Gran’s Homemade Apple Pie Recipe

Apple pie Apples Baking Easy pastry Pie pudding Recipe

Here is a great family favourite and an excellent last-minute dessert from Grandma. Grandma would often bake a batch of apple pies ready for the week ahead, and I think we should all try this easy Gran's apple pie recipe.

Apple Pie Recipe

Gran would use a mix of apples, from granny smiths to cooking apples, whatever is available. Plus using two types of apples give different textures to the pie, though I do sometimes just use Bramley apples for a more velvety-textured, a bit like an apple turnover. This pie is excellent hot or cold, served with cream or custard, or even on its own.

Ingredients

For the pastry:

  • 125g cold butter cubed
  • 250g  plain flour
  • 3 tbsp cold water
  • zest of 1 lemon
  • caster sugar and milk for the finish

For the apple filling:

  • 1kg apples peeled, cored and sliced
  • 2 tbsp lemon juice
  • 140g golden caster sugar
  • 2 tbsp plain flour
  • 1 tsp cinnamon

 Method

  • Preheat the oven to 180ºC, 350ºF or gas 4.
  • I make the pastry by hand, but you can use a food processor.
  • Start by sieving the flour into a large mixing bowl.
  • Add a pinch of salt, and the finely grated lemon zest.
  • Add the butter to the bowl.
  • With cold, clean hands and using your fingertips work the butter into the flour until the mixture resembles fine breadcrumbs.
  • Add the cold water a little at a time to the bowl and with a cold knife gently bring the mix together until it forms a soft dough.
  • Wrap the pastry in clingfilm and put in the fridge to rest.
  • For the filling peel and core the apples, then cut them into slices.
  • Add the apples to a pan with the sugar, lemon juice and cinnamon.
  • On a medium to low heat, cook the apples for 5 minutes or until soft.
  • Remove from the heat and stir in the plain flour, then allow to cool.
  • When ready to make the pie dust a clean work surface and rolling pin with flour
  • Take the pastry from the fridge, remove the clingfilm and divide into two.
  • Roll out one half evenly to approximately ½cm thick, making sure it fits the pie plate.
  • Carefully roll the pastry around the rolling pin, then unroll it carefully over a 20cm pie plate.
  • Cover the plate with the pastry and top with apple mixture,  brush milk on the edges.
  • Roll out the second pastry ball for the lid, the same way as the first, and use the rolling pin to transport the pastry over the apples.
  • Cut off the excess pastry using a knife.
  • Then using your finger and thumb pinch and crimp the edges together.
  • Brush the top of the pie with milk and dust with caster sugar.
  • Bake in a hot oven for around 40 minutes, the top should be golden and firm to the touch.
  • Serve a slice with double cream for tea.

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