Want to make the perfect apple pie filling? This is the best deep dish homemade apple pie to make for the family. Also check out our apple crumble, tarte tatin, apple and clotted cream pie and more apple recipes.
Ingredients
- ground cinnamon 1 tsp
- demerara sugar 3 tbsp, plus a sprinkle for the top
- cornflour 1 tbsp
- Granny Smith apples 4, cored and sliced
- butter 25g, cubed
- egg 1, beaten to glaze
- vanilla ice cream to serve
- plain flour 250g
- butter 125g, chilled and cubed
- icing sugar 2 tbsp
- ice cold water 6-7 tbsp
Method
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Step 1
To make the pastry put the flour and butter in a bowl. Use your fingers to rub the two together. Stop when you have a mix of breadcrumb-sized and pea-sized lumps of butter (this will give you a flakier pastry). Stir in the icing sugar and a pinch of salt. Add the iced water spoon by spoon, mixing with a butter knife as you add until it clumps together into a dough. Wrap in clingfilm and rest for 30 minutes in the fridge.
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Step 2
Heat the oven to 190C/fan 170C/gas 5. Cut the pastry into 2, making one piece slightly bigger. Roll out the larger piece and use to line a 20cm x 3½ cm deep metal pie tin.
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Step 3
Mix the cinnamon, demerara sugar and cornflour together well. Put the apple slices in a bowl and toss with the cornflour mix. Pile into the lined tin then dot with butter.
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Step 4
Roll out the rest of the pastry to make a lid. Cover, trim and crimp together the edges. Make a steam hole in the middle (decorate the top with the off-cuts if you like). Glaze the top of the pie with egg, chill for 15 minutes then glaze again (this will give you a deep golden crust). Sprinkle the surface of the pastry with more demerara then cook for 40 minutes until crisp and golden. Serve with a scoop of ice cream.
Nutritional Information
- Kcals 443
- Fat 22g
- Saturates 13.4g
- Carbs 54.3g
- Sugars 20.2g
- Fibre 2.5g
- Protein 5.6g
- Salt 0.5g