Apple pie is quintessentially American right? Wrong.
While apple pies are often associated with the states, their true origin lies in England.
Dating back to 14th century England, apple pies were classic ‘English puddings’ of the time.
Surprisingly, traditional apple pies didn’t contain any sugar. Instead, they relied on the natural sweetness of fruits such as pears and figs. Because while sugar was available, it was a rare and expensive ingredient.
Luckily for you, this apple pie recipe will be using sugar (but not too much).
How do we make it? Well, it all starts with apples.
Apple Pie Recipe
Flaky apple pie with cinnamon and spices.
Ingredients
- 7 apples (granny smith, pink lady & honeycrisp varieties work very well)
- 70 g sugar
- 1.5 tsp cinnamon
- 200 g butter
- 40 g sugar
- 1 egg
- 300 g plain flour
Instructions
- Peel and cut the apples into small squares or thin slices.
- In a pot, cook the apples and sugar until just softened and add cinnamon (you don’t want them too soft, as they’ll continue to cook in the oven) - remove from the heat and set aside.
- Now for the pastry - this recipe will be making two separate pie crusts for the bottom and the top layer of the pie. Feel free to make one large pie crust dough and split into two or make the two separate crusts as done below.
- For the bottom (softer) crust, beat the butter and sugar in a bowl until mixed. Next, mix in the egg and flour until a dough forms.
- For the top (flakier) crust, cut chilled butter into small cubes into a bowl of flour and sugar. Using the tips of your fingers, rub the mixture until it resembles breadcrumbs. Add in a little cold water (teaspoon at a time) until the dough forms.
- Chill both pie crusts in the fridge for at least 30 mins.
- While the dough is chilling, preheat your oven to 190C/fan 170C/ gas 5.
- Once chilled, lightly butter your pie tin and roll out the dough (slightly larger than the tin).
- Then, roll and press the dough into the tin, making sure to cut off any excess dough with a knife.
- Next, place your pre-cooked apples into the lined pie tin, before layering on the top layer of dough and sealing the edges.
- Using milk or a beaten egg, brush the top of the dough and make a few slashes to allow steam to escape.
- Cook your apple pie in the oven for 25-30 mins, or until golden.
- Let cool slightly before serving with custard, cream, ice-cream or anything of your choice!
Notes
- Chilling the dough is an essential step if you want a flaky pie crust. This is because chilling the dough allows it to rest, which will help prevent shrinking while baking and result in a flakier crust!
- Depending on the crust to filling ratio you prefer, you can use more or less dough and filling, as you desire.