Olive Magazine
Easy Apple Pie Recipe

Classic apple pie

Published: February 11, 2021 at 10:30 am
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  • Preparation and cooking time
    • Total time
    • + resting + chilling
  • Easy
  • Serves 6

Make our easy American-style apple pie with a crisp sugar-crust. Best served with a big scoop of vanilla ice cream, it's sure to become a family favourite

Nutrition:
NutrientUnit
kcal443
fat22g
saturates13.4g
carbs54.3g
sugars20.2g
fibre2.5g
protein5.6g
salt0.5g
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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. Enjoy this classic pud served with a jug of our homemade custard.

Serve this apple for a special Thanksgiving celebration, or check out our pecan pie, pumpkin pie, Mississippi mud pie and more Thanksgiving dessert recipes.

Ingredients

  • 1 tsp ground cinnamon
  • 3 tbsp demerara sugar, plus a sprinkle for the top
  • 1 tbsp cornflour
  • 4 Granny Smith apples, cored and sliced
  • 25g butter, cubed
  • 1 egg, beaten to glaze
  • vanilla ice cream, to serve
  • 250g plain flour
  • 125g butter, chilled and cubed
  • 2 tbsp icing sugar
  • 6-7 tbsp ice cold water

Method

  • 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.

  • 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.

  • 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.

  • 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.

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