Apple pie

Apple Pie

Apple pie has been on my to-bake list for forever, and I really don’t know why I’ve taken so long to get around to making it – I love apples, love pie, it’s easy to make, doesn’t need any fancy ingredients and it’s perfect for the autumn/winter. I must have been mad for not making one sooner!

I did fancify this one a little bit by trying out a cream cheese pastry and adding a caramel sauce, but as baking goes it’s still very much at the simple end of the scale. If you can chop apples and press the ‘on’ button of a food processor you’re basically good to go!

I didn’t fall in love with the cream cheese pastry, apart from cutting calories I can’t really see any major benefit to it, but overall I loved the pie and would definitely make it again. It’s such a traditional favourite I don’t think there are many people who would turn down a slice!

Apple pie

For the pastry

  • 75g butter
  • 75g light cream cheese
  • 300g plain flour
  • 25g icing sugar

For the filling

  • 6 large granny smith apples
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 25g butter
  • 2 tbsp creme fraiche

To make the pastry, add the flour and sugar to a food processor and pulse to mix. Add the butter and cream cheese and blitz until it goes past being breadcrumb-like and starts to come together into a dough. With the food processor running, slowly pour alittle cold water down the chute, until the dough forms a ball that leaves the sides of the blender. Wrap in cling film and chill in the fridge for 20 minutes.

Divide the dough into two pieces, one roughly twice the size of the other. Roll out the larger piece of dough and use to line a 10″ fluted flan tin, or smaller high-sided  pie tin if you prefer. Roll out the smaller piece and use a star-shaped biscuit cutter to cut as many stars as you can, re-rolling and cutting until all the dough has been used up.

For the filling, peel and core the apples, chop into quarters, lengthways, then cut into fairly thin slices. Toss in a bowl with the cinnamon, nutmeg and 1tbsp of the sugar, then spread evenly on top of the pie crust. To make the caramel, melt the butter in a small saucepan and add the rest of the sugar, stirring until it starts to bubble and thicken. Whisk in the creme fraiche, then pour over the apples.

Finish the pie placing the pastry stars all over top, making sure they slightly overlap each other. Brush with egg wash or milk, then bake at 180 degrees for about an hour, or until the apples are tender and cooked through. You can cover the pie with foil if the pastry starts to brown too much. Cut into wedges and serve!

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