We are very lucky to have some super neighbours and I will be sad to say goodbye when we relocate. They recently bought us a selection of their home grown fruit and veg from the allotment they have. Included was a huge haul of apples so I’ve been busy making a every apple based dessert I could think of! This weekend it was apple pie – my husband favourite! I’m not a big fan of pastry (apart from filo) so I don’t often make pies or other pastry based recipes and I hate making pastry so for this recipe I cheated and bought ready rolled shortcrust pastry which save so much time!
- Ready-rolled shortcrust pastry
- 4/5 large apples
- Juice of 1 lemon
- 100g light brown sugar
- 2 tsp cinnamon
- Prepare your apples first by peeling, coring and chopping into chunks. I like my chunks to be bite size or slightly bigger so that it doesn’t get mushy once cooked. You want to generously fill your pie dish as the apple chunks will cook down a little in the oven.
- Once your apple is prepared put it in a bowl with the lemon juice, sugar and cinnamon and leave to sit for at least 30 minutes. This is my top tip (and really my husband discovered it) letting the apples sit with the lemon and sugar allows some of the liquid to come out of the apples so that they don’t become too mushy when you cook the pie. I discard the liquid by draining the apples before I fill my pie case.
- While the apples are draining get the pastry out to come to room temp. You can make your own pastry or use the ready-rolled type like I did. Once the pastry has had 10 minutes to warm up carefully unroll it, I like to then roll it out a little thinner and repair any tears from unrolling. Place your pie dish upside down on the pastry (do this to one side to give you as much pastry for the lattice as possible) and using a sharp knife cut around the dish making your circle a little larger than the dish. I prefer this method over placing the pastry into the dish and trimming excess as it is easier to ensure you’ve pastry for the lattice.
- Flip your dish back over and take the circle and gently place it into the pie dish. Try to ease it into the sides of the dish so it sits snuggly but make sure the pastry comes up slightly onto the lip of the dish.
- Add the apple mixture and spread out evenly. With the leftover pastry cut strips approx 4cm wide. Starting from the middle place stripe on in a lattice, this is achieved by weaving the strips under then over one another, see picture below. Trim any excess length off and use these trimmed bit to roll out more pastry for strips. Once all the strips are in place and your happy with the lattice work you can pinch the ends if the strips onto the base pastry all the way around the pie rim.
- Wash the pastry carefully with a little milk or egg wash and bake for 40 minutes at 200°C or until golden brown and you can see the apples starting to soften. Leave to cool for 10 minutes before serving with vanilla ice cream or cream.
This was a lovely Sunday night treat and went down well with my husband! What apple based creations have you been making recently? I’d love to hear what you’ve been baking so share some love and leave a comment.