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.

12

20m

Note: + cooling and 1 hour resting time

50m

Ingredients

  • 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

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

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.

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