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Classic apple pie

Classic apple pie

Nut free
Peanut free
Sesame free
Soy free
Shellfish free
Seafood free
Vegetarian

Warm up from the inside out with our classic apple pie. Featuring golden pastry, juicy apples and ice cream to serve, it’s an all-time winter favourite.

Serves12
Cook time50 minutes
Prep time20 minutes, + cooling and 1 hour resting time

To make the pastry, place the flour, icing sugar, butter and cinnamon in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolks and two teaspoons of chilled water and process until the dough comes together.
Place dough on a lightly floured surface and shape into a disc. Cover with plastic wrap and place it in a fridge for 30 minutes to rest. Reserve one third of the pastry disc for the top. Roll the remaining pastry out to a 3mm-thick disc. Line the base and the side of a 22cm diameter tart tin with removable base. Don't worry if the pastry breaks. You can just patch any cracks and holes with excess pastry. Push the dough into the side of the tin. Use a small sharp knife to trim the edge. Place in the fridge for 30 minutes to rest.
Preheat the oven to 200 degrees celsius. To make the filling, combine the apples, sugar, lemon juice, lemon zest, vanilla and cornflour mixed with a little water in a large saucepan over medium heat.
Cook stirring for 10 minutes or until the apple is tender and the juice thickens slightly. Remove from heat and set aside to cool. Line the pastry case with baking paper. Scrunching the paper first helps it get into the side of the pan. And fill with pastry weights or rice. Bake for 10 minutes.
Roll some of the reserved pastry out on a lightly floured surface to a 3mm-thick disc and cut out heart shapes. Roll out the remaining pastry and cut into 2cm x 20cm strips for the lattice top. You can use a ruler as a guide. Remove the paper and weights from the pie and bake for a further 8 minutes or until pastry is dry to the touch and lightly golden. Spoon the apple mixture into the pastry case. Arrange the strips in a lattice pattern over the filling. Trim the edges of the pie. Arrange the heart-shaped pastry around the edge of the pie. Lightly brush the pastry with egg white. And sprinkle with extra sugar.
Bake for 20 minutes or until the pastry is lightly golden. Set aside for 5 minutes to cool slightly. Serve warm or at room temperature with vanilla ice-cream, if desired. Yum!

Ingredients

4 Granny Smith apples, cored, peeled, thinly sliced
1/3 cup (75g) caster sugar
1 lemon, zested, juiced
1/2 tsp vanilla bean paste
1 tbs cornflour
1 tbs water
1 Coles Australian Free Range Egg white, lightly whisked
1 tbs caster sugar, extra
Vanilla ice-cream, to serve

Cinnamon pastry

2 1/4 cups (335g) plain flour
1/2 cup (80g) icing sugar mixture
185g chilled butter, chopped
1 tsp ground cinnamon
2 Coles Australian Free Range Egg yolks
1 tbs chilled water

Nutritional information

Per serve: Energy: 1283kJ/307 Cals (15%), Protein: 4g (8%), Fat: 14g (20%), Sat Fat: 9g (38%), Sodium: 12mg (1%), Carb: 42g (14%), Sugar: 21g (23%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
To make the cinnamon pastry, combine flour, icing sugar and cinnamon in a food processor. Add the butter and process until mixture resembles fine breadcrumbs. Add egg yolks and water and process until dough comes together. Turn onto a lightly floured surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Reserve one-third of the pastry. Roll out remaining pastry on a lightly floured surface to a 3mm-thick disc. Line the base and side of a 22cm fluted tart tin, with removable base, with pastry. Trim the edge. Place in the fridge for 30 mins to rest.
Step 3
Meanwhile, preheat oven to 200°C. Place the apple, sugar, lemon zest, lemon juice and vanilla in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until apple starts to soften. Combine cornflour and water in a bowl. Add to the apple mixture. Cook, stirring occasionally, for 5 mins or until apple is tender and juices thicken slightly. Remove from heat. Set aside to cool.
Step 4
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 8 mins or until pastry is dry to the touch and light golden.
Step 5
Spoon the apple mixture into the pastry case. Roll out reserved pastry on a lightly floured surface to a 3mm-thick disc. Cut half the pastry into 2cm x 25cm strips. Arrange the pastry strips, cutting to fit, in a lattice pattern over the apple mixture. Use heart-shaped cutters to cut hearts from the remaining reserved pastry. Arrange around the edge of the pie. Lightly brush pastry with the egg white and sprinkle with extra sugar.
Step 6
Bake for 20 mins or until pastry is light golden. Set aside for 5 mins to cool slightly. Cut into wedges and serve warm or at room temperature with ice-cream.

Recipe tip

COOK. STORE. SAVE.
Use it up: Use up your apple peels by slicing them into thin pieces to create a crunchy garnish for salads.

Apple pie recipe

“As easy as apple pie” is one of those popular idioms we all know and use, but once you try this homemade apple pie recipe, the saying will make even more sense. A simple cinnamon shortcrust pastry encasing tender stewed apples and baked to perfection creates a warm and filling dessert that is the ideal treat at any time of day. Whether it’s morning tea with a dollop of whipped cream, after Sunday lunch, or as a treat to finish dinner, this warming apple treat is guaranteed to hit the spot.

Apple pie filling

Now some will say the apple pie pastry is the best part of an apple pie and, while it is definitely important and makes a big difference to the overall experience, the filling is of equal if not greater importance. A good filling will involve sweet and tender apples with just the right amount of bite to them and a hint of your favourite spices. This apple pie pastry recipe uses a cinnamon spiced pastry, so the filling is flavoured with vanilla and a touch of lemon and thickened slightly with cornflour to ensure it isn’t too watery or it will make the pastry soggy. If you use a plain shortcrust pastry for apple pie, adding a touch of cinnamon to the apple mixture always hits the spot. The best apples for apple pie are generally the green-skinned Granny Smith. They’re the ideal texture and just the right level of sweetness and tartness.

What pastry to use for apple pie

When it comes to what pastry for apple pie is the best, this one can be really down to personal taste. While many love a buttery shortcrust pastry as their perfect apple pie crust, there are others who enjoy a flaky puff pastry on top. This recipe uses a lightly spiced and buttery shortcrust that balances out the sweet apple filling. If you like a flakier experience, a layer of puff on top would not go astray. No matter what you cover your apple pie ingredients with, you’ll be in for a treat.

Love this recipe?

Once you’ve mastered how to make apple pie with this classic apple pie recipe, you can find inspiration with more of our pie recipes or get the kids in the kitchen to create these easy baked apple pies.

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