Classic apple pie
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.
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!
Note: + cooling and 1 hour resting time
- 4 large 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
- 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
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.
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.
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.
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.
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.
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.