One of the world’s favourite desserts made famous by our friends in America – the Traditional Apple Pie. Juicy and fresh new-season apples spiced with Cinnamon and Nutmeg enclosed in a crisp, golden crust.
For this recipe, I like to use Granny Smith apples as I like the tart flavour juxtaposed with the sweetness of the sugar and richness of the buttery pastry.
I also like to use brown sugar along with white for the filling for the beautiful toffee-like caramel flavour it adds.
Serve a nice big slice of pie while it’s still warm with a dollop of cream or scoop of vanilla ice cream and enjoy!
Spices used in this recipe
Cinnamon Ground – Cassia Vera
Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.$3.45
Nutmeg is a unique, versatile, and sweet spice. It is the dried, large, and hard seed of a pear-shaped fruit. It is finely ground, has a brown colour, and contains a high oil quantity. Has a warm aromatic flavour that complements a diversity of foods, particularly sweet dishes. Its ground form is generally preferred for baking when a pre-ground powder is more convenient.$3.45
In a stand mixer, combine your flour, egg yolk, salt, 360g of your butter, and sugar and beat on high speed for about 2-3 mins, or until a crumbly mixture forms.
Slowly add in your water – reserving a small bit for the end – and beat again for another 2 mins, or until the dough is smooth and well combined. Transfer from the bowl onto cling film, form into a ball and wrap it up. Place in the fridge for 1 hour.
Preheat your oven to 180c degrees.
Sift flour over a clean, flat surface and place your dough on top. Cut your dough into 2 even pieces and roll each out one at a time into round, even sheets that are slightly larger than your pie tin/dish.
Take your first sheet of dough, flour both sides, then place carefully into your pie tin pressing it in well, and cutting the excess off around the sides so it fits snuggly inside.
Place baking paper over the dough and fill with pastry weights – can also use rice, coins, or anything that will sufficiently weigh your dough down. Place in the oven and blind bake for 10 mins.
While the pastry bakes, peel and core your apples and cut them into half-moon slices.
Place your apple pieces in a large bowl along with your spices, lemon juice, and your white and brown sugar. Mix well to combine.
Transfer your apple slices into your ready pie shell and dot the remaining butter pieces on top. Place your other dough round you set aside earlier over your apple, tuck in around the edges cutting off any excess dough, and then cut a few vents in the top of the dough. Combine your remaining water and egg white and brush all over – this will help the crust to get golden brown.
Place back into the oven and bake for 50-55 mins or until golden. Set aside to rest for 10 mins before slicing, serve with ice cream or cream, and enjoy!