Apple Pie
This apple pie recipe captures the essence of autumn with tart, handpicked apples and a tender, flaky crust crafted from scratch. Spiced with cinnamon and nutmeg, it offers a warm, comforting flavour that honours traditional family baking and the rich heritage of countryside kitchens.
Equipment
- 1 bowl for the dough
- 1 pan for the filling
- 1 roller pin for the dough
- 1 pie dish
- oven
Ingredients
- 7 apples or more if you're using a deep pie dish
- 400 g flour
- 120 g butter
- 80 g icing sugar
- 50 ml water
- 3 sachets vanilla sugar
- 2 tsp vanilla extract
- 2 eggs
- cinnamon, nutmeg & 1 vanilla bean (optional)
- lemon juice to taste
Instructions
- Mix the flour, the icing sugar and 1 sachet of vanilla sugar, some cinnamon, nutmeg and your vanilla extract in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the cold water and 1 egg, just enough to bring the dough together. Form it into a ball, wrap it in a cloth, and let it rest while you prepare the filling. Preheat your oven at 180 °C.
- Peel, core, and cut the apples into cubes. Toss them with lemon juice, cinnamon, nutmeg, and 1 sachet of vanilla sugar. Add them to your pan along with a cube of butter on medium heat and cook until soft and slightly caramelised.I also like to add one vanilla bean for more vanilla flavour in the filling but it's not mandatory. The great part about this type of filling is that you can customise it as you wish!
- Roll 2/3 of the dough into a circle and line your pie dish. Fill with the apple mixture.Roll out the remaining dough : you can either try to make a grid by cutting strips of your dough or you can try creating a style of your own. Crimp the edges and brush the top with the beaten egg for that golden finish. You can also add some normal sugar on top if you like.
- Bake in the oven for 45-50 minutes and enjoy !