It was not my intention to make this pie 7 years ago and never since. And now that I think about it, I made it last time for a gathering of my husband and his boys for a State of Origin watching evening. And then I made it last week, just in time for Origin season. That was also not intentional.
In the past seven years, I’ve been wooed by more glamorous desserts, seduced by more technically challenging sweet treats like the macaron, decadent chocolate mousse and sophisticated pannacotta.
There is no substitute however for the classics. Apple Pie really is a classic. Serving this time-honoured and family friendly dessert reminded me just how simple but delicious Apple Pie is and I can assure you it will not be another seven years before I make this again.
I served it with runny cream and ate it the following day with Lewis Road Creamery milk. Pure flavours combined to make magic for my belly.
- 2 C plain flour
- 1/2 t salt
- 2/3 C shortening (or coconut oil), solid, chilled and cut into small pieces
- 5 T ice cold water
- 3/4 C sugar
- 2 T plain flour
- 1/2 t cinnamon
- 1/8 t nutmeg
- 1/8 t salt
- 5 Granny Smith apples, peeled and sliced
- 50 grams unsalted butter, chilled and cut into small pieces
- Place the flour and salt in a large bowl, cut in the shortening and butter until the pieces are pea-sized. Sprinkle the ice water by tablespoonfuls over the flour mixture and toss with a fork until the dough is moistened.
- Gather the dough into a ball and separate into two pieces. Wrap the pieces tightly with glad wrap and refrigerate for 30 minutes.
- Preheat the oven to 200 degrees Celsius.
- Place the sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add the apples and toss gently until the fruit is evenly coated.
- Roll out one piece of the dough on a lighly floured surface to fit a 22cm pie dish and trim, leaving 1.5cm around the edge.
- Transfer the fruit filling into the pie dish, mounding it in the centre. Dot with the butter.
- Roll out the second piece of dough to form a top crust and trim to fit.
- Fold the 1.5cm bottom crust excess over the top edge.
- Seal by crimping the edges together.
- Make several slits in the centre of the pie with the tip of a paring knife.
- Place the pie on a baking sheet and bake for 50 minutes.
- Cool on a wire rack for at least 2 hours.
- Serve warm or at room temperature with whipped cream or a scoop of vanilla icecream.
- If you can't be bothered making the pastry, feel free to use 2 ready-made sheets of sweet short crust pastry.
- This pie is also delicious cold the following day with cold milk or runny cream drizzled over it.