Apple pie is classed as one of those dishes that everyone is bound to love. This recipe shows you how to make your own homemade version, including your very own shortcrust pastry.
I love desserts, but this is my first British dessert recipe. Due to it being such a popular British classic, it seemed only fitting that I should share this recipe as my first one.
As obvious by the recipe name, the main component of this recipe is the apples. For the best possible apple pie filling, it is advised for you to use a variety of different apples.
This is because you want the apple filling to have different levels of flavour. By varying the apples, you can have contrasting flavours between the soft, sweet apples and the firm, sour apples.
Certain apple varieties should always be avoided, such as the gala, red delicious, and fuji apples. This is because they are too soft as they cannot withstand cooking at all.
So, you’ll just end up with a mushy filling that will break through your crust. No one wants that!
I like to stick to apple varieties such as granny smith, Braeburn, golden delicious and honey crisp.
Granny smith apples are green apples with a delicious flavour. As they will lose their shape and become mushy, only use one or two apples to get that delicious flavour incorporated into the filling.
Golden delicious apples are very sweet yellow apples. They also hold their shape well and I usually use these ones to make the majority of the filling.
Honey crisp apples are also delicious because of their tart flavour. They retain their shape and become crisp and juicy.
The first step to making any pie is to make the crust. I have used store-bought crust before, but nothing will ever beat homemade. I know it can seem time-consuming, but it is so worth it to get that buttery, flaky crust.
To save time, I always like to prepare the crust beforehand. Make it a couple of days in advance and leave it in the refrigerator to chill.
You can save even more time by making the whole apple pie and freezing it to keep it for up to 3 months. That is what is so great about this dessert recipe.
When ready to bake, remove it from the freezer, unwrap it, and place it in the oven for about 15 minutes, or until the top is golden and the filling is bubbling vigorously.
When you put the apple pie in the oven to bake there are a few things to remember. I always place a sheet underneath the apple pie to catch any juices that may drip and fall onto the oven.
The oven is always a nightmare to clean, so always best to avoid spills such as that. Although it isn’t specified in the recipe, I like to brush it with some egg wash to help get that golden brown colour.
It is very important that you bake the apple pie properly. The apple filling needs to be vigorously bubbling before it is taken out. If you have a kitchen thermometer then use it. The internal temperature needs to be at 200°F or 95°C.
Sometimes the top might begin to brown too quickly. If this is the case, then cover it with some foil to allow it to finish cooking.
I like to serve my apple pie warm with a scoop of ice cream. Sometimes, I like to add whipped cream with a drizzle of caramel sauce. There are many toppings that you can add, so be free to experiment.
This is a truly delectable comfort dish and one that everyone will be guaranteed to enjoy.
Plain Flour: Ah, trusty plain flour, what would I do without you? Flour forms the backbone of my pie crust, providing it with structure and a sturdy foundation. It’s essentially powdered wheat grain containing gluten, a protein that develops when I mix it with a liquid like a beaten egg.
Gluten helps create the elastic network that gives my crust its form and texture. If I want a change, I can try using whole wheat flour for a denser, nuttier crust.
Unsalted Butter: Unsalted butter is the secret ingredient that gives my pie crust its heavenly, flaky, melt-in-your-mouth quality. It also enhances the overall flavour beautifully, adding richness and depth.
When it comes to baking, I choose unsalted butter so I can control the salt level in my pastries. If I feel adventurous, I can swap it with coconut oil for a subtly tropical twist, especially if I want to make it dairy-free.
Caster Sugar: My dear companion, brings a subtle sweetness to both the pie dough and apple filling. Its fine grains blend smoothly, ensuring a smooth texture without any grittiness. It also aids in browning and caramelization during baking. If I need a substitute, I can try using granulated sugar, as long as I mix it in thoroughly.
Egg: The beaten egg is my ally in binding the dough together, making it easier to roll out and handle. Eggs also contribute to the browning of the crust when it bakes. For those following a vegan diet or with an egg allergy, fear not! Unsweetened applesauce can be an excellent alternative.
Apples: Ah, apples, the essential ingredient for any apple pie. They steal the spotlight with their unique blend of sweet and tart flavours, not to mention their fibre-rich goodness.
Different apple varieties can lend distinct tastes to my pie. If I desire more tartness, I can choose Granny Smith apples, or for a sweeter touch, Golden Delicious apples.
Ground Cinnamon & Nutmeg: The dynamic duo that adds warmth and a hint of sweet, spicy aroma to my apple pie. They are the magic ingredients that make it so comforting. In case I can’t find nutmeg, allspice can be a good substitute, albeit with a slightly stronger flavour.
Softened Butter: Before I place the top crust, I dot softened butter over the apple filling. It melts during baking, infusing the filling with a rich, buttery flavour. If I run out of butter, I can use a dollop of coconut oil as a substitute.
So, there you have it! My merry band of ingredients, each playing a vital role in creating the most delightful apple pie. Now it’s time for me to go forth and bake up a storm!
Ah, apples. The unsung hero of the pie world. But as we all know, not all apples are created equal. If you’re here, you’re probably wondering about the best apples for an apple pie, just like I did when I first embarked on my pie-making journey.
For starters, Granny Smith apples are the James Bond of the pie world – sharp, crisp, and never failing. Their tartness counters the sweetness, providing a perfectly balanced flavour profile. Plus, they hold their shape beautifully, giving your pie that picture-perfect look and bite.
But who says you have to stick to one type? I love mixing it up, adding a Braeburn or a Honeycrisp to the mix. They bring in their own unique flavours – a subtle sweetness, a hint of tartness, and a crunch that resonates through the pie.
While I’ve been brave enough to try an all-Red Delicious pie, let’s just say it didn’t end well. Unless you’re a fan of mushy pie, I’d keep those for your lunchbox. Golden Delicious, however, strike a pleasant balance between sweet and tart and make a good combo with the ever-reliable Granny Smith.
So, the next time you find yourself staring at an apple stand, get creative and pick a mix. After all, variety is the spice of life!
Once upon a time, I found myself standing in my kitchen, bereft of unsalted butter. Yet, the apple pie had to go on! And guess what? It did! If you find yourself in a similar predicament, don’t panic. There are plenty of butter alternatives that do just as well in an apple pie.
My favourite one? Coconut oil. Not only is it a healthier alternative, but it also gives your pie a delightful twist, with a subtle coconutty aroma wafting through your kitchen. Make sure to use it cold and solid, just like butter, and cut it into your flour.
Another alternative I’ve dabbled with is margarine. While it lacks the richness of butter, it does give your crust a nice flakiness. And for the vegans among us, it’s a fantastic choice.
So, there you have it. The world doesn’t end when the butter runs out. It just presents an opportunity for a culinary adventure!
A crisp crust is to an apple pie what a full moon is to a starry night – simply magical. And trust me when I say, achieving that perfect crust isn’t as daunting as you might think.
Firstly, it all starts with the dough. Keep it cold. And when I say cold, I mean, ice-cold. The butter needs to stay solid until it hits the oven, ensuring a beautifully flaky, crisp crust.
Next up, blind baking. Bake your crust a little before you add the filling. This pre-baking step is your golden ticket to a crisp bottom, no soggy bottoms in this kitchen!
Lastly, don’t forget to brush your pie crust with an egg wash before popping it into the oven. Not only does it give your pie a gorgeous golden hue, but it also helps to crisp up the crust.
Just remember – a perfect crust isn’t born, it’s baked
So, there I was, preparing to make my world-famous apple pie when I realized – my vegan friend is coming over for dinner! A quick scan of the recipe made it clear that I had to make some changes.
Butter and egg, you’re out! But fear not, my fellow bakers, for making a vegan apple pie is easier than you think.
My secret weapon? Coconut oil. A fantastic butter substitute, it’ll give your pie crust a delightful crumbly texture, plus a hint of coconut goodness. Now onto the egg, we all know it plays a crucial role in binding the dough together.
Fear not, as I have the perfect alternative – applesauce. Yes, you read that right. Not only does it bind the dough, but it also adds a lovely hint of apple to the crust!
So, there you have it. Making an apple pie vegan is as simple as pie!
As an avid pie-maker, there’s nothing I value more than time. There are days when I just want to reach into my fridge, pull out some pie dough, and get baking. And guess what? You can totally do it.
Making pie dough in advance is a godsend for those rushed dinner parties or sudden dessert cravings. Just whip up the dough, wrap it in some cling film, and pop it into the fridge. It’ll happily rest there for a couple of days. If you’re thinking long-term, the freezer is your friend. Pie dough can be frozen for up to three months.
When the urge to bake hits, take it out of the freezer, let it thaw in the fridge overnight, and voila – you’re ready to bake. It’s as if you went back in time and made the dough just in time for baking!
Once, on a whim, I found myself pondering – do I always have to use caster sugar in my apple pie? I decided to challenge tradition and embarked on a journey of sugar experimentation. The result? Eye-opening.
Granulated sugar, for instance, works just as well, though it has a more distinct crunch. Brown sugar, on the other hand, takes your apple pie on a wild ride, giving it a deeper, molasses-like flavour that screams autumn. Honey is another splendid alternative. It gives your pie a delightful floral undertone, which pairs beautifully with the tartness of the apples.
Moral of the story? Don’t be afraid to play around with sugar. You never know, you might find a new favourite.
As I stood by the oven one day, impatiently tapping my foot and squinting at the pie baking inside, I had an epiphany: “How do I know when the pie is done?” Believe it or not, it’s not as cryptic as it seems.
The trick lies in the colour and the bubble. Yes, you heard it right, the bubble. A well-baked apple pie will have a beautiful golden-brown crust. But colour can sometimes be deceptive. Enter, the bubble. When the filling starts bubbling through the vents, it’s a sign that the insides are bubbling with heat, cooking those apples to perfection.
Now, I always look out for that sizzle, that beautiful, almost musical, sizzle of the filling. Because that’s when I know – my pie is ready for the world!
Picture this: a beautiful pie, golden crust, deliciously caramelized filling, and then… a soggy bottom. The horror! The despair! But fear not, dear friends, for I have found a solution. And today, I will share with you my secrets to banishing the dreaded soggy bottom forever.
Firstly, blind-bake that crust! It’s simple: you pre-bake the crust a bit before you add your filling. A nice, warm crust will start cooking the filling instantly and prevent sogginess.
Secondly, dust your crust with a bit of semolina or even crushed biscuits before pouring in your filling. It creates a barrier between the wet filling and the crust, keeping it nice and crisp.
Finally, ensure your filling isn’t overly juicy. If your apples are very ripe, consider reducing the juice a little or adding a tad more flour to absorb the excess liquid.
And there you have it, folks! A sure-fire way to a crisp, perfect bottom.
There are times when I’ve gone a bit overboard and baked a few too many pies. No worries, though, because pies freeze beautifully. I’ve come to find that a well-frozen pie can be a delightful treat on a lazy Sunday afternoon.
To freeze, let your pie cool completely, then wrap it tightly in some good quality cling wrap, and then a layer of aluminium foil. Then into the freezer, it goes! This way, your pie can last up to four months.
Reheating is a breeze. Preheat your oven to 175°C (350°F), unwrap the pie, and pop it in for about 30 minutes, or until heated through. Remember, patience is key here. Let it heat slowly and thoroughly, and you’ll be rewarded with a pie that tastes as good as fresh.
As much as I love making pie crust from scratch, there are days when I’d rather let someone else do the work. And you know what? That’s okay. There’s no shame in using a store-bought crust. In fact, they’re quite a lifesaver!
I’ve found that store-bought crusts can be just as flaky and delicious as homemade ones, especially if you know how to pick them. Look for ones that use real butter, and are free from any artificial flavours.
A little trick I use to make them taste homemade is brushing the crust with a bit of melted butter and sprinkling some sugar over it before baking. It gives the crust a nice, golden colour and a delightful crunch.
So next time you’re strapped for time, or simply not in the mood to make a crust from scratch, give a store-bought crust a chance. They can be quite surprising!
Lose yourself in the comfort of an old classic like my Cherry Cobbler. Sweet and tart cherries, bubbling under a golden-brown topping with a hint of cinnamon, it’s the stuff dreams are made of.
Since we’re in the business of baking sweet treats today, it’d be a sin not to bring up the Cherry Pie. A beautiful lattice crust, baked to a stunning golden brown, sheltering a filling of succulent cherries bursting with flavour and the right touch of sweetness – it’s the perfect end to any meal.
Let’s not forget about another fantastic pie variant that’s a must-try – Chicken Pot Pie. It’s the ultimate comfort food with a flaky, buttery crust encasing a hearty filling of tender chicken and vegetables in a creamy sauce.
If you’re in the mood for another take on the traditional pie, the Shepard’s Pie is a heavenly meat and potato concoction. It’s layered with seasoned ground meat, and veggies, and topped with creamy mashed potatoes. Baked until the potatoes are golden brown, it’s a comforting, filling dish.
And if you’re still craving that sweet ending, you can’t miss the Blueberry Cheesecake. This dessert is a dream come true, with a buttery graham cracker crust, a creamy and tangy cheesecake filling, and a sweet, homemade blueberry sauce to top it off.
Remember to try these out and let me know how they turn out. I can’t wait to read your feedback in the comments section!
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.