My Grandma’s apple pie was always my favourite.
The crust was almost like shortbread. Soft, but not soggy.
The pastry was sprinkled with sugar, yet not too sweet.
In the last 20 odd years I have tried to find something to compare, but the pastry has always been too heavy, the apples too hard or without enough tang.
The planets must have been aligned in my favour this week as this is just how I remember Grandma’s used to be. Although, if the boy had not continually prompted me to make it this might have been a ‘less impressive but twice as quick’ crumble rather than a pie.
I used big fat blushing Bramley cooking apples, donated by a friend, and my sweet pastry recipe.
Pie Pastry – this is more than enough for one pie.
- 150g Plain Flour
- 100g SR Flour – you can use all Plain Flour if you prefer
- 50g Icing Sugar
- 175g Fat – Mainly butter but with a spoonful of lard to shorten it
- 1 egg whisked with a dash of milk (you may not need all of it)
Method
- Mix the flours and icing sugar then lightly rub in the butter and lard (A food processor does this brilliantly)
- Add most of the milk/egg mixture and stir with a knife until it starts to come together.
- Pull the dough into a ball and wrap in clingfilm and refrigerate whilst you prepare the apples.
Preparing Apples
- Peel 4-5 large Bramley Cooking Apples, cut then into 8 segments then cut out the cores.
- Put them in a pan with a few tablespoons of water and heat up with a lid on.
- Check every few minutes and occasionally stir them around.
- All of a sudden they will puff up and become soft, at this point take them off the heat and stir in a good amount of sugar. I can’t be more specific than that as it depends on your sweet tooth and how tart the apples are. I think I added a good cup of golden caster sugar.
- You can add cinnamon too if you like.
{Claire’s Tip: Don’t worry if some of your apple slices are chunky and some more like slices. This is what gives you chunks of soft apple in the pie as well as a nice soft base. I don’t like to use a ‘corer’ as I hate that stringy bit of apple core that you bite into when you use them.}
Assembling the Pie
- Roll out half the pastry to perhaps 4mm thick and line a non stick pie pan (I use a Mermaid)
- Prick it with a knife, then lay in a circle of greaseproof paper and fill with baking beans.
- Bake in a hot oven (200) for 10 minutes.
- Lift out the paper and beans and cook off for 3 minutes more.
- Spoon in the apples.
- Roll out most of the rest of the pastry and lay on top, sealing with a little milk.
- Cut out some shapes with the left over pastry and stick them on with milk.
- Brush the pie all over with milk and sprinkle with plenty of sugar.
- I think the milk and sugar is what makes the crust ‘perfect’.
- Bake at around 180 degrees until golden (about 20 minutes)
- Sprinkle with a little more sugar when it comes out of the oven
Rufus' Food and Spirits Guide
September 28, 2011
And on a random note I misread mainly butter as manly butter on my first go. I thought wow, manly butter, I don’t even know what that is, but I like it. Ahem, I also really like the mainly butter crust and the pie recipe.
thelittleloaf
September 28, 2011
I love how food brings back memories…and this pie looks absolutely perfect. I think your Grandma would be proud 🙂
Sally
September 29, 2011
What a perfect looking pie. Of course I’d have it with custard! Interesting tip about the lard – pastry is my nemesis so I’m going to try that.
thefooddoctor
September 29, 2011
I love apple pie!
It is the perfect autumn dessert and your sounds heavenly
Culinary School: Three Semesters of Life, Learning, and Loss of Blood
September 30, 2011
I didn’t get a chance to do much baking at culinary school, so I’ve been teaching myself. And I love the hearts on your crust – what a creative idea. I’ll have to give that a try. (If you want to see what we did cook at culinary school, here you go: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood” – http://amzn.to/oqXw1R ). Cheers!
....RaeDi
September 30, 2011
It looks delicious and cute… I love the photos! ….RaeDi
Emma @ Poires au Chocolat
September 30, 2011
I don’t think I’ve ever actually made an apple pie – lots of crumbles, tarts, meringues and so on but never a proper closed pie. Will have to try!
Lovely blog, too – always good to find other UK blogs I didn’t know about 🙂
tltthelittlethings
October 3, 2011
Beautiful pictures! Apple pies really have that comfort feeling and that combined with sweet and warm memories…perfect!
Irishbaker
October 3, 2011
This looks delicious,can’t beat apple pie!
cookingwithoutlimits
November 20, 2013
Yummyyyyyy!!!!! I love your photos and your recipes!
Michael Baker
March 9, 2014
What a mouthwatering sight that Apple Pie is. Surely you would have to complement it with Vanilla Ice Cream?””……….. Michael
Christo
March 13, 2014
sorry what are “baking beans”?
thingswemake.co.uk
March 13, 2014
Hi Christo – they are little ceramic balls that you pour into the pastry (lined with greaseproof paper) to help cook it through without rising: http://www.lakeland.co.uk/12667/Ceramic-Baking-Beans