Monday, June 28, 2010

Old School Apple Pie

Nanna's apple pie. Brings back memories! My mickey mouse spoon, the litte square cornishware bowls. Creamy yellow Blue Ribbon icecream. Sitting at the long table with the doily tablecloth. My grandfather sneaking loose change to me wherever he could. A crust embedded with one million crystals of sugar, containing a rich treasure of melted apples.

It is time for me to try my hand at the humble apple pie.


  • 8 large green apples
  • 1 cup sugar
  • 1 cinnamon quill
  • 4 cloves
  • 1 cup water
  • Zest of 1 lemon
  • 250gm butter + 40gm butter
  • 1 tsp corn flour
  • 3 cups plain flour
  • 2 eggs
  • 1/3 cup milk
  • A pinch of salt


Peel and core the apples and dice into 2cm pieces, transferring the pieces of some acidulated water (water with a dash of lemon/vinegar in it) to prevent browning as you go

Melt the 40gm butter in a medium saucepan and add the drained apples, cloves, 1 cup water, lemon zest, cinnamon and 1/2 cup sugar.

Stir through,cover and cook for 10 minutes or until apples are very soft but not mush.

Remove the peel, cloves and cinnamon, and drain about 2/3 the water.
Add the cornflour and stir through.
Set aside to cool to room temperature
Meanwhile, using a processor or your fingers, blend the sugar, butter, salt and flour until it resembles fine bread crumbs.

Add the 2 eggs and mix until just barely combined.
Add just enough milk to bring the flour together to form a dough.
Knead the dough for a moment in the bowl to ensure all the flour is picked up and combined then transfer to a bench.

Wrap the dough in glad wrap and refrigerate for 30 minutes.
Preheat the oven to 180 degrees.
Grease and flour an 8 or 9 inch springform tin.
Roll out 2/3 the pastry dough to 5mm thick or enough to cover the base and sides of the tin.

Drape the pastry over the tin and tuck into the tin to run along the base and sides.

With the remaining 1/3 dough, roll out just enough so that it will cover the top of the pie.
Fill the pie shell with the stewed apples, then drape the pastry over the top

Seal the corners lightly then run a knife around the outer edge of the tin to cut off the excess dough.
Press down the sides with a fork to form a pattern and seal the pie.
Make 5 slits through the roof of the pie to allow steam to escape.

Brush the top of the pie with a little egg wash. 
Transfer to the oven and bake for 45-55 minutes or until the pastry is golden. 
Leave to cool in the tin.
Serve warm with cream or ice cream.

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