Well, who doesn’t love an Apple Pie? Well we definitely do love ANY pie. And just like Snow White, we pulled up our sleeves, sang a song and baked the most delicious autumnal pie of all.
It is a very simple Apple Pie and an easy way for you to use all those apples we all went picking this year – yes, we somehow all decided to go picking thanks to the pandemic. And you know what the best is? It only took us a mere 30 minutes to get ready. What? 30 minutes, you said? You heard me right.
So without further ado, here is the recipe for this scrumptious Autumnal apple pie.
- 2 and 1/2 cup of all purpose flour
- 1 teaspoon of salt ( or kosher salt)
- 1 tablespoon of white granulated or caster sugar
- 1/2 pound (or 230g) of cold unsalted butter, cut into pieces
- 1 glass of cold filtered water
- 1/4 of a cup of cider vinegar
- 1 cup of ice ( unless you have a water dispenser that can deliver water colder than 4 C)
In a large bowl, stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and mix together well. Combine the water, cider vinegar, and ice in a small bowl. Sprinkle 2 table spoons of the ice water mixture over the flour , and mix until fully incorporated.
Add more ice water, only 1 or 2 spoons at the time, mixing gently until the dough come together in a ball – you will not need the whole iced water you have- leaving some dry bits. Squeeze and pinch with your fingertips to bring the mixture together and combine.
Shape the dough in 2 flat discs wrapped in cling film, and refrigerate for at least an hour, preferably overnight.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for only 1 month.
THANKS TO: Four & Twenty Blackbirds for the recipe.
While the crust has a little sleep, move onto the apples and prepare the filling.
- 4/5 large red Pink Lady or Breanburn Apples
- 2/3 Granny Smiths Apples
- 1 tablespoon of Cornflour.
- 1 teaspoon of ground Nutmeg
- 1 teaspoon of All Spice
- 1 teaspoon of Cinnamon
- 1 lemon
- A dash of Angostura Bitters
Peel and Cut the apples into cubes, and put them in a large bowl. Squeeze the lemon juice onto them, add the spices,the Angostura bitters and the cornflour in and mix well.
Leave to rest for 10 minutes or until the apples and spices macerate.
Turn the oven on at 180 C ( or 350 F).
On a lightly flowered surface, roll out the discs, and place the base into the pie dish – you can crimp the borders, as we did, but it’s up to you. Lay some foil or baking paper on top of the base, add the baking beans, making sure they are on all the sides of the pie and blind bake for 10-15 minutes.
After you have taken the base out, place in the filling with all the juices and cover with the additional lattice in a patter, or any other toppings preferred. Cover with some milk wash and some sugar to give the top of the pie that nice brown color.
Baked for 20 to 25 minutes or until golden. Leave to cool for at least 1 hour before indulging in!
We recommend to enjoy with some hot custard or a nice hot cup of your most desired tea or coffee – a cup of Earl Grey for me please!
What is your favorite pie to bake in autumn?