This delicious apple pie recipe is very easy to follow and we help you with detailed pictures, instructions and those valuable cook's tips to make a good job of it.
This article gives you all of those and leads you through the process of making top quality apple pie with colour pictures at each vital stage of the recipe, twenty pictures in total!
|Preparation Time:||30 minutes||Cooking Time:||50 minutes|
The ingredients in this recipe (see below) will make a medium sized apple pie, enough for six people.
3 to 4 medium cooking apples
110 grams / 4oz cooking margarine (e.g. Stork), but see note below ***
|220 grams / 8 oz plain flour|
|90 grams / 3 oz normal sugar (amount depends on how sweet the apples are).|
COOKING EQUIPMENT1 Medium-sized oven-proof dish
Notes for the Cook Before Starting
When apples are peeled and especially when sliced, their attractive white colour will very quickly turn a 'not-so-attractive' brownish colour. This makes absolutely no difference to the taste, but 'looks' are important. The method described below therefore leaves the peeling and cutting of the apples to the last minute.
Step by step pictures on making the shortcrust pastry are shown below but you can also view our video below for a practical demonstration.
|Mix it all together with your hands until you have a crumbly texture. Click the picture to enlarge it - all the pictures can be enlarged.This stage should only take a minute or so but it's one of the joys of making apple pie.|
|Now for a slightly complicated bit, but we will hold
your hand and guide you through it! See the two
pictures on the right for a visual explanation. Both pictures can be enlarged by clicking on them.
The idea is to pick up the rolled out pastry and put it in the
dish to form the base of the apple pie.
First, lightly roll 50% or so of the flattened pastry over the rolling pin. Then support the rest with your hand and transfer it to top of the dish.
Gently ease into the base of the dish and firm it round the sides.
|Take the remaining
third of the pastry and roll it out with the rolling pin into a
circle that is a little bit bigger than the top of the dish.
Transfer the rolled out pastry to the top of the pie using the
rolling pin in the same way described for the base pastry.|
Tuck the pastry down at the edge and remove the excess pastry using the blunt edge of a knife (see left picture which can be enlarged by clicking on it).
Using both hands, 'crimp' the pastry round the edge of the pie to obtain an attractive finish - enlarge photos 2 and 3 to see more clearly how we did it.
Finally make 2 holes in the top of the pastry to allow the steam to come out during cooking and prevent the top going soggy.
Lightly brush the top with a little milk to give it a light brown colour when cooked.
|Put the apple pie in the pre-heated oven
(220°C / 425°F / Gas Mark 7) and
leave it cooking at that temperature for 10 minutes. Then turn
down the heat to 190°C / 375°F / Gas Mark 5 and cook for a further
When it is cooked, leave to cool for at least 15
minutes before serving.|
Beware, apple pie can stay really hot for an hour or so.
Serve hot or cold with ice cream, cream or custard.