The One and Only - Apple Pie

Friday, April 5, 2013

Apple Pie is such an overlooked desert. It seems "old fashioned" and "passé" in the world of chocolate souflés and fondants, molecular cuisine, and wasabi kit-kats (true story). But really, its amazing. The perfect combination of tangy apples, cinnamon, caramelised sugar and buttery crust.

When I want to make apple pie, I don't need to look very far... this is my grand-mas recipe and the one I go to!

The first step is to make the crust. There are two schools of thought on the subject. One says that vegetable shortening should be used instead of butter and the other thinks plain old butter is best. I go with butter. If you're gonna indulge might as well go all the way! 

Pâte Brisée (pie crust) Recipe:
(makes one big pie or three small ones)

  • 2 1/2 cups plain flour
  • 1 cup (225g) very cold butter, cut into 3cm small cubes
  • 1 tsp salt
  • 2 tsp sugar
  • 6 to 8 tbsp ice cold water

In a big bowl whisk the flour, salt and sugar to make sure there are no lumps. Add the cold butter cubes and with either a pastry blender, if you're cool like that and have all the tools, or cold fingers if you're like me, rub in the butter with the flour until it resembles big breadcrumbs. 
Add the icy water one tablespoon at the time and mix with a fork. There will be enough water when you're able to form a ball that's not sticky. 

Transfer the dough onto parchment paper and shape it into a ball by using the sides of the paper. Chill the dough for 1 1/2 hours.

Once the dough is done, time to assemble!

Apple Pie Recipe
(for one or three small ones)

  • 1 portion of pâte brisée
  • 3 Apples (I use Granny Smiths but Golden Ladies work well too)
  • 3 tsp cinnamon
  • 2 tbsp sugar (muscavado if you can)
  • 1 tsp lemon juice
  • milk
Heat your oven to 180C.

Cut the apples into small cubes, mix in the cinnamon, sugar and lemon juice. Leave aside.

Roll out the chilled dough into circles on a floured surface, place them in the pie tin gently and press the edges so that they stick to the sides. With a fork make small holes at the bottom to prevent soggy bottoms (Mary Berry would be proud..)!

Tip: I use the rolling pin to cut the edges off, makes a cleaner and simpler cut!

Add the apples:

Brush the edges with milk so that the top will stick. Add the top layer of dough, press the edges together and brush the whole top with milk. You can use leftovers and cookie cutters to make decorations, stick them on top with milk.

Using scissors or a sharp knife make small cuts in the top to let steam out when it's cooking.

Voilà! Pop them in your warm oven for 20 min. Check that they are nice and golden brown... eat warm!


  1. YUM!
    this looks SO good.

  2. Oooh these pies look so cute and tasty! I'm normally more of a crumble gal but reckon you've persuaded me with theses beauties to give them a go!
    x x x


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