Autumn apple pie

Tis the season to be jolly tra(pple) la(pple) la(pple) la(pple) la(pple)! It literally is the season, autumn, fall and the apples will do exactly that, fall into delicious pastry crust and give us wonderful apple pies! I used (I think) Egremont Russet apples from my garden, and I wish I could say I made whole wheat pastry but I’d run out so, plain flour pastry. Just look at the pie and imagine it’s a few shades browner… The good news is you can substitute the plain for the whole wheat if you want a healthier more full bodied flavour, to use the technical terms. Whichever you choose, make sure you do choose because this apple pie is delicious and is a must-try! Mmmmm home-made apple pie…
Preparation time:

(For the pie crust)

20-25 minutes 

(For the filling) 

10-15 minutes 
Cooking time: 

Pie crust: 0 minutes 

To stew the apples: 10 minutes 

For the pie as a whole: 45 minutes 

1 pie approx. 9″ diameter 2″ deep, serves 4 – 6. 
You will need…

(For the pastry)

🍁 400g whole wheat/plain flour (I used plain as I’d run out of whole wheat) 

πŸ‚ 225g unsalted butter of choice (mine was olive)

🍁 110ml cold water 
(For the filling) 

πŸ„ 800g apples (around 8 apples) (I believe mine were Egremont Russet)

πŸ‚ 2 tbsp water

🍁 2 tbsp honey

πŸ‚ 1 tbsp cornflour or plain, for thickening 
How to make:

(The pie crust)

1) In a large bowl, mix the butter and flour with your fingertips until it resembles breadcrumbs; form a well in the centre and add 2/3 of the water. Turn with your fingers to incorporate all the flour, keep adding water as necessary to form a soft dough. 

2) Return to the bowl, cover with a tea towel/cling film and allow to rest in the fridge for 10 minutes. 

3) On a lightly floured surface, turn out the dough, split into 2/3 (for the base) and 1/3 (for the lid); roll out the 2/3 until it can comfortably fit into the bottom of your pie dish. Press into the edges, then use a sharp knife to cut off any excess around the lip of the dish (save this dough). Set aside. 

4) Roll out the 1/3 until is is long/wide enough to cover the whole of the dish. Once this is achieved, gently fold, put in the original bowl or wrap in cling film, and put both this and the pie dish in the fridge whilst you make the filling. 
(The filling) 

1) Half fill a large pan with cold water to add the apples to, so they don’t go brown. 

2) Peel all the apples, cut them in half, core and then cut into fine slices; add the the pan. Once you’ve sliced them all, drain the water then add 2 tbsp of honey, and just 2 tbsp of water. On a medium heat, cook until tender, for at least 10 minutes, stirring periodically. Add the 1 tbsp of flour to thicken and stir in. 

3) Carefully pour the filling into the pie, lay the pastry lid on top and again, use a sharp knife to cut off any excess. Add the excess dough to the one from earlier. Use your thumb or a fork to press down around the edge of the pie to seal. 

4) Use the excess dough to make a pastry picture i.e an apple, or alternatively save for something like a small pizza dough etc. 

5) In the middle shelf, bake for around 45 minutes until golden brown; eat warm as a preliminary taste-test haha. If the inevitable happens and you want a bigger slice later, then reheat in the microwave for around 2 – 2 1/2 minutes; serve with custard, ice cream or just eat on its own. Delicious. 



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