Homemade apple pie with a homemade buttery flakey pie crust
The best homemade apple pie you'll ever make! It has a flakey, buttery crust and a tender, cinnamon-spiced apple pie filling. I used a combination of apples to enhance the flavour of the pie.
The reason why I chose to use a different selection of apples was so that the pie can have a more complex, deeper flavour. Also, each apple cooks slightly differently in the oven so you can get a firm or softer bite which gives the pie a different texture. That said, some apples are better for cooking into a pie than others. I like to use:
Granny Smith – Green and tart
Golden Delicious – Yellow and sweet, holds its shape after baking
Braeburn – Sweet and crisp, bakes up firm and juicy
Gala – Crisp and sweet, with a mild flavour
Pink Lady – have a crunchy texture and a tart taste with a sweet finish
Make the pastry in advance
To make apple pie, start with the pie crust. If you are making a homemade version, you can make the dough a day or two ahead, and keep the dough in the fridge. If you need a recipe for the, you can use this super easy foolproof recipe here. My pie dish is 25cm in diameter and I wanted to make sure I had enough dough, so I increased the recipe by 50%. If you're using a 23cm pie dish, you can use the original recipe.
What to serve with the pie
You can go with ice cream or fresh whipped cream. I've read online that people even have a slice of strong cheddar with their pie! I chose to make fresh whipped cream flavoured with vanilla and to make it bit more adult, I added some whiskey.
Serves: 10 | Prep time: 2 hours | Baking time: 1 hour
Use my pie crust recipe here
2kg of apple (I used Granny Smith, Pink Lady and Golden Delicious)*
150g light brown sugar
1/2 tsp of salt
1 1/2 tsp of cinnamon
1/2 tsp of nutmeg
1 tbsp lemon juice (half a lemon)
3 tbsp of cornflour
3 tbsp of water
1 egg, beaten
1 tbsp sugar
To serve (optional)
150 ml Double cream
1 tsp vanilla bean extract
1 tbsp caster sugar
1 tbsp of whiskey
First, make the pastry. Line your pie dish and roll out the lid, here you can create lattices if you want and then place in the fridge for 1-2 hours. While this is chilling in the fridge, let's make the filling.
Peel the apples, core and then slice. Put the slices in a large bowl and add the sugar, cinnamon, salt, nutmeg, lemon juice, half of the cornflour (1 1/2 tbsp). Coat the apples in the sugar mixture and put to the side for 30 minutes, mix every 10 minutes - this process is to draw out the moisture from the apples.
Pour the sliced apples over a colander and bowl to remove all the liquid. Save this liquid as we'll make a super thick sauce from this.
Heat the liquid in a pan until slightly boiled. In a small bowl, mix the rest of the cornflour and water together. Add this to the pan and mix. Keep on the heat until it's a thick liquid.
Preheat your oven to 350°F/175°C/ Gas mark 3. Remove your pastry-lined dish from the fridge. Add the sliced apples into the dish, you want the slices to be lying flat, add the thick sauce on top of the apples. Remove the lid from the fridge and place it on top of the apple pie. Here you want to crimp the edges and then cut off the excess.
Brush your pie with the beaten egg and sprinkle with sugar. Make sure to cut slits on the lid to allow the steam to release.
Bake for 1 hour. Cool for 4hrs before cutting into the pie.
To serve (optional)
Whisk together the double cream, vanilla bean extract, sugar, and whiskey until soft peak.
*If you are using a 23cm pie dish, reduce the number of apples you use for the filling - about 1.5kg will be good
I don't like my desserts overly sweet so I reduced the amount of sugar for this recipe. You can go ahead and use the 150g of sugar with the 1.5kg of apples
To avoid your apples turning brown while you're peeling them, place them in cold water with lemon juice
Please try to resist cutting into the pie while it's hot. It needs to be cooled completely. Once you slice the pie, you can warm it up in the oven.