This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.It has the perfect combination of an all-butter flaky crust and tender, toothsome apples.
Traditional apple pie is the perfect dessert for a special meal. It never fails to please. The trick is to have crisp, golden pastry on the outside and tender, juicy fruit that holds its shape on the inside.
Homemade apple pie is one of my favourite desserts not only to enjoy, but to make as well. The finished pie always looks and tastes like there is so much prep involved when in reality– there really isn’t! The trickiest part, is peeling and slicing the apples!
The pie filling is surprisingly simple, which I think is best with fruit pies. Some sugar to sweeten it up and enhance the natural flavour of the apples.
This recipe calls for Bramley cooking apples, but the beauty of apples and fall is that you can substitute in your favourite varieties.
To start off you need to make sure you have the correct equipment to make your apple pie.
Im using Talas baking range. Not only does it help you to produce an amazing and scrummy apple pie but it also looks pretty.
Peel and chop up your apples and place in a pan with a little sugar and water. Stir using a Tala wooden spoon until the apples have softened.
Next sift your flour using Talas flour sifter. These types of sifters are handy due to the fact you only need one hand to sift. Rather than the flour going all over the place this allows you to sift the flour into you bowl without creating unwanted mess.
Then add the butter to the flour and rub together using your finger tips until the mixture resembles fine breadcrumbs. Next add the cold water to the flour mixture. Mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and the right consistency for rolling.
Divide the pastry into two halves. Using your Tala rolling pin gently and evenly roll out one half of your pastry until its big enough to cover an 20cm pie dish.
Roll the pastry back on to the rolling pin to allow you to gently place it over your pie dish. This will stop the pastry from breaking.
Trim the edges with a knife using the edge of the plate as your guide.
Line the pastry with grease proof paper and pour the Tala Baking Beans on top. Pre bake the bottom of the pie for 10 minutes.
Remove the pie from the oven and carefully remove the Tala Baking Beans.
Cover the pastry with the stewed apples and sprinkle with sugar to taste.
Roll out the other half of the pastry and roll back onto the Tala rolling pin. This will help you to place on top of the pie. Moisten the edge of the bottom layer of pastry and place the second piece on top.
Make a cross the in the centre of the pie with a sharpe knife and place the Tala Pie Bird in the pie. Flute the edges with a pinching action using your fingers and thumb.
Prick the surface of the pastry lightly before placing the pie in the oven.
Cook for 20-30 minutes. Slide on to a serving plate, dust with icing sugar and serve.
- For the pastry
- 255g plain flour
- 140g butter
- 6 tsp cold water
- For the filling
- 3 large Bramley cooking apples, chopped, stewed and cooled
- sugar, to taste
- icing sugar , to serve
- Preheat the oven to 200C/400F/Gas 6.
- Sieve the flour into a bowl using a tala flour sifter.
- Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
- Add the cold water to the flour mixture. Mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and the right consistency for rolling.
- Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide. Line the pastry with grease proof paper and pour the Tala Baking Beans on top. Pre bake the bottom of the pie for 10 minutes.
- Remove the pie from the oven and carefully remove the Tala Baking Beans.
- Cover the pastry with the stewed apples and sprinkle with sugar to taste.
- Roll out the other half of the pastry and roll back onto the Tala rolling pin. This will help you to place on top of the pie. Moisten the edge of the bottom layer of pastry and place the second piece on top.
- Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Make a cross the in the centre of the pie with a sharpe knife and place the Tala Pie Bird in the pie.
- Flute the edges with a pinching action using your fingers and thumb.
- Prick the surface of the pastry lightly before placing the pie in the oven.
- Cook for 20-30 minutes.
- When the pie is cooked it should move slightly on the plate when gently shaken.
- Slide on to a serving plate, dust with icing sugar and serve.
- A pie bird is a tool, usually made of ceramic and shaped like a bird, that aids in venting steam from your double-crusted pie effectively preventing boil overs from juicy fillings and helping you attain a nice, crisp crust. They are also sometimes referred to as pie vents, pie chimneys, pie whistles and pie funnels. My cute pie bird is from Debenhams. The ceramic pie bird is the perfect kitchen utensil for working with pastry and pies. The pie bird supports the pastry roof guaranteeing it does not sag in the middle.
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