Apple Pie

This delicious apple pie filled with caramelized apples and warm spices is perfect for Thanksgiving.

Ingredients:

Shortcrust pastry:

• 300g flour

• 4g salt

• 225 butter (cold and cubed)

• 20g icing sugar

• 110ml ice water

Apple filling:

• 2 tsp cinnamon

• 1 tsp ginger

• 1/2 tsp ground cloves

• 1/4 tsp ground nutmeg

• ½ tsp salt

• ½ cup brown sugar

• 1 tbsp cornstarch

• 2 tbsp all-purpose flour

• 3 tablespoons unsalted butter

• 8 large apples, around 2kg, peeled and cut into 1/2 inch wedges

• 1 egg (for egg wash)

Method:

For the Shortcrust Pastry:

1. In a stand mixer fitted with a paddle attachment, combine the flour, salt, butter, and icing sugar. Mix until the texture resembles sand.

2. Add the water, mixing just until the dough comes together (if the dough looks dry, add a teaspoon of water until it comes together). Avoid overmixing.

3. Wrap the dough in cling film and refrigerate for 30 minutes to rest.

For the apple filling: 

1. In a small bowl, mix the cinnamon, ginger, cloves, nutmeg, salt, and brown sugar.

2. Melt the butter in a large pan over medium heat. Add the apple wedges and toss to coat them evenly in the butter.

3. Sprinkle the sugar-spice mixture over the apples and cook for 5 minutes, stirring occasionally, until the apples are slightly softened.

4. Sprinkle in the flour and cornstarch, stirring to combine. Continue cooking for another 5 minutes.

5. Remove the pan from the heat, transfer the mixture to a bowl, and let it cool to room temperature.

Assembling the Pie:

1. Preheat your oven to 350°F (175°C).

2. Roll out ⅔ of the chilled dough into a circle large enough to line your pie plate, leaving a ½-inch overhang. Wrap the remaining ⅓ dough in cling film and refrigerate for the top crust.

3. Line the pie plate with the rolled dough and chill until firm to the touch.

4. Roll out the remaining dough into a circle about 10–11 inches in diameter. Place it on a baking tray and refrigerate. If you have any leftover dough, cut out little shapes to decorate the edges of the pie (in mine I cut out leaf shapes).

5. Remove the chilled crust from the fridge, and fill with the cooled apple mixture. Cover with the rolled top crust, sealing the edges by crimping them together or decorating them with the little shapes I mentioned earlier.

6. Lightly brush the top crust with egg wash and cut four small vents to allow steam to escape during baking.

7. Bake the pie for 45 minutes, or until the crust is brown. 

8. Allow to cool to room temperature before serving.