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.
- 200 g flour
- 25 g sugar
- 100 g butter
- ¼ teaspoon baking powder
- 2-3 tablespoons ice water
- 500 g apples (cored and diced)
- 75 g sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon powder
- ½ teaspoon vanilla extract
- Preheat the oven to 180°C. Use a 8 inch loose bottom pie tin for this recipe.
- Sieve the flour, baking powder and sugar.
- 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).
- Add 1-2 tablespoons of ice water and bring together. Do not knead.
- Cover in plastic wrap and chill in the fridge for 30 minutes.
- 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.
- Roll out the dough into two 1/8″ circles. Make one bigger than the other.
- Place the bigger one in the pie tin.
- Coat the bottom with some egg wash and add in the apple filling.
- 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.
- Bake at 180°C for 45-50 minutes or until the crust is golden-brown.