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Apple Pie

Serves 6–8 | Prep: 20 min | Bake: 50–60 min

Apple Pie

Ingredients:

For the filling:

  • 5–6 apples (whatever you’ve got — soft, wrinkly, bruised? All fine!)

  • 1/2 cup (100g) brown sugar (adjust to sweetness of apples)

  • 2 tbsp plain flour (helps thicken the juices)

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 1/4 tsp mixed spice

  • Pinch of cloves (optional but magical)

  • Zest of 1 lemon (optional)

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

  • Small pinch of salt

  • 1 tbsp butter (to dot on top before baking)

 

For the crust:
Here's a basic recipe if making from scratch:

  • 2 1/2 cups (315g) all-purpose flour

  • 1 tsp sugar

  • 1/2 tsp salt

  • 1 cup (225g) cold butter, cubed

  • 6–8 tbsp ice water

To finish:

  • 1 egg (beaten, for egg wash)

  • A sprinkle of raw sugar for crunch (optional)

 

 Instructions:

  1. In a bowl, mix flour, sugar, and salt.

  2. Add the cold butter and rub in with fingertips until it looks like coarse crumbs.

  3. Drizzle in cold water, one tablespoon at a time, mixing gently until a dough forms.

  4. Divide in two, shape into discs, wrap, and chill for 30 mins.

  5. Peel, core, and slice your apples (even if they’re bruised — just cut around soft spots).

  6. Using a saucepan, bring to a simmer on the stove with brown sugar, flour, spices, lemon juice/zest, vanilla, and salt. Let it sit while you roll the dough — this lets the flavours soak in.

  7. Preheat oven to 190°C (375°F).

  8. Roll out one dough disc and line a 9-inch pie dish, letting the edges hang over slightly.

  9. Fill with your apple mix, and dot with butter.

  10. Roll out the second disc and place over the top. Cut slits for steam or do a rustic fold-over crust or cut dough into long strips and drape over. 

  11. Crimp the edges together, brush with egg wash, and sprinkle with raw sugar if you like.

  12. Bake for 50–60 minutes, until golden brown and bubbling. If the edges brown too fast, cover them with foil halfway through.

  13. Let cool at least 30 minutes before slicing so the juices can thicken.

  14. Serve warm with vanilla ice cream, whipped cream, or straight out of the dish (we don’t judge).

 

Tips:

  • Soft or slightly mealy apples work beautifully when cooked down with lots of spice.

  • If your apples are very sweet, you can cut the sugar to 1/3 cup.

  • Want extra spice? Add a splash of spiced rum or a pinch of cardamom!

​

Recipe inspired by preppykitchen.com, adapted and personalised to my taste. 

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