Preparation time 40mins
Cooking time 60mins
Cost Average budget
Toss sliced apple with lemon juice. Add brown sugar, white sugar, ground cinnamon and salt and toss well.
Leave the apple aside and let them sit for at least 30min.
For the pie crust, mix the plain flour, white sugar and salt together. Add in butter cubes and mix well.
Add ice water slowly at a time while mixing. When the dough starts to appear sticky, stop adding more ice water.
Knead into a dough. Divide the dough into 2 parts. Roll them flat. Wrap the two dough with plastic wrap each and chill them in the fridge for an hour.
Roll the dough into round flat shape, enough to cover the pie tin. Chill them in the fridge before filling with the apple slices.
Drain the apples to remove the apple juice for 30min. Boil the apple juicewith 30g butter in the microwave until it appears thick and caramalized.
Add cornflour to the apple slices and mix. Add in the caramalized apple sauce.
Pour the apples into the pie crust. Cover with another pre-made pie crust top. Seal the edges by pressing hard with a fork. Cut 5 slits in the center of the pie. Wrap and chill the pie in the fridge.
Preheat oven to 220oC. Bake for 45-50 min on the lower shelf until juices started to bubbles out from the slits.
Cover the edges of pie with aluminium foil to prevent the edges from becoming to hard.