Apple Pie



Apple pie. These words are enough to bring a smile to my face.  With a perfectly flaky crust and an interior of soft, cinnamon-spiced apples, this pie is sure to bring a smile to anyone’s face. In my opinion, eating this pie with a scoop of vanilla ice cream is kind of mandatory. Okay, it’s not mandatory, but I highlyyy recommend it. It beautifully cuts through all the richness by providing a cool, subtle compliment to the buttery filling.


For the crust:
  1. 200 g flour
  2. 25 g sugar
  3. 100 g butter
  4. ¼ teaspoon baking powder
  5. 2-3 tablespoons ice water
For the filling:
  1. 500 g apples (cored and diced)
  2. 75 g sugar
  3. 1 teaspoon lemon juice
  4. ½ teaspoon cinnamon powder
  5. ½ teaspoon vanilla extract


  1. Preheat the oven to 180°C. Use a 8 inch loose bottom pie tin for this recipe.
  2. Sieve the flour, baking powder and sugar.
  3. Rub the butter into the flour mixture until it looks like breadcrumbs. Leave in some pea-sized bits of butter (this results in a flakier crust).
  4. Add 1-2 tablespoons of ice water and bring together. Do not knead.
  5. Cover in plastic wrap and chill in the fridge for 30 minutes.
  6. Put the diced apples into a saucepan and cover with the sugar and lemon juice. Add in the cinnamon. Cook till the apples are soft. Add in the vanilla extract. Set aside to cool.
  7. Roll out the dough into two 1/8″ circles. Make one bigger than the other.
  8. Place the bigger one in the pie tin.
  9. Coat the bottom with some egg wash and add in the apple filling.
  10. Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie. Brush the top with some egg wash.
  11. Bake at 180°C for 45-50 minutes or until the crust is golden-brown.


3 thoughts on “Apple Pie

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